Bread
Weekday Sourdough Sandwich Loaf
A soft, square-topped pan loaf enriched with a little butter and milk. Slices clean, toasts beautifully, and fits inside a lunchbox.
- Time
- 12 hours
- Yield
- 1 Pullman loaf
- Level
- Beginner
Ingredients
Scale batch
- 80g active starter
- 260g whole milk (lukewarm)
- 30g soft unsalted butter
- 20g honey
- 450g bread flour
- 9g fine sea salt
Method
- 01
Whisk starter, milk, and honey. Add flour and mix to a shaggy dough. Rest 30 minutes.
- 02
Add salt and softened butter. Squeeze through until smooth and glossy, about 5 minutes.
- 03
Bulk ferment 4–5 hours at 76°F with 3 sets of folds in the first 90 minutes.
- 04
Shape into a tight log. Place seam-down in a buttered 9x4 Pullman pan.
- 05
Proof 2–3 hours until the dough crowns just above the rim.
- 06
Bake at 400°F for 38–42 minutes. Turn out immediately and cool on a rack.