Vince had been wanting sandwich bread, made in a loaf pan, but he wanted it to be sourdough. Bread dough is really bread dough but I knew baking it without a lid wasn’t going to give s the crusty top that we love. With the normal sourdough, I keep the dough in the fridge, then put it in a cold oven to start the baking. That gives a great oven spring and is part of what contributes to the big holes in sourdough, which I love.
But, in sandwich bread, we probably don’t want big holes. Mayo would drip out of the holes, as would our tuna salad.
Vince has been saying he knew he was going to cut his finger trying to slice that crispy sourdough bread. Sure enough, this morning, he ct his finger. He said it didn’t need stitches . . good thing because I don’t think he would have gone to the E.R. and last I heard, the walk in clinic was just for suspected COVID cases.
Anyway . . I started the sandwich bread and a traditional sourdough bread yesterday. Again – the same dough, both sat out overnight but the traditional sourdough went into the fridge this morning and the sandwich bread went into a loaf pan and sat out on the counter til time to bake.
I had no reason to believe it wouldn’t work but I was a bit nervous about it. I’m happy to say it turned out amazing – perfect if I may be so bold as to say so myself. Well, Vince said it too.
Look at the crust – bubbly – a bit crunchy but not so crusty that a chain saw is needed to cut it. The bread has the typical sourdough chewy texture, as well as the amazing sourdough taste.
There are a few holes but no massive “lose the sandwich filling” holes.
I will continue to make my traditional sourdough round loaves, placed in a cold oven and baked with a lid, but I’ll also be keeping a loaf of the sandwich bread.
This bread just came out of the oven!
This one and the sandwich bread taste almost exactly the same but the texture/crumb are a bit different because the manner of fermenting and baking are different.
I said to Vince “That sandwich bread would make great French toast!” and he said “You’d better get another loaf started. Since it has to be started the night before . . another loaf is started.
Marie Gilkey says
Judy, If I can’t find whole wheat or pumpernickel flour can I use all purpose flour to start sourdough?
Judy Laquidara says
I pretty much only use all purpose unless I’m adding a specialty flour but I only feed mine with AP.
Ruth says
I would like to make this particular bread. What is “AP”? I hope you will post a recipe for this “sourdough loaf in a bread pan”!
Beth S. says
All purpose flour
Judy Laquidara says
I’m sorry. I hate it when people use acronyms and now I did it to you! 🙁 AP = all purpose.
Ava says
Beautiful bread! I can nearly taste it. I’m going to try again. My first starter didn’t start.
Brandy Mirly says
This looks amazing, Judy!!
Question- when you put your bread into a cold oven, how do you adjust the cooking time? Do you start the time after the oven’s at the proper temp, or from the time you turned it on?
I’m starting to get back in to sourdough and am very happy, excited, and nervous! 🙂
Judy Laquidara says
I have learned that 55 minutes at 460 with the lid on and the bread is done but then I take the lid off and let it cook for another 10 – 15 minutes for the top to get brown and crispy. 10 minutes if I switch to convection and 15 if I leave it on bake. I use the same recipe all the time (10 grams salt, 55 grams starter, 370 grams water and 505 grams AP flour).
Deborah K Kuykendall says
You have my mouth watering!
Judy Laquidara says
You’ll be making your own sourdough soon!
Nelle Coursey says
I was reading a recipe the other day and it said if you wanted a crispier top you should brush the top with melted butter. Pat can’t eat the really crispy top so I didn’t do that. I put the butter in the batter. Hey I made a rhyme!
Susan Nixon says
I’ve only ever made sourdough bread in a bread pan. It’s yummy!