Sourdough Sandwich Bread
Ingredients
- 50 gsourdough starter
- 50 gwater
- 50 gbread flour
- 400 gbread flour
- 8 gkosher salt
- 12 ggranulated sugar
- 13 gdried milk powder
2 tbs, optional
- 71 gunsalted butter
5 tbs melted, plus 1 tbs for brushing
- 250 gwhole milk
room temperature
- 150 glevain
see above, or use 150g of active sourdough starter
Directions
- 1
Make Levain:Mix together the levain ingredients in a jar. Cover and let double in size in a warm location for 4-5 hours until bubbly.Alternatively, skip this step and mix 150g of sourdough starter into your dough.
- 2
Mix Ingredients:Once the levain is ready, add all of the sourdough sandwich bread dough ingredients to the bowl of a stand mixer including all of the levain.Attach the dough hook and mix together on medium speed until all of the ingredients come together into a shaggy dough.*Cover with a towel and let rest 10 minutes for the dough to fully hydrate.Continue mixing on medium speed for about 7-10 more minutes until the dough is tacky, not sticky and you can stretch a piece of the dough into a thin membrane without it tearing (windowpane test).
- 3
Bulk Fermentation (First Rise):Place the dough in a lightly oiled medium-sized bowl and cover.In a warm location, the dough should bulk ferment for about 4.5-5 hours. At the end of bulk fermentation, the dough should double, dome in the bowl, and appear full of air.
- 4
Overnight Proof:Place the bowl of dough into the refrigerator to proof overnight or up to 48 hours.
- 5
Shape the Dough:The next day, remove the dough from the refrigerator and butter a 8.5"x4.5" bread loaf pan.Turn out the dough onto a lightly floured surface and lightly press the dough into a square shape with your fingers.Using a rolling pin, evenly roll out the dough into a large oval (about 8.5" wide and 17" long).Starting at the short end closest to you, use your hands to roll up the dough into a log. Pick up the dough log and place it seam-side down into the bread loaf pan.
- 6
Final Proof:Cover the bread loaf pan and place in a warm location to proof for 4.5-5 hours.Final proof is complete when the dough looks swollen, has filled up the bread loaf pan, and rises about 1 inch above the bread loaf pan.If you press the dough with a lightly floured finger, it should leave a slight indentation.
- 7
Bake:Preheat the oven to 375ºF (190ºC).Brush the top of the bread dough with a tablespoon of melted butter.Bake the sourdough sandwich bread for 35-40 minutes. The sandwich bread is done when the top crust is evenly and lightly browned and the internal temperature reads between 190-200ºF (88-93ºC).Let cool on a wire rack for about 5 minutes. Turning the still hot bread out of the bread loaf pan to cool completely on a wire rack. Slice and enjoy!
Sourdough Sandwich Bread
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About this Recipe
Tired of bland store-bought bread? This easy Sourdough Sandwich Bread recipe delivers that irresistible homemade taste and wonderfully soft texture you crave, right from your own kitchen. You'll love sinking your teeth into a slice that’s genuinely better than anything from the grocery store shelf.
What makes this sourdough sandwich bread truly shine is its rich, enriched bread dough, featuring generous amounts of whole milk and unsalted butter. This thoughtful combination, alongside your active sourdough starter or levain, creates an incredibly tender crumb and complex flavor that sets it apart. The emphasis on an "easy" and "delicious" process makes it perfect for both everyday baking and those special weekend projects.
Prepare to experience the pure joy of slicing into a fresh loaf of sourdough bread that’s wonderfully soft, resilient, and ready for your favorite fillings. Each bite offers a delicate tang from the sourdough culture, perfectly balanced by a subtle sweetness from granulated sugar and the creamy richness of butter. It's designed to slice effortlessly, making it the ideal foundation for any sandwich, or simply enjoyed toasted with your favorite spread. This recipe yields a classic, comforting loaf that truly tastes like a labor of love, without the labor.
This versatile recipe allows for a couple of simple tweaks to match your preference. For an even softer texture and richer flavor, consider adding the dried milk powder, though the bread is perfectly delicious without it. You can also easily prepare this bread using either a freshly fed levain or your active sourdough starter, depending on what you have ready in your kitchen.
This homemade sourdough sandwich bread is ideal for elevating everyday lunches, weekend brunches, or simply enjoyed as a wholesome side with dinner. It’s perfect for making the ultimate grilled cheese or a hearty turkey club.