Sourdough Sandwich Bread by @manningherkitchen

1h
Hard

2 servings

🍞

100 g

Starter

🌾

100 g

Flour

🍬

25 g

Sugar

💧

590 ml

Water

🍞

230 g

Active Starter

💧

40 ml

Water

🌾

1.1 kg

Flour

🧈

110 g

Butter

🍬

10 g

Sugar

🧂

18 g

Salt

Preparation Steps

  1. Step 1/18

    Combine 100 g sourdough starter, 100 g flour for stiff starter, 10 g sugar for stiff starter, and 40 ml water for stiff starter in a large mixing bowl until a thick, shaggy dough forms.

    Sourdough starter for stiff starter
    Flour for stiff starter
    Sugar for stiff starter
    Water for stiff starter
    🥣Large mixing bowl
    ⚖️Digital kitchen scale
    🥄Wooden spoon

  2. Step 2/18

    Cover the stiff starter and let it ferment until doubled, very bubbly, and able to float in water, about 4 to 6 hours.

    Sourdough starter for stiff starter
    🥣Large mixing bowl
    🧺Kitchen towel

  3. Step 3/18

    Add 227 g active sourdough starter, 590 ml water, 1120 g all-purpose flour, melted butter, 2 tbsp sugar, and 1 tbsp salt to a large mixing bowl.

    Active sourdough starter
    💧Water
    All-purpose flour
    🧈Butter
    🍬Sugar
    🧂Salt
    🥣Large mixing bowl
    ⚖️Digital kitchen scale
    🥄Measuring cups

  4. Step 4/18

    Mix the dough until all ingredients are fully combined and no dry flour remains.

    Active sourdough starter
    💧Water
    All-purpose flour
    🧈Butter
    🍬Sugar
    🧂Salt
    🥣Large mixing bowl
    🥄Wooden spoon

  5. Step 5/18

    Knead the dough with the stand mixer dough hook on medium speed for 10 minutes.

    Active sourdough starter
    💧Water
    All-purpose flour
    🧈Butter
    🍬Sugar
    🧂Salt
    🥣Large mixing bowl

  6. Step 6/18

    Knead the dough by hand for 2 additional minutes, until smooth, stretchy, and able to pass the windowpane test.

    Active sourdough starter
    💧Water
    All-purpose flour
    🧈Butter
    🍬Sugar
    🧂Salt
    🔪Pastry scraper

  7. Step 7/18

    Coat a clean large mixing bowl with 1 tbsp neutral oil and place the dough inside.

    Neutral oil
    Active sourdough starter
    💧Water
    All-purpose flour
    🧈Butter
    🍬Sugar
    🧂Salt
    🥣Large mixing bowl
    🔪Pastry scraper

  8. Step 8/18

    Turn the dough over to coat it in oil, then cover the bowl.

    Neutral oil
    🥣Large mixing bowl
    🧺Kitchen towel

  9. Step 9/18

    Let the covered dough rise until doubled in size, about 480 to 720 minutes.

    🥣Large mixing bowl
    🧺Kitchen towel

  10. Step 10/18

    Gently deflate the risen dough and divide it into 2 equal portions.

    🔪Pastry scraper
    ⚖️Digital kitchen scale

  11. Step 11/18

    Shape each dough portion into a tight loaf and grease 2 loaf pans.

    Neutral oil
    🍞Loaf pan

  12. Step 12/18

    Place one shaped loaf into each greased loaf pan and cover loosely with a kitchen towel.

    🍞Loaf pan
    🧺Kitchen towel

  13. Step 13/18

    Let the loaves rise until doubled and approximately 1 inch above the pan rims, about 120 min.

    🍞Loaf pan
    🧺Kitchen towel

  14. Step 14/18

    Preheat the oven to 425°F (220°C) while the loaves finish their final rise.

  15. Step 15/18

    Bake the loaves at 425°F (220°C) for 10 minutes.

    🍞Loaf pan

  16. Step 16/18

    Reduce the oven temperature to 350°F (175°C) and bake for another 20 minutes until the crust is golden brown.

    🍞Loaf pan

  17. Step 17/18

    Check that the center of each loaf reaches 180 to 190°F (82 to 88°C), then remove the pans from the oven.

    🌡️Instant-read thermometer
    🍞Loaf pan

  18. Step 18/18

    Remove the loaves from their pans and cool completely on a cooling rack before slicing.

    🍞Loaf pan
    🧊Cooling rack

Composition

Ingredients

Types

Sweeteners, Beverages, Dairy, Fats, Seasonings

Ingredients

Starter, Flour, Sugar, Water, Active starter, Butter, Salt

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Alcohol-free

Calories

225 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 42g, Dietary fiber: 1.5g, Total fat: 4.8g, Saturated fat: 2.9g, Sugars: 1.5g

Nutritional Information

Minerals

Sodium: 350mg, Calcium: 45mg, Iron: 2.2mg, Potassium: 80mg

Vitamins

Vitamin A: 75µg, Thiamin: 0.3mg, Folate: 65µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

Large mixing bowl, Measuring cups, Digital kitchen scale, Pastry scraper, Wooden spoon, Loaf pan, Kitchen towel, Instant-read thermometer, Cooling rack

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Side dish, Breakfast

Occasions

Breakfast, Brunch, Lunch, Sandwich meal, Everyday meal

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American, Western

Geographic

United States, North America

Various

Aspect

Texture

Soft, Chewy, Tender, Airy, Golden crust

Flavors

Tangy, Buttery, Mildly sweet, Savory

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 to 4 days (Cool completely before storage,Store in an airtight bread bag or bread box,Keep away from direct sunlight and heat), fridge : 5 to 7 days (Store in an airtight bag or container,Reheat or toast before serving because refrigeration can firm the crumb), freezer : 90 days (Slice before freezing for convenient portions,Wrap tightly and place in a freezer-safe bag,Thaw at room temperature or toast from frozen)