Sugar-Free Classic Sourdough Sandwich
Perfectly chewy with a crisp crust and a light, airy crumb, this Sugar-Free Classic Sourdough Sandwich bread is a wholesome twist on traditional sandwich loaves. Made with just four simple ingredients—active sourdough starter, bread flour, water, and salt—this recipe is completely free of added sugars or preservatives, making it ideal for health-conscious bakers. Crafted over two days with classic sourdough techniques such as autolyse, stretch-and-fold, and bulk fermentation, this recipe delivers unmatched depth of flavor and texture. Whether baked in a Dutch oven or loaf pan, this naturally leavened bread is incredibly versatile, perfect for building sandwiches, toasting, or savoring plain. A labor of love that rewards patience with bakery-quality results, this recipe is a staple for sourdough enthusiasts and beginners alike.
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Ingredients
- 150 g Active sourdough starter
- 500 g Bread flour
- 350 ml Water
- 10 g Salt
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Cooling - Remove from the oven and let the bread cool on a wire rack completely before slicing.
Nutrition Facts
| Serving size | (1015.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1895 |
| Total Fat 8.2g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3955.5mg | 0% |
| Total Carbohydrate 395g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 1.5g | |
| Protein 61.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 103.8mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 530mg | 0% |
Source of Calories