Description
A simple and easy recipe for homemade sourdough sandwich bread. Made with all purpose flour, whole milk, butter, and honey. I like to make the dough at night so we can have fresh bread in the morning. This loaf freezes well (whole or sliced). I recommend this loaf pan.
Ingredients
Scale
Levain
- 300 grams of Levain (active starter)
- 28g of ripe sourdough starter
- 140g white flour (11.5-14.5% protein)
- 140g water (filtered or spring, no tap)
Dough
- 1000g white flour (11.5-14.5% protein)
- 392g water (filtered or spring, no tap)
- 133g whole milk
- 167g honey
- 42g unsalted butter
- 15g fine seal salt
Instructions
- Prepare the Leaven:
In a medium jar, mix the ripe sourdough starter, water, and flour until well combined. Store in a warm place for 10-12 hours. - Mix:
In a large bowl, start by mixing the water, warm milk, and active leaven (starter) until well combined. Then, add the honey, butter, and salt to the mixture, stirring thoroughly to ensure the butter and honey are well incorporated. Gradually add the flour to the mixture. Once the flour is incorporated, the dough should start to come together into a shaggy consistency with most of the large lumps of flour gone. (This can be done in an electric mixer with a dough hook, as well as step 4.) - Autolyse:
Let the dough rest for 30 minutes to allow the flour to fully hydrate. - Knead the Dough:
After the dough has rested for 30 minutes, it’s time to knead. Knead the dough by hand for 10-12 minutes, starting with 5-6 minutes of regular kneading. Then switch to the slap and fold method for an additional 4-5 minutes until the dough is smooth and elastic. - Bulk Fermentation:
Place the dough back into the bowl. Allow the dough to rest for 6-8 hours or overnight until the dough has doubled in size. The timeline is forgiving, so adjust as needed. - Divide and Preshape:
Divide the dough into 2 equal sections for medium-sized loaves or 4 equal sections for small loaves. - Shape:
Working one section at a time, spread the dough on the counter. Fold the sides and ends into the middle to form a rectangle. Roll the dough towards you to shape it into a tube, building tension as you go. Ensure the loaf is the same length as your bread pan. - Proof:
Place the shaped dough into greased loaf pans, cover, and let rise for up to 2 hours. The dough should rise to the top of the pan. (see notes section for cold proofing option) - Bake:
Preheat the oven to 400°F (204°C). Place the loaves on the middle rack, then reduce the temperature to 350°F (177°C). Bake for 40-50 minutes, or until the internal temperature of the loaf reaches 200°F (94°C). - Finish and Cool:
Rub the tops of the loaves with butter as soon as they come out of the oven. Allow the loaves to cool in the pans for 20-30 minutes, then remove them and cool completely on a wire rack for 1-2 hours before slicing.
- Prep Time: 12 hours
- Cook Time: 40 minutes
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American