Soft Sourdough Sandwich Loaf

Not all sourdough needs to be rustic. This enriched loaf is soft, tender, and perfect for sandwiches—with all the complex flavor of naturally leavened bread.

Ingredients

• 100g active sourdough starter
• 450g bread flour
• 270g milk, warm
• 40g butter, softened
• 30g honey
• 10g salt

Method

1. Mix starter, milk, flour until combined
2. Rest 30 minutes (autolyse)
3. Add butter, honey, salt
4. Knead until smooth and elastic
5. Bulk ferment 4-5 hours until doubled
6. Shape into log, place in greased 9x5 loaf pan
7. Cover and proof until dough domes above pan (2-3 hours)
8. Bake at 375°F for 35-40 minutes
9. Internal temp should reach 190°F
10. Cool completely before slicing

Tips for Soft Crumb

• Don't overbake—check internal temp
• Butter the top while hot
• Cool completely for clean slices
• Store in plastic bag to retain moisture

Variations

• Add 100g whole wheat flour for nuttier flavor
• Replace honey with maple syrup
• Add seeds to the top before baking