Sourdough Sandwich Loaf
This soft and flavorful sourdough sandwich bread stays fresh for days, thanks to the addition of yudane, a flour and water mixture that boosts tenderness. A touch of honey adds natural sweetness, and the recipe can be adapted to fit into any schedule. Perfect for toast or sandwiches!
Prep Time30 minutes mins
Cook Time40 minutes mins
Proofing Time (Varies)12 hours hrs
Total Time13 hours hrs 10 minutes mins
Course: Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: Bread, Sandwich, Sourdough
Servings: 1 Loaf
Author: Britany McIntyre
Yudane:
- 100g Bread flour
- 100g Boiling water
Dough:
- 400g Bread flour
- 200g Water
- 200g Yudane from above
- 70g Sourdough starter at peak
- 30g Oil (avocado or olive)
- 20g Honey (can substitute sugar)
- 10g Salt
Prepare the yudane: (at least 4+ hours before dough mixing)
Measure the flour into a heatproof bowl. Bring the water to a boil, then pour it over the flour and stir until smooth and fully combined. Cover and let rest at room temperature for 4 hours, or refrigerate overnight.
Instructions:
Add the water and starter to a large mixing bowl and mix well.
Add honey, oil, flour, yudane, and salt; mix until no dry bits remain. Use a bowl scraper and scrape down sides of the bowl so everything is fully incorporated. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Turn the dough out onto the counter and knead for 8-10 minutes. Stretch it away from you with the heel of your hand, then fold it back over itself and repeat. Use a bench scraper as needed to keep the counter clean. The dough should become smooth, elastic, and remain slightly sticky. Place it back in the bowl, cover it plastic wrap, and let rest or 30 minutes to 1 hour. Optional: Use a stand mixer with a dough hook on low speed for 6-8 minutes, until the dough is smooth and elastic. Be careful not to over-knead. Perform 1-2 sets of stretch and folds, spaced 30 minutes to 1 hour apart. To stretch and fold, lift one side of the dough and fold it over, then rotate and repeat on all four sides. After the folds, cover the bowl with plastic wrap and let the dough rise at room temperature for 8-12 hours, depending on kitchen temperature.
Once the dough has doubled in size, is jiggly when shaken, and has visible bubbles, it’s time to shape. Prep your bread pan by lining it with parchment paper. Pro tip: Crumple the lightly dampen the parchment to help it mold to the pan. Use your bowl scraper to turn the dough out onto the counter. Lightly stretch it into a small rectangle, fold the sides toward the center and roll it up into a loaf. Punch the side seams closed and transfer to the pan. Cover with plastic wrap and let rise somewhere warm for 1-3 hours, until it fills the pan and rises ½-1 inch above the rim.
Once the dough has risen ½-1 inch above the rum, it’s time to bake. Preheat the oven to 425℉ (220℃), then place the loaf inside and immedietly reduce the temperature to 375℉ (190℃). Bake for 35-40 minutes, rotating halfway through for even browning. Once done, let the loaf rest in the pan for 15 minutes. Carefully remove it from the pan and parchment, then cool completely before slicing.