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Soft White Sandwich Bread

Soft White Sandwich Bread

someday Rachel Pardoe Source Watch it .gravy
bread sourdough baking
230 g tap water
250 g sourdough starter
50 g honey
10 g sea salt
500 g white bread flour
80 g unsalted butter
1 medium egg

Mix the Dough

  1. 1. Combine 230g tap water, 250g sourdough starter, 50g honey, 10g sea salt, and 500g white bread flour in a medium bowl or the bowl of a stand mixer.
  2. 2. Knead on low or mix by hand until fully combined, about 5 minutes.
  3. 3. Add half of the 80g unsalted butter and knead until fully combined.
  4. 4. Add the remaining unsalted butter and knead for 20 minutes, or about 30 minutes by hand.

Bulk Proof

  1. 5. Place the dough in a medium bowl and cover with plastic wrap.
  2. 6. Proof at room temperature until doubled in volume, 4 to 10 hours depending on ambient temperature.
  3. 7. Transfer the covered bowl to the refrigerator for an overnight cold proof.

Shape and Second Proof

  1. 8. Coat a loaf pan with butter or cooking spray.
  2. 9. Remove the dough from the refrigerator and lightly flour a work surface.
  3. 10. Using a rolling pin, roll the dough out to an 8 × 16-inch rectangle.
  4. 11. Roll the dough into a log starting at the short side.
  5. 12. Place the log seam-side down in the prepared loaf pan.
  6. 13. Cover with plastic wrap and proof at room temperature until puffy and a finger-poke test produces a slow return, 4 to 8 hours.

Bake

  1. 14. Preheat oven to 375°F.
  2. 15. Whisk 1 medium egg in a small bowl.
  3. 16. Use a pastry brush to coat the top of the dough with the medium egg wash.
  4. 17. Bake uncovered for 40 to 50 minutes, or until the internal temperature reaches 195°F.
  5. 18. Transfer to a wire rack and cool for 1 hour before slicing.
  6. 19. Store at room temperature in a resealable bag for up to 3 days, or freeze in an airtight container for up to 2 months.