No Fuss Sourdough~ Soft Sandwich Bread
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!
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!
I love the simplicity! Could you share your knowledge about using milk in the dough that bulk ferments at room temperature? Are you using raw milk or ultra-pasteurized?
Thank you’!
I am currently using regular pasturized milk from the store in my dough. I leave it on the counter to ferment with no problems.