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Sourdough Sandwich Loaf

Starter-heavy sandwich loaf.
Prep Time10 minutes
Cook Time35 minutes
Rising Time8 hours
Servings: 12

Equipment

  • 1 9x5 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 9x5 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.