Soft & Tender Sourdough Sandwich Loaf

Soft & Tender Sourdough Sandwich Loaf ingredients

• 100 g active sourdough starter (100% hydration)
• 200 g warm milk (whole or 2%)
• 30 g granulated sugar
• 400 g bread flour
• 8 g fine sea salt
• 40 g unsalted butter, softened

How to make Soft & Tender Sourdough Sandwich Loaf

1. In a large bowl, combine the 100g active sourdough starter, 200g warm milk, and 30g granulated sugar. Stir gently to dissolve the sugar.
2. Add the 400g bread flour and 8g fine sea salt to the wet ingredients. Mix with a spatula or your hands until a shaggy dough forms and no dry spots of flour remain. Cover the bowl and let it rest for 30 minutes for the autolyse.
3. Add the 40g softened unsalted butter to the dough. Using your hands, knead the butter into the dough, initially it will be messy, but continue kneading for 5-7 minutes until the butter is fully incorporated and the dough becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 6-8 hours, or until it has nearly doubled in size and feels airy.
5. Gently turn the dough out onto a lightly floured surface. Lightly degas the dough by gently pressing it into a rectangle. Fold the top third down to the center, then the bottom third up and over, like a letter. Rotate the dough 90 degrees.
6. Roll the dough tightly from one end to the other, creating a log that is roughly the length of your loaf pan (a standard 9x5 inch loaf pan is ideal). Pinch the seam firmly to seal.
7. Grease a 9x5 inch loaf pan. Carefully transfer the dough log, seam-side down, into the prepared loaf pan. Cover the pan loosely with plastic wrap or a clean kitchen towel.
8. Proof the loaf at room temperature for another 2-4 hours, or until the dough has risen about 1 inch above the rim of the loaf pan and feels light and airy. Alternatively, cold proof in the refrigerator for 8-12 hours for a more developed flavor.
9. Preheat your oven to 375°F (190°C) with a rack in the center. If cold proofing, allow the loaf to sit at room temperature for 30 minutes while the oven preheats.
10. Bake the loaf for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 200-205°F (93-96°C). If the top browns too quickly, you can tent it loosely with aluminum foil for the last 10 minutes.
11. Remove the loaf from the oven and immediately turn it out onto a wire rack. Let it cool completely for at least 1-2 hours before slicing to allow the crumb to set and prevent gumminess. Slice and enjoy as sandwich bread, toast, or alongside your favorite meal.

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