Sourdough Sandwich Bread
 
 
Recipe type: Bread
Serves: 2 loaves
Ingredients
  • LEVAIN:
  • 1 cup + 1 TBSP all-purpose flour
  • ½ cup + 1 TBSP cool water (60-70 degrees F)
  • 3 TBSP ripe sourdough starter
  • DOUGH:
  • 5 ¼ cups all-purpose flour
  • 6 TBSP non-fat dry milk
  • 3 TBSP sugar
  • 2 tsp. salt
  • 3 tsp. active dry yeast
  • 3 TBSP unsalted butter, melted
  • 1 ½ cups slightly warm water (70-80 degrees F)
  • All of the levain
Instructions
  1. Mix all of the levain ingredients in a glass bowl with extra space to grow (it will double in size).
  2. Cover the container with a lid and leave overnight or for at least 12 hours.
  3. After at least 12 hours, get started making the dough: mix all of the ingredients together and knead together for a few minutes. If it is too hard to mix in the bowl, flour a surface, pour the contents onto the counter, and knead until dough is elastic and stretchy.
  4. If mixture seems too dry, add a small amount of water (1 teaspoon at a time) and continue to knead until mixture is smooth and elastic. If mixture is too sticky and wet, add more flour until it no longer sticks.
  5. Sightly grease a large glass bowl with oil. Shape the dough into one giant ball and place in the bowl.
  6. Cover loosely with a cloth and let sit for 1-2 hours or until doubled in size (I usually wait 1½ hours)
  7. After 2 hours (or after dough has doubled in size), punch down the ball and knead it a few more times. Divide the dough into two equal rolls.
  8. Place each half into a lightly greased (8 ½ x 4”) bread pan (or shape into a loaf shape and place on a greased cookie sheet). Cover and let sit for another 1-2 hours (or until dough has doubled in size).
  9. When ready to bake, preheat the oven to 375 F and remove the middle rack from the oven.
  10. Bake the loaves for 30-35 minutes, or until the tops are browned. Rotate the breads halfway through baking so that they bake evenly.
  11. Remove the loaves from the oven and allow them to cool for 10 minutes in their pan/on the sheet. After, remove from the pans/cookie sheet and place onto a cooling rack to finish cooling.
  12. After about 10 minutes, you will be okay to cut into the bread and slice it. If it appears to be falling apart or tearing, let it cool longer.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/06/09/sourdough-sandwich-bread/