Sourdough Sandwich Bread

Step 1

Mix 30g sourdough starter, 60g all-purpose flour and 60g water in a tall glass container.

Step 2

Leave it to ferment overnight

Step 3

In the bowl of your standmixer, mix 900g all-purpose flour, 60g cane sugar and 20g salt with the paddle attachment until it's combined.

Step 4

Add 400g of water and 200g of milk and mix until combined.

Step 5

Cover with a damp dish towel and let sit for 30 minutes.

Step 6

While the dough is autolysing cube 100g of butter and leave it to come up to room temperature.

Step 7

After the 30 minutes are up add the entire levain on the top of the dough and mix it in using a dough hook. It shouldn't take more than a couple of minutes.

Step 8

Then put in a couple of cubes of butter and mix them in.

Step 9

Keep going until you have no more butter.

Step 10

Cover the bowl and let it rest for 30 minutes

Step 11

Do 3 sets of stretch and folds spaced out by 30 minutes.

Step 12

At the end of the third set, do a windowpane test to check gluten development and add more sets as needed.

Step 13

Then put the dough in a bulking container and let it sit until it's grown about 25-50%. About 2-4 hours.

Step 14

Then grab the dough and put it on your unfloured kitchen counter.

Step 15

Divide it into two equally sized pieces and shape each piece into a round using your bench scraper.

Step 16

Spray two molds with non-stick spray.

Step 17

Lightly flour your counter and flip a round onto the flour.

Step 18

Degas the dough and tease it out into a rectangle.

Step 19

Pull the bottom of the dough out and fold it up about a third.

Step 20

Then repeat from the left and the right side.

Step 21

Roll the dough up tightly so that the seam ends up underneath the loaf.

Step 22

Move the loaf to the tin and repeat with the other one.

Step 23

Then let the dough ferment somewhere warm until it's grown about 50-75%. In the pullman tin it should be about 1 inch/2.5 cm from the edge.

Step 24

When you can see the dough is about ready heat your oven to 220°C/425°F.

Step 25

If using an open pan, you should glaze the bread with an egg yolk mixed with one tablespoon of milk.

Step 26

Add the bread to the oven and bake for about 35 minutes.

Step 27

Then turn down the temperature to 190°C/375°F and bake for another 10-15 minutes until the bread registers 99°C/210°F on a probe thermometer.

Step 28

Then take out of the oven and let it cool completely on a wire rack.