Tender Sourdough Sandwich Bread

I have two sourdough sandwich loaves to share. This recipe makes two tender and delicious loaves, absolutely perfect for sandwiches. The inclusion of dry milk and butter resulted in a prolonged storage time compared to typical sourdough loaf. It sliced very easily as well.

This recipe was adapted from King Arthur Flour. The levain is prepared the night before making the dough. The dough also incorporates instant yeast to expedite the rising times.

Yield: Two 8-inch loaves

For the Levain:

• 1 cup + 1 tablespoon (128g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup + 1 tablespoon (128g) cool water (60° to 70°F)
• 3 tablespoons (44g) ripe (fed) sourdough starter

For the Dough:

• 5 1/4 cups (631g) King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour*
• scant 6 tablespoons (50g) nonfat dry milk
• 1/4 cup (50g) granulated sugar
• 2 1/2 teaspoons salt
• 2 teaspoons instant yeast
• 1/4 cup (4 tablespoons, 57g) unsalted butter, room temperature
• 1 1/2 cups (340g) water (70° to 80°F)
• all of the ripe levain

To Make the Levain:

1. Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there’ll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It’ll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it’s a bit over-ripened; but don’t worry, you can still use it.

To Make the Dough:

1. Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough. (I used a stand mixer.)
2. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size. (I used a proofing oven.)
3. Divide the dough in half, and shape each half into 8″ logs. (I used a scale to divide the dough evenly, about 710 grams per loaf.)
4. Place the logs, seam side down, in two lightly greased 8 1/2″ x 4 1/2″ bread pans. (9″ x 5″ pans will also work)
5. Cover the pans with lightly greased plastic wrap, and let the loaves rise until they’ve crowned about 1″ over the rim of the pan, about 45 minutes to 1 hour (or up to 2 hours). (I used a proofing oven.)
6. Towards the end of the rising time, preheat the oven to 375°F.
7. Bake the bread for 25 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm.
8. Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. Let them cool completely before slicing.

*All-purpose flour will produce a somewhat stickier dough.

Note: To prevent a wrinkled top surface: Slash the top of the loaf several times before baking, much as you would a baguette. This helps release the steam that gathers under the crust, which can produce wrinkles as the baked loaf cools.