I am submitting this loaf to Yeastspotting, a weekly showcase of all things yeasted!
Soft Sourdough Sandwich Bread
It must be a miracle, because Joel has an entire week off this week! We are so excited to just be together for a whole week. We have, officially, done nothing all morning long. Well, we did get dressed, we made some coffee, and we might have brushed our teeth. But that is it! The day is being devoted to playing and cuddling and just being for a while.
And the rest of the week is going to be more of the same. We haven’t scheduled any activities, no big outings (there isn’t really anything to do here, anyway, and we don’t feel like driving 3 hours to the closest zoo). We might pack a few boxes in anticipation of moving, but we aren’t in any hurry. We might take a walk later, or maybe play Legos. Whatever happens to sound good at the moment. We are glad to just be together for once.
This bread was amazing! Now, I have really enjoyed the “artisan peasant” loaves I have been making before now, but this loaf was even better! It was so soft, and perfect for slicing for sandwiches, french toast and toasting!
Soft Sourdough Sandwich Bread (Wild Yeast)
Yield: 1 loaf in an 8.5×4.5″ pan
311 grams flour
161.5 grams water
8.1 grams salt
32.5 grams unsalted butter, at room temperature
15.5 grams honey
16.5 grams milk powder
205.5 grams starter, 100% and well fed
In the bowl of a stand mixer with a dough hook attached, combine all of the ingredients except for about 10% of the water.
Mix at low speed until the ingredients are well incorporated. If you need to add the rest of the water here, you can.
Continue mixing for about 4-5 minutes, or until the gluten has reached a medium level of consistency (click here to find out what that means, if you need to!)
Transfer the dough to a lightly oiled container, cover, and let ferment for 1 hour.
Take the dough out of the bowl and give it a few folds. Return to the bowl, cover, and let ferment 1 hour.
Do another round of folds, return to the bowl, cover, and let ferment for 1 hour.
Turn the dough onto a lightly floured counter and prehape into a cylinder loaf shape.
Let rest, covered, for 25 minutes.
Generously butter an 8.5″x4.5″ loaf pan.
Shape the dough tightly into a loaf shape and place them seam (seam side down) into the loaf pan.
Cover and let rest for 3 hours, or until the top of the loaf has risen to about 1.5 inches above the edge of the pan (mine never got close to this mark, you be the judge here).
Preheat the oven with baking stone, to 425F, and prepare for steam.
Once the loaves are in the oven, reduce the temperature to 400F.
Bake for 15 minutes with steam and then another 10 without.
Remove the bread from the loaf pan and place it directly on the baking stone and bake for an additional 20 minutes, until the crust is golden brown.
Cool completely on a wire rack.