Sourdough Sandwich Bread
, About 14 h (mostly rising), Makes 1 loaf
A soft, buttery sourdough loaf for sandwiches, with a long bulk rise and a shiny butter-brushed crust.
| prepGrease a straight-edge mixing bowl with butter | |||||||||
| prepGrease an 8.5 x 4.5 in / 22 x 11 cm loaf pan | |||||||||
| prepPreheat oven to 375°F / 190°C | |||||||||
| 65 g / heaping 1/4 cup active sourdough starter | Whisk wet ingredients (max 110°F / 43°C) | Mix in flours & salt until shaggy | Cover, rest 30-60 min | Fold & knead 20 sec | Bulk rise until doubled, 8-10 hrs | Punch down, stretch & roll into log | Pan seam-side down, rise to 1 in above rim | Bake 375°F / 190°C, 40-45 min | Rest in pan 5 min, butter top, cool 1 hr |
| 300 g warm water | |||||||||
| 57 g unsalted butter, melted | |||||||||
| 25 g white sugar | |||||||||
| 400 g + 1 tbsp bread flour | |||||||||
| 100 g all-purpose flour | |||||||||
| 9 g salt | |||||||||
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