Sourdough Sandwich Bread
A soft, fluffy and slightly tangy sandwich bread. Deeply caramelized soft crust and a wonderfully soft and delicious crumb.
breakfast, lunch, pain de mie, sandwich bread
Pullman loaf pan (medium)
Bread pan (medium)
Make the levain - the night before
all-purpose flour and
water in a tall glass container.
Leave it to ferment overnight
Autolyse - morning
In the bowl of your standmixer, mix
cane sugar and
salt with the paddle attachment until it's combined.
of water and
of milk and mix until combined.
Cover with a damp dish towel and let sit for
While the dough is autolysing cube
of butter and leave it to come up to room temperature.
After the 30 minutes are up add the entire levain on the top of the dough and mix it in using a dough hook. It shouldn't take more than a couple of minutes.
Then put in a couple of cubes of butter and mix them in.
Keep going until you have no more butter.
Cover the bowl and let it rest for 30 minutes
Do 3 sets of stretch and folds spaced out by 30 minutes.
At the end of the third set, do a windowpane test to check gluten development and add more sets as needed.
Then put the dough in a bulking container and let it sit until it's grown about 25-50%. About 2-4 hours.
Divide and preshape
Then grab the dough and put it on your unfloured kitchen counter.
Divide it into two equally sized pieces and shape each piece into a round using your bench scraper.
Spray two molds with non-stick spray.
Lightly flour your counter and flip a round onto the flour.
Degas the dough and tease it out into a rectangle.
Pull the bottom of the dough out and fold it up about a third.
Then repeat from the left and the right side.
Roll the dough up tightly so that the seam ends up underneath the loaf.
Move the loaf to the tin and repeat with the other one.
Then let the dough ferment somewhere warm until it's grown about 50-75%. In the pullman tin it should be about 1 inch/2.5 cm from the edge.
When you can see the dough is about ready heat your oven to 220°C/425°F.
If using an open pan, you should glaze the bread with an egg yolk mixed with one tablespoon of milk.
Bake the loaves
Add the bread to the oven and bake for about 35 minutes.
Then turn down the temperature to 190°C/375°F and bake for another 10-15 minutes until the bread registers 99°C/210°F on a probe thermometer.
Then take out of the oven and let it cool completely on a wire rack.
https://foodgeek.dk/en/sourdough-sandwich-bread-recipe/ - Sourdough Sandwich Bread