Description
Homemade sourdough bread, perfect for sandwiches. Soft, fluffy crumb and delicious flavor.
Ingredients
Units
Scale
- 23 g (1 oz) 100% hydration sourdough starter
- 38 g (1 oz) whole milk
- 70 g (2 oz) bread flour
- all of the levain/starter
- 173 g (6 oz) all-purpose flour
- 173 g (6 oz) bread flour
- 1 whole egg
- 1 egg yolk
- 168 g (6 oz) whole milk
- 43 g (1 oz) sugar
- 8 g (0 oz) Himalayan pink salt
- 43 g (1 oz) butter
Instructions
- For the Levain/Starter:
- Mix together all of the levain ingredients in a jar. Let sit at room temperature to mature and rise for about 8 hours.
- For the Final Dough:
- Place all dough ingredients (except salt and butter) in a stand mixer bowl with the paddle attachment. Mix on low speed until a shaggy dough forms. Let rest (autolyse) for 30 minutes.
- Switch to the dough hook. Sprinkle in the salt and knead for 3-5 minutes, or until the dough starts to come together.
- Add the butter gradually, mixing well after each addition. Continue kneading until the dough passes the windowpane test, about 10 minutes.
- Place the dough in a lightly greased bowl, turning to grease all sides. Cover tightly and let rise at room temperature for 2 hours. Then, place in the refrigerator overnight.
- The next day, divide the dough into 3 pieces and form into balls. Place on a lightly floured surface, cover with a damp tea towel, and let rest for 1 hour.
- Roll each ball into an elongated oval, then roll each one up jelly-roll-fashion. Let rest for 10 minutes. Roll them out into an oval again along the seam, then roll each one up like a jelly roll once more.
- Transfer the rolls to a buttered 9×5-inch loaf pan. Cover with a damp tea towel and let rise at room temperature for about 6 hours, or until the dough is 2/3-3/4 full.
- Preheat oven to 400°F (204°C). Place the risen loaf in the hot oven and bake for 20 minutes.
- Lower the oven temperature to 350°F (177°C) and continue baking for 15-20 minutes, or until the loaf reaches an internal temperature of 195-200°F (91-93°C).
- Transfer to a wire cooling rack and let cool completely before slicing.
Notes
- For a richer flavor, use a high-quality, aged sourdough starter.
- To achieve a crispier crust, brush the loaf with milk or egg wash before baking.
- Store the cooled loaf in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 50