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SOURDOUGH FARMHOUSE SANDWICH LOAF - RECIPE FEATURE IMAGE

Sourdough Farmhouse White Sandwich Loaf

This jumbo sized sourdough farmhouse white sandwich loaf will be right at home on your family table. A soft crust with a seriously squishy crumb, this sandwich loaf is full of flavor. It will fast become a staple on your kitchen table.
4.34 from 36 votes
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Prep Time 1 hour
Cook Time 40 minutes
Fermentation Time 12 hours
Total Time 13 hours 40 minutes
Course Bread
Cuisine American
Servings 1 Loaf
Calories 2652 kcal

Equipment

  • Stand Mixer (optional)
  • Bread Tin (I've used a jumbo size 24cm x 16cm x 12cm or 9.5" x 6" x 4.7")

Ingredients
  

  • 270 g Water (warm)
  • 85 g Milk (warm)
  • 45 g White Sugar
  • 120 g Sourdough Starter (fed and bubbly)
  • 50 g Butter (melted but cooled)
  • 600 g Bread Flour
  • 12 g Salt

Instructions
 

  • Premix & Autolyse:
    Add your milk, water and sugar to a large bowl and stir until the sugar is dissolved. It does help if you warm your milk and water just a little.
  • Now add the sourdough starter to the liquid ingredients and stir to dissolve it a little.
  • Now add the rest of your ingredients - bread flour, salt and butter. Mix them together until a shaggy dough forms. Cover with a damp kitchen towel or elastic food cover and let it sit for around an hour.
  • Kneading Your Farmhouse White Sandwich Dough:
    You can knead this dough by hand or in a stand mixer or Thermomix. Either way is fine and you'll end up with soft, elastic dough that is slightly sticky, but shouldn't stick to your hands.
    Kneading by hand - knead the dough for around 10 minutes or until it is soft and elastic. The dough should feel slightly sticky but not be a big mess.
    Stand Mixer - you'll need to use your dough hook. Knead for 2 minutes, then give your mixer a rest for 2 minutes. Knead again for 2 minutes and so on. The dough should come away from the sides of the bowl when it's done.
    Thermomix - knead using the dough function for 5 minutes.
  • Bulk Ferment:
    Once your dough is kneaded sufficiently, you need to bulk ferment it. If you're using a stand mixer, it's fine to leave it in the mixing bowl. If you're using a Thermomix you'll need to tip your dough into a glass or ceramic bowl to finish its bulk ferment.
    At this point, you can just leave the dough as it is, covering it with some plastic wrap to stop it drying out. If you prefer your dough to be a bit neater, you can wet your hands and fold it into a neat ball.
    As with any sourdough bread, the bulk ferment time will depend on the temperature in your kitchen and of course the strength of your starter.
    You're looking for your dough to be just UNDER double.
    Now remember this is an enriched dough and it's a lower hydration so it will take longer than a lean dough. Try to put it somewhere warm if you can.
  • Shaping:
    Once your dough has finished its bulk ferment you can shape your dough.
    Before you start shaping, lightly butter or oil your loaf tin (I've used olive oil for the loaf in the photos).
    Ease your dough out of the bowl using a silicone dough scraper, remembering to have the smooth side on the counter and the sticky side facing up. You shouldn't need any flour for this as your dough shouldn't stick (it's such a beautiful silky, enriched dough).
    Gently ease your dough out into a rough rectangle, with the shortest side in front of you.
    Pop any large bubbles and gently flatten the dough using your fingertips.
    Then roll the dough up into a log (using the short side) and tuck the ends under. Leave the dough to sit and relax for around 30 minutes.
    After 30 minutes, tighten up the log by pulling the dough a little, using the sticky underside to create tension. Then simply plop the log into your buttered tin.
  • Second Rise:
    Once your bread has been shaped and is in the tin, you'll need to let it rise again so that it fills up the shape of the tin.
    This should only take a few hours, but like the bulk ferment, this will depend on the strength of your starter and the temperature of your kitchen.
    You'll know it's done when it's risen above the lip of the tin (if you're using an open tin). It will be rounded on the top. When you poke it it will leave a slight indent but spring back nice and slowly.
    If you shaped it quite tight, you'll see some tension on the top of the dough as it's risen.
  • Baking Your Sandwich Bread:
    Preheat your oven to around 180C/350F.
    Let your oven warm for around 10 minutes and then place your sandwich loaf in the oven and bake for approximately 40 minutes or until the top is golden brown.
    It may take a little longer depending on your oven - you'll know it's done when it's golden brown on top and sounds hollow when you tap the base.
  • Once your dough is baked, remove it from the tin and leave to cool on a wire rack. Brush the top with some melted butter for a richer flavored, softer crust.
    Ideally, leave it for at least 90 minutes before you cut into it. Enjoy!

Nutrition

Calories: 2652kcalCarbohydrates: 421gProtein: 76gFat: 71gSaturated Fat: 40gTrans Fat: 2gCholesterol: 178mgSodium: 6453mgPotassium: 1181mgFiber: 13gSugar: 41gVitamin A: 1976IUVitamin C: 4mgCalcium: 558mgIron: 5mg
Keyword Sourdough Bread
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