This overnight sourdough sandwich bread is just right for your everyday bread.
With a mildly sourdough flavor and made with a 30 percent whole wheat dough, this bread is great for toast and sandwiches. The crust is soft and the bread is lightly sweet with just a bit of honey. Plus, it's easy to slice!
Use just a little bit of your active sourdough starter to create a levain. Then, let the levain sit overnight to develop flavor and get it ready for the final dough.
Ingredients For This Sourdough Bread:
100% Hydration Sourdough Starter: It should be fairly active. If you've been neglecting it for a bit, before making this bread, feed it a couple of days in a row to get it going.
P.S. 100% hydration means equal parts water and flour by weight. If you have a stiff starter, you can feed a smaller portion of it with equal parts water and flour and use that to create your levain.
Flours: Bread Flour and Whole Wheat Flour.
Honey: For a bit of sweetness.
Olive Oil: It helps softn the crumb.
Fine Sea Salt.
Water.
Topping: I sprinkled the top of the loaf with some wheat bran. You could also use sesame seeds or poppy seeds, or skip the topping.
Sample Timeline For Making This Bread:
Day One:
9:00 P.M. Mix the levain ingredients and cover the bowl with plastic wrap. Let sit overnight at room temperature.
Day Two:
9:00 A.M. Mix the dough ingredients.
9:15 A.M. to 12:15 P.M. Bulk fermentation. You will do three "stretch and folds" the first hour and a half.
12:15 P.M. Pre-shape the dough and let it sit for about 35 minutes.
12:50 P.M. Shape the dough into a loaf and place it in a prepared loaf pan. Let it rise for about 90 minutes.
2:20 P.M. Bake the loaf for 50 minutes.
Be sure to let the loaf cool completely.
Equipment You May Need:
Loaf Pan: I used 9 inch by 4 inch Pullman Loaf Pan. I like the square corners (and kids will too!). You can of course use a standard loaf pan.
Mixer: You can either mix this dough by hand or with a stand mixer. I used my stand mixer to save a little time, especially since the dough is so wet.
If you knead it by hand, use the "slap and fold" method, where you lift the dough up with your hands, slap the side furthest from yourself on the work surface, and fold it over itself several times for about 6 to 10 minutes to strengthen the dough.
More Sourdough Breads:
- Overnight Sourdough Sandwich Bread from Karen’s Kitchen Stories
- Small Sourdough Bread from Sneha’s Recipe (our host kitchen)
- Sourdough Oat Waffles from A Day in the Life on the Farm
- Sprouted Spelt Sourdough Boule from Food Lust People Love
- Sweet Potato Sourdough from A Messy Kitchen
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Overnight Sourdough Sandwich Bread
This overnight sourdough sandwich bread is just right for your everyday bread.
Ingredients
- 39 grams bread flour
- 39 grams whole wheat flour
- 78 grams water
- 8 grams ripe 100% hydration sourdough starter
- 345 grams bread flour
- 102 grams whole wheat flour
- 20 grams honey
- 321 grams water
- 9 grams fine sea salt
- 82 grams of the levain
- 22 grams olive oil
- Topping of your choice (optional)
Instructions
- The night before making the loaf, mix the levain ingredients in a medium bowl or jar, and cover with plastic wrap. Place in a warm spot overnight.
- The next day, in the bowl of a stand mixer, add the flour, honey, water, salt, and the levain and mix on low with the dough hook for about 2 minutes.
- Switch the mixer to medium speed and mix for about 5 minutes. Add the olive oil and mix on low for about 2 minutes. Finally, mix on medium for 3 minutes. Transfer the dough to a lightly oiled container for a three hour bulk fermentation with three "stretch-and-folds" every 30 minutes for the first hour and a half, covering the container with plastic wrap after each time.
- Let the dough rise in a warm spot until doubled.
- Preshape the dough, Turn the dough out onto a lightly floured work surface and preshape it into a boule with the seam side down. Let the dough sit for 35 minutes, uncovered.
- Prepare a 9 inch by 4 inch Pullman pan with spray oil or parchment paper.
- When ready to shape the dough, sprinkle the top with flour and spread it with your hand. With wet hands, flip the dough over and shape it into a log the length of the pan. Place the log, seam side down, into the pan and cover with plastic wrap. Let rise in a warm spot for about 90 minutes in a warm spot. The dough should double.
- Heat the oven to 425 degrees F and place a broiler pan on the lowest rack of the oven with another rack in the center. Optionally, place a baking stone on the middle rack.
- When ready to bake, uncover the loaf and place it on the center rack and add about 1 1/2 cups of ice cubes in the broiler pan (to create steam).
- After 15 minutes, remove the broiler pan and lower the oven temp to 375 degrees F an let bake for an additional 30 to 35 minutes. The loaf should reach and interior temperature of 200 to 205 degrees F.
- Turn the loaf out onto a wire rack and let cool completely.
Nutrition Facts
Calories
133Fat (grams)
2 gSat. Fat (grams)
0 gCarbs (grams)
25 gFiber (grams)
2 gNet carbs
23 gSugar (grams)
1 gProtein (grams)
4 gCholesterol (grams)
0 mgRecipe adapted from The Perfect Loaf. The book is loaded with everything you need to know about baking sourdough bread.
