Simple Sourdough Sandwich Loaf

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Sourdough Sandwich Loaf Cover
Yields1 Serving
 1 cup Whole milk (warm)
 2 tbsp Butter, unsalted
 1 tbsp Sugar
 1 ½ tsp Salt
 2 ½ cups All purpose flour
 1 Egg (for egg wash)
 1 cup starter
Make The Dough
1

Warm milk and butter to 90-100 Degrees F

2

In a large bowl add:

1. milk
2. butter
3. salt
4. sugar
5. starter

3

Add in 1 1/2 cups of flour and mix together. The consistency will be close to a pancake batter.

4

Slowly add the remaining flour until a dough ball begins to form.

5

Turn the dough onto a floured surface and kneed until the dough is smooth

6

place the dough into a greased bowl and cover with plastic wrap

Bulk Rise
7

Perform 4 coil pulls 30 mins apart

8

Perform 2 coil pulls 60 mins apart

Shape and Cold Retard
9

turn the dough out onto a lightly floured surface and shape into a rectangle

10

roll the dough into a log and place in greased 9x5pan.

11

Plastic wrap and refridgerate overnight for at least 12 hours

Final Rise
12

Remove the loaf pan from the fridge and allow the dough to rise for 4-6 hours or until it doubles. The length of time will be determined by the warms and humidity of your kitchen

Prepare to Bake
13

Preheat oven to 350 Degrees F

14

Prepare an Egg wash

15

Generously egg wash the dough

16

Cut a half-inch deep slit through the middle of the dough length wise

17

Bake for 45-50 min at 350 Degrees F

18

allow to rest for 5 min in the baking pan before removing to a cooling rack

Category, CuisineCooking Method

Ingredients

 1 cup Whole milk (warm)
 2 tbsp Butter, unsalted
 1 tbsp Sugar
 1 ½ tsp Salt
 2 ½ cups All purpose flour
 1 Egg (for egg wash)
 1 cup starter

Directions

Make The Dough
1

Warm milk and butter to 90-100 Degrees F

2

In a large bowl add:

1. milk
2. butter
3. salt
4. sugar
5. starter

3

Add in 1 1/2 cups of flour and mix together. The consistency will be close to a pancake batter.

4

Slowly add the remaining flour until a dough ball begins to form.

5

Turn the dough onto a floured surface and kneed until the dough is smooth

6

place the dough into a greased bowl and cover with plastic wrap

Bulk Rise
7

Perform 4 coil pulls 30 mins apart

8

Perform 2 coil pulls 60 mins apart

Shape and Cold Retard
9

turn the dough out onto a lightly floured surface and shape into a rectangle

10

roll the dough into a log and place in greased 9x5pan.

11

Plastic wrap and refridgerate overnight for at least 12 hours

Final Rise
12

Remove the loaf pan from the fridge and allow the dough to rise for 4-6 hours or until it doubles. The length of time will be determined by the warms and humidity of your kitchen

Prepare to Bake
13

Preheat oven to 350 Degrees F

14

Prepare an Egg wash

15

Generously egg wash the dough

16

Cut a half-inch deep slit through the middle of the dough length wise

17

Bake for 45-50 min at 350 Degrees F

18

allow to rest for 5 min in the baking pan before removing to a cooling rack

Simple Sourdough Sandwich Loaf
IngredientsDirections

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