Pizza Sourdough Sandwich Loaf with Tomato Sauce

A pizza flavored sourdough sandwich loaf! Perfect for toasting or sandwiches.

Prep Time 1

Cook Time 45

Servings slices

Author siamesesourdough

100 g sourdough starter (active) Feed it and let it double or triple in volume before using it
100 g water
510 g bread flour I used Central Milling Artisan Bakers Craft Plus
300 -500 g pizza sauce (see recipe below) Add incrementally to the dough
7 g salt
10-15 g parmesan cheese (shaved or grated) optional
olive oil

In a food processor, pulse together all of the ingredients for the sauce (tomatoes, olive oil, salt, garlic, basil, pepper, oregano and red pepper flakes).
Adjust seasonings to taste and refrigerate the sauce until it is time to make the dough. Note: if you add more salt to the sauce, decrease the amount of salt added to the dough. (Note: you will not need all of the sauce for the dough so you can use some for pizza or pasta)

In a large bowl, mix together the water, sourdough starter, and salt. Add the bread flour and mix (it will still be very dry). Then, add about 300 g sauce, mix. Then add the rest in 25-50 g batches up to about 400- 440 g ( I added 440 g). The dough will be very wet. Mix it well by hand until the sauce is incorporated.
Cover and let rest for 30 min. Then, stretch and fold the dough by gently lifting up the dough from the sides of the container and folding it inward toward the middle. Do a set of stretch and folds every 30 minutes for the next two hours. After the last stretch and fold, lightly drizzle olive oil over the top of the dough (I used about 11 g). Cover and rest until almost doubled in size. My dough was at room temperature for about 4 hours after the last stretch and fold, then I put it in the refrigerator overnight.
Butter or spray a loaf pan. After the dough is almost doubled, take it out of the bowl and onto the counter. Sprinkle cheese on top (if using), then fold the 4 sides in (like a packet). Gently roll into a rectangular loaf and gently place it into the loaf pan (seam side down). Cover, and let proof until it almost reaches the top of the pan. This took me about 5 hours at 68 °F.

Bake the loaf at 425 °F for 20 minutes, then decrease the temperature to 375 °F and bake for about 20-30 more minutes until the loaf is a deep golden red color.
Allow the loaf to cool in the loaf pan for a few hours before trying to remove it. Enjoy!

Calories per serving 270 kcal

Calories are approximate and may not be accurate.

The cheese can be omitted for a vegan version or substituted for another type of cheese.

I highly recommend adding the sauce in increments because the water content of different brands of canned tomatoes likely varies.

The sauce recipe will make extra sauce.

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