Sourdough Sandwich Bread
Sourdough Sandwich Bread
Ingredients
- 500 grams bread flour
- 250 grams milk
- 100 grams water
- 100 grams active sourdough starter
- 10 grams salt
- 20 grams sugar
- 25 grams melted butter
Instructions
- 1
Combine all ingredients in a large bowl and mix until thoroughly combined and no dry spots of flour remain.
⏱️ 5 min
- 2
Transfer the dough to a stand mixer and knead with the dough hook attachment for 10-15 minutes, or until the dough is smooth and elastic.
⏱️ 15 min
- 3
Cover the bowl and let the dough rest for 30 minutes.
⏱️ 30 min
- 4
Perform 3 sets of stretch and folds on the dough, repeating every 30 minutes. To do a stretch and fold, gently stretch a portion of the dough up and fold it over itself. Rotate the bowl and repeat until you've gone all the way around.
⏱️ 90 min
- 5
After the stretch and folds, bulk ferment the dough in a covered bowl at room temperature for 6-8 hours, or until it has significantly increased in volume and is bubbly.
⏱️ 480 min
- 6
Gently turn the dough out onto a lightly floured surface. Shape the dough into a loaf and place it into a greased loaf pan.
⏱️ 10 min
- 7
Cover the loaf pan and proof the dough at room temperature for 2-4 hours, or until it has risen to about 1 inch above the rim of the pan.
⏱️ 240 min
- 8
Preheat your oven to 400°F (200°C). Carefully score the top of the dough with a sharp knife or lame.
⏱️ 5 min•🌡️ 400
- 9
Bake the bread at 400°F (200°C) for 30-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 40 min•🌡️ 400
- 10
Remove the bread from the loaf pan and transfer it to a wire rack. Cool the bread completely before slicing to ensure a good texture.
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Sandwich Bread
- 500 grams bread flour
- 250 grams milk
- 100 grams water
- 100 grams active sourdough starter
- 10 grams salt
- 20 grams sugar
- 25 grams melted butter
Instructions
- 1
Combine all ingredients in a large bowl and mix until thoroughly combined and no dry spots of flour remain.
⏱️ 5 min - 2
Transfer the dough to a stand mixer and knead with the dough hook attachment for 10-15 minutes, or until the dough is smooth and elastic.
⏱️ 15 min - 3
Cover the bowl and let the dough rest for 30 minutes.
⏱️ 30 min - 4
Perform 3 sets of stretch and folds on the dough, repeating every 30 minutes. To do a stretch and fold, gently stretch a portion of the dough up and fold it over itself. Rotate the bowl and repeat until you've gone all the way around.
⏱️ 90 min - 5
After the stretch and folds, bulk ferment the dough in a covered bowl at room temperature for 6-8 hours, or until it has significantly increased in volume and is bubbly.
⏱️ 480 min - 6
Gently turn the dough out onto a lightly floured surface. Shape the dough into a loaf and place it into a greased loaf pan.
⏱️ 10 min - 7
Cover the loaf pan and proof the dough at room temperature for 2-4 hours, or until it has risen to about 1 inch above the rim of the pan.
⏱️ 240 min - 8
Preheat your oven to 400°F (200°C). Carefully score the top of the dough with a sharp knife or lame.
⏱️ 5 min•🌡️ 400 - 9
Bake the bread at 400°F (200°C) for 30-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 40 min•🌡️ 400 - 10
Remove the bread from the loaf pan and transfer it to a wire rack. Cool the bread completely before slicing to ensure a good texture.