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Simple Sourdough Sandwich Bread (for lazy people)

Course: Breads & Rolls
1st Gen Author: Alane Watkins

Ingredients

In a large bowl, add:

  • 3 oz (85 gm) all purpose flour bread flour works as well
  • 3 Tbsp (1.5oz or 42gm) unsalted butter sliced thin
  • 3 oz (85 gm) boiling hot water

Let itsit for a few seconds to melt the butter, then stiruntil thick and pasty. Work all the melted butter into the pasteso it's evenly mixed. Then add:

  • 2 oz (57 gm) sugar or 1 oz or 28 gm of honey
  • 3 oz (85 gm) buttermilk can substitute half sour cream or yogurt and half milk
  • 1 egg
  • 6 oz (170 gm) sourdough starter at 100% hydration cold, unfed, straight from the fridge

Stir with a whisk until well mixed. Then add:

  • 12 oz (340 gm) all purpose flour can substitute up to 6oz/170 gm whole wheat flour, if you wish, but add 1 ounce of water to the wet ingredients if you do.
  • .5 oz (14 gm) salt any type

Instructions

  • Stir until too dificult to mix with a fork, then use your hands to bring the ingredients together into a cohesive, smooth dough, about 1 minute. The dough should be slighlty tacky, but if it's too sticky to work with, your starter is over-hydrated and you need to correct it. Add a bit more flour to the dough to fix the current problem.
  • Grease the bowl and cover with a non-permeable, solid covering. (pot lid, sheet pan, plastic wrap, etc. NOT a kitchen towe!
  • Rise at room temp for 12 hours, or until double. If using robust starter, you may achieve doubling in 6-8 hours or less.
  • On a floured surface, gently stretch and pat (de-gas) the dough into a rectangle about the width of your loaf pan. Shape the loaf as you prefer. I use the King Arthur method.
  • Place the loaf in a greased loaf pan. Cover and rise 2 hours or until double. Robust starters may only need 1 hour
  • BAke on the center rack of a preheated 375° oven for 50 minutes, or until the internal temperature is 195°
  • Cool fully before slicing, ideally 8 hours