Sourdough Sandwich Bread
This sourdough sandwich bread is light, yet strong enough to stand up to all of the toppings and condiments!
Equipment
- measuring cups and spoons or kitchen scale
- stand mixer with dough hook attachment
- large bowl
- Cling Wrap
- 2 9" loaf pans
- parchment paper
Ingredients
- 1 cup + 2 Tbs whole milk 270g
- 1/3 cup water 80g
- 1 1/3 cup active sourdough starter 300g
- 3 eggs
- 1/3 cup sugar 70g
- 1/3 cup butter 75g
- 1 Tbs + 1 tsp salt 20g
- 6 2/3 cups flour 800g
Instructions
Make the Dough
- Add all ingredients (except flour) to a sand mixer with the dough hook attachment.
- Slowly add flour 1 cup at a time until all flour is added.
- Knead the dough until stretchy and smooth (about 8 minutes). You want the dough to pull away from the sides of the bowl and pass the window pane test.
Bulk Rise
- Transfer dough to a large bowl, cover with cling wrap, and allow to rise until doubled in size (about 8 hours).
Shape the Dough
- Transfer your dough onto a floured surface and divide in two.
- Shape the dough into a rough rectangle shape about 1/2 inch thick.
- Roll the dough into a log, then fold the ends over the bottom seam to meet in the middle. Pull the dough along the counter to build some tension and help it hold its shape.
- Place into a greased or parchment lined baking pan.
Second Rise and Bake
- Allow your dough to rise until it's about 1 inch below the rim of the pan. This should take about 1-2 hours, but again, follow the size of the dough vs. the clock.
- Bake at 375 degrees for 40 minutes.
- Remove from oven and allow to cool completely (about 1-2 hours) before cutting open.
Tried this recipe?Let us know how it was!