Sourdough Sandwich Bread Recipe

a tomato sandwich on sourdough sandwich bread

4.64 from 338 reviews

Sourdough Sandwich Bread Recipe

This white bread has a soft crust, tender crumb and awesome flavor. It makes a perfect sandwich. This recipe makes 1 large loaf.

Prep Time20

Bake Time35

Rising Time12

Total Time12 55

Servings:16 servings

Ingredients

8 oz whole milk (1 cup)
1 oz unsalted butter
8 oz active sourdough starter (1 cup, 100% hydration)
½ oz granulated sugar (1 tablespoon)
1 ½ teaspoons salt
12 ½ oz all purpose flour (2 ½ cups, see note)
1 large egg (for egg wash)

Instructions

Warm 8 oz whole milk in the microwave to until scalding hot (just before it comes to a boil.) Stir 1 oz unsalted butter into the warm milk to melt. Set the milk aside to cool until it's slightly warmer than body temp.
In a mixer bowl, combine the warm milk with 8 oz active sourdough starter, ½ oz granulated sugar and 1 ½ teaspoons salt and stir to combine. Add 1 ½ cups of the flour and stir until the batter looks like thick pancake batter. If using a stand mixer, change to the dough hook.
With the mixer running, slowly add the remaining flour until the dough gathers on the hook and clears the sides of the bowl. Knead for 5 minutes. If mixing by hand, stir in as much flour as you can then turn the dough out onto a floured surface and knead in the remaining flour.
Remove the dough from the bowl onto a lightly floured surface. The dough should be soft and slightly sticky. Knead to form a smooth ball. If the dough is very sticky sprinkle a little more flour as you knead.
Place the dough in an oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.
After 60 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and strengthen the gluten. Cover the bowl and after 60 minutes repeat the procedure.
Cover the bowl and after 60 minutes fold the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. If you want to finish making the bread in the morning return the dough to the bowl, cover tightly and refrigerate overnight. The next morning continue with shaping. Otherwise continue shaping the loaf on the same day.
Grease a 9"x 5" loaf pan with a very light film of vegetable oil.
Turn the dough out onto a floured surface and without kneading out the air, gently push the dough to a 9" rectangle. Tightly roll the dough to form a log.
Set the dough into the pan and cover with a damp kitchen towel or oiled plastic wrap. Set in a warm place and rise until the dough is doubled in size, about 1-1½hours.
Preheat the oven to 350 °F. Use a sharp knife or razor to cut a 1/2" deep slash down the center of the loaf. Brush the loaf with egg wash.
Bake about 30-35 minutes until golden brown and and a toothpick inserted in the center comes out clean. The interior temp should be 200 °F.
Cool in the pan for 5 minutes before turning out onto a cooling rack. Finish cooling to room temperature before slicing,

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition