I’ve tried several different recipes for sourdough sandwich bread and this one is hands down the best one yet. I did have to purchase a 13″ Bread Pan for this but that’s okay. Now I have it! I already had a 8″ Pullman Loaf Pan but, obviously, it would be too small for this recipe.
After baking this bread, my husband, who is the official taste taster or my QA expert, deemed this loaf the best sandwich bread he had ever tasted. You can certainly add some whole grains.
I cut some of this loaf for normal sandwiches and saved some cut thicker for French Toast. We’ll be making that tomorrow for Brunch!
Sourdough Sandwich Bread
- Total Time: 3 hours
Ingredients
Scale
- 300 grams Active Sourdough Starter
- 630 grams All-Purpose Flour
- 340 grams Warm Water
- 57 grams Unsalted Butter, softened (4 Tablespoons)
- 50 grams Honey
- 42 grams Powdered Milk
- 15 grams Salt
- 6 grams Instant Yeast (2 teaspoons)
Instructions
-
Prior to baking this bread, you will need to prepare your sourdough starter. I recommend feeding and discarding at least once before baking so that it is at peak activity. The starter should be freshly risen with large air bubbles and pass the water float test.
-
Mix and then knead together all of the dough ingredients, including the sourdough starter, to make a smooth, supple, and slightly sticky dough. You may need to add ½-1 cup extra flour. I use my stand mixer with dough hook and knead for 8-10 minutes.
-
Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size. I like to use a square sided plastic container with lid. Prepare the pullman pan by greasing both the pan and the lid (if using).
-
Once the dough has doubled, it is ready to be shaped! Lightly grease a surface and spread the dough into a rectangle with the length being the same size as the length of the pan. Roll the dough lengthwise (cinnamon roll style) and place it in the prepared pan. Putting the lid on the pullman pan will create a square loaf. Leaving the lid off will create a mushroom or dome top.
-
Let the shaped loaf rest another 1-2 hours. Resist the urge to remove the lid and check the height, this will damage the top of the loaf and cause it to wrinkle or fall.
-
Towards the end of the rising time, preheat the oven to 375°F.
-
Bake the bread for 45 to 50 minutes, until the crust is golden brown and the sides of the loaf feel firm. The internal temperature of the loaf should be about 195°F. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Let it cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
