Recently, sourdough bread has gained popularity as a nostalgic hobby. There are many ways to make it, and it can be a beautiful artistic creation—sometimes so stunning that you hesitate to cut it. Sourdough loaf bread is a practical option for creating a delicious loaf for everyday use.
While I appreciate the artistry involved in sourdough baking, I prefer making it in a loaf form rather than a boule. We use sourdough loaf bread as our everyday sandwich bread. Many recipes require techniques like stretching and folding, but this particular recipe does not. It’s easy enough to mix together before bed, shape and let it rise when you wake up, and bake it before lunchtime.
Sourdough bread is a very old, traditional bread that dates back to Ancient Egypt thousands of years ago. The process of using sourdough as a leavening agent is similar to other leavening methods, but it is natural, easier to digest, and contains healthy gut bacteria. Studies have shown that sourdough bread is often better tolerated than regular bread for individuals with gluten sensitivities.
Sourdough bread is made without preservatives, using only natural ingredients. The fermentation process and the presence of probiotics help prevent unwanted gastrointestinal distress. Researchers have extensively studied sourdough starter and bread to understand their natural properties. There is a wealth of information available online discussing this topic further. One of the most well-explained studies can be found at https://asm.org/articles/2020/june/the-sourdough-microbiome.
Other Sourdough loaf bread and Sourdough Boule recipes to try:
Sourdough Bread- Stand mixer Recipe
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Preparation and Storage Tips
I typically make two loaves of sourdough loaf bread at a time. Once baked, I cut them and bag them for the freezer. It is important to use a large stand mixer, at least 5.5 quarts.
This approach helps save time, energy, and resources. To thaw a loaf for a sandwich, simply wrap two pieces in a paper towel and microwave them for about 20 seconds.
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Easy Overnight Sourdough
Equipment
- Mixer with dough hook
- digital scale
- 2 loaf pans
- electric knife
Ingredients
- 1000 G Bread flour
- 20 G Salt
- 300 G Active sourdough starter
- 460 G Warm water
- 180 G Softened butter
- 60 G Honey
Instructions
- Add all ingredients to the stand mixer bowl, zeroing between ingredients so measurements are accurate.
- Mix all ingredients with the dough hook for about 7 minutes on low speed.
- Cover and let dough rest for 30 minutes.
- After the 30 minute rest, knead dough with dough hook on low speed for about 3 minutes.
- Remove dough hook and cover bowl with a damp tea towel over night. This should be between 10-12 hours. The dough rises best when it is in a warm place. The rise time is greatly affected by the temperature of the house.
- The dough should be double in size after rising. Remove dough from bowl weigh dough ball. Divide dough ball into 2 equal pieces. I usually have around 1000G for each loaf.
- Grease loaf pans with softened butter.
- Using your hands, shape each dough ball into a long rectangle, approximately 9 inches by 16 inches. I use the bread pan as a guide on width, being the shorter side of the rectangle. Roll the rectangle pinch and tuck sides together. The rolled dough should be long enough to fit snuggly in the loaf pan.
- Place the dough in loaf pan and allow to rise for around 2-4 hours. This time varies depending on the temperature of the house.
- Preheat oven to 350 degrees.
- The loaves should be risen to just above the pans. Place both loaves in the oven for 50 minutes, or until a digital thermometer reaches 190 degrees.
- Remove loaves from oven and lightly spread butter on top of loaves.
- Remove loaves from pans onto a wire cooling rack.
- Once loaves are completely cool (about 1 hour), cut even slices with electric knife.
- Put cut loaves into a large bag and freeze.
