The Starter Jar's Ultimate Soft Sourdough Sandwich Bread Recipe

Step 1

In a large bowl, whisk together the warm milk, melted butter, honey, and active sourdough starter until thoroughly combined. This forms the flavorful liquid base for your dough.

Step 2

Incorporate the bread flour and fine sea salt into the wet mixture. Mix with a sturdy spoon or your hands until a shaggy dough forms and no pockets of dry flour remain.

Step 3

Cover the bowl and let the dough rest for 30 minutes. This crucial autolyse period allows the flour to fully hydrate, making the dough easier to work with and improving gluten development.

Step 4

Gently perform the first set of stretch and folds. Stretch a portion of the dough upwards from the edge of the bowl, fold it over itself towards the center, then rotate the bowl a quarter turn. Repeat this action 4-6 times to begin building dough strength.

Step 5

Cover and let the dough rest for another 30 minutes. Repeat the stretch and fold process three more times, ensuring a 30-minute rest period between each set of folds. This progressive strengthening is key to the bread's structure.

Step 6

After the final set of folds, cover the bowl and allow the dough to bulk ferment at room temperature for 2-4 hours. The goal is for the dough to increase by approximately 20-30% in volume, depending on your kitchen's ambient temperature.

Step 7

Lightly flour your work surface and carefully turn the fermented dough out. Gently shape it into a taut log, ensuring it fits snugly into your chosen loaf pan, ideally a 9x5 inch pan.

Step 8

Place the shaped dough seam-side down into a lightly greased 9x5 inch loaf pan. Cover the pan loosely with plastic wrap or a clean, damp towel to prevent drying.

Step 9

Transfer the covered loaf pan to the refrigerator for a cold proof lasting 8-12 hours, or up to 24 hours. This extended cold fermentation deepens the flavor profile and makes the dough significantly easier to score and handle.

Step 10

Preheat your oven to 375°F (190°C) with an oven rack positioned in the middle. Proper preheating is essential for an even bake.

Step 11

Remove the loaf pan from the refrigerator. For an even softer crust, you can brush the top with a little milk; for a glossy finish, an egg wash works well.

Step 12

Place the loaf pan in the preheated oven and bake for 35-45 minutes. The bread is done when the crust is deeply golden brown and its internal temperature registers between 200-210°F (93-99°C).

Step 13

Immediately remove the baked bread from the oven and transfer it from the loaf pan to a wire rack. Allow it to cool completely for at least 2-3 hours before slicing. This prevents a gummy texture and allows the internal structure to set properly.