Herbed Sourdough Bread for Turkey Sandwiches Recipe

A crusty, aromatic sourdough loaf infused with fresh herbs, specifically crafted for the perfect turkey sandwich. The herbs complement poultry, while the natural tang of sourdough adds depth to every bite.

Time Requirements

• Active Prep: 30 minutes
• Fermentation: 12-14 hours
• Proofing: 2-3 hours
• Baking: 45 minutes
• Total Time: 16-18 hours

Ingredients

For the Levain

• 50g mature sourdough starter
• 100g bread flour
• 100g water (room temperature)

For the Dough

• All of the levain
• 400g bread flour
• 275g water (80-85°F)
• 10g salt
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh sage, finely chopped
• 1 tsp dried oregano

Instructions

Day 1: Morning

1. Mix levain ingredients in a clean container. Cover and let ferment for 4-6 hours until bubbly.

Day 1: Evening

1. In a large bowl, combine levain and water, stirring to dissolve.
2. Add flour and mix until no dry flour remains. Rest 3 for 0 minutes.
3. Add salt and herbs. Perform 4 sets of stretches and folds at 30-minute intervals.
4. Cover and bulk ferment at room temperature (68-72°F) for 8-10 hours.

Day 2: Morning

1. Turn the dough onto a lightly floured surface. Shape into a boule.
2. Place in floured banneton basket seam-side up.
3. Proof 2-3 hours at room temperature.
4. Preheat oven with Dutch oven to 450°F.
5. Score dough and transfer to Dutch oven.
6. Bake covered for 30 minutes, uncovered for 15 minutes until deep golden.
7. Cool completely before slicing (minimum 2 hours).

Yield

• One 750g loaf (12-14 sandwich-sized slices)

Storage

• Room temperature: 4-5 days in bread bag
• Freezer: Up to 3 months, sliced and well-wrapped
• Refresh frozen slices in the toaster before using

Nutrition (per slice)

• Calories: 120
• Carbohydrates: 24g
• Protein: 4g
• Fiber: 1g
• Sodium: 195mg

Variations

• Mediterranean: Add 2 tbsp chopped olives, 1 tsp dried basil
• Garlic-Herb: Addfour4 cloves of roasted garlic
• Onion-Herb: Add 2 tbsp dried onion flakes

Process Tips

• Maintain dough temperature 75-78°F during bulk fermentation
• Test for proper fermentation using a finger poke test
• Use rice flour in banneton to prevent sticking
• Score 1/4 inch deep at a 45° angle

Perfect Pairings

• Roasted turkey breast
• Cranberry mayo
• Crisp lettuce
• Ripe tomatoes
• Dijon mustard

Common Substitutions

• Dried herbs (use 1/3 amount of fresh)
• All-purpose flour (reduce water by 15g)
• Instant yeast (2 tsp) for faster version

FAQ

Q: Why is my dough too sticky? A: Reduce hydration by 20g or increase flour by 25g next time.

Q: Can I skip the Dutch oven? A: Yes, but for similar results, use a baking stone and steam pan.

Q: How do I know when bulk fermentation is done? A: The dough should increase by 50%, with bubbles visible on the surface and sides.

Fun Food Fact

The world’s most expensive sandwich bread was created in 2014 by a bakery in Spain. It sold for €1,380 per loaf. It contained gold leaf, was sprinkled with platinum powder, and was made with Arabian spring water.