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sourdough sandwich bread recipe
- Total Time: 480 minutes
- Yield: 1 loaf (10 servings) 1x
- Diet: Vegetarian
Description
This easy sourdough sandwich bread features a soft crumb and hearty crust, infused with a savory roasted garlic and rosemary swirl. It transforms a simple loaf into something extraordinary, perfect for grilled cheese, soup, or toast.
Ingredients
- 100 g active sourdough starter (100% hydration)
- 350 g bread flour, plus more for dusting
- 250 ml filtered water
- 8 g fine sea salt
- 1 head garlic
- 2 tbsp olive oil, plus more for greasing
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp flaky sea salt, for garnish
Instructions
- Prepare Roasted Garlic: Preheat oven to 180°C (350°F). Peel garlic cloves and toss with 1 tbsp olive oil on a baking sheet. Roast for 20-25 minutes until golden brown and tender. Mash thoroughly into a smooth paste.
- Create Flavor Paste: Combine mashed roasted garlic paste with chopped fresh rosemary and remaining 1 tbsp olive oil. Stir well and set aside.
- Mix Dough and Autolyse: In a large bowl, combine active sourdough starter, filtered water, and bread flour. Mix until just combined, cover, and let rest for 30 minutes.
- Add Salt: Add fine sea salt to the dough. Using wet hands, gently squeeze and fold for 2-3 minutes until salt is fully integrated. Cover and rest for another 30 minutes.
- Bulk Ferment Dough: Perform 3 sets of stretch and folds, spaced 30 minutes apart. Cover and bulk ferment at room temperature for 3-4 hours, or until volume increases by 30-50%.
- Shape Loaf with Flavor Ribbon: Lightly grease a 9×5 inch loaf pan. Turn dough onto a lightly floured surface and stretch into a 12×8 inch rectangle. Spread the garlic and rosemary paste evenly over the surface, leaving a small border.
- Roll and Proof Loaf: Tightly roll the dough into a log starting from the long edge. Pinch the seam closed and place seam-side down in the prepared loaf pan. Cover and proof at room temperature for 1-2 hours, or cold proof overnight (8-12 hours) in the refrigerator.
- Preheat Oven and Score: Preheat oven to 200°C (390°F) with a rack in the center. Score the top of the loaf lengthwise with a sharp knife or razor blade.
- Bake Bread: Bake for 35-45 minutes, or until deeply golden brown and internal temperature reaches 93-96°C (200-205°F). Cool completely on a wire rack for at least 2 hours before slicing to set the crumb.
Notes
To set the crumb, allow the bread to cool completely for at least 2 hours before slicing. If the crust browns too quickly during baking, loosely tent the top with aluminum foil for the last 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 180 calories
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg