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Soft Sourdough Sandwich Bread

Soft Sourdough Sandwich bread

Soft sourdough sandwich bread is a dairy free fantastic recipe for making a tender loaf of delicious sourdough. Makes amazing sandwiches.
Course Sourdough
Cuisine American
Keyword BLT sandwiches, sourdough, sourdough bread, sourdough starter
Servings 1 Loaf

Ingredients

Almond milk starter

  • 100 grams active sourdough starter
  • 100 grams unsweetened almond milk
  • 100 grams bread flour

Final dough

  • 240 grams unsweetened almond milk
  • 25 grams barley malt syrup
  • 250 grams of the almond milk starter
  • 400 grams bread flour
  • 15 grams salt

Instructions

  1. For the almond milk starter.
  2. Mix together the active sourdough starter, the almond milk, and the bread flour in a nonreactive container or bowl.
  3. Cover and let sit for 6 hours or until the starter is very active and bubbly and has increased in volume by twice or more.
  4. To make the main dough.
  5. Add the almond milk and the barley malt syrup to a large bowl, stir to combine briefly. It doesn't have to be thoroughly mixed.
  6. Measure out 250 grams of the almond milk starter (you will have a little extra, which is normal) and add it to the almond milk mixture.
  7. Add the bread flour and then the salt.
  8. Stir to combine into a rough dough, cover, and let rest for 20-45 minutes.
  9. On a floured surface, knead the dough for about 5 minutes until the dough is smooth and comes together. There is no need to knead until it is springy, just till it has some structure. It will develop as it rests, and as it is baked in a bread pan, it doesn't need as much structure.
  10. Place the dough into a nonreactive container big enough for the dough to more than double and cover tightly.
  11. Let proof only until the dough has started to puff up for about 1-2 hours, depending on your kitchen temperature. Then, it will continue to rise in the fridge and in the morning before baking.
  12. In the morning, pull out the container and let it come to room temperature and proof for around 3 hours until the dough has risen double or more.
  13. Once the dough has risen, punch down the dough and turn it out onto a lightly floured surface.
  14. Let rest for 10 minutes.
  15. While the dough is resting slightly, oil with a little vegetable oil an 8x4½ or 9x5 loaf pan.
  16. Gently stretch and pat out the dough into a rough rectangular shape around the width of your loaf pan. Next, gently roll the dough into a cylinder sealing the seam. Since it is being baked in a pan, you don't have to be perfect with the sealing.
  17. Place the dough seam side down into the prepared loaf pan.
  18. Cover and let proof for 3-4 hours until the dough has risen double, or a bit more and only springs back slightly.
  19. About 30-45 minutes before the bread has finished rising, pre-heat the oven to 375°
  20. If you want to be fancy, you can sprinkle some flour or seeds on top of the risen dough before baking.
  21. Bake for 40 minutes. I like to dump a little water onto the oven floor as I close the oven door to create some steam.
  22. Take the bread out of the loaf pan and place directly on the oven rack and bake for an additional 5 minutes or so to brown the bottom.
  23. Take the loaf out and let cool on a cooling rack for an hour or so before slicing.

Recipe Notes

Sample timing schedule

8:00 am mix the almond milk sourdough starter. Let sit for about 6 hours.

2:00 pm mix together the main dough, let sit for 20 minutes. Then knead.

2:30 pm cover the dough and let rise for 1-2 hours until the dough has started to puff up.

4:30 pm place the puffed-up dough in the fridge overnight.

8:00 am, take the dough out of the fridge, let it come to room temperature, and finish proofing for about 3 hours.

11:00 am, shape the dough and place in pan. Cover and let proof for about 4 hours.

3:00 pm Bake