Softest Sourdough Sandwich Bread
Yield: 1 lb loaf Author: Audrianna Southworth
Prep Time: 1 Hour Cook Time: 25 Min Inactive Time: 24 Hour Total Time: 25 H & 25 M
The softest, most incredible sourdough sandwich loaf. Kid and husband approved, with the perfect texture
for pb&j's!
Ingredients
Leaven (1:3.9:3.9 ratio)
15g starter
55g filtered room temp water
55g unbleached bread flour
Dough
225g whole milk
30g sugar or honey
1 egg
125g Active leaven
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390g unbleached bread flour
8g fine sea salt
25g unsalted butter (softened)
Instructions
Build the leaven
1. Before bed, build the leaven.
2. weigh out 15g of starter (does not need to be at peak, but needs to have reached peak) into a qt
sized jar.
3. feed with 55g filtered water, and 55g of unbleached bread flour.
4. mix until thoroughly combined, then cover and set aside until morning.
Final Dough
1. Into the bowl of a stand mixer pour the whole milk. If you remember, bring it to room temp first (if you
don’t it will just take longer to rise).
2. Into the milk, crack one egg, add the sugar, and leaven that is active and bubbly. Stir together briefly
just to break up the egg and leaven.
3. Into the bowl add all the flour and salt. Mix until well combined then cover and rest for 30 minutes.
4. After resting, knead for 5 minutes on low. Check for windowpane by stretching the dough until you
can see light through it. If it tears, it has not reached windowpane. Knead for 5 more minutes.
5. After kneading, add the butter one pat at a time. It will become messy, don’t worry. It will come
together. Once it’s a cohesive, soft dough, form it into a ball and cover with a wet towel or plastic
wrap.
6. Let rise until double in size, roughly 4 hours.
7. Once the dough has doubled in size, punch it down and knead it for a moment to fully degas the
dough. If you doubled or tripled the recipe separate the dough into even pieces.
8. Use your hands to pull the dough into a rough rectangle that’s the width of your loaf pan.
9. Roll the dough tightly into a log shape, sealing the ends.
10. Place the the dough seam side down in a 1 lbs loaf pan.
11. Preheat the oven to 350 F
12. Cover the dough and rise until doubled or tripled in size (2-4 hours). Use your finger to gently indent
the corner of the dough. If the indent stays, its ready to bake. If it springs back, it needs more time.
13. Right before baking you can score the top of the loaf, but this is optional.
14. Bake for 20 minutes, then check the internal temp with an instant read food thermometer. Once the
dough has reached 190 F its baked. You can leave it in for few moments to brown, or pull it out.
15. Once out, remove from pan immediately and place on a cooling rack.
16. Brush the top of the loaf with butter and wait a minimum of an hour before cutting. Ideally, wait until
the loaf is fully cooled.
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Notes
Storage:
Store in a plastic bread bag for up to a week.
Freeze in a plastic bread bag for up to 6 months.
Proofing:
Rise times can vary depending on the temperature and humidity of your home. The warmer it is, the faster
it will rise.
Variations:
This recipe can also be used for rolls, hamburger/hotdog buns, cinnamon rolls, and French bread. Just
change up the shaping and check the internal temp after 15 minutes instead of 20.
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