Fluffy Sourdough Loaf for Sandwiches
Bake a soft, flavorful sourdough sandwich loaf with olive oil and no yeast! This overnight rise recipe creates a fluffy, sliceable bread perfect for daily sandwiches that will have you all the rage at the next party!
Ingredients
- 4 cups bread flour
- 4 tbsp olive oil
- 1 tbsp granulated sugar
- 1/2 tbsp fine sea salt
- 1/2 cup bubbly sourdough start
- 1 1/4 cup water
Instructions
- 8 hours before you plan to make the dough, feed your starter. I typically do 1/2 cup starter, 1/2 cup bread flour, and 1/2 cup water. Stir well and then lightly place a lid on top of the jar holding the starter so a little air can flow in and out.
- When your sourdough starter is nice and bubbly, stir it well again and measure out 1/2 cup.
- In a small mixing bowl combine 1/2 cup bubbly starter and 1 1/4 cup water to your standing mixer with the dough hook.
- In a standing mixer, pour in all of the other ingredients: 1/2 tbsp fine sea salt, 1 tbsp granulated sugar, 4 tbsp olive oil and 4 cups of bread flour.
- Pour the sourdough start and water mixture into the standing mixer and knead until combined. Once a dough has formed, start a timer for 5 minutes and allow the dough to knead a full 5 minutes. Once done the dough should not longer stick to your finger when you poke it.
- Remove the dough and place it in a large bowl with a lid. Cover the dough and leave it on the counter at room temperature for a bulk rise of 8-12 hours. I typically make my dough around 8 pm and come back at 8 am.
- After a bulk rise, prepare a light-metal colored bread loaf pan by spraying it with non-stick spray and lining it with parchment paper.
- Shape the dough into a long oval by punching it down, putting it on a counter top and sliding sliding it towards you with gentle hands on the backside of the dough ball. Place the dough in the prepared bread pan and over it with plastic wrap to rise for a second time of 2 hours.
- After the second rise, preheat your oven to 500°F. Once the oven reaches 500°F, reduce the temperature to 400°F and place the bread in the oven. Bake for 45-55 minutes, lightly covering it with foil the last 20 minutes to prevent over browning. Bake until the internal temperature of the bread reaches 200°F.
- Remove from the oven and allow the bread to rest for 2 hours before slicing. This is an important step, if you slice it too early it will cause the bread to collapse and become very dense.
Video
Nutrition
Calories: 154kcal Carbohydrates: 25g Protein: 4g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 220mg Potassium: 31mg Fiber: 1g Sugar: 1g Vitamin A: 1IU Calcium: 5mg Iron: 0.3mg