Sourdough Sandwich Bread

This recipe produces a soft, fine-grained loaf, excellent for sandwich and general table use. The shorter fermentation time means less tangy flavor. The more finicky palates in my household prefer it for this reason, and the soft crust is easier on little mouths.

Recipe:

Leaven (Refreshed Starter)

The day before you wish to bake bread, combine: 

• 60g (¼ cup) active sourdough starter 

• 415g (1 ¾ cup) water 

• 415g (1 ¾ cup) bread flour 

• 10g (1TBSP) rye flour 

Cover and leave at room temperature 8–12 hours (overnight) until bubbly.

Dough Ingredients 

• 520g (2 cups) refreshed starter 

• 215g (1 cup) tepid water 

• 175g (¾ cup) milk 

• 30g (1 TBSP) honey 

• 15g (2 TBSP)  coconut oil, melted (or fat of your choice)

• 1 large egg, beaten 

• 930g (7 ½ cups, approx.)  flour

• 20g (1 ½ tsp) sea salt (added after autolyze) 

Directions 

1. Measure the starter into a large mixing bowl. 

2. In a separate bowl, combine water, milk, honey, oil, and egg. 

3. Pour wet ingredients into the starter and stir to combine. 

4. Add flour and mix until no dry bits remain. The dough should be soft and slightly sticky to the touch.

5. Cover and let rest (autolyze) for 20 minutes. 

6. Add salt and knead 2 minutes with a mixer OR knead by hand 5 minutes until smooth.

7. Place dough in a lightly oiled bowl. Cover and bulk ferment about 4 hours. Perform 2     stretch-and-folds* during the first 90 minutes. Dough should rise by more than half and feel pillowy. 

8. Turn onto lightly floured surface, trying not to deflate it too much. Divide into two equal pieces. Rest 10 minutes. 

9. Shape** into sandwich loaves. Place into greased or parchment lined loaf pans.

10. Cover and proof 1–2 hours until puffy and nearly doubled. 

11. Score** with 3-4 diagonal slashes.

12.Bake at 350°F for 35-40 minutes until golden brown. Internal temperature should reach 190-195F. 

13. Remove from pans and cool completely before slicing. Brush with melted butter if desired.

Notes 

• * See Sourdough, Start Here

• ** See Shaping and Scoring a Sourdough Loaf

• Store wrapped at room temperature 2–3 days or freeze for longer storage.

• This recipe doubles and even triples well.