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Top rated sourdough sandwich bread
Here are some top-rated sourdough sandwich bread recipes:
- King Arthur Flour's Sourdough Sandwich Bread: This recipe has a 4.8-star rating and over 2,000 reviews. It uses a natural starter and has a tender, slightly tangy crumb.
- The Bread Bible's Sourdough Sandwich Bread: This recipe, from Rose Levy Beranbaum's book, has a 4.7-star rating and is known for its chewy texture and mild sour flavor.
- Serious Eats' Sourdough Sandwich Bread: This recipe, developed by Kenji López-Alt, has a 4.6-star rating and features a balanced blend of white and whole wheat flours.
- Sourdough International's Sourdough Sandwich Bread: This recipe, from the website Sourdough International, has a 4.8-star rating and uses a combination of all-purpose and bread flours for a tender crumb.
- The New York Times' Sourdough Sandwich Bread: This recipe, from the NYT Cooking section, has a 4.5-star rating and features a simple, straightforward approach to making sourdough sandwich bread.
Some key characteristics of top-rated sourdough sandwich breads include:
- High-protein flour: Using bread flour or all-purpose flour with a high protein content helps to create a strong, chewy crumb.
- Long fermentation time: Allowing the dough to ferment for 12-24 hours helps to develop the sour flavor and tender texture.
- ** Gentle mixing and handling**: Minimizing mixing and handling helps to preserve the delicate structure of the dough and create a more tender crumb.
- Steamy oven environment: Baking the bread in a steamy oven helps to create a crispy crust and a tender interior.
Here's a simple recipe to get you started:
Ingredients:
- 1 cup sourdough starter (active and bubbly)
- 3 cups bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup water
Instructions:
- Mix the starter, flour, salt, and sugar in a bowl until just combined.
- Add the water and mix until a shaggy dough forms.
- Knead the dough for 5:10 minutes, until it becomes smooth and elastic.
- Ferment the dough for 12:24 hours, until it has doubled in size.
- Shape the dough into a rectangle and place it in a baking sheet or bread peel.
- Bake the bread in a preheated oven at 425°F (220°C) with steam for 25-35 minutes, until it's golden brown and sounds hollow when tapped.
Note: This is just a basic recipe, and you can adjust the ingredients and techniques to suit your preferences and experience level. Happy baking!
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