This loaf is everything you love about sourdough. It’s incredibly soft and chewy, and its flavorful crumb is just waiting to be topped with your favorite sandwich fillings. The addition of oil conditions the dough and, in my opinion, keeps the bread fresh for longer. This bread is not enriched with milk or eggs, so for those with dietary restrictions, it’s a home run without sacrifice.
About the Dough: Sandwich doughs are typically drier, which helps to create a tight, uniform crumb. If you find that the dough is too stiff to mix by hand, use a stand mixer instead.
- Yield: 1 Loaf
- 0.33 cup (65 g) bubbly, active starter
- 1¼ cups (300 g) warm water
- 1 tbsp (12 g) sugar
- 1 tbsp (15 g) oil, plus more for coating the pan
- 30.33 cups (400 g) bread flour
- ¾ cup plus 1 tbsp (100 g) all-purpose flour
- 1½ tsp (9 g) fine seat salt
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use. Make the dough
- In a large bowl, whisk the starter, water, sugar, and oil together with a fork. Add the flours and salt. Combine to form a rough dough, then finish mixing by hand to absorb all of the dry bits of flour. Cover the dough with a damp towel and let rest for 30 minutes to 1 hour, depending on your schedule. Meanwhile, replenish your starter with fresh flour and water, and store according to preference.
- After the dough has rested, work it into a semi-smooth ball, about 20 seconds. The dough will feel stiff but much softer than earlier. Bulk rise
- Cover the bowl with a damp towel and let rise at room temperature, 70°F (21°C), until double in size, about 8 to 10 hours. Shape
- Remove the dough onto a lightly floured work surface. Gently dimple the surface of the dough with your fingertips to release any large air bubbles. Roll the dough into a log, tucking the ends underneath. Let rest for 5 to 10 minutes. Meanwhile, lightly coat a 9 × 5-inch (23 × 13-cm) loaf pan with oil. With floured hands, cup the dough and pull it toward you to tighten its shape. Place into your loaf pan, seam side down. Second rise
- Cover the dough, and let rest until it has risen about 1 inch (2.5 cm) above the rim of pan. This will take about 1 to 2 hours, depending on temperature.
- Preheat your oven to 375°F (190°C). Bake
- Bake the dough on the center rack for about 40 to 45 minutes. The loaf will be beautifully risen and golden brown when ready. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely.
- This sandwich loaf will stay fresh up to 3 to 5 days, stored in a plastic bag at room temperature.