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Soft Sourdough Bread - Sourdough Sandwich Loaf

24 comments /
I'm going to have to say that this was one of the most pleasantly surprising loaves of bread I've ever made.  It looks so modest.  Nothing studded or swirled inside.  Nothing bursting from the top.  But once you've sliced into it, you are met with a gorgeous crust and a soft inside.  The flavor is both tangy (from the sourdough starter) and mildly sweet (from the honey).  It made perfect toast and amazing sandwich ends and was my favorite way to start the day for the three days it lasted. Ummmmm.  I'm sorry, I'm having a problem formulating words.  It's far too gorgeous outside for me to think.  Birds are chirping and chattering.  Flowers are waving and showing off their fantastic colors.  The blue sky has sent the clouds packing and is spending time with the sun.  My new umbrella-shaded table with the book sitting on top and the soft, cushiony seats won't stop calling my name.  So, I'll let the photos do any further convincing needed today...the breeze beckons...
Soft Sourdough Bread - Sourdough Sandwich Loaf
adapted from Teresa Greenway Discovering Sourdough ebook
yield: 1 loaf

1 c. (265 g./9.3 oz./8 flz.) active starter
½ c. (131 g./1.6 oz./4 flz.) milk
¼ c. (58 g./2 oz./2 flz.) water
2 Tbs. (27 g./1 oz.) melted butter
2 Tbs. (42 g./1.5 oz.) honey
1¼ c. (156 g./5.5 oz.) whole wheat flour
1½ c. (193 g./6.8 oz.) bread flour + more as needed

Mix ingredients together, turn out onto lightly floured surface and knead for 2-3 minutes.  Cover with plastic wrap and let rest ~20 minutes.

1½ tsp. (8 g.) salt

Press dough out a little and sprinkle salt over.  Knead in and continue to knead for ~5 minutes more.  Dough should be soft and silky.  If it seems too sticky, add a bit more flour at a time, but not so much that it becomes stiff and dry.
Place in an oiled bowl, cover again with plastic or clean towel and let sit at room temperature until it has nearly doubled in size, ~3-4 hours.

Turn dough out onto work surface and form into a round, placing it on a greased baking sheet or a peel that has been dusted well with semolina or form and place in a greased bread pan.  Cover again and let rise another 2-3 hours at room temperature or until almost doubled.

Preheat oven to 400° F during last 15-20 minutes of rise time.
When dough has risen, slash the top of the loaf. Spray the loaf with a bit of water, if you wish, then slide into the oven.  Bake for ~30-35 minutes or until golden brown.

Sweet yet tangy...very addictive flavor. Would make an amazing cinnamon-raisin loaf.  Not what you typically think of when you think sourdough...but so much flavor and depth for a softer bread!
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24 comments

  1. That is a lovely loaf of sourdough bread and with a touch of honey ---it looks marvelously soft!!Kudos to u

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  2. this look so tasty! i just bought sourdough bread at the store because i am not brave enough to make my own! maybe one day i will try this recipe! :)

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  3. Looks wonderful. I need to explore your starter and get on the bread bus again!

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  4. I've been meaning to get back to baking bread at home. Thank you for motivating me!

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  5. this sourdough fear has got to go! That bread just looks too good!

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  6. Lovely bread...too tempting.

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  7. I LOVE sourdough. I'll have to give it a try.

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  8. your breads always look soooo darn fabulous...I think i will just place my order with you! ;)

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  9. Prefectly baked loaf looks super fabulous..

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  10. It looks like a perfect loaf of bread. I love sour dough and have to give this a try.

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  11. Looks like the perfect loaf of bread!

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  12. One of my fab bread for sandwich. It looks so perfectly baked.. gorgeous.

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  13. I think bread should be modest. It's the staff of live and the base of so much wonder. Interesting and lively with the honey.

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  14. that is one mighty handsome loaf of bread there my friend. Sir Sportsalot is a whole wheat bread fan. I think I wanna try this one this weekend!! Thank you :)

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  15. so funny - I've got sourdough on the brain right now and am working on my next post: lazy sourdough bread (for Wed). This recipe looks fantastic - I'm going to have to see if I can make it work with my lazy sourdough method! :)

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  16. I really love this! I love my sourdough startedr to bits, and use it in not just bread and crepes, but also things like pasta and even dumpling wrappers! I'd love for a sourdough sandwich loaf recipe that will give a soft pillowy crust.. i love crusty bread though so this still sounds great! ;)

    http://mummyicancook.blogspot.com/2011/01/homemade-sourdough-pasta.html

    http://mummyicancook.blogspot.com/2011/02/sourdough-dumplings-and-gyoza.html

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  17. Thanks for linking up to Tasty Tuesday! I'll be featuring your recipe next Tuesday. Come check it out and link up again. http://nap-timecreations.blogspot.com/

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  18. oh, if only i had the guts! this looks amazing...and i love the addition of honey. your bread making is becoming legendary my friend. thank you for sharing with tuesday night supper club!

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  19. Question: can you make this will all white flour?

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  20. Did you use evaporated milk, dry, or cow's milk for this recipe? Thanks.

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