Soft Sourdough Sandwich Bread
Super soft and full of flavor, this loaf bread is perfect for sandwiches or spread with butter. The milk and butter in
the dough help give it the soft, rich texture.
Author: Mandy
Yield: 2 loaf 2x
ingredients
2 scant cup (450 gram) warm milk (2 cup minus 4
tablespoon)
6 tablespoon (72 gram) granulated sugar
2 teaspoon instant yeast (optional if starter is ripe)
1 cup (300 gram) sourdough starter, ripe or discard
6 cup plus 2 tablespoons (800 gram) bread flour,
additional 1/2 cup needed (850 gram total) if substituting
all-purpose flour
2 teaspoon sea salt
4 tablespoon butter, very soft and cut into pieces
2 tablespoon melted butter, for brushing baked loaf
notes
instructions
In the bowl of a stand mixer fitted with the dough hook,
combine the warm milk and the sugar until dissolved.
Add yeast and sourdough starter, stirring to combine.
Add flour and sea salt. Mix on medium-low speed until
dough comes together.
With mixer on low speed, add butter pieces one at a time
until combined.
Increase speed to medium and let the mixer knead the
dough for 5 minutes.
Transfer to a large oiled bowl. Cover with oiled plastic wrap
and let rise until nearly doubled, about 2 hours if using the
optional added yeast. (If using only starter, this proofing
time takes 12-18 hours, which yields a beautiful dough with
a more pronounced sour flavor.)
Turn proofed dough out onto a clean counter top and stretch
it several times to develop the gluten. Roll it tightly into a
loaf, pinching the seams together. Transfer to an oiled loaf
pan and cover with oiled plastic wrap to rise again, about 1
hour or until dough is about 1-inch above the rim of the pan
(this step will take a few hours if not using the additonal
yeast).
Preheat oven to 350°F.
Bake at 350° for 35 minutes until golden and internal
temperature reaches 190°-200°F on an instant-read
thermometer.
Remove from oven and immediately brush top with melted
butter. (Do not skip this step as it is key to a soft crust.)
Let cool in pan for 5 minutes before turning out onto a wire
rack to cool completely before slicing.
For best results, measure ingredients by weight.

Whole-wheat version: Use 200 grams whole wheat flour, and 200 grams of bread flour or all-purpose flour.

Find it online: https://kitchenjoyblog.com/soft-sourdough-sandwich-bread/