Soy-Free Classic Sourdough Sandwich
Revel in the wholesome artistry of the Soy-Free Classic Sourdough Sandwich Bread, a timeless recipe perfect for those seeking homemade comfort free from soy. Crafted with simple pantry staples like all-purpose flour, water, olive oil, and a vibrant sourdough starter, this recipe produces a light, fluffy loaf with a signature tangy flavor. Featuring an extended fermentation process including an autolyse stage and slow proofing, this bread boasts superb texture and depth that elevates every slice. Its versatile profile makes it ideal for sandwiches, toast, or enjoyed simply with butter. With no artificial additives and a commitment to soy-free goodness, this sourdough recipe is a must-try for bakers of all levels looking for authentic, homemade bread.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 grams Water
- 100 grams Sourdough starter
- 10 grams Salt
- 15 grams Olive oil
Instructions
1. In a large mixing bowl, combine the all-purpose flour and water. Mix until no dry flour remains. Cover the bowl and let it rest for about 30 minutes. This process is known as autolyse which helps the flour absorb water and begins the gluten development.
2. After the autolyse period, add the sourdough starter and salt to the dough. Mix by hand or with a dough hook attachment on a stand mixer until the ingredients are well incorporated and the dough becomes smooth and elastic. This should take roughly 5 to 7 minutes.
3. Finally, add olive oil and knead until fully absorbed into the dough for another 3 minutes.
4. Transfer the dough to a lightly oiled bowl, cover, and let it rise until doubled in size. This usually takes about 4 to 6 hours at room temperature, though it may vary based on ambient conditions and the strength of your starter.
5. After the initial rise, gently deflate the dough and shape it into a loaf. Place it in a lightly greased loaf pan, cover, and let it proof for another 2 to 3 hours or until it has noticeably increased in size and passes the finger poke test. When poking the dough gently, it should slowly spring back.
6. Preheat your oven to 220°C (430°F) during the last 30 minutes of proofing.
7. Once proofed, score the top of the loaf with a sharp knife or blade to allow it to expand during baking.
8. Place the loaf in the preheated oven. Bake for 20 minutes, then reduce the oven temperature to 190°C (375°F) and continue baking for an additional 20 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. Remove from the oven and let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
10. Once cooled, slice and enjoy your homemade soy-free classic sourdough sandwich bread!
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 392.3 g | 143% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 1.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
