Soy-Free Classic Sourdough Sandwich
Experience the timeless delight of homemade bread with this Soy-Free Classic Sourdough Sandwich recipe—crafted for those who value clean, flavorful, and allergen-conscious baking. Made with simple pantry staples like all-purpose flour, water, and a tangy sourdough starter, this loaf is entirely soy-free, offering a wholesome alternative for sensitive diets. The olive oil enhances its texture, lending a soft and tender crumb that's perfect for sandwiches, toast, or enjoying warm with butter. Through a slow fermentation process and traditional techniques like autolyse and precise scoring, this recipe delivers a golden-brown crust and a beautifully airy interior. Whether you’re savoring it fresh from the oven or as part of your favorite sandwich creation, this sourdough bread is sure to be your new kitchen mainstay.
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Ingredients
- 500 grams All-purpose flour
- 325 grams Water
- 100 grams Sourdough starter
- 10 grams Salt
- 15 grams Olive oil
Directions
Step 1
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.
Step 2
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.
Step 3
3. Finally, add olive oil and knead until fully absorbed into the dough for another 3 minutes.
Step 4
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.
Step 5
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.
Step 6
6. Preheat your oven to 220°C (430°F) during the last 30 minutes of proofing.
Step 7
7. Once proofed, score the top of the loaf with a sharp knife or blade to allow it to expand during baking.
Step 8
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.
Step 9
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.
Step 10
10. Once cooled, slice and enjoy your homemade soy-free classic sourdough sandwich bread!
Nutrition Facts
| Serving size | (950g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2005 |
| Total Fat 20.1g | 0% |
| Saturated Fat 3.1g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3952.4mg | 0% |
| Total Carbohydrate 392.3g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 1.2g | |
| Protein 52.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 92.7mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 576.1mg | 0% |
Source of Calories