Soft Sourdough Sandwich Bread

Step 1

Make the levain about 3-4 hours before mixing the dough.

Step 2

Take the temperature of your flour and sourdough starter. If the temperature of the ingredients are significantly below 78 degrees, use warm water (around 90 degrees) to mix the levain. If they are above 78 degrees, use room temperature water or cold water depending on how warm the ingredients are. Maintaining the temperature of around 78-80 degrees throughout the process will produce better results.

Step 3

Weigh 140 grams of active sourdough starter, 140 grams all purpose flour, 140 grams water and 30 grams of sugar. Mix together until a thick batter forms. Cover lightly and set in a warm (78 degrees) place to ferment for about 3 hours.

Step 4

To the bowl of a stand mixer, add the ripe levain, water, honey, salt, egg, coconut oil and most of the flour. I like to reserve a little of the flour (a little less than a cup) and add it in as needed. Knead for 10-15 minutes until dough passes the windowpane test. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch, but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time until it feels tacky and workable. This dough can also be kneaded about 10-20 minutes by hand.

Step 5

Begin Bulk Fermentation: Transfer the dough to a large container and cover with a plastic shower cap (the best!) or kitchen towel. Let rest for 30 minutes. After the 30 minutes, perform a series of 3 stretch-and-folds with a half hour between each set.

Step 6

Stretch and Fold 1: Starting on one side of the bowl, reach down and grab the bottom of the dough. Pull it up and stretch it over the top of the dough. Turn the bowl 1/4 turn and repeat the whole process 3-4 times. Cover the dough and let rest.

Step 7

Stretch and Fold 2: After 30 minutes, repeat the stretch and fold process, stretching and folding about 3-4 times. Notice how the dough is strengthening and starting to rise.

Step 8

Stretch and Fold 3: After 30 minutes, repeat the stretch and fold process for the last time, stretching and folding about 3-4 times. Cover the dough and finish the bulk rise.

Step 9

Bulk Rise: Let the dough rise until puffy and almost doubled in size for 2.5 hours (a lot of this will depend on the temperature of your dough--about 78-80 degrees is the sweet spot). The dough should rise and almost double in size during this time. If it does not, take the temperature of the dough and make sure it is warm enough. Let it continue rising in a warm spot until about doubled in size. At this point you can also stick the dough in the refrigerator after a couple of hours for a long cold bulk rise. See recipe notes.

Step 10

Divide and Pre-Shape: Turn the dough out onto the counter. Separate into two equal portions of dough.

Step 11

Shape: Pat one of the portions out into a rectangle. Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5-by-4.5 loaf pan and cover. Repeat with remaining portion of dough. You can watch a shaping video here.

Step 12

Rise: Let the bread rise in the pan for 4-8 hours until the dough has risen over the edge of the loaf pan. Depending on time of year, temperature and how active your yeast is, the rise could be shorter or much longer. If you notice no change and no rise, put the bread in a warmer place (oven with a light on or bread proofer). Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back just a little bit, it is ready to bake.

Step 13

Pre-heat oven to 350 degrees. Bake loaves of bread for 40 minutes. Spread melted butter on the tops of the loaves if desired. Let bread cool completely before slicing for sandwiches. Enjoy!