Sourdough Sandwich Bread
Ingredients
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1 cup (240 g) active sourdough starter (fed, bubbly)
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¾ cup (180 g) warm milk or water
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2 Tbsp honey or sugar
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2 Tbsp butter or oil, softened
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1½ tsp salt
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3½–4 cups (420–480 g) bread flour
Instructions
1. Mix
In a large bowl, mix starter, milk, honey, butter, and salt.
Gradually add flour until a soft, slightly tacky dough forms.
2. Knead
Knead by hand 8–10 minutes (or 5–6 minutes in a mixer) until smooth and elastic.
3. Bulk Rise
Place dough in a lightly greased bowl, cover, and let rise at room temperature 4–6 hours, until doubled.
4. Shape
Turn dough out, gently deflate, and shape into a loaf. Place in a greased 9×5-inch loaf pan.
5. Final Rise
Cover and let rise 2–4 hours, until dough crowns about 1 inch over the pan.
6. Bake
Bake at 375°F (190°C) for 35–40 minutes, until golden and internal temp is ~200°F (93°C).
Cool completely before slicing.
Tips for Soft Sandwich Bread
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Use milk instead of water for a softer crumb
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Add 1 Tbsp dry milk powder for extra softness
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Brush top with butter after baking for a tender crust
Storage
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Room temp: 2–3 days in a bread bag
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Freeze sliced loaf for easy sandwiches
If you want, I can adjust this for 100% sourdough (no sweetener), whole wheat, or overnight cold ferment.