Soft Wheat Sourdough Sandwich Bread
Make this amazingly soft and fluffy wheat sourdough sandwich bread. It is true sourdough sandwich bread. There is no yeast in this bread. It is amazing and the flavor is perfection.
Servings 3 loaves
Ingredients
- 300 grams sourdough starter active and bubbly
- 650 grams warm water
- 380 grams white bread flour
- 620 grams wheat flour I like to freshly mill mine
- 50 grams honey
- 40 grams olive oil or avocado oil
- 20 grams fine sea salt
- 30 grams ground flax seed
Instructions
- In a large bowl, mix your fed sourdough start, water, flours, oil, honey, flax and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.
- Next let this mixture sit covered for 1 hour.
- Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 stretch and folds.
- Once you have finished the stretch and folds. Let it bulk ferment until it doubles in size. This can take 5-7 hours. Once it has done this, take it out of the container and shape into three loaves and place in greased loaf pans.
- Let the bread rise in the pans until they double in size. You can make a score across the top of the bread to help with expansion. Bake the bread in a preheated oven at 350 degrees for 35-40 minutes.
- Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack. I like to brush butter to the tops of the loaves while they are still hot. This helps to soften the crust and adds the yummy butter flavor to it.
- Cool completely and then cut and enjoy! Store remaining loaves in plastic bags or bread bags. You can also freeze these loaves and let them defrost completely before enjoying.