If at first you don’t succeed…bake, bake again!
My first attempt at sourdough sandwich bread was, well, a learning experience. The flavour was there, but the texture and rise weren’t quite what I was hoping for. Instead of a soft, structured loaf perfect for slicing, I ended up with something a little denser and more rustic (to say the least) than I intended. Lets just say I threw It our and intended to learn from that “dough-saster”.
Determined to get it right, I went back to the drawing board—or rather, back to Instagram—and found an incredible tutorial from Muscle Mommas Sourdough. Her recipe was simple yet complex, with just enough technique to elevate my bread without making it intimidating. And let me tell you, this time around, the results were chef’s kiss perfection.
Learning from My Mistakes
1. Stronger Starter = Better Rise
In my first attempt, my starter (ahem, Dough-na-tella) wasn’t quite at peak strength. While she was bubbly, she wasn’t as active as she could have been. This time, I made sure she was well-fed and doubling consistently before baking day. That alone made a world of difference in the final texture.
2. Nailed the Kneading
The first time, I underestimated how much kneading was needed. I now realize that a sandwich loaf benefits from a bit more structure. Following Muscle Mommas Sourdough’s method, I gave the dough a solid mix, let it rest, then did a series of stretch-and-folds. This improved gluten development and gave my bread a much lighter crumb.
3. Patience with Proofing
The biggest culprit in my first loaf? Over doing the bulk fermentation. I let my dough over proof leading to a dense loaf. This time, I let it ferment at room temperature until it was puffy and almost doubled before shaping. I also extended the final proof, ensuring the dough was airy before baking.
4. Proper Shaping for Structure
Another issue I had before was a loaf that spread out rather than up. I paid close attention to shaping this time, making sure to create surface tension so the loaf held its form in the pan. I also poked some air holes into the loaf to prevent holes. No one likes holes in their sandwiches. This small tweak gave me a more even and lofty rise.
5. Perfect Bake for a Soft Crust
I adjusted my oven temp and used steam for the first half of the bake to keep the crust soft. Muscle Mommas Sourdough recommended a slightly lower baking temperature, which worked wonders for getting that perfect sandwich texture.
6. Learning Visually with a Video
One of the biggest game-changers for me was using a full video tutorial instead of just reading a blog post. Seeing exactly what the dough should look like at each stage helped me understand the process more deeply. This type of hands-on, visual learning is where I excel best, and it allowed me to confidently execute the recipe with much better results.
The Final Verdict
I’m happy to report that this second attempt was a complete success! The bread had the perfect balance of softness and structure, making it ideal for slicing. It was light, airy, and had that slight tang of sourdough goodness—exactly what I was aiming for.
To see my full process (and maybe a few moments of baking-induced panic), check out my vlog posted above, where I document the entire journey.
Have you ever had to troubleshoot a sourdough fail? Let me know in the comments—I’d love to hear your experiences and tips!
Happy baking! 🍞✨
