Sourdough Sandwich Bread
This soft and tender sourdough sandwich bread is everything you want in a daily loaf: light, fluffy, sliceable, and perfect for toast, sandwiches, and freezer meal prep. Made with active sourdough starter, a touch of honey, and a long overnight rise, it develops incredible flavor without any extra work.
Ingredients
- 480 grams sourdough starter, active and bubbly (about 2 cups)
- 360 grams warm water (1 1/2 cups)
- 110 grams warm milk (1/2 cup)
- 1,110 grams flour (all-purpose or bread flour, about 7 1/2 cups)
- 8 tbs softened butter or coconut oil
- 1/4 cup honey or sugar
- 1 tbs sea salt
Instructions
- Mix the Dough: In a large mixing bowl, whisk together the warm milk, warm water, and sourdough starter until smooth. Add the softened butter, flour, salt, and honey.
- Knead the Dough: If using a stand mixer: Knead on medium speed for 8–10 minutes, until the dough is smooth, elastic, and passes the window pane test.If kneading by hand: Turn the dough onto a lightly floured surface and knead for 10–12 minutes, until smooth, elastic, and passes the window pane test.
- First Rise (Bulk Ferment): Transfer the dough to a greased bowl, cover, and let it ferment in a warm place for 10–12 hours or overnight, until doubled and airy.
- Shape the Loaves: Gently punch down the dough and divide it into 2 equal pieces. Flatten each piece into a rectangle, then roll it up tightly into a loaf.
- Second Rise: Place each loaf into a parchment-lined loaf pan. Cover and let rise for 2–4 hours, or until puffy and slightly domed above the pan.
- Bake: Preheat the oven to 375°F. Bake the loaves for 45 minutes, or until golden brown on top.
- Cool completely: Remove from the pans and let the bread cool fully on a wire rack before slicing.