Dairy Free Sourdough Sandwich Bread
Yield: 2 loaves Author: Audrianna Southworth
Prep Time: 12 Hour Cook Time: 30 Hour Inactive Time: 10 Hour Total Time: 52 Hour
This is a modified version of my famous, softest sourdough sandwich bread recipe! It’s soft, and great for
pb&j sandwiches!
Ingredients
The Leaven
50g sourdough starter (can be fallen)
100g filtered water
100g unbleached bread flour
The Final Dough
250g active and bubbly leaven
450g filtered water
70g coconut oil
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1 egg (you can leave it out)
10g fine sea salt
780g unbleached bread flour
Instructions
How to build leaven
1. Into a clean jar weigh 50g of starter (bubbly or fallen, but needs to be recently fed)
2. Over the starter, pour 100g water
3. Into the water, weigh in 100g unbleached bread flour
4. Mix thoroughly until there are no dry clumps.
5. Cover and set aside for about 6 hours. Look for the starter to double, and until the bubbles to break
the surface of the leaven.
The final dough
1. Into the bowl of a stand mixer weigh the water, leaven, egg, and coconut oil.
2. Break up the leaven and briefly whisk together.
3. Over the wet ingredients weigh in half the flour and the salt. Mix on low until fully incorporated.
4. Weigh in the rest of flour and knead until fully combined. Be sure there are no dry clumps!
5. Cover and let the dough rest for 30 minutes.
6. After resting, knead on low until the dough reaches windowpane (this is when you can stretch it thin
enough that you can see light through it without it tearing.)
7. Once it reaches window pane, dump it out on a clean work surface and briefly knead then form the
dough into a tight ball and place inside a clean bowl. cover and rise until puffy and doubled in size.
This can take anywhere from 3-8ish hours.
8. Once doubled, punch down the dough, then knead out all the bubbles on the counter.
9. Use a bench scraper to break the dough into two equal pieces.
10. Stretch the dough out into a loose rectangle and roll into a tight log, and place seam side down in a
parchment line loaf pan.
11. Cover and rise until puffy and doubled in size. The dough should pass the poke test (when you poke
the dough the indent should stay, instead of bouncing right back).
12. Preheat the oven to 375 F for 30 minutes.
13. Just before baking you can score the dough, or skip the score. Bake for 25-35 minutes or until the
dough reaches an internal temp of 190 F (temp is important since every oven is different).
14. Remove immediately from the pans and place on a cooling rack. Wait at LEAST 2 hours before
cutting to allow the crumb to set.
Notes
You can store the bread in a bread box, cake plate with a lid, or freeze in a plastic bag!
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This recipe can also be used for buns or cinnamon rolls!
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