easy diy (3)

The BEST Sourdough Sandwich Bread

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I finally have the answer to helping your sourdough loaf stay soft all week long. 

This recipe has absolutely changed the way I make my loaf bread. Two key ingredients here that help this recipe are butter; a quality grass fed, salted, full of color and flavor and using all purpose flour. This is not just any all purpose flour, it is a high quality, organic, stone milled flour from Great River Organic Milling. I have been using their flour for two years and I love that they sell in bulk, it is stone milled and genuinely is very high quality. Living in a rural area it is so convenient for me to have this flour on hand at all times. Knowing that I can restock in 2-3 days from Amazon is a life saver!

easy diy (3)

Soft Crumb Sourdough Loaf Bread

A long lasting soft bread that can last on your counter all week and maintain its freshness!
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Prep Time 2 hours
Cook Time 40 minutes
Bulk Rise 10 hours
Total Time 13 hours
Servings: 24
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 136
Ingredients Equipment Method

Ingredients
  

  • 650 grams All purpose flour (I use a stone milled organic)
  • 400 grams Milk (I use whole)
  • 250 grams Active Sourdough starter (fed within 12 hours)
  • 40 grams Honey, maple syrup or cane sugar
  • 20 grams Salt
  • 56 grams Softened butter

Equipment

  • Mixer with dough hook optional

Method
 

Prepare the dough
  1. In a mixer with a dough hook attachment, combine starter, milk, and honey and mix on low for one minute
  2. Add flour, salt, and butter and mix on low and then medium speed for 3 minutes
  3. Let the dough rest for 10 minutes and then mix on high for 1-2 minutes so that the dough starts pulling away from the sides of the bowl.
  4. With wet hands remove hook, scraping off any excess dough, and release any dough from sides of the bowl to create a ball in the middle.
  5. Let dough rest for 25 minutes
  6. Perform first stretch and fold, lifting the dough as far as it will go without ripping.
  7. Repeat stretch and fold x3 with 25 minutes rests in between
Bulk rise
  1. After the final stretch and fold, let dough sit at room temperature until doubled. This will depend on the temperature of your kitchen.
Shape and Proof the loafs
  1. Once the dough has doubled, gently coax the dough onto a clean surface. (no flour)
  2. Split the dough into two equal pieced and let rest for 5 minutes
    img 2720
  3. gently stretch the dough into a large rectangle as far as the dough will allow without ripping.
  4. Fold the dough over itself like a trifold
  5. Roll the dough into a log and then shape using the bench scraper to fold under the rolled ends
  6. Place each loaf in a parchment lined bread pan and let sit until doubled or proof in the fridge over night to bake the next morning.
Bake Instructions
  1. Score loafs in the center or off to one side and sprinkle with water
  2. Bake at 375 degrees Fahrenheit for 35 minutes