Sourdough Sandwich Bread Food
EASY SOURDOUGH SANDWICH BREAD
A simple and easy recipe for homemade sourdough sandwich bread. Made with all purpose flour and just a touch of butter. I like to make the dough at night so we can have fresh bread in the morning. This loaf freezes well (whole or sliced). I recommend this loaf pan. Notes For best results, please weigh your ingredients instead of using measuring cups. Here's why: weight and volume measurements are not equal, only approximate! This is especially important regarding the sourdough starter. If your starter is very bubbly, 1/4 cup might only weigh 30 g which is too little for this recipe (you need 50 g). The dough will take forever to rise! Same goes for the flour... 4 cups might end up weighing way over 500 g depending on how tight the flour was packed into the cup. You'll end up with dry dough. I used Whole Foods 365 Everyday all purpose flour for this recipe. King Arthur and Trader Joe's ap flour will work as well. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.
Provided by Emilie Raffa
Categories Sourdough Bread
Time 12h50m
Number Of Ingredients 8
Steps:
- Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it's warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
BEST BEGINNER SOURDOUGH SANDWICH BREAD NO YEAST
A soft sourdough sandwich bread with a tender texture and amazing flavor without using any store-bought yeast, just the wonderful power of wild leavening. This is incredibly soft with very little crumb, so it holds up well to all your favorite sandwich fixings!
Provided by Melissa Norris
Categories bread
Number Of Ingredients 6
Steps:
- Place water in a large mixing bowl and add in starter with melted butter, stir to combine. Add in remaining ingredients and stir until well combined. Dough should clean the sides of the bowl.
- Knead for 8 minutes and check for window pane test. Knead for 2 more minutes if not at window pane and check again. Dough shouldn't stick to your fingers.
- Lightly flour surface and roll out dough into a rectangle. Roll up into a loaf, tucking edges under to create tension on top. Place in parchment lined or greased loaf pan.
- Cover so it doesn't develop a skin or dry out and allow to rise until doubled and up even with edges of loaf pan. Right before baking, brush top with melted butter.
- Bake in preheated 400 degree Fahrenheit oven for 30 to 32 minutes.
- Remove from loaf pan onto cooling rack, slather with more butter, and allow to cool for at least 15 to 20 minutes (longer if possible) before slicing.
SOURDOUGH SANDWICH BUNS (SCHLOTZSKY STYLE)
While searching the web looking for Schlotzsky's Sourdough Bread recipe I came across this on King Arthur's site. I think it's very close to the roll that they use on their original muffaletta sandwich. They are scrumptious and so easy to make! They're somewhere between a roll and an english muffin. Note that their direction require baking in english muffin rings (or similar).
Provided by Galley Wench
Categories Breads
Time 2h15m
Yield 8 Buns
Number Of Ingredients 10
Steps:
- Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.
- Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.
- Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.
- Cut it into eight 3 3/4-inch (approximately) circles.
- Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet.
- Fill each ring with a piece of dough; sprinkle the tops with cornmeal.
- Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
- Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom.
- Remove them from the oven.
- After cooling for 10 minutes, remove rings move to wire rack.
Nutrition Facts : Calories 228.1, Fat 4.5, SaturatedFat 2.4, Cholesterol 32.4, Sodium 478.5, Carbohydrate 39.9, Fiber 1.4, Sugar 4.1, Protein 6.3
GLUTEN-FREE SOURDOUGH SANDWICH BREAD
True sourdough flavor in a hearty, gluten-free bread ready for your sandwich fixings. I love the taste of this bread with butter and jam or toasted and served with soup, even though it is delicious on its own. It will hold up to spreading peanut butter or avocado.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 8h55m
Yield 8
Number Of Ingredients 7
Steps:
- Line an 8x4x2 1/2-inch loaf pan with parchment paper.
- Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
- Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
- Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 17 g, Cholesterol 0.1 mg, Fat 1.6 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 114.3 mg, Sugar 0.9 g
SOURDOUGH SANDWICHES
Make and share this Sourdough Sandwiches recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the cream cheese spread, stir together the cream cheese, lemon juice, mustard, and garlic pepper. This spread may be made up to 24 hours ahead.
- Split sourdough loaf horizontally and spread cut sides with the cream cheese spread.
- On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers, and spinach. Cover with top of loaf. Slice crosswise into 4 pieces.
- Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.
Nutrition Facts : Calories 779.2, Fat 23.5, SaturatedFat 12.4, Cholesterol 77.4, Sodium 2154, Carbohydrate 102.3, Fiber 5.9, Sugar 0.8, Protein 38.1
More about "sourdough sandwich bread food"
SOURDOUGH SANDWICH BREAD - CULTURED FOOD LIFE
Sourdough Sandwich Bread. Print Recipe Pin Recipe. This is one of my husband's favorite sourdough breads. He loves to make sandwiches with …
From culturedfoodlife.com
Servings 1Total Time 7 hrs 40 minsEstimated Reading Time 2 mins
From culturedfoodlife.com
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SOURDOUGH SANDWICH BREAD RECIPE - THE SOFTEST PAIN DE …
From foodgeek.dk
4.6/5 (17)Calories 2296 per servingCategory Breakfast, Lunch
- In the bowl of your standmixer, mix 900g all-purpose flour, 60g cane sugar and 20g salt with the paddle attachment until it's combined.
- After the 30 minutes are up add the entire levain on the top of the dough and mix it in using a dough hook. It shouldn't take more than a couple of minutes.
SOURDOUGH SANDWICH BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (149)Total Time 16 hrsServings 2
- To make the levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix all of the levain ingredients together and place in a covered container with room for the levain to grow.
- It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F).
SOURDOUGH SANDWICH BREAD - BAKER BETTIE
From bakerbettie.com
4.6/5 (81)Estimated Reading Time 9 mins
- Get Starter Ready for Dough: If you are making a full batch of bread, you will need 300 gr of active fed starter to go into your dough. For this amount, I do a 1:3:3 feeding so that my starter is usually ready to go into the dough at about the 5 hr mark and can be used until about the 10 hr mark after feeding. I take 50 gr starter and feed that with 150 gr flour and 150 gr water to give me 350 gr total starter. 300 gr will go into the dough with 50 gr leftover for the next days feeding. You can use whatever ratios work best for you and your timing as long as you have at least 300 gr to go into your dough. If you are confused about how feedings work, please watch my video on understanding sourdough starter for clarification.
- Mix Dough: In a large mixing bowl measure out your slightly warm water. Add your starter, flour, oil, sugar or honey, and salt on top. I like to start mixing the dough with a silicone spatula or a dough whisk first. Once the dough is starting to come together, use clean hands to thoroughly mix the dough until all of the ingredients are very well incorporated and there are no dry patches of flour. This will take about 2-3 minutes of mixing to make sure it is well combined. Cover the bowl with plastic wrap, or a shower cap and let sit at room temperature (72-75 F, 22-23 C) for 30 minutes.
- Stretch and Folds: Over the 2 hours perform 4 rounds of stretch and folds (see video if you are unfamiliar with this technique) about every 30 minutes. The timing between the rounds does not need to be exact. Drizzle a tiny bit of oil over the dough after the last stretch and fold and cover it with plastic wrap or a shower cap to prevent it from drying out.
SOURDOUGH SANDWICH BREAD - AHEAD OF THYME
From aheadofthyme.com
- In a large mixing bowl, add sourdough starter, all-purpose flour, salt and water. Whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for one hour. Resting helps build gluten strength naturally.
- Transfer the dough to a lightly oiled surface. Flatten the dough into a 5x9-inch rectangle and roll it into a log. Pinch the edges together to seal. (Note that after the first rise, the dough becomes less sticky and easier to handle).
FRUITED SOURDOUGH SANDWICH BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
- Combine all of the ingredients in a bowl, the bowl of an electric mixer, or the pan of your bread machine, and mix and knead to form a smooth yet sticky dough.
- If you're kneading by hand, you'll want to keep your hands well greased., Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 90 minutes.
BEST SOURDOUGH SANDWICH RECIPES - TOASTED EDITION - FOODGEEK
SOFT CRUST SOURDOUGH SANDWICH BREAD (NO KNEAD) - THE FEATHERED …
From thefeatherednester.com
- Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
- Coax the dough from the bowl and stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover with a damp towel, and let rise overnight (at least 8-10 hours) until double in size.
- In the morning, lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle, then your fingers to dimple the rough to release the air from the dough (as shown in photo). Roll up dough into a log shape. Cover and let the dough rest 10 minutes.
QUICK SOURDOUGH SANDWICH BREAD - SOURDOUGH&OLIVES
From sourdoughandolives.com
- Mix flour with butter until there are no lumps of butter left. Add water and sourdough starter and mix until all flour has been hydrated. Let the dough rest for 30 - 50 minutes.
- Add salt and perform one stretch and fold. Repeat the stretch and fold after 30 minutes. Let the dough ferment for 3 to 5 hours at a temperature of 78 - 86ºF/25 - 30ºC.
- Lightly flour your work surface and dump out the dough. Flatten the dough gently with your hands. Form the dough to a bâtard There's a link to an excellent video showing how to form a bâtard in the recipe notes*.
SOURDOUGH SANDWICH BREAD (NO ADDED YEAST) - A PINCH OF …
From apinchofhealthy.com
- Mix on low for about 10 minutes. Dough should form a single dough bowl after the first couple minutes.
SOURDOUGH SANDWICH BREAD USING BREAD STARTER - HOSTESS AT HEART
From hostessatheart.com
- The night before baking or approximately 6 hours before mixing, feed the bread starter. You need 227 grams total so combine about 2 tablespoons of starter with 200 grams of flour and 200 grams of water. Cover and let sit at room temperature.
- Combine flour, water, and starter, and stir together. Add honey and melted butter. Combine until blended. Using my hands works best for me.
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From cultured.guru
- After 20 minutes, knead the dough into a uniform dough ball. I use my bread machine for this, but you can also knead in a stand mixer or by hand.
- Place your dough ball in a large glass bowl. The dough ball should be soft and quickly morph to fit the shape of your bowl.
SOURDOUGH SANDWICH ROLLS - FARMHOUSE ON BOONE
From farmhouseonboone.com
- Feed sourdough starter 4-12 hours before starting your dough. It should be nice and bubbly before mixing the ingredients together.
- In a stand mixer with a dough hook, add active sourdough starter, bread flour, water, and honey. Mix until it comes together.
HONEY WHEAT SOURDOUGH SANDWICH BREAD - LITTLE SPOON FARM
From littlespoonfarm.com
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- 8 AM - Mix the dough: To a large mixing bowl, add 1/2 cup (100 g) of active sourdough starter, water, honey, olive oil and sea salt. Use a stiff spatula to stir the ingredients. Add the bread flour and whole wheat flour to the bowl and stir with the spatula. Switch to your hands and mix the dough until it resembles a shaggy mess and there are no dry bits in the bowl. Cover the bowl and let the dough rest for 1 hour.
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From alexandracooks.com
- Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. If you have a straight-sided vessel, transfer the dough to it — it really helps monitor the rise and allows you to see the true growth in volume of the dough.
- 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. See video for guidance. If time permits, repeat this “folding” step every 30 minutes for the first two hours. (Note: even if you perform just 1 fold, your dough will be in good shape.)
- Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours — if it is super hot out or if you live in a humid environment, it may only take 4-6 hours. When the dough has nearly doubled in volume (or UPDATE: increased in volume by 50%, which is when I now end the bulk fermentation), it is ready. (Note: Do not use an oven with the light on for the bulk fermentation — it will be too warm. It is best to rely on visual cues (increasing in volume by 50% or doubling if you’ve had success with doubling) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy.)
SOURDOUGH SANDWICH BREAD WITH A SOFT CRUST - BAKING …
From baking-sense.com
- Warm the milk in the microwave to until scalding hot (just before it comes to a boil.) Stir the butter into the warm milk to melt. Set the milk aside to cool until it's slightly warmer than body temp (about 100°-110°F).
- In a mixer bowl, combine the warm milk with the starter, sugar and salt and stir to combine. Add 1.5 cups of the flour and stir until the batter looks like thick pancake batter. If using a stand mixer, change to the dough hook.
- With the mixer running, slowly add the remaining flour until the dough gathers on the hook and clears the sides of the bowl. Knead for 5 minutes. If mixing by hand, stir in as much flour as you can then turn the dough out onto a floured surface and knead in the remaining flour.
EASY SOFT 100% SOURDOUGH SANDWICH BREAD - ONE RISE
From anoregoncottage.com
- Combine all ingredients*** in a large mixing bowl and stir with a spatula or wooden spoon until all the flour is mixed in and you have a shaggy dough. Cover and let rest for 30 minutes.
- Using a dough hook on a mixer, knead for 5 minutes until the dough pulls away from the sides, but still sticks to the bottom, adding a bit of flour as needed (up to 1 to 2 tablespoons). Alternately, you can knead by hand about 8 minutes or use a dough cycle on a bread machine. ****See notes for overnight rise instructions at this point if desired.
MILK AND HONEY SOURDOUGH SANDWICH BREAD - HOMEMADE FOOD …
From homemadefoodjunkie.com
- Add Milk, Eggs, Butter, and Honey and mix. (I mix them together and warm them all to about 80 degrees in my microwave)
SOURDOUGH SANDWICH BREAD - SUPER SIMPLE SANDWICH BREAD WITH A …
From pantrymama.com
- Premix & Autolyse:Add your sourdough starter, flour and water into your stand mixer or Thermomix. Mix the ingredients for around 30 seconds until they are just combined into a shaggy dough. Leave to autolyse for around 30 minutes.Thermomix - dough mode 30 seconds.
- Now add the rest of your ingredients - salt, butter, sugar, (and milk powder if you're using it). Mix the ingredients for around 1 minute or until they are combined together. Now leave to rest for around 30 minutes.Thermomix - dough mode for 1 minute.
- Kneading Your Sandwich Dough:Using your stand mixer or Thermomix, knead the dough for around 3 minutes. If you are using a stand mixer, you'll need to use your dough hook. The dough should become very elastic. You won't be able to see the butter as it will be well combined into the dough. If the dough is getting a little warm from being mixed in the mixer, give it a 10 minute rest. If it seems ok, knead for the full 3 minutes. Now give your dough a 30 minute rest.Thermomix - dough mode for 3 minutes.
SOFT SOURDOUGH SANDWICH BREAD RECIPE - HOMEMADE …
From homemadefoodjunkie.com
- Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
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From cookingfromheart.com
- 12.30pm: begin making the Sourdough Starter from your mother starter. To make 180 grams of Ripe Sourdough Starter, I mix equal amounts – 60 grams of starter, flour and water and let it double in 3 hours.
- 3.30pm: measure all the ingredients and keep them ready. In a mixing bowl add all-purpose flour, sourdough starter, oil and sugar. Add room temperature water.
- Mix the dough roughly and knead for 4 mins gently. If using kitchenaid stand-mixer, run it on the lowest speed for 2-3 mins until the dough comes together. Make it into a ball and add salt on top. Leave it covered for 20-30 mins. This is called autolyze.
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From leavenly.com
- Before bedtime, build your leaven. Weigh 100 grams of lukewarm water in a mason jar and add 50 grams of your healthy, active starter, which you fed this morning (8-12 hours ago). Don't use freshly fed starter, it is not mature enough.
- Place your mixing bowl on the scale and weigh 640g of the water (save 50g) and 184g of your leaven. Using your hand, incorporate the leaven a bit by squeezing it through your fingers. Use the rest of your leaven in discard recipes, or simply throw away.
- In the morning, create a steam tray. Place two or three old kitchen towels in a cookie sheet and soak them under the faucet, filling the pan about halfway up with water. Place your steam tray on the lowermost rack of the oven and preheat at 400*F for at least 30 minutes. KEEP AN EYE ON THE LEVEL OF WATER IN YOUR STEAM TRAY. If the water boils dry, your towels will burn. To add more water, use hot tap water and pour from a watering can or a large pitcher.
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From venisonfordinner.com
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From theperfectloaf.com
- (Day one, the night before mixing, 9:00 p.m.)In a small container, mix together the following and keep at 78°F (26°C) for 12 hours.
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From therecipes.info
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SUEBEEHOMEMAKER.COM
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From suebeehomemaker.com
From suebeehomemaker.com
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From amberskitchencooks.com
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Looking for a great sourdough sandwich bread to feed your family? This is the best sourdough sandwich bread recipe ever! This is the best sourdough sandwich bread recipe ever! Though sourdough bread takes about two days to make, it’s mostly hands-off time – you just come back every so often and spend a few minutes prepping it for the next stage of …
From frugalfarmwife.com
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Method 1. Levain – 9:00 a.m. Build the liquid levain in the morning and store somewhere around 78°F (25°C). 2. Autolyse – 1:00 p.m. For the autolyse, mix flour and water (reserve 100g of the total water for later mixing) in a bowl until all dry bits are hydrated.Cover bowl and store somewhere warm (around 78°F/25°C) for 2 hours.
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