Classic Sourdough Sandwich Bread

Compared to my last post, this is a more classic sourdough loaf. Like the other loaves, it has a great crumb and tender texture inside but this loaf has a crispy top crust and a more pronounced sourdough flavor.

This recipe is from Bob’s Red Mill. The original recipe states that it is ideal for all kinds of sandwiches, as well as toast, bread pudding and bread crumbs. We enjoyed it for wonderful sandwiches and toast, but making bread pudding with this beautiful loaf might need to happen in the future. 🙂

Yield: One 2-pound loaf

  • 1 ¼ cups room temperature water, 75°F (10 fl oz)
  • 2/3 cup active sourdough starter (6 1/2 oz)
  • 3 1/3 cups unbleached all-purpose flour (1 lb)
  • 1 T table salt or 4 tsp Kosher salt
  1. In a large mixing bowl, dissolve water and starter.
  2. Add flour and mix until a rough and shaggy dough forms, about 4 minutes (low-speed if using an electric mixer).
  3. Cover with a towel and let rest for 15 minutes.
  4. Add salt and mix until a slightly soft and elastic dough (which easily pulls away from the sides of the bowl) forms, 6–10 minutes by hand or about 2–4 minutes on medium speed with an electric mixer. To ensure proper gluten development, tear off a small piece of dough and stretch it as thin as possible; if a thin, transparent “window” is visible without any tearing, the dough is ready to proof.
  5. Transfer dough to a large lightly oiled bowl, turning dough to coat all sides in oil. Cover with plastic and let rise in a warm place until puffy, about 30 minutes.
  6. Punch down the center of the dough and fold all four sides into the center. Flip dough upside down, cover, and let rise again, another 30 minutes.
  7. Repeat the punch and rise a total of four times (2 hours). The dough has properly proofed when a light push with a finger leaves an indentation that does not spring back.
  8. Remove proofed dough from the bowl and place on a floured work surface. Gently stretch into a 10-inch rectangle. Fold the short ends of the dough to meet in the center. Fold the top of the dough to the center and lightly seal with fingertips. Fold the top of the dough to the bottom and seal with the heel of the hand, then gently roll into a 6-inch long cylinder. Cover and let rest 15–20 minutes.
  9. Uncover the dough and turn the cylinder seam-side-up on a floured work surface. Press and gently stretch the dough to a 6-inch rectangle. Fold the top of the dough to the center and press with the fingertips to seal and tighten. Fold the top of the dough to the bottom and seal with the heel of the hand. Gently roll the dough into a tight and smooth 8-inch loaf.
  10. Place the dough in a lightly oiled 8 x 4-inch loaf pan. Cover with plastic and proof until puffy and an indentation does not spring back, 30–40 minutes. (My final rise time was about 1 hour, just until the dough rose over the rim of the loaf pan.)
  11. Meanwhile, preheat an oven to 450°F. Place a baking tray on the lowest rack of the oven and place a baking stone (if using) on the center rack. Make sure the oven (and baking stone) preheat for at least 30 minutes.
  12. When the dough is ready to bake, gently score the top of the loaf with a few slashes using a lame, kitchen shears, razor blade, or very sharp knife.
  13. Place the loaf pan on the preheated baking stone and pour 4 cups of water into the baking pan on the bottom rack. Quickly close the oven door and let bake at 450°F until browned on top, 35–45 minutes. To ensure doneness, gently remove the bread from the pan and tap the bottom of the loaf–a hollow sound should be audible. Using a probe thermometer, test for a final interior temperature of 200–210°F.
  14. Let cool at least 20 minutes before slicing.

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