Sourdough White Sandwich Loaf

Home

Recipes

Bread, Sourdough

Simple and easy to follow recipe for making your own sandwich loaf.

Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Total Time: 5 hours 45 minutes
Yield: 1 loaf

Preparation

10 minutes

Cooking

35-40 minutes

Total

5 hours 45 minutes*

Yield: 1 loaf

* includes proofing / resting time (if any)

Ingredients

180g Levain
260g High Protein Flour
90g Milk
25g Sugar
1 egg
5g Salt
25g Butter

Instructions

Prepare the levain and wet mixture
Using a glass jar, mix 70g starter, 70g water and 70g flour. Cover the jar with a lid and let it rise for 4-6 hours at room temperature. Once the starter is at peak, use a mixing bowl to mix the levain, milk and egg together with a dough whisk.
Mix the dough
Combine all the dry ingredients (flour, salt, and sugar) into a bowl before mixing into the wet mixture. Knead the dough for 5-7 minutes until the dough comes together. Add the butter and continue kneading the dough for another 5-7 minutes until it is smooth and elastic. Place the dough in a mixing bowl or bulk fermentation container.
Bulk fermentation
Cover the dough with plastic wrap or a damp towel and let it rise for 2.5-3 hours or until the dough has doubled in size.
Preshape
Turn the dough onto a lightly floured surface with the top facing down. Gently flatten the dough to release the air bubbles. Divide the dough into 3 portions. Shape each of the dough into small log shapes (like a sausage) and let it bench rest for 20 minutes.
Final shape
Roll out each the dough into a rectangle shape with the width slightly smaller than the loaf pan. Starting at the bottom, roll the dough into a log tucking the ends underneath. Grease the loaf and lined it with parchment paper before transferring the dough into the pullman loaf tin (20cm x 10cm x 10cm).
Final Proofing
For final proofing, cover the dough and let it rise till it reaches 90% of the pan. Then, close the lid of the loaf pan.
Bake
Preheat the oven at 180°C for 20 minutes. Once the oven thermometer reading shows 180°C, it is time to place the loaf pan in the oven to bake at 180°C for 35-40 minutes.
Cooling and Storage
Remove the loaf pan from the oven and let it cool completely before cutting the loaf. The loaf stays fresh for 1-2 days. If you cannot finish it within 3 days, you can slice up the bread, wrap it in parchment paper of beeswax wrap and a sealed ziplock bag before placing it in the freezer.

Share

Print

Sourdough White Sandwich Loaf

Preparation

Cooking

Total

* includes proofing / resting time (if any)

Share

Print

Ingredients

Instructions