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Orange Noisette Butter Sourdough Sandwich Loaf

Updated: Jun 8, 2021

Bought plenty of fresh oranges for making sourdough muffins to support SPD's charity bake sale. Since I have leftover oranges in my stash, I decided to use them to make a sourdough sandwich loaf for the family.

This recipe is derived from my basic sourdough sandwich loaf, added freshly squeezed orange juice, and elevated it with noisette butter. It turned out delicious with a hint of nuttiness and citrusy notes!


  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • Cold Fresh Milk + Freshly Squeezed Orange Juice 110g

  • Fresh Orange Zest (From 1 Fresh Orange)

  • Sugar 50g

  • Sea Salt 5g

  • Unsalted Butter 50g


  • Start by melting unsalted butter in a sauce pan using low heat, until it turned golden brown, set aside and let it cool

  • In a stand mixer, add the sourdough discard/levain, bread flour, sugar, salt, milk, orange juice, orange zest into the mixing bowl except for noisette butter and knead until combined, approx. 3-5 minutes

  • Add noisette butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes

  • Cover with cloth and proof for 2.5-3 hours, or, rest for 30 minutes (single proofing method)

  • Punch down the dough to deflate the air, divide accordingly, roll into a ball, and bench rest for 15 minutes

  • Shape and proof until it reaches 85% of the tin (11cm x 19.5cm x 10.5cm), approx. 3-4 hours (at room temp, 28-30°C)

  • Preheat oven at 180°C for 15 minutes

  • Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)

  • Remove from tin and cool for at least 3 hours before slicing


  • Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out

  • To make up 110g of Fresh Milk and Orange Juice, simply combine 1 x freshly squeezed orange juice, and top up the remaining content with fresh milk

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