Soft Sandwich Sourdough Bread (Long-Fermented & Easy to Digest)
A simple, two-day sourdough recipe that’s soft, sliceable, and naturally easy to digest — perfect for intentional bakers and slow living.
Ingredients
Units
Scale
- 150g active sourdough starter (all-purpose flour based)
- 400g organic all-purpose bread flour
- 250g filtered water (room temperature)
- 10g sea salt
- 15g olive oil
- 5g honey (optional, for light sweetness)
- 1 tbsp apple cider vinegar
Instructions
Day 1: Build and Ferment
- Make sure your sourdough starter is active and bubbly before mixing.
- In one bowl, combine flour and salt. In another, whisk starter, water, olive oil, honey, and vinegar. Pour wet into dry and stir until a shaggy dough forms.
- Cover with a damp towel. Every 30 minutes for the first 2 hours, perform a stretch and fold. Let rise until slightly puffy.
- Transfer to a floured surface, shape to fit a 9×5-inch loaf pan, and place in a lightly greased pan.
- Cover and refrigerate overnight to develop flavor and texture.
Day 2: Bake and Enjoy
- Preheat oven to 375°F (190°C) with a baking stone or sheet inside to help regulate heat.
- Bake loaf directly on the hot surface until golden and hollow-sounding (internal temp 200°F / 93°C). Tent with foil if browning too quickly.
- Cool 10 minutes in the pan, then transfer to a rack. Slice only when fully cool.
Find it online: https://margaretmatheny.com/long-fermented-sourdough-bread/
