Sourdough Sandwich Bread Step by Step Recipe
Serves 2
40 mins prep
32 mins cook
72 mins total
🍞 SOURDOUGH SANDWICH BREAD STEP BY STEP RECIPE ⬇️ Some quick disclaimers for any excuses you have as to why you can’t make your own bread: I make four loaves at a time, so the time commitment isn’t that great. It’s cheaper to make your own bread, rather than buying in store. If you don’t have your own starter you can visit my website (jakewidmann.com) to buy my own proven starter and I’ll ship it out to you immediately. 🤝 *Makes 2 loaves INGREDIENTS: 650 grams room temp water (2 3/4 cups) 300 grams active starter (1 1/4 cups) 20 grams sea salt (1 tbsp) 20 grams honey (1 tbsp) 20 grams olive or avocado oil (1 tbsp) 1000 grams unbleached all-purpose (or bread) flour (8 cups) DIRECTIONS: 1.) Mix together water and starter, then add salt, sugar, and oil. Stir, then mix in flour until you have a uniform dough. Cover your bowl and let rest for 30 mins. 2.) Grab one part of the dough, stretch it up and fold it on top of the rest. Rotate bowl 90 degrees and repeat until you’ve folded all four “corners.” Repeat every 30 minutes for a total of 3x-4x. Let rest until dough has doubled—roughly 4-5 hours. 3.) Pour onto a floured surface and divide into 2 equal halves. 4.) Grab 1 corner of the dough to stretch and fold it on top of itself. Perform this 4 times for each corner of the dough. Place your loaves seam side down in a greased bread pan to rise. Cover. Once they’ve risen to the top of the bread pan they’re ready to bake—about 1-2 hours. 5.) Preheat oven to 400° F. Place a cookie sheet in the oven with 1-2 cups of water in it. This will create steam to help your loaves rise properly. 6.) Place both loaves into the oven and bake for 12 mins. After 12 mins remove the water pan. Bake your loaves for another 20 mins. Take out of the oven and remove from the bread pans—this is a must. 7.) Let loaves cool before slicing into. 8.) Freeze any loaves you aren’t going to eat within a few days by placing them into a gallon bag. Place the loaf you’re eating in a gallon bag as well and always seal shut. It will last a week or more if bag is kept shut. *Loaves keep great in the freezer. Remove a few hours before you need the bread.
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1.) Mix together water and starter, then add salt, sugar, and oil. Stir, then mix in flour until you have a uniform dough. Cover your bowl and let rest for 30 mins. 2.) Grab one part of the dough, stretch it up and fold it on top of the rest. Rotate bowl 90 degrees and repeat until you’ve folded all four “corners.” Repeat every 30 minutes for a total of 3x-4x. Let rest until dough has doubled—roughly 4-5 hours. 3.) Pour onto a floured surface and divide into 2 equal halves. 4.) Grab 1 corner of the dough to stretch and fold it on top of itself. Perform this 4 times for each corner of the dough. Place your loaves seam side down in a greased bread pan to rise. Cover. Once they’ve risen to the top of the bread pan they’re ready to bake—about 1-2 hours. 5.) Preheat oven to 400° F. Place a cookie sheet in the oven with 1-2 cups of water in it. This will create steam to help your loaves rise properly. 6.) Place both loaves into the oven and bake for 12 mins. After 12 mins remove the water pan. Bake your loaves for another 20 mins. Take out of the oven and remove from the bread pans—this is a must. 7.) Let loaves cool before slicing into. 8.) Freeze any loaves you aren’t going to eat within a few days by placing them into a gallon bag. Place the loaf you’re eating in a gallon bag as well and always seal shut. It will last a week or more if bag is kept shut. *Loaves keep great in the freezer. Remove a few hours before you need the bread.
