Samantha Dougherty is a professional baker and sourdough enthusiast with over 15 years of experience. She has traveled the world to learn about different sourdough techniques and has a passion for sharing her knowledge with others. Samantha is also the author of the bestselling cookbook, 'Sourdough Delights: A World of Flavorful Breads and Treats'.
Hey there! If you're looking for a delicious sourdough bread recipe that's perfect for sandwiches, you've come to the right place. I've got a tried-and-true recipe that will have you making mouthwatering sandwiches in no time.
Ingredients:
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Instructions:
1. In a large mixing bowl, combine the bread flour and water. Mix until all the flour is hydrated. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. This is called the autolyse stage and helps develop gluten in the dough.
2. After 30 minutes, add the active sourdough starter to the bowl. Mix it into the dough using your hands or a wooden spoon until well incorporated.
3. Sprinkle the salt over the dough and continue mixing until the salt is evenly distributed. The dough will be sticky, but that's normal for sourdough bread.
4. Now it's time to start the bulk fermentation. Cover the bowl again and let the dough sit at room temperature for 4-6 hours. During this time, you'll need to perform a series of stretch and folds every 30 minutes for the first 2 hours. This helps strengthen the dough and develop its structure.
5. After the bulk fermentation, it's time to shape the dough. Gently transfer the dough onto a lightly floured surface. Fold the dough in half, then fold it in half again. Shape it into a tight ball by tucking the edges underneath. Place the dough seam-side down in a floured proofing basket or a bowl lined with a floured kitchen towel.
6. Cover the dough and let it proof in the refrigerator overnight, or for at least 8-12 hours. This slow fermentation in the fridge helps develop flavor and texture in the bread.
7. The next day, preheat your oven to 450°F (230°C) and place a Dutch oven or a baking stone inside to preheat as well. Once the oven is hot, carefully transfer the dough from the proofing basket onto a piece of parchment paper.
8. Score the top of the dough with a sharp knife or a bread lame to allow for expansion during baking. Carefully transfer the dough, along with the parchment paper, into the preheated Dutch oven or onto the baking stone.
9. Bake the bread covered for 20 minutes, then remove the lid or cover and bake for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Once the bread is baked, remove it from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the bread to fully set and prevents it from becoming gummy.
And there you have it! A simple yet delicious sourdough bread recipe that's perfect for sandwiches. The tangy flavor and chewy texture of the sourdough will take your sandwiches to a whole new level. Enjoy!
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