Sourdough sandwich loaf
- 325 grams bread flour
- 28 grams special dry milk or non-fat dry milk powder (3 tablespoons)
- 3 grams instant dry yeast (1 teaspoon)
- 150 grams sourdough starter, ripe
- 25 grams granulated sugar (2 tablespoons)
- 9 grams salt (1 1/2 teaspoons)
- 57 grams softened butter (4 tablespoons)
- 152 grams warm water
- 1 large whole egg
- 1 tablespoon water
8:00 amWeigh and add all of your ingredients to a large bowl or the bowl of your stand mixer. If you are kneading with a mixer, mix on medium speed for 8 minutes. If you are kneading by hand, you will need to knead it for around 15 minutes to get a smooth dough.
Add dough to a lightly oiled bowl and place it in a warm spot in your kitchen. Allow the dough to rise for 2 hours.
10:15 amAfter two hours, place your dough on a lightly floured surface and deflate all the bubbles/gas. Shape the dough into a rough rectangle about the length of your 4x8 inch loaf pan OR a 4x9 inch pullman shaped pan.
Lightly grease your pan with olive oil or non-stick cooking spray.
Roll the dough rectangle up reasonably tightly into a rough cylinder about 8 to 9 inches long. Pinch the seam tight and roll the cylinder several times to smooth it out a little. Place the cylinder seam side down in the pan. Press it around with your fingers a little to make sure it fits properly into the corners.
Cover the pan/dough with a lightly greased piece of plastic wrap.
Allow the dough to rise in a warm spot for 1.5 to 2 hours or until the dough has risen about an inch above the top of the pan (or in the case of the 4x9 inch pullman shaped pan - one inch below the top of the pan.
11:55 amNear the end of the final rise time, preheat the oven to 375 degrees F (190 C).
Add a whole egg and 1 tablespoon of water to a small bowl. Whisk to fully combine. Carefully paint the top of your loaf with egg wash. This will help the loaf get great color and shine.
12:05 pmBake bread for 30 to 35 minutes and remove from pan to a cooling rack to fully cool before slicing. The bread should be at 190 degrees F internal temperature.
12:35 pmDo not slice for at least an hour because the bread is technically still cooking.
1:35 pmSlice and sandwich.
Here's King Arthur Baking's recipe for making a sourdough starter. You can also buy a live starter from King Arthur and I have tested this method and it works great. If you're buying it, I would suggest paying extra for shipping to get going with the starter sooner.