Recipes Sites Ingredients

Sourdough Sandwich Bread

Source: Brian Lagerstrom

Ingredients for 10x5.5x3 pan

The original ingredient list from the source recipe.

  • 350g or 1.5c warm water
  • 3g or 1tsp instant yeast
  • 530g or 4 1/4c bread flour
  • 12g or 1tbsp sugar
  • 20g or 1 1/2 tbsp olive oil
  • 125g or 2/3c ripe poolish or sourdough starter
  • 11g or 2tsp salt

Ingredients for 9x5x2.5 pan

Adapted for the somewhat smaller loaf pans that I have, also adapted to use active dry yeast. By volume, my pans are approximately 67% as large as the pan in the source recipe, so all figures above (except the yeast) are multiplied by .67.

  • 234 g warm (110-115F) water
  • 2.5 g active dry yeast
  • 355 g flours, e.g.: 343g AP + 10g gluten + 2g diastatic malt
  • 8 g sugar
  • 15 g olive oil
  • 84 g sourdough starter
  • 7 g salt

Method

  • Mix the a active dry yeast into the warm water and allow to dissolve for 10 minutes. If using instant yeast, just add it to the dry ingredients.

  • Combine ingredients in the bowl of a stand mixer with dough hook attachment and mix on low for 3min until combined. Increase to high and continue to mix for another 6min.

  • Flip into a bowl and allow to rise at room temp for 2 hours total. 30 minutes into that rise, give dough a strength-building fold dough. Cover again and allow to continue to rise. 30 minutes later or 1 hour total into rising, repeat strength-building fold. Replace lid, and allow to continue to rise for final hour.

  • Prepare loaf pan by liberally oiling bottom and sides with olive oil.

  • Flip dough onto a floured work surface. De-gas with fingertips and press dough into a flat-ish rectangular shape.

  • Shape loaf by folding the side closest to you towards the middle, letter style, then fold from left to right, and fold again from right to left. Rotate 180 degrees and “roll it up”, pinching in as you go to avoid gaps. Transfer to prepared loaf pan seam side down, cover, and allow to rise at room temp for 1 hour. Diagonally score 4-5 times and bake in preheated 425F/218C oven for 40-45min.

Notes

  • Cake flour: 7-9% protein
  • AP flour: 10-12% protein
  • Bread flour: 13-16% protein
  • Gluten flour: 75% protein

To add 2% protein content to AP, e.g.:

  • 97g ap @ 10% has 9.7g protein
  • 3 g gluten has 2.25g protein
  • 100g combined has 11.95 g protein

So, replacing 3% of the AP with gluten gets you into bread flour range And adding 0.5% of diastatic malt helps the rise.

Active dry yeast = instant yeast * 1.25