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soft + fluffy sourdough sandwich bread

The best, soft curated sourdough bread loaf
Servings 2 loaves

Equipment

  • 2 loaf pans
  • 1 stand mixer + dough hook
  • 1 kitchen scale

Ingredients
  

  • 700 g water
  • 150 g fed (active/bubbly) starter (your leaven)
  • 15 g sugar
  • 12 g salt
  • 1/2 cup melted butter
  • 1015 g flour I use organic AP

Instructions
 

  • Make your leaven the night before using 25 g starter, 120 g water, and 120 g flour. The next morning, add water, leaven, sugar, salt, melted butter, and flour into a mixing bowl and using the dough hook on your stand mixer, let the dough knead on medium speed for about 10 minutes. Remove from the mixer but leave in the bowl, cover with a dish towel and place in the oven (off) for 5 hours. Take dough out on floured surface, cut in half, and stretch the dough into a rectangle. Trifold the dough and place each half into a buttered loaf pan. Place back into the oven (off) and cover with dish towel. About 5 hours later, the dough should be very risen! Remove from oven, and preheat to 385. Bake both loaves together for 45 minutes. Rub with a stick of butter right out of the oven, and leave to cool for at least 30 minutes. Slice and store for easy use!