There is nothing more delicous than the aroma of a freshly baked bread coming out of the oven! Today, we are going to bake the best sourdough sandwich bread.
The Best Sourdough Sandwich Bread Recipe Video
How to Knead The Best Sourdough Sandwich Bread
There is nothing more delicous than the aroma of a freshly baked bread coming out of the oven!Hours of preparation and art dramicially increases the flavor to create the best sourdough sandwich bread. Homemade bread is a standard in my home and with years of practice; I found myself in love with the art of sourdough.
Freshly baked bread is wonderful straight from the oven, sliced, used for sandwiches or toasted.
Dough will be kneaded on a smooth, floured surface. Take the edges of the bread and folded towards you. Use the heel of your hand and knead the dough away from you. Turn the bread and repeat the kneading. Fold dough again and knead again. Repeat folding and kneading until bread is smooth, elastic and not sticky.
Proofing The Best Sourdough Sandwich Bread
Proofing is rising. A risen bread is essential to create mouth watering breadsticks.
When proofing for a sourdough recipe you will have to plan ahead depending on the season. Ideal proofing is about 70-80 degrees.
Proofing is complete when dough has double in size.
I like to add my sourdough to my oven that has the proofing feature and a damp tea towel over the top.
Furthermore, I like to add a pan a water to the bottom of my oven to help with moisture and texture of bread while baking .
This sourdough garlic parmesan breadstick will nee 24-48 hours to ferment and rise to it’s full potential.
I would test the dough by pressing two fingers into the dough 1/2 inch into the dough. If your finger indentation stays within the dough; it is ready.
Shaping the Best Sourdough White Sandwich Bread Recipe
Shape your sourdough dough by folding edges to the center. After first rise punch down the dough before shaping into the loaf. Turn and fold your dough on a lightly floured surface. Form your dough into a ball. Every recipe has specifics on how to shape the final rise. When dough is placed in a loaf pan or baking sheet it will need to rise again. When the dough is doubled in size, your two fingers should make an indentation in the dough. This is an indication the dough is ready to bake.
HOW TO MAKE AN EASY SOURDOUGH STARTER
In a room temperature glass container mix one cup of all purpose organic unbleached flour (any flour of choice will work but, organic and unbeach it best) with 1 cup of filtered water. Mix flour and water thoroughly, until it feels like a thick paste such as pancake batter.
Cover with a tea towel or cheese cloth, and keep in a warm place around seventy degrees.
Twelve hour later remover a 1/2 cup and discard to save to make a discard recipe of feed livestock such as feeding the chicken or pigs.
Fed with additional 1/2 cup of all purpose organic unbleached flour and 1/2 cup of filter water. Repeat this process for 5 days. On day six and seven fed every twenty four hour. Your starter should have bubbles and the top will look foam-like.
BENEFITS OF SOURDOUGH AND HEALTH BENEFITS
Sourdough has many health benefits, filled with many great benefits and an way to grow yeast to rise breads. Probiotics are live microbes that have health benefits that grow naturally within the environment. Sourdough helps to relegate metabolism, helps relieve allergies, cancer protection and balances the immune system along with reducing inflammation.
Sourdough has been around for centuries as far back as the Egyptians. This wild yeast is fermented naturally, leavened many breads and desserts. Sourdough adds a tangy, earthy taste to all baked goods and filled with many health benefits.
The Best Sourdough Sandwich Bread Recipe
- One cup of sourdough starter
- 1 cup of room temperature of filtered water
- A tablespoon of raw cane sugar
- 3 cups of organic all-purpose flour of your choice
- 2 tablespoon of raw grass fed butter; softened
- 1 1/2 teaspoons of sea salt
- Olive Oil or oil of your choice to grease your glass bowl and bread pan
- Flour for dusting
In a large bowl or mixer using a dough hook add all your dry ingredients. Mix your dry ingredients well. Next, slowly add your sourdough starter, butter and warm water until your everything is combine.
Once, everything is combine on a lightly floured surface take your bread dough and knead for five minutes. Your dough should feel elastic and smooth but, not sticky.
Kneading and Punching
Take a glass bowl and grease with desire oil such as olive oil. Place your dough in the bowl seam dough and cover with a warm, wet tea towel. Let your dough rise until doubled. In a warm climate this first rise could take twelve hours in a colder climate it could take up to twenty four hours.
After the first rise, Note, if the your press two fingers half inch into dough. If your fingertips remain shaped in dough it is ready to be shaped.
Punch down your dough, and shape it into a loaf dusting white flour.
Grease your cast iron dutch oven or line with parchment paper. Place dough in dutch oven. for the second rise cover with a warm, damp tea towel again and let rise for twelve to twenty four additional hours. During the second rise your bread should double and that will determine when the second rise is complete.
Preheat the over to 375 degrees. Use a sharp knife or razor and slash the top of the loaf in several places. Next, take a jelly roll or small pan and fill with water. Place the pan on the bottom rack of oven to keep the bread soft in the inside and crusty on the outside during baking. Bake your loaf sourdough white sandwich bread for thirty minutes. Bread should sound hallow inside and have a golden brown look.
Finally, remore sourdough sandwhich bread from oven and turn immediately on to a wire rack to cool, Once your loaf of bread has cool complety your may slice bread and serve.