
This sourdough bread is fantastic! Recipe makes 3 loaves.
Recipe from Amber’s Kitchen.
Ingredients for 3 loaves:
- 2 1/2 c. warm water
- 2 c. (400 g) active bubbly starter (stirred down to deflate air bubbles, then measured)
- 3/4 c. honey
- 1 egg
- 1/3 c. melted coconut oil
- 1 TBSP salt
- 8 to 8.5 c. all-purpose flour or bread flour
Ingredients for 1 loaf:
- 6 2/3 oz. (200 g) warm water
- 2/3 c. (133 g) active bubbly starter (stirred down to deflate air bubbles, then measured)
- 1/4 c. (72 g) honey
- 1 generous TBSP beaten egg (30 g) or just use 1 egg
- 2 TBSP melted coconut oil
- 1 tsp. salt
- 3 c. + 8 tsp. (375 g) all-purpose flour or bread flour
Directions:
- Activate your starter by feeding it so you have a total volume of at least 2 c. When your starter is active, bubbly, and doubled in size after a feed, it’s time to start making the dough.
- In a large bowl combine 2 c. of active bubbly starter with the water, honey, oil, egg and salt. Mix gently to combine.
- Add the flour one cup at a time, while mixing. When the dough pulls away from the sides of the bowl, is tacky but doesn’t stick to your fingers then it has enough flour.
- Knead the dough for 5-15 minutes or until the dough is smooth and elastic. It may need a tad more flour if the dough hydrates while kneading.
- Cover dough and rise until doubled in size. (*you can skip this first rise if needed, but for optimal fermentation and flavor, it’s favorable to keep it*)
- When the dough has doubled in size, dump it out onto a lightly floured surface and divide in three portions. Form into a tight oval and place each in a greased loaf pan. {loaf pan size: 1.5 quarts, 8×4 inches or 9×5 inches}
- Cover dough and let rise until doubled a second time. This may take anywhere from 4-24 hours. Be patient and do not bake it unless it has risen! If it doesn’t rise then your starter may need some power feeds to strengthen it.
- Once it has doubled, bake at 375° F for 30-35 minutes. If the tops of your loaves are browning too much, you can lay a flat sheet of aluminum foil on top of the loaves. For convection oven start checking at 27 minutes.
- Remove loaves from the oven, remove loaves from pans and let cool completely before slicing.
- Store in plastic twist tie bags at room temp. Freeze loaves that won’t get eaten in 5 days.
Sourdough Sandwich Bread:

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