In my last post we learned how to make no fuss sourdough artisan style bread. This time I am going to share my recipe for no fuss sourdough soft sandwich bread.
This recipe contains a few more ingredients than the artisan style loaf but follows the same simple proccess.
When making the artisan bread we want a nice crunch crust and a soft chewy interior, But for a sandwich loaf we want a soft crust and a smooth, soft interior. To acheive this I have added a bit of milk and fat to my recipe, bake it at a lower temperature and brush the top with butter while still hot.
Over the last several years I developed my own method of making sourdough. This method is based on trial and error with a lot of inspiration from the book Artisan Bread in Five Minutes a Day. When I switched to baking almost only sourdough I wanted something similarly easy and this method was born. My method really doesn’t take much more than 5 minutes a day excluding the resting and baking time. Somebody else is probably making sourdough this way but I haven’t really seen anything like it online.
Here is a review of the 5 basic steps I do:
1. Take starter out of the fridge and add some to a bowl. Then add all the other ingredients from your chosen recipe.
2. Mix and knead in the bowl until a dough is formed. Cover and allow to rise for 8-12 hours.
3. Feed starter equal parts flour and water, place back in fridge.
4. Form dough into loaves or rolls. Allow to rest for 20 minutes to 1 hour. Preheat oven.
5. Bake bread.
That’s it! No fussing with feeding the starter first, waiting until it is active, or dealing with discard. This is how I make Sourdough every time. Everything from artisan loaves to dinner rolls to cinnamon rolls!
Now time for the soft sandwich bread recipe! This loaf is the my second easiest recipe. It is also very versatile. The same dough can be used for dinner rols, cinnamon rolls and more.
Scroll all the way to download a pretty printable recipe card!
Let me know in the comments below if you try this recipe and what sourdough recipe you would like to see next!
No Fuss Sourdough~ Soft Sandwich Bread
Difficulty: Easy2
loaves15
minutes35
minutesThe easiest sourdough ever!
Ingredients
1 cup sourdough starter
2 cups water
1 cup milk
1 Tbsp. sea salt
2 Tbsp. Sugar
1/4 cup melted butter or coconut oil
41/2- 5 cups all purpose flour
2 cups whole wheat flour
Directions
- Take your sourdough starter directly out of the fridge and add 1 cup to bowl. Add water, milk, sugar, salt, melted butter and mix
- Slowly add flour until a shaggy dough forms. At this point I usually use my hands to gently knead dough adding enough flour to make the dough firm enough to handle but still soft. Cover and allow to rest 8-12 hours, I usually make my dough in the evening and let it sit overnight.
- Feed starter by adding about equal parts water and flour and mixing well. Place back in fridge.
- After 8- 12 hours or dough has risen about double, use floured hands to press down and divide dough into 2 parts. Taking each part gently shape into a oblong by flattening into a rectangle. Tuck the long sides under and then tuck in the ends. Place seam side down in an oiled glass or metal loaf pan. Cover and allow to rest about 20 minutes while the oven preheats to 350 degrees Farenheit.
- Bake in oven at 350F for 30 to 35 minutes or until golden brown. As soon as bread is removed from oven rub crust with butter. Cover with a towel and allow to cool completely. This helps the crust soften.
Notes
- You may save half the dough in the fridge if you prefer to only bake 1 loaf. It will be fine for a few days. When ready to bake the next loaf simply take it out for an hour to warm up and then proceed with shaping the loaf as directed.
Shaggy Dough
Resting Dough
This looks great! Can you substitute lard for the oil?
I would think so. I have used butter or coconut oil and both were great!