Sourdough Sandwich Bread
This is the everyday bread. Soft enough for sandwiches, sturdy enough to hold up to a pile of fillings, and it makes the best toast you've had. A small amount of butter and honey keeps the crumb tender without turning it into brioche.
Ingredients
- 450gbread flour(100%)
- 270gwater(60%)
- 90gactive sourdough starter(20%)-- fed 4-8 hours prior, at peak activity
- 30gunsalted butter (softened)(6.7%)
- 25ghoney(5.6%)
- 9gsalt(2%)
- 15gwhole milk powder(3.3%)-- optional, adds softness
Instructions
- 1
Combine the flour, water, starter, honey, milk powder (if using), and salt in a large bowl. Mix until a shaggy dough forms. Let it rest 15 minutes to hydrate.
- 2
Add the softened butter and knead for 8-10 minutes until the dough is smooth, slightly tacky, and passes the windowpane test. The butter will make it slippery at first -- just keep working it.
- 3
Form the dough into a ball, place in a lightly oiled bowl, and cover. Bulk ferment at room temperature for 6-8 hours (or overnight at cooler temps). The dough should increase in size by about 50-75%.
An aliquot jar is your best friend here. Pull off a small piece of dough, press it into a small jar, mark the level, and watch the rise.
- 4
Gently turn the dough onto a lightly floured surface. Press it into a rough rectangle about 20cm wide. Fold the top third down and the bottom third up (like a letter). Roll it up tightly from the short end, pinching the seam closed.
- 5
Place the dough seam-side down into a greased 22x12cm (9x5") loaf pan. Press it gently into the corners.
- 6
Cover the pan and proof at room temperature for 2-3 hours. The dough should dome about 2-3cm above the rim of the pan. Use the finger poke test -- if the indent slowly springs back but doesn't fully disappear, it's ready.
- 7
Preheat your oven to 190C (375F). Optionally brush the top with milk or melted butter for a softer, golden crust.
- 8
Bake for 35-40 minutes. The loaf should be deep golden brown and sound hollow when tapped on the bottom. Internal temperature should read 88-93C (190-200F).
- 9
Remove from the pan immediately and cool completely on a wire rack before slicing. This takes at least 2 hours. Cutting too early gives you gummy crumb.
This is the hardest step. The bread smells incredible and you'll want to cut it. Resist.
- 10
Once fully cooled, slice with a serrated knife. This bread stays fresh in a bag at room temperature for 3-4 days, or slice and freeze for up to 3 months.
Tips
The loaf pan does all the structural work, so you don't need a strong shaping technique. This is a great recipe to build confidence before tackling freestanding loaves.
If your bread has a thick, tough crust, your oven might be too hot. Drop it 10 degrees next time, and brush the top with butter right after pulling it out.
Swap the honey for maple syrup or brown sugar for a slightly different flavor. The amount is small enough that it won't change the texture.
For a whole wheat version, replace up to 150g of the bread flour with whole wheat flour and increase the water by 15-20g.