Bread
Everyday Sourdough Sandwich Loaf
A soft, square-cornered pan loaf enriched with a little milk and butter. Slices thin without tearing — our house sandwich bread.
- Time
- 16 hours
- Yield
- 1 Pullman loaf
- Level
- Beginner
Ingredients
Scale batch
- 100g active starter
- 260g whole milk (warmed)
- 500g bread flour
- 30g soft butter
- 20g honey
- 10g salt
Method
- 01
Mix starter, milk, and honey. Add flour and mix to a shaggy dough. Rest 30 minutes.
- 02
Add salt and butter. Slap-and-fold 6 minutes until smooth and elastic.
- 03
Bulk ferment 4–5 hours at 76°F with 2 sets of coil folds in the first 90 minutes.
- 04
Shape into a tight log and place seam-down in a buttered Pullman pan.
- 05
Final proof 2–3 hours until the dough peeks over the rim.
- 06
Bake at 400°F for 35–40 minutes to an internal temp of 200°F. Turn out onto a rack immediately.