Basic Sourdough Sandwich Loaf

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