Mastering the Art of Sandwich sourdough bread recipe: A Homemade Delight

Mmm, Sourdough bread, you know that nice saury , bouncy sensation? it took not only my heart but also my tongue! 

Then, stand no chance before homemade bread of an original vice of delicious sourdough, you can check it by yourself!
 Accordingly, if becoming a better sandwich master locks down on your list or you just like to see the sandwiches in a new way, stay with us as we will focus on the delicious Sandwich sourdough bread recipe which is about to elevate your sandwich game to a whole new level.

Why Sourdough Bread?

Before we begin looking at the recipe, allow me to explain why sourdough is the best choice. Also give me a couple of minutes to explain why sourdough bread is the ultimate choice for sandwiches.

Unlike commercial yeast bread, which is fermented artificially using standardized yeast, sourdough depends on natural yeast and lactobacilli to perform the leavening process and as a result it is known for its unique sour-like flavor and soft-chewy structure.

Moreover, it is associated with the long list of health benefits, such as digestive help and vitamin absorption rate improvement.
See, what’s more is that sourdough not only tastes incredible but it’s also nutritious to the core. Two great things about one single product. In my view, it’s an absolute treat.

Read more: Chicken cutlet sandwich recipe

Ingredients You’ll Need for

Sandwich sourdough bread recipe:

Now, let’s gather our ingredients to whip up a batch of delicious sandwich sourdough bread:

• 1 cup active sourdough starter
• 1 ½ cups lukewarm water
• 4 cups bread flour
• 1 ½ teaspoons salt
• Optional: additional flour for dusting

Step-by-Step Instructions:

Well now that we’ve secured everything on our checklist, it is time to do the baking bit! Follow these simple steps to create your very own Sandwich sourdough bread recipe:

1. Prepare the Dough:

In a basin with a diameter of at least 6.5 inches, add the inactive sourdough starter and tepid water. Combine the starter with water and stir till the starter is well disintegrated.

2. Add the Flour and Salt:2. Add the Flour and Salt:

Work the bread flour in gradually, stirring until you have a bowl of dough that looks like a shaggy mass. Next, top of the salt mix to the dough, proceed with mixing until every piece of dough are well-combined into a single ball.

3. Knead the Dough:

Release the mound of dough onto a clean surface dusted with flour and knead it by hand for 10-15 minutes until it reaches your desired form and consistency. In case the dough turns out too wet and sticky you can dust it with flour to keep it under control.

4. Let it Rise:

Then, grab the dough which is back into mixing bowl & cover the dough with the clean kitchen towel & a piece of plastic wrap.

 Set the dough at room temperature, and wait for 4-6 hours or until the dough volume has been doubled. It is the incredible fermenting process that has been happening slowly that gives sourdough its exquisite flavor and texture.

5. Shape the Loaf:

Punch the dough to let it collapse, and then, get it ready for a round loaf. This step can be done by you by simply rolling the edges towards the center in order to achieve a neat and level top of the dough.

6. Final Rise:

Transfer the formation to a floured dampening basket or an oblong container lined with a cloth, keeping the seam on the bottom.
Gras over again and leave it to raise for at least 2-3 hours, or until it becomes some a little bulkier.

7. Preheat and Bake:

To avoid baking at least for 30 minutes, preheat your oven to 450°F (230°C) and place a Dutch oven or baking stone inside so that they get heated. When done preheating then slowly transfer the already risen loaf to hot Dutch oven or baking stone.

8. Bake to Perfection:

First, preheat the oven to 350F. Then, bake the loaf with the lid on for 20 minutes, remove the lid, and finally, continue baking another 20 to 25 minutes (or until the bread is golden brown and sounds hollow when tapped on the bottom).

9. Cool and Slice:

Once the loaf has baked, switch off the oven and transfer the loaf onto a wire rack to cool completely before you slice it. This way you don’t end up with a soggy crust, allowing the steam to exit instead.

10. Enjoy Your Sandwich Sourdough Bread:

And here’s the best thing – you can see your soon to be baked loaf split in half and then you can choose to eat it whichever way you like! Your sandwich will never be the same again after you incorporate this bread in – from the simple combination of a ham and cheese sandwich to any other gourmet filling, you will be delighted.

Tips and Tricks:

• Experiment with different flour blends to customize the flavor and texture of your sourdough bread. Whole wheat, rye, and spelt flour are all great options to try.
• Don’t rush the fermentation process. The longer you let the dough ferment, the more complex and flavorful your bread will be.
• Invest in a kitchen scale for more accurate measurements. Baking is a science, and precision is key to achieving consistent results.