Sourdough Sandwich Loaf
Posted On 13 April 2025
Rounds are cute and artisan and all, but the fact that each slice is different is a bummer for sandwiches.
Sourdough Sandwich Loaf
Starter-heavy sandwich loaf.
Servings: 12
Equipment
- 1 9×5 loaf pan
- Parchment Paper (optional)
- Stand mixer (optional)
Ingredients
- 200 grams warm water (¾ cup +)
- 5 grams white or cider vinegar (1 teaspoon)
- 200 grams active starter (see notes)
- 7 grams sugar (1½ teaspoons)
- 15 grams melted butter, not hot
- 400 grams bread flour (27 vital wheat gluten, 373 AP) (~3⅓ cups)
- 7 grams sea salt (1½ teaspoons)
Later
- olive oil
- butter
Instructions
- In the bowl of a stand mixer, add the water and starter and mix with a fork.
- Add the sugar, butter, and flour. On top, add the salt.
- Mix on low for 2-3 minutes then on medium for 5-6. Should not be sticky and should be able to see through with the window-pane test. If not, mix for another 2-3 minutes.
- On a lightly floured surface, roll out dough into a rectangle. Roll up and tuck ends under and place in an oiled- or parchment-lined 9×5 pan.
- Cover with a shower-cap or plastic wrap and let rise until doubled and the crown is a bit above the edge of the pan.
- Heat oven to 400℉ or 375℉ convection.
- Right before baking, slice the top and brush with butter, pouring any excess into the sliced center.
- Bake uncovered for 30-35 minutes. Thermometer should register 190℉ in center of loaf.
- Remove from pan, turn off oven, and return loaf to oven rack with door cracked if you want a crustier crust.
Notes
Notes
- The vinegar is optional, but I add it to regular sandwich bread, so I added it to this and it seemed to work fine.
- You know your starter. I like to do this while the fed starter is on the descent. The natural yeast seems to really perk up with the “new meat” to dig into.
- For me this is about a five hour rise before baking. Again: you know your starter. You may want to check on this after an hour or two to see how it’s going and judge your timing then.
