White Sourdough Sandwich Bread
from: tweakitwithmel.com
Makes 3 sandwich loaves
Ingredients
- 3 cups warm water
- 1–1½ cups active sourdough starter
- ½ cup honey
- 1 egg (optional)
- ⅓ cup melted coconut oil
- 1 tablespoon salt
- 2–3 cups whole grain flour
- 5–6 cups all-purpose flour
Instructions
Make the Dough
- Add water, starter, honey, egg (optional), oil, salt, and whole grain flour to a mixer (such as a Bosch) or a bowl. Mix until combined.
- Add 4 cups all-purpose flour and mix again.
- Continue adding more all-purpose flour as needed, mixing between each addition, until the dough comes together into a smooth ball and clears the sides of the bowl.
- When you lightly press the dough with your finger, it should not stick much.
Knead
- Knead the dough in the mixer for 3–5 minutes, OR turn it out onto the counter and knead by hand — pushing it over on itself, flipping, and repeating from another angle until smooth and elastic.
- Transfer the kneaded dough to a large bowl or Tupperware. Cover lightly with a lid or plastic wrap — do not seal tightly. The sourdough needs room to breathe.
First Rise
- Let the dough sit on the counter until doubled in size, about 8–10 hours.
Shape & Second Rise
- Once doubled, remove dough from the container and form into 3 loaf shapes.
- Place into butter-greased loaf pans. Cover lightly with plastic wrap and let double in size again.
Bake
- Place loaf pans on top of a pizza stone to prevent the bottoms from getting too dark.
- Bake at 350°F. After 20 minutes, cover the tops with foil to prevent over-browning.
- Insert an instant-read thermometer into the center of a loaf — bake until the internal temperature reaches 180°F.
- Remove pans from the oven and let rest for 5 minutes. The resting time allows the loaves to sweat and release from the pan more easily.
- If a loaf doesn't release easily, run a butter knife around the edge to loosen.
Notes
- This dough is also great for pizza crust, fried bread, rolls, breadsticks, and buns.
