Sourdough Sandwich Bread
Soft, flavorful sourdough sandwich bread with a delightful crust, perfect for any meal!
Equipment
- Stand Mixer
- Bread Loaf Pan
- Mixing Bowl
- Wire Rack
Ingredients
- 50 grams Sourdough Starter
- 50 grams Water
- 50 grams Bread Flour
- 400 grams Bread Flour
- 8 grams Kosher Salt
- 12 grams Granulated Sugar
- 13 grams Dried Milk Powder optional
- 71 grams Unsalted Butter 5 tablespoons melted, plus 1 tablespoon for brushing
- 250 grams Whole Milk room temperature
- 150 grams Levain or 150 grams of active sourdough starter
Instructions
- Make Levain: Mix together the levain ingredients in a jar and let it sit in a warm location for 4-5 hours until bubbly.
- In the bowl of a stand mixer, add all ingredients including the levain. Attach the dough hook and mix on medium speed until a shaggy dough forms.
- Cover the bowl with a towel and let it rest for 10 minutes.
- Continue mixing the dough for 7-10 minutes until tacky. Transfer to a lightly oiled bowl, cover, and let it bulk ferment for 4.5-5 hours.
- After bulk fermentation, place the bowl in the refrigerator for an overnight proof (1-48 hours).
- Remove dough from the refrigerator, butter a loaf pan, and shape the dough into a log. Place seam-side down in the pan.
- Cover and allow to proof for 4.5-5 hours until risen about an inch above the rim.
- Preheat oven to 375°F (190°C). Brush the top with melted butter and bake for 35-40 minutes until golden brown. Internal temperature should be 190-200°F (88-93°C).
- Cool on a wire rack for 5 minutes before slicing.
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Notes
Store at room temperature for up to 3 days or freeze slices for up to 3 months.