Satin Smooth Sourdough Sandwich Bread
A soft and airy sandwich loaf
Ingredients
- 9 Grams Dry Active Yeast (2 1/2 Teaspoons)
- 152 Grams Warm Water (2/3 Cup)
- 113 Grams Sourdough Starter - Fed, Unfed, or Discard (1/2 Cup)
- 7 Grams Fine Sea Salt (1 1/4 Teaspoon)
- 12.5 Grams White Granulated Sugar (1 Tablespoon)
- 71 Grams Butter - Melted (5 Tablespoons)
- 1 Large Egg
- 361 Grams All-Purpose Flour (2 1/2 Cups)
Instructions
- To start, combine the warm water with your yeast and stir it around in the bowl of your standing mixer. Let it sit 10 to 15 minutes until bubbly.
- Add your sourdough starter. Stir it around and give it a chance to settle, about 5 to 10 minutes.
- Add your salt, sugar, butter, egg, and half of the flour to the mix. Mix on low and slowly add the rest of the flour 1/2 cup at a time.
- Continue to mix until you have a soft, smooth, elastic dough that pulls away from the sides of bowl.
- Turn your dough out onto a lightly floured surface and knead it a little. Shape the dough into a round.
- Transfer the round to a lightly greased bowl. Let dough rise until it has doubled in size, 1 1/2 hours to 2 hours.
- After it has doubled, punch it down and turn out your dough onto a lightly greased surface. Reshape into a round, cover, and let rest for 15 minutes.
- Use your fingers to dimple the dough and to loosely shape a rectangle.
- Fold the rectangle into a sandwich loaf and let rest for 10 minutes.
- Transfer the dough to a lightly greased bread pan and let rise until it has crested the edge of the pan, about 1 hour to 1 1/2 hours.
- Preheat your oven to 350° Fahrenheit (176° Celsius) and bake your bread for 20 minutes.
- Take your bread out and tent it with aluminum foil to keep your crust from browning too much. Bake for an additional 20 to 30 minutes. The internal temperature should read between 190° and 200° Fahrenheit (87° and 93° Celsius).
- Turn your bread out onto a wire cooling rack and brush it with melted butter. Let bread cool completely before slicing and serving.
Notes
Use your bread pan as a guide when folding your sandwich loaf so it transfers easily.