Serves 2
1440 min
Sourdough Sandwich Loaf
Recipe GLPR68e11cdfcf1871
A rustic sourdough sandwich loaf made from a tangy starter, whole milk, and bread flour. This naturally leavened bread develops complex flavor through a slow fermentation process, resulting in a sturdy loaf perfect for hearty sandwiches. The dough undergoes a long cold fermentation overnight, followed by gentle shaping and a final rise before baking to golden perfection.
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Ingredients
23 grams Active sourdough starter (100% hydration)
38 grams Whole milk
70 grams Bread flour
Salt
Butter
Directions
Combine the sourdough starter and bread flour in a clean jar. Stir until well mixed. Cover loosely and allow to sit at room temperature for approximately 8 hours until it rises noticeably and becomes active and bubbly.
Pour the whole milk into a stand mixer bowl fitted with the paddle attachment. Add the activated levain and remaining bread flour. Mix on low speed until all ingredients are incorporated and a rough, shaggy dough forms. Cover the bowl and let the dough rest undisturbed for 30 minutes.
Switch to the dough hook attachment. Sprinkle the salt over the dough and mix on low speed for 3 to 5 minutes until the dough begins to hold together cohesively.
Gradually add small pieces of butter while continuing to knead, ensuring each addition is fully incorporated before adding more. Continue mixing until the dough passes the windowpane test (a small piece stretches thin enough to see light through without tearing), approximately 10 minutes total.
Transfer the dough to a lightly oiled bowl, turning it over to coat all surfaces. Cover tightly with plastic wrap and let rise at room temperature for 2 hours. Transfer the covered bowl to the refrigerator and chill overnight, or up to 24 hours.
Remove the dough from the refrigerator. Turn it out onto a lightly floured work surface and divide into three equal pieces. Shape each piece into a round, then place them on the floured surface. Cover with a damp kitchen towel and allow to rest for 1 hour.
Working with one piece at a time, gently flatten the dough round into an oval. Tightly roll it up from the long side like a jelly roll, then let rest for 10 minutes. Flatten the rolled piece again into an oval shape and roll it up once more from the long side, ensuring a tight seal.
Place the three shaped rolls, seam-side up, into a well-buttered 9 by 5-inch loaf pan. Cover with a damp towel and let rise at room temperature for about 6 hours, until the dough reaches about two-thirds to three-quarters full in the pan.
Preheat your oven to 400°F. Place the proofed loaf on the middle rack and bake for 20 minutes.
Reduce the oven temperature to 350°F and continue baking for 15 to 20 minutes longer. The loaf is done when it reaches an internal temperature of 195°F when measured with a thermometer inserted into the center.
Carefully remove the loaf from the oven and transfer it to a wire rack. Let it cool completely to room temperature before slicing, about 1 to 2 hours.
