Description

Soft homemade sourdough sandwich bread made with milk, butter, honey, and active sourdough starter. This tender loaf has a mild sourdough flavor, a thin golden crust, and a fine, even crumb that slices beautifully for sandwiches, toast, grilled cheese, and French toast.

Ingredients

Scale

320 grams whole milk, about 1⅓ cups
30 grams unsalted butter, about 2 tablespoons
30 grams honey, about 1½ tablespoons
12 grams fine salt, about 2 teaspoons
520 grams bread flour or all-purpose flour, about 4⅓ cups
150 grams active sourdough starter at 100 percent hydration, about ⅔ cup
Cooking oil or softened butter for greasing the pan
1 tablespoon milk for brushing the dough before baking

Instructions

Scald the milk: Heat the milk in a saucepan or microwave-safe container until it reaches approximately 180°F. Avoid letting it boil for an extended period.
Add the enriching ingredients: While the milk is hot, stir in the butter, honey, and salt. Continue stirring until the butter has melted and the honey and salt are fully dissolved.
Cool the mixture: Let the milk mixture cool to approximately 90°F. It should feel only slightly warm before it is combined with the starter.
Mix the dough: Place the flour and active sourdough starter in a large mixing bowl. Pour in the cooled milk mixture and stir until no dry flour remains.
Knead briefly: Transfer the dough to a lightly floured surface and knead for 2 to 3 minutes. The dough should become cohesive and elastic while remaining slightly tacky.
Bulk ferment: Place the dough in a lightly greased bowl and cover it. Let it ferment at room temperature for approximately 6 to 12 hours, or until it looks puffy and has nearly doubled in size.
Shape the loaf: Turn the dough onto a lightly floured surface and gently press it into a rectangle. Roll it into a firm cylinder, pinch the seam closed, and tuck the ends underneath.
Transfer to the pan: Place the dough seam-side down in a greased 9-by-5-inch loaf pan. Cover it loosely.
Complete the final proof: Let the dough rise for approximately 2 to 4 hours, or until the center is about 1 inch above the rim of the pan. The dough should slowly spring back when gently pressed.
Preheat the oven: Heat the oven to 375°F with a rack positioned in the center.
Brush with milk: Gently brush the top of the proofed loaf with 1 tablespoon of milk.
Bake: Bake for 45 to 50 minutes, or until the crust is deeply golden and the center reaches approximately 195°F to 200°F.
Cool: Leave the loaf in the pan for 10 to 15 minutes, then transfer it to a cooling rack. Cool completely for at least 2 hours before slicing.

Notes

Use an active, bubbly sourdough starter that is near its peak after feeding.
Let the scalded milk cool before adding it to the starter. Excessive heat can weaken the natural yeast.
Fermentation time will depend on the temperature of your kitchen and the strength of your starter.
Watch the dough rather than relying only on the clock.
Avoid adding too much flour while kneading. The dough should remain soft and slightly tacky.
Bread flour creates a slightly stronger and chewier loaf, while all-purpose flour produces a softer crumb.
Place a pizza stone or heavy baking sheet on the rack below the loaf if the bottom tends to brown too quickly.
Cover the top loosely with aluminum foil if it becomes dark before the center is fully baked.
Allow the loaf to cool completely before slicing to prevent a compressed or gummy crumb.
Store the cooled loaf in an airtight bag or container at room temperature for 3 to 4 days.
For longer storage, slice and freeze the bread for up to 3 months.

Prep Time: 25 minutes
8 to 16 hours for fermentation and proofing:
Cook Time: 45 to 50 minutes
Category: Bread
Method: Naturally fermented and oven-baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 167
Sugar: 2.7 grams
Sodium: 305 milligrams
Fat: 2.5 grams
Saturated Fat: 1.4 grams
Unsaturated Fat: 1.1 grams
Trans Fat: 0.1 grams
Carbohydrates: 30.9 grams
Fiber: 1 gram
Protein: 4.5 grams
Cholesterol: 6 milligrams

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