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Sourdough Sandwich Bread

This sourdough sandwich bread is soft textured with a rich buttery taste. It's so versatile and can be used for any type of sandwich or toast. This is definitely a staple in our house and I always have a loaf or two in the freezer on backup.
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Cuisine American

Ingredients
  

  • 227 grams sourdough starter about 1 cup
  • 1 2/3 cup water 376 grams
  • 1/4 cup sugar or honey 50 grams
  • 5 1/2 cups all purpose or bread flour 660 grams
  • 42 grams dry milk a heaping 1/4 cup
  • 1.5 tsp salt 15 grams
  • 4 Tbsp softened butter

Instructions
 

Mix the dough

  • In the bowl of a stand mixer fitted with a paddle attachment, combine the starter, water, and honey or sugar. mix until combined. Add flour, salt, and dry milk. Mix on low speed until flour is mostly absorbed. Cover the bowl and let dough rest 30 minutes.
  • Switch to a dough hook attachment if you have one. If you do not this part can be done with the paddle attachment then you can knead the dough by hand. Add the butter about 1 Tbsp at a time, waiting until the butter is mostly mixed in before adding the next Tbsp.

First proof

  • Cover the bowl and let it rise until doubled in size. This can take anywhere from 4 hours to 12 hours depending on the temperature of your kitchen. If desired, to add strength to the dough you can perform up to 4 sets of stretch and folds (see photos above) during the first 4 hours of rise time to add strength to the dough. Time these about an hour apart.

Shaping

  • After the dough has doubled in size, turn it out onto a lightly floured countertop. Stretch it out into a big square or rectangle. Cut in half and set one half aside. Gently stretch the dough until it resists you. Fold sides of dough in to match the length of your loaf pan. Roll up dough into a tight log and place into a buttered or oiled loaf pan seam side down. Repeat with other half of dough.

Second rise and bake

  • Cover loaf pans lightly with sprayed or buttered plastic wrap. Let them rise until very puffy and about one inch over the top of your loaf pan. Preheat oven to 350 degrees and make sure you have an oven rack positioned in the bottom third of your oven. Bake 30-40 minutes until golden brown. Turn the loaves out onto a rack to cool.
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