---
author: Rachel Pardoe
source: https://sites.prh.com/sourdough-everything
video: https://youtu.be/B7kuscM68_U?si=LJMA5eMbJujLBP4m
hero: https://bsteph.imgix.net/soft-white.png
tags: [bread, sourdough, baking]
draft: true
rating: someday
---
# Soft White Sandwich Bread

## Mix the Dough

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. Knead on low or mix by hand until fully combined, about 5 minutes.
3. Add half of the (80g)[unsalted butter] and knead until fully combined.
4. Add the remaining [unsalted butter] and knead for 20 minutes, or about 30 minutes by hand.

## Bulk Proof

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

## Shape and Second Proof

8. Coat a loaf pan with butter or cooking spray.
9. Remove the dough from the refrigerator and lightly flour a work surface.
10. Using a rolling pin, roll the dough out to an 8 × 16-inch rectangle.
11. Roll the dough into a log starting at the short side.
12. Place the log seam-side down in the prepared loaf pan.
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

14. Preheat oven to 375°F.
15. Whisk (1)[medium egg] in a small bowl.
16. Use a pastry brush to coat the top of the dough with the [medium egg] wash.
17. Bake uncovered for 40 to 50 minutes, or until the internal temperature reaches 195°F.
18. Transfer to a wire rack and cool for 1 hour before slicing.
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.