Basic Sourdough Sandwich Loaf

Updated: Jun 7

Worry about having plenty of sourdough discard, yet your starter need to be fed regularly? Don't ditch them, I have come up with a versatile and easy-to-follow recipe for making sandwich loaf. Furthermore, this recipe has been refined and simplified, thus making it the ultimate recipe under my belt. Hee-hee!


Ingredient

  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • Cold Fresh Milk or Non-dairy Milk 100g

  • Sugar 30g

  • Sea Salt 3g

  • Unsalted Butter or Coconut Oil 30g

Method

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

  • Add 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

Note

  • 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

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