White Sandwich Sourdough Bread Recipe

Written by Warwick Quinton. Posted in Basic Sourdough Bread Recipes

 

White Sandwich Sourdough

 White Sandwich Sourdough Bread is a different kind of sourdough - it's quite mild in flavour, also quite light. It contains no refined yeast, and most importantly has a very fine texture. So it's ideal for sandwiches!

It's unlike other recipes here, as it starts from a sourdough sponge, and gradually becomes a dough over quite a few additions of flour. I've done it with four stages here, because it's workable and easy. The recipe takes about 12 - 18 hours from whoa to go. Instead of an intermediate proof, it just ripens as it goes - by the final proof (in the tins) it'll just rise up and be ready to bake within an hour or so.

 

 

 

 

 

 

 

 

You'll need:

  • About 250 g ripe sourdough starter (to ascertain ripeness, see '7 day sourdough starter recipe'). If you are using a dough starter, use about half this amount, and increase the flour by about 100 grams.
  • About 1 kg white flour. Make sure it's baker's flour, because you need all the protein you can get for this recipe..you need to have 12% protein, though at certain times this protein level can be hard to find.
  • About 500ml of water - have a bit extra measured and reserved in a separate container to add in if your dough seems too 'tough' when it's finished (water content can vary according to the flour used, and the degree of wetness in your starter).
  • 20g of coarse salt (cooking salt is fine. Salt flakes are even better for texture, but don't get these mixed up with rock salt. Rock salt just doesn't dissolve, and you'll end up with chunks of salt in the bread unless you grind it up with a mortar first).

This recipe makes about 1.8 kg of dough, and will go in your standard bread tins. Regular readers will notice that it's slightly less dough than many of the recipes on the site. Because it's made over quite a few stages, it ends up filling the tins quite nicely - just that it's lighter!

Method:  Stage 1 batter

Stage 1: Start with the water in the measuring container, and add in the starter. Mix it through thoroughly. Sift in 250 grams of flour and whisk it all together. It'll make a thin slurry, or a light batter. Allow to stand in a warm place for an hour - I use the top of my coffee machine, with a plastic lid underneath it to keep the heat a little less direct.

 

 

 

 

Sifting flour in

Stage 2: Sift in another 250 grams of flour, stirring it through with either a heavy whisk or a large spoon. It'll be a thick batter now. Allow to stand in your warm place for about two to three hours. It'll be forming bubbles by the end of this time.

 

 

 

 

Stage 3: Pour the mixture into your mixing bowl or plastic box, and add in 250 grams more flour. It'll be a really soft dough now - you could still pour it, but only just. Allow to stand for another few hours in the warm place.

 

Kneading

Stage 4: Add in the final 250 grams of flour, wait 15 minutes and then add the salt. You'll need to knead now. It should end up a pretty silky smooth dough. Give it a solid kneading session, so that the dough shines. If it doesn't, rest it for 15 minutes and have another go. Divide the dough into two even weight chunks, roll each into a ball, allow the balls to rest for at least half an hour or so in your dough box. You want the balls of dough to double in size.

Using the outsides of your hands, as if you are holding a book, gently press the rested dough balls them into cylinders. Place the cylinders in your tins, with a number of shallow diagonal slashes to provide a more even rise.

 

 

 

Tins in proofing box

Allow to proof for as long as it takes to completely fill the tins, with plenty of dough coming over the top. You'll find that it can rise a long way before it needs to be baked. This took about three hours last time I made this recipe, in warm weather. It can take longer - by all means work towards filling the tins with light dough. The important thing is to keep them from skinning while the final proof is occurring. I use my dough boxes turned upside down with the lid on for this.

Baking:

Once proofed, bake at about 180 degrees celsius for 45 minutes. You will be pleasantly surprised at the texture and lighness of this loaf. It is also not sour at all, due to the many additions of flour during leavening. One of my faves for everyday use, this one!

Sandwich bread texture

 

 

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