There are many variations of this soft sourdough bread already on this site, but not one for good old white sourdough sandwich bread. This recipe makes a wonderfully soft loaf that my kids gladly eat plain, but it makes a mean sandwich and french toast as well. Using sourdough adds depth of flavor and keeps it fresh for multiple days! You can see me mix a similar style of dough in my Instagram story highlights (“Swirl Bread”), and there are lots of tips in previous posts on how to successfully make this style of bread. In summary, a thorough kneading, proper shaping, and full proofing are key to getting the right “shreddable” texture. It takes a little practice but I think it’s well worth the effort!
Soft Sourdough Sandwich Bread
Makes one 9x4x4 or 9×5 loaf (I absolutely love using my Pullman Pan for this!)
Adapted from The Fresh Loaf
For the levain:
- 18g ripe sourdough starter (100% hydration)
- 30g milk
- 56g bread flour
In a medium bowl, mix the starter, milk, and flour together to form a stiff dough. Cover the bowl and ferment the levain at room temperature until more than doubled in volume, puffy, and domed, about 8 to 12 hours.
- 276g flour (I use half AP/half bread)
- 34g sugar
- 34g butter, softened
- 1 large egg (~50g)
- 6g salt
- 134g milk
- 20g milk powder
- All of the levain
- Mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 30 minutes.
- Add salt, and knead dough until gluten is moderately developed. The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Add butter in two batches, mixing the first completely before adding the second. Continue kneading until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day!
- Transfer to a clean and lightly oiled bowl, cover, and bulk rise at room temp for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate overnight.
- The next day, take the dough out and transfer to a lightly floured surface. Divide it into 3 or 4 equal parts and lightly shape each into a ball. Rest for one hour, covered by lightly oiled plastic.
- Using a lightly floured rolling pin, roll each ball into an oval and roll up (like a jelly roll). Rest for 10 minutes. Roll each piece into an oval again, along the seam, and re-roll as tightly as possible. Transfer rolls to a loaf pan, seam sides down. Cover loosely with plastic and allow to rise about 6 hours at room temperature. The dough should roughly triple in volume and nearly fill the tin (if using a Pullman Pan).
- About 1 hour before baking, preheat oven to 400F. After the dough has finished proofing, transfer to oven and bake for 20 minutes. After 20 minutes, reduce the heat to 350F and continue baking for 15-20 minutes, or until the internal temperature is at least 195F. If the loaf is browning too quickly, tent a piece of foil over the top to keep from burning. When the loaf is finished, immediately turn it onto a rack. Brush melted butter over the top and sides while the loaf is still warm, if desired. Allow to cool completely before slicing.
After a decidedly wintry April here in Toronto (complete with snow and ice storms), May has brought some downright summery days. Seriously, I went from wearing a winter jacket to t-shirt + sandals in the span of a few days!
While chocolate is always in season for me, the warmer temps do put me in the mood for light, fruity desserts — preferably those that don’t require much oven time. Fruit tarts are one of my go-to desserts because they’re easy to make ahead. Both the crust and filling can be prepared a few days in advance. When you’re ready to serve all that’s left to do is fill the tart and pile on some fresh fruit, and you’re golden!
This classic fruit tart recipe is from Giselle Courteau’s Duchess Bake Shop: French-Inspired Recipes from Our Bakery to Your Home. This lovely cookbook is full of gorgeous recipes ranging from rustic pies to fancy gateaus to elegant pate a choux, all designed with the home baker in mind. It’s beautifully photographed and includes photo tutorials for items such as croissants and danishes — always a nice feature for those like me who learn visually. I love the mix of quick recipes and weekend projects, and look forward to test-driving more of these recipes in the months to come.
“Pastry and desserts are for celebrating, spending time with family and friends, and treating ourselves. Have fun with it and don’t take it all too seriously. If you don’t succeed on your first try, don’t give up: every time you make a recipe, you’ll learn something new to improve it next time. Allow yourself the freedom to make mistakes and be sure to take pride in your end result, whether it looks like the picture or not.”
-Giselle Courteau, Duchess Bake Shop (p. 14)
Fresh Fruit Tart
Makes one 8 or 9 inch tart
For the pastry cream:
- 365g (1 1/2 c) whole milk
- 1 vanilla bean, sliced open lengthwise
- 80g (1/3 c + 1 Tbsp) egg yolks
- 15g (2 Tbsp) cornstarch
- 1/4 tsp salt
- 40g (3 Tbsp) unsalted butter, cubed
- Fresh fruit of your choice (berries recommended)
- 1/4 c apricot jam (I used apple)
- 1 tsp water
- Fresh lemon zest, for garnish (optional)
For the pastry cream:
- Heat the milk and vanilla bean in a saucepan until scalding.
- While the milk is heating, place the sugar and egg yolks in a bowl and whisk until the yolks have lightened in color. This will take a few minutes of vigorous whisking. Whisk in the cornstarch and salt.
- Remove the vanilla bean from the heated milk and using the back of a knife, scrape the seeds back into the milk.
- Slowly drizzle the hot milk into the yolk mixture while continuing to whisk. If you add the hot milk too quickly the eggs will curdle and your pastry cream will come out lumpy.
- Once all the milk has been added, transfer the mixture back to the saucepan and place over medium heat. Whisking constantly, bring the mixture to a boil and continue cooking for 5 minutes more, whisking the entire time.
- Remove from heat. Immediately strain the pastry cream through a fine mesh strainer to remove any lumps. Add the butter and whisk until smooth, or, if you want your pastry cream even smoother, use an immersion blender.
- Cover the pastry cream and refrigerate for 2-3 hours, until set.
To assemble the tart:
- Use a spatula to slightly break up the cold pastry cream. Fill the tart shell with pastry cream to just slightly below the rim, spreading it out smoothly with a knife or a small offset spatula.
- Arrange the fresh berries or other fruit in a pattern on top.
- In a microwave or over the stove, gently melt the apricot jam with the water — without letting it come to a boil — and brush it generously over the top of the fruit. Garnish with fresh lemon zest. If not serving immediately, refrigerate until ready to serve.
From Duchess Bake Shop: French-Inspired Recipes from Our Baker to Your Home. Reprinted by permission.