Sourdough Sandwich Bread

Author: Veena Azmanov

Prep Time: 6

Cook Time: 55

Inactive time: 8

Total Time: 14 55

Calories: 8

Adjust Servings Here: 10 slices

Description

Homemade sourdough sandwich bread is easy to make. This recipe is simple and made from scratch with a homemade sourdough starter. This sliced bread is ideal for sandwiches and paninis. Step-by-step instructions with video and expert tips are included.

Ingredients

9x 4 x 4 sandwich loaf pan (total dough weight 962g)

240 grams (1 cup) Whole milk 3% room temperature
100 g (2 large) Egg
30 g (2½ tbsp) Sugar
30 g (2 tbsp) Butter unsalted room temperature
120 grams (4 oz) Sourdough starter
500 grams (4 cups) Bread flour
9 grams (1½ tsp) Kosher salt

8 x 4 x 4 sandwich loaf pan (total dough weight 740 g)

180 g (⅔ cups) Milk 3% room temperature
90 g (1½ large) Eggs (I used 1 egg and 1 egg yolk)
23 g (2 tbsp) Sugar
20 g (1½ tbsp) Butter unsalted, room temperature
90 g (3 oz) Sourdough starter
390 g (3¼ cups) Bread flour
9 g (1½ tsp) Salt

Instructions

Refresh your starter - Combine the sourdough starter, water, and flour in a medium bowl. Stir well to combine. Cover and leave to rise for 3 to 5 hours at room temperature until doubled in size.
Autolyze - Add the milk, eggs, and sugar to a large mixing bowl of a stand mixer. Combine well. Add the flour and salt, followed by the starter. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 60 minutes.
240 grams Whole milk, 100 g Egg, 30 g Sugar, 500 grams Bread flour, 9 grams Kosher salt, 120 grams Sourdough starter
Knead - Next, knead the dough with a dough hook attachment on medium speed for 4 to 6 minutes. Then, add the soft room-temperature butter and knead for another 4 to 6 minutes or until smooth and elastic.
30 g Butter
Bulk ferment - Transfer the dough to an oiled bowl and cover it with plastic wrap or a kitchen towel. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.
Punch - When the dough is doubled in size, punch it down and transfer it to a clean work surface. Break any large air bubbles and shape the dough into a ball again.
Divide - Roll the dough into a cylinder and divide the dough into four portions. Alternatively, you can roll the dough into one large log to make classic sandwich bread.
Shape - Roll each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Then, fold the top and two sides in. Then, roll towards you into a sausage shape. Place the pieces into a buttered sandwich loaf pan, seam side down. (loaf pan size in the ingredients)
Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place to proof for about 2 to 3 hours or until almost doubled in size.
Preheat oven - Preheat the oven at 375°F / 190°C / Gas mark 5 for at least 20 minutes.
Egg wash - Brush the loaf with egg wash, milk, or cream.
Bake - Bake for about 40 to 45 minutes until lightly golden on top.
Cool - Take it out of the pan, and brush it with melted butter. Cool in the pan for 5 minutes, then invert on a cooling rack and cool completely before cutting.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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