
Basic Sourdough Sandwich Loaf
Updated: Jun 8, 2021
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