If you are passionate about fresh-baked bread and love getting creative in the kitchen, you will fall in love with our Long-Fermentation Sourdough Sandwich Bread. In this recipe, we share all the secrets for you to prepare an irresistible loaf, worthy of the best artisan bakeries.
Ingredients for Your Sandwich Bread:
- 2 1/2 cups all-purpose flour (approx. 300g)
- 1 1/2 tbsp granulated sugar
- 1 large egg
- 1/2 cup active sourdough starter (fed)
- 3/4 cup milk
- 2 tbsp unsalted butter, softened
- 2 tsp salt
How to Prepare the Sandwich Bread:
- Prepare your sourdough starter. Feed it as usual and wait for it to double in size before starting.
- Mix the dry ingredients (flour and sugar) in a bowl. Add the active starter, followed by the egg, milk, and butter.
- Knead the dough until it reaches the “windowpane test” stage, where it becomes elastic and smooth (about 6 minutes).
- Cover and let it rest for 30 minutes, then incorporate the salt and knead for another 6 minutes.
- Place the dough in a bowl and cover it.
- Place the dough in the refrigerator to cold ferment for 12 to 15 hours.
- After the cold ferment, remove it from the fridge and let it sit at room temperature for about 3 hours until it doubles in volume.
- Once risen, shape the dough into rolls or a log and place it into a greased loaf pan.
- Let the bread proof for another two to three hours at room temperature until it doubles in size.
- Brush the top with an egg wash (a mixture of egg yolk, a splash of milk, and a little oil) and bake in a preheated oven at 350°F (180°C) for about 30 to 40 minutes.
Tip: Achieving the Perfect Windowpane Test
The secret to soft, airy bread lies in the dough’s structure. The “windowpane test” is reached when the dough is elastic enough to be stretched thin without tearing. Kneading properly is key to achieving this perfect consistency.
Prep Time and Servings:
The total preparation time for this recipe is approximately 18 hours, including the cold fermentation and final rise. This recipe yields one medium-sized loaf, perfect for a delicious family breakfast or afternoon snack.
Fun Fact:
Long fermentation is essential for developing the complex flavor and texture of high-quality artisan bread. By fermenting slowly, natural sugars are converted into organic acids, enhancing flavor and making the bread easier to digest. Plus, it improves flour hydration, resulting in a softer, longer-lasting loaf.
With this Long-Fermentation Sourdough Sandwich Bread recipe, you’ll become the master baker of your home. Give it a try and share this delight with your loved ones!
By now, you must be hungry and eager to try this delicious recipe. Don’t wait any longer—let’s get baking!