Soft Sourdough Sandwich Bread

At Hedge Witch Cottage, we believe in the magic of homemade goodness. My soft sourdough sandwich bread recipe is a testament to this belief. Using your existing sourdough starter, this recipe yields a loaf that is tender, flavorful, and perfect for sandwiches or toast. The fermentation process enhances the bread’s unique tangy taste and makes it easier to digest and more nutritious. Embrace the ancient art of sourdough baking and bring a touch of enchantment to your kitchen with this delightful recipe.

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The Alcamy of Sourdough

Sourdough bread begins with a simple mixture of flour and water, which captures wild yeast and bacteria from the environment. This living mixture, known as the sourdough starter, is a testament to the magic of creation. Over time, the starter ferments, transforming the raw ingredients into a powerful leavening agent. This alchemical process symbolizes transformation and the interconnectedness of all living things.

Nourishment and Healing

Sourdough bread is more than just a delicious treat; it offers numerous health benefits. The fermentation process breaks down gluten, making it easier to digest and increasing the availability of nutrients like B vitamins, iron, and magnesium. Sourdough also has a lower glycemic index, helping to maintain stable blood sugar levels. In this way, sourdough nourishes both the body and the soul.

Soft Sourdough Sandwich Bread

Ingredients:

Mix the Ingredients: In a large bowl, combine the warm water, active sourdough starter, sugar, melted butter, flour, and salt. Mix until a rough dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. *Add more flour in Tablespoon increments until you can handle the dough and it’s not sticky.

First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.

Shape the Dough: After the first rise, punch down the dough to release any air bubbles. Shape it into a loaf or your desired shape and place it in a greased loaf pan or on a baking sheet.

Second Rise (Final Proof): Cover the shaped dough with a damp cloth and let it rise for another 2-4 hours, or until it has doubled in size again.

To refrigerate your sourdough for fermentation, follow these steps:

First Rise (Bulk Fermentation): Let the dough undergo its first rise at room temperature until it has doubled in size. This usually takes 4-6 hours, depending on the temperature and the activity of your starter.

Shape the Dough: After the first rise, gently punch down the dough to release any air bubbles. Shape it into a loaf or your desired shape.

Second Rise (Cold Fermentation): Place the shaped dough into a greased loaf pan or a proofing basket (banneton). Cover it with plastic wrap or a damp cloth.

Refrigerate: Transfer the covered dough to the refrigerator. This is the cold fermentation stage, where the dough will slowly rise and develop more complex flavors. Refrigerate the dough for 12-24 hours. The longer it ferments, the more pronounced the sourdough flavor will be.

Bake: When you’re ready to bake, preheat your oven to the required temperature. Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes while the oven heats up. Bake according to your recipe’s instructions.

Cold fermentation in the fridge allows the dough to develop a deeper flavor and a better texture.

Continue your baking…

Preheat the Oven: Preheat your oven to 375°F (190°C).

Bake: Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom. Oven heat can fluctuate, so some loaves of bread may require up to 60 minutes of baking. Always use a thermometer to ensure the center of the loaf reaches between 195°F and 200°F for perfect doneness.

Cool: Allow the bread to cool on a wire rack before slicing and serving.

Allowing bread to cool before cutting is essential for several reasons:

Texture Development: As the bread cools, the interior continues to set, ensuring a proper crumb structure. Cutting too soon can result in a gummy or doughy texture.

Flavor Enhancement: Cooling allows the flavors to fully develop and meld, providing a richer taste experience.

Moisture Distribution: Cooling helps redistribute moisture throughout the loaf, preventing it from becoming dry or unevenly textured.

By letting your bread cool, you ensure a better texture, flavor, and overall quality.

* When making bread, the amount of flour needed can vary due to differences in hydration levels required by different types and brands of flour. Here’s why:

Hydration Levels and Flour Types

Protein Content: Flours with higher protein content, like bread flour, absorb more water compared to lower protein flours, like all-purpose flour. This means bread flour recipes might need more water to achieve the same dough consistency.

Brand Variations: Different flour brands can have varying moisture and protein levels, even within the same type of flour. This can affect how much water the flour absorbs and how much flour you need to add to achieve the desired dough texture.

Environmental Factors: Humidity and temperature can also impact flour hydration. In humid conditions, flour can absorb moisture from the air, requiring less water in the recipe. Conversely, in dry conditions, you might need to add more water.

Adjusting Flour in Recipes

When following a bread recipe, it’s important to adjust the amount of flour based on the dough’s consistency rather than strictly adhering to the measurements. Here are some tips:

Start with Less Flour: Begin with the lower end of the flour range suggested in the recipe. Gradually add more flour as needed until the dough reaches the desired consistency.

Feel the Dough: The dough should be slightly sticky but not overly wet. It should come together into a smooth, elastic ball that’s easy to handle.

Add Flour Gradually: If the dough is too sticky, add flour a little at one time, kneading well after each addition until the dough feels right.

By understanding the hydration needs of different flours and adjusting accordingly, you can achieve the perfect dough consistency for your bread.

Magical Corrispondences

Sourdough Starter Element: Earth and WaterPlanet: SaturnDeities: Demeter, Ceres (goddesses of agriculture and grain)Magical Properties: Transformation, growth, nurturing, patience, and abundanceUses: Sourdough starter can be used in spells and rituals related to personal growth, transformation, and abundance. It symbolizes the nurturing and transformative power of nature.

Wheat Flour Element: EarthPlanet: VenusDeities: Demeter, Ceres, and other grain deitiesMagical Properties: Fertility, prosperity, grounding, and nourishmentUses: Wheat flour can be used in spells and rituals for fertility, prosperity, and grounding. It represents nourishment and the sustenance of life.

Sourdough Bread Element: Earth and Water Planet: Saturn Deities: Demeter, Ceres (goddesses of agriculture and grain) Magical Properties: Transformation, growth, nurturing, patience, abundance, and community. Uses: Sourdough bread can be used in spells and rituals related to personal growth, transformation, and abundance. It symbolizes the nurturing and transformative power of nature and the importance of community and sharing. These correspondences can help you incorporate sourdough starter and wheat flour into your magical practices, enhancing your connection to the natural world and the energies they represent.

Thank you for taking the time to read my blog on Sourdough Sandwich Bread. I hope you found it both informative and inspiring. May your daily magical practice be filled with growth, transformation, and abundance. Remember, the magic is in the details and the everyday moments.

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Wishing you well on your magical, natural Hedge Witch journey!

Warmest blessings, Kirsten

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