Sourdough Sandwich Bread

Equipment

• 9×5-inch loaf pan
• Large mixing bowl
• Dough scraper
• Kitchen scale (recommended)
• Bench scraper
• Plastic wrap or clean towel
• Cooling rack
• Sharp bread knife

Ingredients

For the Dough

• 1 cup (240 g) active sourdough starter
• 3¾ cups (450 g) bread flour
• ¾ cup (180 ml) warm whole milk
• 2 tablespoons unsalted butter, softened
• 2 tablespoons honey
• 1½ teaspoons salt
• 1 tablespoon olive oil

Optional Egg Wash

• 1 egg
• 1 tablespoon milk

Optional Topping

• Sesame seeds
• Oats
• Poppy seeds

Instructions

Step 1: Feed the Starter

1. Feed your sourdough starter 4–8 hours before baking until it is active, bubbly, and has doubled in size.

Step 2: Mix the Dough

1. In a large bowl combine:
2. Active sourdough starter
3. Warm milk
4. Honey
5. Butter
6. Olive oil
7. Mix until mostly combined.
8. Add:
9. Bread flour
10. Salt
11. Mix until a shaggy dough forms.

Step 3: Knead

1. Knead by hand for 10–12 minutes or with a stand mixer for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.

Step 4: First Rise (Bulk Fermentation)

1. Place the dough in a lightly oiled bowl.
2. Cover.
3. Allow it to rise at room temperature for 4–8 hours, depending on the temperature of your kitchen, until it increases noticeably in volume.

Step 5: Shape the Dough

1. Turn the dough onto a lightly floured surface.
2. Flatten into a rectangle.
3. Roll tightly into a loaf.
4. Pinch the seam closed.
5. Place seam-side down into a greased loaf pan.

Step 6: Final Proof

1. Cover loosely.
2. Allow the dough to rise for 2–4 hours until it crowns about 1 inch above the rim of the pan.

Step 7: Bake

1. Preheat oven to 375°F (190°C) .
2. Brush with egg wash if desired.
3. Bake for 35–40 minutes until the loaf is golden brown and sounds hollow when tapped.
4. The internal temperature should reach 200–205°F (93–96°C) .

Step 8: Cool

1. Remove from the pan immediately.
2. Cool completely on a wire rack before slicing to preserve the loaf’s texture.

Notes

Room Temperature: Store in an airtight container or bread bag for up to 4 days. Refrigerator: Up to 1 week (though refrigeration may dry the bread slightly). Freezer: Slice and freeze for up to 3 months. Toast slices directly from frozen for convenience.

Nutrition

Calories: 165 · Protein: 6 g · Fat: 3.5 g · Carbohydrates: 30 g · Saturated Fat: 2 g · Fiber: 2 g · Sugar: 2 g · Sodium: 210 mg