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Soft Sourdough Sandwich Loaf

  • Author: Leaven Foods
  • Total Time: 17 Hours 45 Minutes
  • Yield: 1x – 900 gram loaf
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Description

This classic, buttery sandwich bread is soft and versatile – perfect for sandwiches, toast, and more. Use Leaven Foods All Purpose for a tangy, sour loaf, or Leaven Foods Wild Yeast for a sweeter, milder flavor.

Ingredients

Units

Equipment:

  • Mixer
  • Digital Thermometer
  • Digital Scale
  • 8.5” x 4.5” Loaf Pan

Dough Ingredients (Amount – Baker’s %):

  • 500 g All Purpose Flour (10%-12% protein) – 100%
  • 315 g Room Temperature Water – 63%
  • 67 g Room Temperature Unsalted Butter – 13.5%
  • 30 g Sugar – 6%
  • 10g Salt – 2%
  • 2.5 g Leaven Foods All Purpose or Wild Yeast – 0.5%

Egg Wash Ingredients

  • 1 Egg
  • 1 Tbsp Water

Instructions

  • Incorporate – Mix flour and water together on speed 1 for 2 minutes.
  • Autolyse – Allow the dough to sit in the mixing bowl for 20 minutes, undisturbed.
  • Mix –  At the end of the 20 minutes add Leaven Foods All Purpose or Wild Yeast to the dough and mix on speed 1 for 1 minute. Next, add the sugar and the salt and mix on speed 1 for 1 minute. Turn the mixer up to speed 3 and mix for 2 minutes. While the mixer is running on speed 3, add butter in teaspoon size chunks, waiting for each chunk to incorporate before adding the next (this should take about 4 minutes). After all the butter is fully incorporated, turn the mixer up to speed 5 and mix for 2 minutes. Turn the mixer up to speed 7 and mix for 6-8 minutes. The dough should pull away from the sides of the mixer, be smooth, and gluten should be fully developed. The desired dough temperature is 75-80℉/24-27℃.
  • Divide and Shape – After the mixing is complete, pull the dough out of the mixer bowl and preshape into a loose round, cover with a towel, and bench rest for 30 minutes. Flatten the dough out into a 8×8” square, fold the top corners down and press into the top third portion of the square of dough (this forms a triangle shape on top) and fold and roll onto itself to form a cylinder. Put into an oiled 5”x9” loaf pan, cover with a towel, and let rise at room temperature (70-74℉/21-23℃ ).
  • Proof – Proof at at room temperature (70-74℉/21-23℃ ) for 16 hours, until the dough is about an inch above the sides of the pan.
  • Bake – An hour before the bread is fully proofed, preheat the oven to 375℉/190℃. Brush the top of the loaf with an egg wash and bake for 40-45 minutes. Remove from the oven and turn out of the pan to prevent the bottom and sides from steaming and becoming soggy. Wait until fully cooled to enjoy!

Notes

Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

  • Prep Time: 17 Hours
  • Cook Time: 45 Minutes

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Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

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