Description
This recipe for same-day sourdough sandwich bread offers a quick and effective way to enjoy fresh, homemade sourdough without the usual extended fermentation times. Using an active sourdough starter, a warm water mixture, and a series of stretch and folds, this bread develops a strong gluten structure to achieve a beautiful rise and texture. The dough undergoes two proofing stages—including a bulk fermentation and a final rise in a bread pan—resulting in a soft, flavorful loaf with a golden crust, perfect for sandwiches or toasting.
Ingredients
Scale
Wet Ingredients
- 325 grams warm water (room temperature)
- 100 grams leavened sourdough starter (active)
- 40 grams honey
- 20 grams olive oil
Dry Ingredients
- 500 grams unbleached King Arthur bread flour (or all-purpose flour)
- 10 grams salt
Instructions
- Mix Wet Ingredients: Place a mixing bowl on a food scale and add the warm filtered water, olive oil, honey, and active sourdough starter. Using a bread whisk, mix until the honey and starter are fully dissolved.
- Add Dry Ingredients and Form Dough: Zero the scale with the bowl on it, add 500 grams of unbleached flour and 10 grams of salt. Remove the bowl and mix the dough with your hand to form a shaggy dough, scraping the sides as needed. Cover the bowl with plastic wrap and let the dough autolyse in a warm place for 1 hour.
- Stretch and Fold: With wet hands, gently stretch the dough from underneath and fold it over the center, repeating on all sides. Cover and rest for 45 minutes. Repeat this stretch and fold cycle three times total to build gluten strength.
- Bulk Fermentation: Cover the bowl and let the dough rise in a warm area (around 90°F using the oven proof setting if available) for 3 to 4 hours until nearly doubled in size and bubbly. Timing depends on ambient temperature.
- Pre-shape and Rest: Gently tip the dough out onto a lightly floured countertop, cover with a tea towel, and let rest for 10 minutes to relax the gluten for easier shaping.
- Shape the Dough: Stretch the dough into a rectangle on the counter. Fold one side to the center, then the opposite side to form a long rectangle. Roll tightly into a log, creating surface tension by pushing with your hands and rotating. Pinch the ends closed.
- Add Toppings (optional): Roll the top of the dough log in oats, seeds, or other desired toppings before placing it in the bread pan.
- Prepare Pan and Final Proof: Oil or line a bread pan with parchment paper. Place the shaped dough seam side down in the pan with the topping side facing up. Smooth the top by tucking in sides with fingers. Wrap the pan in food-safe plastic bags and proof in a warm area for 1 hour or until the dough rises close to the top of the pan. Alternatively, do a slow fermentation overnight in the refrigerator covered tightly.
- Bake the Bread: Preheat the oven to 375°F. Bake the loaf uncovered for 35-40 minutes until the crust is golden brown and the internal temperature reaches 205°F. If baking after slow refrigeration, bake the dough cold from the fridge.
Notes
- Using warm water helps activate the sourdough starter and speeds fermentation.
- Stretch and fold technique builds gluten strength without kneading.
- The bulk fermentation time may vary greatly depending on room temperature; warmer environments speed up rising.
- Resting the dough after shaping relaxes the gluten, making rolling easier.
- Optional toppings add texture and flavor but are not required.
- Slow fermentation in the fridge intensifies flavor and can be used for better scheduling.
- Ensure internal bread temperature reaches 205°F to confirm it’s fully baked.
- Prep Time: 1 hour 15 minutes
- Cook Time: 35-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough bread, same-day sourdough, sandwich bread, homemade bread, bread baking, no knead bread
