Soft Sourdough Sandwhich Bread
A simple and easy recipe for sourdough sandwich bread that can be mixed and baked in the same day.
Ingredients
Leaven
- 1 cup All-Purpose Flour
- 1 cup water
- 2 Tbsp sourdough starter
Dough
- 2 cups leaven
- 2 1/4 cups water
- 3/4 cup warm milk
- 1/2 cup honey divided
- 3 Tbsp melted butter
- 1 Tbsp salt
- 7 cups all-purpose flour
Instructions
- Prepare the leaven: Add 2 Tablespoons of starter into a clean jar and add 1 cup of flour and 1 cup of water. Stir and leave out on your counter overnight to rise.
- Into the bowl of a stand mixer add 2 1/4 cups of warm water and 2 cups of active starter. Stir to disperse. Then add 3/4 cup of warm milk, 1/4 cup of honey, and 4 cups of all-purpose flour. Stir until combined.
- Allow dough to sit for 20 minutes covered and then add an additional 1/4 cup of honey, 3 Tablespoons of melted butter, 1 Tablespoon of salt and 3 cups of flour.
- Using a dough hook attachment, knead the bread on low speed for 4-5 minutes or until the dough is soft and elastic and pulls away from the sides of the bowl. This can be done by hand instead on on a floured surface for 8-10 minutes
- Cover for 4-8 hours while the dough bulk ferments.
- Divide the dough into 3 sections. Working each section, spread the dough out on the counter, fold one side into the middle and then the other side over the top of it to form a rectangle shape. Starting at the top, roll the dough towards you and tuck it under to form an oval shape. Cup your hands and pull the dough towards you to build surface tension.
- Place the loaves in greased or buttered pans and cover to rise for an additional 2 hours.
- Preheat oven to 400° F and score the tops of the loaves.
- Put the loves in the oven and drop the temperature to 350° F. Bake 40-50 minutes or until the internal temperature is 200° F
- When the loaves come out of the oven, brush them with butter.