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There’s nothing quite like the smell of fresh sourdough bread wafting through your kitchen. After countless attempts and some spectacular failures, I’ve finally cracked the code to creating the most amazing sandwich-friendly sourdough that my family absolutely devours. Around here, this bread has become such a staple that my son Jack actually asks for it by name!
Why This Recipe Works
Of course, I couldn’t just share any sourdough recipe with you. This one’s special because it strikes the perfect balance between that classic sourdough tang and a kid-friendly taste. In reality, most sourdough recipes create loaves that are too crusty for everyday sandwiches, but this version gives you a softer crust while maintaining that gorgeous open crumb we all love.
The best bread-making nights are when my daughter Aliana pulls up her little stool to help with the kneading. She might make a mess, but those precious moments make every loaf taste even better!
Key Components Breakdown
Essential Ingredients
- Active sourdough starter (I feed mine twice daily during warm months)
- Organic bread flour (King Arthur is my go-to brand)
- Whole wheat flour (adds nutty depth)
- Filtered water (chlorine can inhibit fermentation)
- Sea salt (I use kosher salt from my local store)
Remember when I first started? I used tap water and wondered why my starter looked sluggish! Georgia, our team’s nutrition expert, taught me that filtered water makes a huge difference in fermentation.
Equipment Needed
Must-haves:
- Large mixing bowl (ceramic or glass works best)
- Kitchen scale (trust me, measuring by weight is game-changing)
- Bench scraper (my favorite tool for handling sticky dough)
- Dutch oven
Nice-to-haves:
- Banneton basket (but a well-floured bowl works too)
- Dough whisk (though your hands work just fine)
- Scoring lame (I started with a sharp knife)
The Technique Section
Critical Steps
The magic happens in the timing. I learned this the hard way after countless dense loaves! Here’s what works:
- Feed your starter 8-12 hours before mixing the dough
- Autolyse the flour and water for 30 minutes
- Add the starter and salt, then begin stretch and folds
- Bulk fermentation (this is where patience pays off!)
- Shape and cold proof overnight
Emily, our baking expert, reminded me that the dough temperature matters more than any timer. On warm days when John cranks up the AC, I know my bulk ferment might take longer.
Temperature and Timing
- Room temperature (72-75°F) is ideal for bulk fermentation
- Cold proof in fridge (38-42°F) for 12-16 hours
- Bake at 450°F for the perfect crust
Troubleshooting Guide
Common Issues
Dense, Heavy Loaf
This was my nemesis when I started! The usual culprits are:
- Starter wasn’t active enough (should double in 4-6 hours)
- Bulk fermentation was too short
- Dough was too cold
Catrine helped me realize that our kitchen temperature affects everything. Now I keep a thermometer nearby and adjust my timing accordingly.
Gummy Interior
- Let the bread cool completely (I know it’s hard to resist!)
- Check your oven temperature with a separate thermometer
- Ensure proper hydration ratio
Flat Loaf, No Oven Spring
- Check your starter’s strength
- Make sure your shaping creates enough tension
- Verify your Dutch oven is hot enough
Variations and Adaptations
Seasonal Options
Summer Version:
- Reduce hydration slightly (hot weather affects flour absorption)
- Shorter fermentation times
- Consider adding seeds for extra nutrition (Georgia’s suggestion!)
Winter Version:
- Slightly higher hydration
- Longer fermentation times
- Add a touch more whole wheat for heartier texture
Dietary Modifications
Lower Gluten
- Replace 20% of bread flour with spelt flour
- Extend autolyse time to 1 hour
- Reduce mixing intensity
Higher Protein
- Add wheat germ
- Incorporate quinoa flour (up to 10%)
- Sprinkle seeds on top before baking
Storage and Make-Ahead
Fresh bread is best stored at room temperature in a bread bag or wrapped in a clean kitchen towel. It stays fresh for:
- Room temperature: 3-4 days
- Refrigerator: Not recommended (dries out quickly)
- Freezer: Up to 3 months (slice before freezing)
Pro tip: I slice the whole loaf once cooled, then freeze portions for quick weekday sandwiches. Jack loves taking these in his lunch box – they thaw perfectly by lunchtime!
FAQ
Q: Can I use my starter straight from the fridge? A: No, I recommend feeding it and letting it peak at room temperature first. This usually takes 4-6 hours.
Q: Why did my dough spread out instead of rising up? A: This usually means either the dough was too wet or needed more tension during shaping. Try reducing water by 25g next time.
Q: How do I know when bulk fermentation is done? A: Look for a 30-50% increase in volume and small bubbles throughout. The dough should feel light and airy when you do a gentle poke test.
Closing Thoughts
Making sourdough bread is more than just following a recipe – it’s about creating memories. When Jack and Aliana help me in the kitchen, they’re learning patience, science, and the joy of making something with their own hands. I’d love to see your sourdough creations! Tag me @mealmia on Pinterest and join our wonderful baking community.
Remember, every loaf tells a story, and I can’t wait to hear yours!
Print
Perfect Sandwich Sourdough Bread
Description
A soft yet tangy sourdough perfect for everyday sandwiches
Prep Time: 24 hours | Active Time: 30 minutes | Bake Time: 45 minutes | Total Time: 25 hours | Servings: 1 large loaf
Ingredients
- 500g bread flour
- 100g whole wheat flour
- 425g filtered water
- 100g active sourdough starter
- 12g sea salt
Instructions
- Feed Your Starter: 8-12 hours before mixing, feed your starter (1:1:1 ratio)
- Mix the Dough:
- Combine flours and water, mix until no dry flour remains
- Cover and rest 30 minutes (autolyse)
- Add starter and salt, mix until well incorporated
- Cover and rest 30 minutes
- Stretch and Folds:
- Perform 4 sets of stretch and folds over 2 hours
- Cover between sets
- The dough should become smoother and more elastic
- Bulk Fermentation:
- Let dough rise at room temperature (72-75°F)
- Look for 30-50% increase in volume
- Small bubbles should be visible through the bowl
- Usually takes 4-6 hours
- Shape and Cold Proof:
- Gently turn out dough onto lightly floured surface
- Shape into a boule or batard
- Place in floured banneton or bowl
- Cover and refrigerate 12-16 hours
- Bake:
- Preheat Dutch oven at 450°F for 1 hour
- Score dough and transfer to hot Dutch oven
- Bake covered 30 minutes
- Remove lid and bake 15-20 minutes more
- Internal temperature should reach 208°F
Notes
- For best results, feed your starter consistently for several days before baking
- Room temperature affects fermentation time significantly
- Don’t rush the cold proof – it develops flavor and structure
Nutritional Information
Per slice (based on 16 slices):
- Calories: 120
- Protein: 4g
- Carbohydrates: 25g
- Fiber: 2g
