Sourdough Sandwich Bread

Ingredients

  • 500 g wheat flour

  • 150 g active sourdough starter

  • 300 g lukewarm milk

  • 30 g sugar

  • 10 g salt

  • 30 g soft butter

Instructions

1. Mix & Knead:
Combine all ingredients and knead until smooth and elastic – about 10–12 minutes in a stand mixer or 15–18 minutes by hand.

2. Bulk Fermentation:
Let the dough rise for 4–5 hours at room temperature, performing two coil folds during the rise.

3. Shaping:
Shape the dough into a tight log and place it into a greased sandwich loaf pan.

4. Final Proof:
Let rise until nearly doubled (1–2 hours), or place in the fridge overnight for a cold retard.

5. Baking:
Bake at 220 °C (428 °F) for 35–40 minutes. Cover with foil if the top browns too quickly.
(Note: The pictured bread was made by dividing the dough in two and adding cocoa powder to one half before layering.)