Sourdough Sandwich Loaf

How to make a delicious Sourdough sandwich loaf, step by step, simple instructions, from start to finish.

Ingredients

Method

  • The Poolish
  • 200g / 7oz Strong white bread flour
  • 200g / mls / 7oz Filtered of bottled water
  • 200g / 7oz Sourdough starter
  • 1tsp / 6g Sugar
  • The main bread recipe
  • The poolish that was made previously
  • 265g / 9½oz Bread flour
  • 20g / 1½ tbls vegetable oil or softened butter
  • 1tsp / 8g Salt
  • The Poolish
  • Start the recipe by making up the poolish the day before making your bread.
  • Add the 200g / 7oz of bottled or filtered water to a bowl.
  • Next add the 200g / 7oz of your sourdough starter.
  • Add the 7g of Sugar, and mix well.
  • Add the 200g / 7oz of strong white bread flour, and mix until smooth, clean down the sides of the bowl and cover, leave at room temperature for 14 to 24 hours.
  • The main bread recipe
  • To a stand mixer, add the poolish, flour, oil, and salt, and mix on slow speed, using the dough hook for 10 to 12 minutes, until you have a soft, smooth silky dough.
  • Lightly oil a separate bowl, place the dough in the oiled bowl and cover it, allow it to rise (proof) for at least 1 hour in a warm draught free spot.
  • Once you dough has doubled in size remove it from the bowl onto a lightly floured surface and knock it back, once degassed, form it into a fat sausage shape and place it in a 2lb / 900g well greased loaf pan/tin, lightly sprinkle it with flour cover with a dry lightweight cloth, and once again allow it to rise (proof) for one hour in a warm draught free spot.
  • When there is only 10 minutes left on the rise, preheat your oven to 180°C / 355°F/ gas mark 4.
  • Once the dough is approx 4cm / 1½in above the top of the tin, place it the pre-heated oven, and set your timer for 30 minutes.
  • Once the oven time is reached, take it out of the oven, and remove the loaf from the tin, place it back into the oven for a further 5 minutes to crisp up the sides and bottom.
  • When the time is up, place it on a wire rack to cool for 30 minutes.
  • Enjoy

Equipment & products used in my kitchen