As you know, we are always trying to find ways to make use of the leftovers from sourdough starter. We already shared a recipe with you where we used a lot of sourdough starter, our fluffy sourdough toast. and this time we are going for a big sourdough sandwich bread.
This one is similar to it, but with fewer working steps and it is bigger. So if you want to use your leftover sourdough starter for a nice bread with less workload, this one is perfect.
So here it is. Enjoy!
Things to know before you start
|Steps||Work time||Waiting time|
|Levain||~5 minutes||20-22 hours|
|Mix||~20 minutes||10 minutes|
|Bulk Fermentation||~5 minutes||45 minutes|
|Bake||~5 minutes||45 minutes|
Enjoy this big sourdough sandwich bread in 26 to 28 hours.
|170 g||Sourdough starter – Preferably from whole wheat flour|
|700 g||All-purpose flour|
|8 g||Yeast – Fresh|
|335 g||Milk – 3,5% fat|
The dough will weigh about 1.533 g in total.
A super simple and quick recipe as you won’t have to do any stretching & folding, shaping or scoring.
You will just a need a sourdough starter. If you don’t have one, checkout our how to create a sourdough starter guide.
A loaf pan is a must have to bake sandwich bread. We used a big one of 32 x 16 x 10 cm. You can find the big extendible loaf pan used in this recipe in our should have baking tools section.
Tip: If you don’t have a big loaf pan, you can use two small ones or just use 50% of all ingredients.
|170 g||Starter – Preferably from whole wheat flour|
|200 g||All-purpose flour|
|200 g||Water – Room temperature|
- Mix your sourdough starter with the ingredients above
- Store sealed for 20 to 22 hours at 20-22°C (68-71,6°F)
|8 g||Yeast – Fresh|
|335 g||Milk – 26°C (78,8°F)|
- Mix salt, sugar and crumbled yeast with milk in a separate bowl to dissolve
|500 g||All-purpose flour|
|–||Dissolved salt, sugar, yeast and milk mixture|
- Mix all of the mentioned ingredients except the butter together in a stand mixer for 5 minutes on speed level one and 8 minutes on speed level two
- Add the butter after 8 minutes of mixing
- The dough will still stick to the bowl and be pretty liquid, which is fine
3. Bulk Fermentation
- Cover the dough and let it rest for a total of 45 minutes at 20-22°C (68-71,6°F)
- Grease your loaf pan with a bit of butter on the bottom and all sides
- Pour the whole dough mixture in the loaf pan and cover it with a towel
- Let it proof for 2 hours at 24°C (75,2°F)
- The dough should rise by about 50 to 100%
- On the left picture you can see the dough after pouring it in the loaf pan and on the right after proofing for 2 hours
- Preheat oven to 230°C (446°F) for ~35 minutes with the upper and lower heat function
- Put the loaf pan in the oven, create steam and bake for 45 minutes
- After 10 minutes lower the temperature to 205°C (401°F)
- Tip: If you prefer having a light brown crust on top, instead of a more dark one, you can put aluminium foil on top of the loaf pan for the last 20 to 15 minutes of baking
- Tip the bread out of the loaf pan immediately after baking and allow to cool down on a grid for about 2 hours
The crust of this sourdough sandwich bread reminds of milk rolls, it is friable but not dry and quite moist because of the high amount of sourdough starter.
Is very soft so it is recommended to toast it. You cannot consider this a usual sandwich bread or toast as it is made out of sourdough and has bigger pores.
This sandwich bread has a pleasant and light taste and you can tell that it was made with a good portion of sourdough.
Goes good with
Weather you like it with cold cuts, ham, a good cheese or something sweet – this sandwich bread goes good with basically everything. It is also great for making a grilled cheese sandwich. Due to it’s light taste you can combine it with so many different things. Just give it a try.