Soft Sourdough Sandwich Bread
Two fluffy 650g loaves perfect for toast, sandwiches, or just slathered with butter.
Equipment
- 1 large bowl or stand mixer
- 2 loaf pans 8 x 4 or 9 x 5
- 1 kitchen scale
Ingredients
- 570 g bread flour
- 100 g whole wheat flour (I love the sprouted whole wheat flour by One Degree Organics)
- 150 g active sourdough starter (or 150g discard + 7g dry yeast)
- 150 g water
- 25 g water
- 200 g milk
- 25 g honey
- 15 g sea salt
- 80 g butter softened
Instructions
- Mix 150 g active sourdough starter, 25 g honey, 150 g water, and 200 g milk. Add 570 g bread flour and 100 g whole wheat flour and mix to a shaggy dough. Rest 30 minutes.
- Add 15 g sea salt and 25 g water. Mix to incorporate.
- Add 80 g butter gradually, mixing for about 10 minutes, until dough is smooth and elastic.
- Bulk ferment until doubled (mine took ~7 hrs in a warm spot).
- Divide and shape into sandwich loaves. To shape, gently flatten each piece into a rectangle to press out large air bubbles. Fold the dough in thirds like a letter, then roll it up tightly from the short end. Tuck the edges under and create surface tension as you seal the seam.
- Grease your loaf pans with butter or a light spray of oil. Place the shaped dough inside and let it rise for 2–3 hours, or until puffy and just cresting over the rim of the pan.
- Bake at 375°F for 35 minutes.
- Remove from loaf pans and set on cooling rack to prevent soggy bottoms.
- Brush with melted butter while still warm for extra softness!