Sugar-Free Classic Sourdough Sandwich
Experience the wholesome simplicity of a **Sugar-Free Classic Sourdough Sandwich**, a recipe that’s perfect for bread lovers seeking a naturally fermented option free from added sugar. Crafted with just four ingredients—active sourdough starter, bread flour, water, and salt—this bread takes on a delightful tangy flavor and wonderfully airy texture. Through centuries-old techniques like autolyse, stretch and fold, and a slow proofing process, the dough develops rich complexity and a strong gluten structure, delivering a loaf that’s both soft and sturdy, ideal for sandwiches or toast. Whether baked in a Dutch oven or a loaf pan, this versatile sourdough is a celebration of natural fermentation and artisanal baking, making it a must-try for sourdough aficionados and beginners alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 g Active sourdough starter
- 500 g Bread flour
- 350 ml Water
- 10 g Salt
Instructions
Day 1: Preparation of Levain (Optional) - If your sourdough starter is not active, you may wish to prepare a levain. In the evening, mix 50g of your starter, 50g of bread flour, and 50g of water in a bowl. Cover loosely and let it sit at room temperature overnight.
Day 2: Mixing the Dough - In the morning, in a large mixing bowl, combine 500g of bread flour and 350ml of water. Stir until the flour is fully hydrated. Cover with a damp cloth and let it rest for 30 minutes. This process is called autolyse and helps the dough develop gluten.
Adding Starter and Salt - After the autolyse, add 150g of active sourdough starter and 10g of salt to the dough. Mix thoroughly using a technique called 'slap and fold' or by mixing with your hands until it becomes a cohesive mass and the salt is evenly distributed.
Bulk Fermentation - Cover the bowl with a damp cloth and let the dough ferment at room temperature for about 5-6 hours. During the first 2 hours of fermentation, perform stretch and fold every 30 minutes to strengthen the dough. Just stretch one side of the dough upwards and fold it over the top, then rotate the bowl and repeat on all sides.
Shaping the Dough - After bulk fermentation, turn the dough onto a lightly floured surface. Gently pre-shape it into a round or oblong shape depending on your baking vessel (e.g., round for a Dutch oven, or oblong for a loaf pan). Let it rest for 20 minutes.
Final Shape and Proofing - Perform the final shaping, create surface tension by pulling the dough towards you gently. Place the shaped dough into a proofing basket lined with a towel or directly into a loaf pan. Cover and let it proof at room temperature for about 1-2 hours, or until it has slightly risen. Alternatively, you can proof it in the refrigerator for 12-24 hours for more flavor development.
Preheat and Bake - If using a Dutch oven, preheat your oven to 475°F (245°C) for at least 30 minutes. If refrigeration proofed, let it come to room temperature before baking. Transfer the dough to a parchment paper and score the top with a knife or lame.
Baking in Dutch Oven - Place the dough with parchment into the preheated Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid, then reduce the temperature to 450°F (232°C) and bake for another 20 minutes until deep brown and the loaf sounds hollow when tapped.
Cooling - Remove from the oven and let the bread cool on a wire rack completely before slicing.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 395.0 g | 144% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 1.5 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 530 mg | 11% | |
*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.
