Sourdough · Sandwich loaf

Sourdough Sandwich Bread

Bakes using this recipe

The Sandwich Bread Experiment

Excellent flavor and good texture with a slightly denser bottom and a little less rise than I wanted.

Scald milk to about 180°F. Add butter, honey, and salt; stir until melted and combined.
Cool to about 90°F.
Combine flour, starter, and milk mixture. For a stand mixer, begin with the paddle on low until no dry bits remain, then switch to the dough hook for 2–3 minutes, until evenly combined and beginning to look smooth.
Bulk ferment 6–12 hours, until roughly doubled and slightly domed. Watch the dough rather than the clock.
Shape into a tight tube and place seam-side down in a greased 9×5 pan.
Proof 2–4 hours at room temperature, or refrigerate overnight and then let the loaf finish proofing at room temperature. Bake when the highest point crests the pan.
Brush the top lightly with milk.
Bake at 350°F for 45–50 minutes, until 190–195°F internally.
Remove from the pan immediately and cool on its side for at least 1 hour.

The final frame