21d • 🍞 Recipes
Sourdough Sandwich Bread
Sourdough Sandwich Bread
Do you know the difference between a “Sourdough bread baked in a loaf pan” and a “Sourdough sandwich bread”?
The primary difference lies in the crumb structure and crust texture. The first loaf is a rustic “Pan Loaf” that mimics a hearth bread, while the second is a classic “Enriched Sandwich Loaf” built for softness and longevity.
When I bake bread to be used for a sandwich, I donot want large holes for the mayo, mustard, or jelly to fall through. I don't want a crust so chewy that the filling extrudes out from between the slices as I try to bite through it. But I do want the health benefits of a natural sourdough leavening agent instead of commercial yeast. This is where sourdough sandwich bread shines.
Bread 1: The Lean Artisan Pan Loaf
Classification: High-Hydration Lean Dough
- Crust: Thick, blistered, and very crunchy due to the high 475°F heat.
- Crumb: Open, irregular, and "custardy." The 75% hydration and 60% bulk create oven spring and larger gas pockets.
- Flavor: Sharp and tangy. Without sugar or fats to mask it, the long, cold retard highlights the acetic acid from the sourdough culture.
- Texture: Chewy with a significant "bite."
Bread 2: The Enriched Sourdough Sandwich Loaf
Classification: Enriched Soft Dough
- Crust: Thin, soft, and golden-brown. The lower 350°F temp prevents a hard crust, while the honey and butter promote even browning (Maillard reaction).
- Crumb: Tighter, uniform, and "pillowy." The 12-minute stand mixer session develops a strong gluten window, and the 100% proof ensures no large holes.
- Flavor: Mellow and rich. The honey and butter soften the sourdough tang, resulting in a creamy, slightly sweet profile.
- Texture: Tender and shreddable. The fats coat the gluten strands, making the bread stay fresh and soft for days longer than the lean loaf.
Key Process Differences
Bread 1 (Lean}
- Hydration - 75% (Rustic Dough)
- Kneading - Stretch & Folds (Preserves gas/texture)
- Fat/Sugar - 0% (Lean)
- Proofing - 60% (Oven spring and ear)
- Bake Temp - 475°F (Steam & Crust focus)
Bread 2 (Enriched)
- Hydration - 68% (Standard Dough)
- Kneading - Stand mixer (Builds intense strength while emulsifying the fat into the water)
- Fat/Sugar - 12% Total (Enriched)
- Proofing - 100% (Maximum volume, soft feel)
- Bake Temp - 350°F (Gentle through-bake & Soft crust)
Sourdough Sandwich Bread
Formula:
Total weight: 824g
Total flour: 453g; 90% Bread flour & 10% Whole Wheat flour
68% water, 2% Salt, 6% Butter, 6% Honey, and 20% Starter
Ingredients:
- Bread flour - 362 g
- Whole wheat flour - 45 g
- Water - 263 g
- Salt - 9 g
- Levain - 91 g (100% hydration)
- Butter - 27 g
- Honey - 27 g
Method:
- Mix all on #1 using a stand mixer
- Knead on #2 for 12-13 min. using a stand mixer. Add the melted butter slowly during the last 6 min.
- Do 2 sets of S&F's at 45 min. intervals
- Bulk proof until "Doubled"; fully proofed
- Shape the same as traditional sourdough, donot deflate, and place in a 9x5 tin.
- Overnight cold retard
- Proof until puffy
- Brush with melted butter and bake at 350°F for 35 to 40 minutes.
Sourdough Pan Loaf (Pain de Campagne in a bread pan)
From my 18 April post
This is the loaf in the lower left of the picture attached.
Note how the ‘Sourdough Sandwich Bread’ did not fill the pan as much as the Sourdough Pan Loaf. Both have the same one pound of flour and use a 9x5-inch pan. This is because of the open crumb of the lean 'Sourdough Pan Loaf.' The open crumb gives it 20-30% more volume.
Next week I will show you what happens when you take the same ‘Sourdough Sandwich Bread’ with one pound of flour and bake it in a standard 8.5 x 4.5 x 2.75 loaf pan. I will also convert the recipe to a yeasted loaf.
The science behind the "Why."
Extensibility is the dough’s ability to be stretched and pulled without immediately snapping back or tearing.
In a lean dough, like a classic sourdough, extensibility comes from the high hydration.
In an enriched dough, extensibility comes from two main sources: fats and sugar.
While water still plays a role, these ingredients act as "plasticizers" that change how the gluten network behaves mechanically. A plasticizer is a substance added to a material to make it softer, more flexible, and easier to handle.
1. Fat as a Lubricant
In an enriched dough, the emulsified butter coats the gluten strands.
- The Slide Factor: The fat acts as a physical lubricant.
- Gluten Interference: It prevents gluten proteins from bonding too tightly to one another.
- The Result: Because the strands can slide past each other easily without "locking," the dough becomes incredibly stretchy and soft rather than bouncy and tough like a lean dough.
2. Sugar as a Hygroscopic Agent
Sugar is "hygroscopic," meaning it attracts and holds onto water.
- Water Retention: It keeps the moisture in the dough from evaporating or being fully absorbed by the starch.
- Softening: This moisture keeps the gluten network supple and prevents it from becoming rigid.
3. Emulsifiers (Lecithin)
The lecithin in the flour, egg yolks, or butter helps keep the fat and water in a stable bond.
- Uniformity: By keeping the fat evenly dispersed, lecithin ensures there are no "dry" spots in the gluten network.
- Consistency: This creates a uniform, silky stretch across the entire mass of dough.
The Paradox: Strength vs. Stretch
Enriched doughs are a balancing act.
- The Challenge: Fat and sugar actually weaken gluten.
- The Solution: This is why you often develop the gluten (elasticity) first in a “Stand mixer” before adding the fat. It takes a lot of work, i.e., 12-13 min. on #2.
- The Goal: You want a strong "cage" of gluten that is then lubricated by the fat to become extensible.
Key Difference:
- Lean Dough: Extensibility comes from water separating gluten strands.
- Enriched Dough: Extensibility comes from fat lubricating gluten strands.
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Sourdough Sandwich Bread
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