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
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.