By Mandy 94 Comments
This dough is the hands down favorite sourdough bread recipe in my house. It’s so soft, flavorful, widely adaptable, and just plain delicious. I use it for practically everything, with a few minor adjustments as needed.
Flour substitutions, yeast, and proofing time...
This recipe can be made with bread flour, all-purpose flour, or a combination of whole wheat and either bread flour or all-purpose flour. For a whole wheat version of this loaf, I recommend using half whole wheat flour and half bread flour or all-purpose flour. I tend to find that whole wheat flour requires a bit more proofing time because it is rather heavy compared to many other flours.
Most of the time I like to make this recipe with a small amount of added instant yeast to cut down on proofing time. The added yeast is completely optional if your sourdough starter is ripe. I like to use a little bit of yeast to shorten the process when my family is always too excited to wait 18 hours for a slow starter-only rise. If you do not use the added yeast, you’ll have a much slower rise and a more pronounced sourdough flavor, which is worth the wait for sure. My daughters prefer the less sour method however, so that’s what I typically make.
It’s worth noting that because it is an enriched dough (meaning it contains milk, butter, and some sugar), it can take longer rise due to the inclusion of the fats and sugars as opposed to the proofing time of a lean dough (meaning it contains only flour, water, yeast, and salt).
Soft Sourdough Sandwich Bread
Super soft and full of flavor, this loaf bread is perfect for sandwiches or spread with butter. The milk and butter in the dough help give it the soft, rich texture.
- Author: Mandy
- Yield: 1 loaf 1x
Ingredients
Scale
1 scant cup (225 grams) warm milk (1 cup minus 2 tablespoons)
3 tablespoons (36 grams) granulated sugar
1 teaspoon instant yeast (optional if starter is ripe)
½ cup (150 grams) sourdough starter, ripe or discard
3 cups plus 2 tablespoons (400 grams) bread flour, additional ¼ cup needed (425 grams total) if substituting all-purpose flour
1 teaspoon sea salt
2 tablespoons butter, very soft and cut into pieces
1 tablespoon melted butter, for brushing baked loaf
Instructions
In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and the sugar until dissolved.
Add yeast and sourdough starter, stirring to combine.
Add flour and sea salt. Mix on medium-low speed until dough comes together.
With mixer on low speed, add butter pieces one at a time until combined.
Increase speed to medium and let the mixer knead the dough for 5 minutes.
Transfer to a large oiled bowl. Cover with oiled plastic wrap and let rise until nearly doubled, about 2 hours if using the optional added yeast. (If using only starter, this proofing time takes 12-18 hours, which yields a beautiful dough with a more pronounced sour flavor.)
Turn proofed dough out onto a clean counter top and stretch it several times to develop the gluten. Roll it tightly into a loaf, pinching the seams together. Transfer to an oiled loaf pan and cover with oiled plastic wrap to rise again, about 1 hour or until dough is about 1-inch above the rim of the pan (this step will take a few hours if not using the additonal yeast).
Preheat oven to 350°F.
Bake at 350° for 35 minutes until golden and internal temperature reaches 190°-200°F on an instant-read thermometer.
Remove from oven and immediately brush top with melted butter. (Do not skip this step as it is key to a soft crust.)
Let cool in pan for 5 minutes before turning out onto a wire rack to cool completely before slicing.
Notes
For best results, measure ingredients by weight.
Whole-wheat version: Use 200 grams whole wheat flour, and 200 grams of bread flour or all-purpose flour.
Keywords: soft sourdough bread, sourdough sandwich loaf
Thanks so much for visiting Kitchen Joy! I hope you found something here that inspires you to spend some time in your kitchen making things to share with those you love. Pleas subscribe to my email list to receive updates about new recipes as well as exclusive freebies and occasional discounts for my shop!
Subscribe!
Signup for recipes and updates directly to your inbox.
Related
« Gluten-Free Shortcut "Sourdough" (No Starter Required)
Pantry Staples Guide- The Essential Ingredients to Equip Yourself for Cooking at Home »
Reader Interactions
Comments
April
Making this today! Does this fit a 9 or 10-inch loaf pan? Thank you!
Reply
Mandy
I use a 9-inch. Happy baking!!
Reply
Rose
What size loaf pan is ideal for this bread? Thank you.
Reply
Mandy
I typically use a 9”.
Reply
Richard
Your site is not working. Changed quantity and tried to print. Quantity changes back to 1 and print function doesn't work. Ads appear cover most of your site. Very disappointed because I wanted to try one of your recipes.
Reply
Mandy
Hi Richard, I'm sorry to hear of the issues you're having. I'm not sure why your computer isn't giving you the print dialog when you try to use the print function on the recipe card because it's working for me, so unfortunately I'm not able to give you a clear answer regarding that issue at this time. My best advice would be to highlight the recipe text and print the selection from your computer's print dialog. As far as ads go, I apologize if they're bothersome to you. It is the only marketing I allow on my site (no sponsored posts or pop-over ads of any kind) as a measure to help offset the large costs involved with creating and sharing quality content for free and operating and maintaining a website. I don't choose where the ads go, so I've reached out to my ad network and passed along your concerns. They're looking into it. I've also reached out to the recipe card program developer to see if we can get the printing issue investigated as well. I hope you'll consider trying my recipes and don't give up just yet. Thanks for sharing your concerns. Happy baking! -Mandy
Reply
Richard
Finally able to print. The ingredient amounts for multiple loaves still doesn't transfer to the print. Made 1 loaf today. Turned out good.
★★★★
Reply
SMG
Do you mind sharing the starter recipe and directions for your sour dough? Your Soft Sourdough Sandwich Bread looks delicious and something that I would definitely make for family and friends. I love to bake and give away to friends!
Thank You
Reply
Mandy
Here's the link to my blog post about making sourdough starter: https://kitchenjoyblog.com/a-study-in-sourdough-part-1-the-starter/
You can also view other sourdough-related posts here: https://kitchenjoyblog.com/?s=sourdoughHappy baking!
Reply
Maxine
My husband is like your daughter, doesn't like the sour taste of sourdough. I have a starter in the refrig, it's been there for years and rarely gets used because of hubby, BUT this recipe!!!!! I made it and he loves it! Nice thing about making this bread is my sourdough starter now can be used instead of discarded. Thank you and thank your daughter for her taste in breads!! One other thing - the recipe is easy to make, the crumb is delicate and crust soft. This recipe is a keeper and will be used often in the future. Thank you again!
★★★★★
Reply
Mandy
I’m so thrilled that your family enjoys this recipe as much as mine does! Thank you!
Reply
Natalie
Hi! This is my first time making this adaptation to sourdough sandwich bread, and I’m so excited! I opted to leave out the yeast, and after about 14 hours, my dough had risen so beautifully! However, now that I’ve stretched it, molded to a loaf form, pinched seams together, and let rise in my loaf pan they look so small! I know it will take additional time for this to rise further, but do you know if this is normal? Also, do you have an estimate of how long this takes for the second rise? Thanks!
Reply
Mandy
It’ll depend on how active your sourdough starter is, but plan for the second rise to take many hours, often taking about 8 hours or so depending on the ambient temperature. Just keep an eye on it, and remember it’ll rise up some more in the oven as well. The slow rise like that makes for the most FANTASTIC flavor, so it’ll be worth the wait!!
Reply
Steve
I am going to sound like a broken record here.
I made this exactly as listed. I used no yeast.
Came out great!
I will make one more time to make sure I have it then I can play around.
I really wanted to add honey instead of sugar.
But that wouldn't be same recipe!
I hate reading recipe reviews and people say, well i changed this, added that ect!★★★★★
Reply
Mandy
So glad you liked it! Honey works well instead of sugar for flavor. It doesn’t contribute as much to added softness like sugar does, but it’s still a great loaf!
Happy baking!Reply
Jennifer L
Made this for the first time today, with discard and the yeast, and it is absolutely perfect! My son asked for jelly toast before leaving for school but we didn’t have any bread…so when he gets home in an hour this will be ready to slice. The rise was super quick for me so I’m thinking my starter was strong (I’m super new to this!) so I may use less yeast next time. Love that I can make this in just a few hours!!
★★★★★
Reply
Silian
See AlsoThe Ultimate Survival Food: Making Pemmican with Game MeatHow to Make a Fermented Onion Relish (Perfect for Salads, Sandwiches, and More) — All Posts Healing Harvest HomesteadHomestead Menu Planning: How to make it work with real life - A Farmish Kind of LifeHow to Feed and Maintain a Sourdough StarterHi! Does it slow rises (8-12 hours) in room temperature or in the fridge? And then I assume it needs to do a second rise in room temperature? Many thanks!!
Reply
Mandy
The times listed in the recipe are for room temperature. Rising time will vary based upon how active your starter is though. Refrigeration will slow the process considerably.
Enjoy!Reply
Sherri
Can you make this without any added sugar?
Reply
Mandy
Yes! The sugar does help to speed up the proofing process and yeast activity, so you may find it just takes a bit more time to rise.
Reply
Mandy
It also contributes to the softness of the loaf so there will be a slight difference in texture.
Reply
Kim
Hi Mandy! Making this loaf now, should the dough be sticky when transferring to the bowl for rising? Or maybe should I add more flour to get it more into a ball and less sticky? Thanks!
Reply
Mandy
I would knead it more and see how it is before adding much more flour. Are you kneading by hand or with a mixer?
It should be sticky, but not overly sticky to the point that it seems wet or that it won’t come together.Reply
Linda Curtis
Have you ever added any flavoring into this bread? I love this recipe and my daughter wants to add freeze dried strawberries to it... I was thinking crushed way down.. any thoughts?
Reply
Mandy
I honestly have no idea because I’ve never tried adding fruit to it. I’ve added raisins and cinnamon with success, but nothing like a strawberry powder, sorry!
Reply
Kalyn Powell
First time trying a sandwich loaf and it was wonderful! I did not have a stand mixer, so I was nervous. I weighed all the ingredients and it turned out great. Thanks for the recipe!
★★★★★
Reply
Denise Hunt
This is now my go-to bread recipe. I make it every week! I don't use any instant yeast, and sometimes I substitute honey for the sugar. I don't have a mixer, so I use my bread maker to mix it and then do the first rise in a buttered bowl. It works perfectly to fit it into my weekend schedule and we get fresh, homemade bread for Sunday dinner.
★★★★★
Reply
Mandy
I’m so glad you enjoy it, Denise! Thanks so much!
Reply
Tommi
Wow! These were fantastic! I used my discard and yeast. Thank you for the great recipe!
★★★★★
Reply
Glennie
Mandy! I can’t thank you enough for this fabulous recipe! I’ve made a loaf every day for the last week and my husband and I are demolishing it. We’re getting fatter but are really enjoying it.
★★★★★
Reply
Jen
I used the yeast...can I let it proof for longer if I can't get to it on 2 hours?
Reply
Mandy
If you need to slow it down, you can put it in the fridge for a while. Otherwise, it might overproof, in which case you would need to punch it back down and let it rise again (it’ll take longer to re-rise because of decreasing yeast activity.
Reply
Kelly
My dough is proving now, but I couldn't wait to comment. The most perfect dough! Soft and smooth and perfectly elastic! Made me smile so big! Can't wait for the finished loaf!
★★★★★
Reply
Mandy
Yay!
Reply
Deanna
Absolutely delicious! It makes the best toast the next day, IF there is any left!! My husband and I thank you for this easy and yummy recipe.
★★★★★
Reply
Steph
I am just on the second rise with this recipe using straight active starter and all purpose flour. The dough is super dense! It rose overnight nicely but is very thick. Should I add less flour next time. I weighed all ingredients for 3 loaves. Thank you!
Reply
Mandy
It sounds like potentially a combination of too much flour (did you triple the batch all at once? or make a single batch 3x?) Tripling a bread recipe in my opinion can be a bit tricky because it becomes so difficult to mix and knead properly, and also scaling the ingredients can be where things go wrong. Because you subbed all-purpose flour for the bread flour, you needed more flour than usual anyway, so I suspect that tripling it with AP flour did result in too dense of a dough. I have not tested this recipe as a triple batch, only single and double since I can't knead that large of a dough very well. I hope it turned out okay for you, but if you do try it again, I'd say do either a single or a double batch and definitely try it with bread flour. It is totally worth it. Thanks for visiting!
Reply
Kelly
Can you share the bread pan you use?
★★★★★
Reply
Mandy
I use a USA Pans 1.25 pound loaf pan (dimensions are 9"x 5"x 2.75"). I will add a link here if you're looking for the exact same pans I use. They're fantastic. https://amzn.to/3tOUswd (This is an Amazon affiliate link.)
Thanks so much! Happy baking!
Reply
Kayla LaLond
Can you freeze this ? I was thinking about making multiple loafs and freezing a couple for future use. Thank you !
Reply
Mandy
Yes, I’ve had good results feeezing it. Just be sure it is completely cooked before wrapping it really well and then freezing. Enjoy!!
Reply
Kayla
Thank you for the quick reply. What would you suggest wrapping it in to freeze it ? The bread is SO good !!!!!!
Reply
Mandy
I typically wrap in multiple layers of plastic wrap or parchment paper, and then seal in a zipper bag (if it fits, otherwise I use double layers of plastic bread bags that I ordered on Amazon years ago). When I’m not freezing it though I prefer to just wrap it in beeswax wrap.
Reply
Kayla
Thank you ! I made the loaf late last night and it's already almost gone ! I'm thinking I need to make a couple loaves to have on hand. Thank you again for the recipe
★★★★★
Denise Sensenig
This was the second time I've made this recipe. Love, love, love this recipe. It's so soft! And delicious! The best homemade bread ever! I'm new at sour dough starter and still trying to figure out the feeding, discarding thing. I must be doing something right as this came out beautifully. I didn't use the yeast and it took about 7 hours to double for the first rise and about 3.5 hours for the second rise. I do put it in my oven with the light on as my kitchen is always on the colder side. Thanks for a great recipe. Very easy with superb results.
★★★★★
Reply
Mandy
So glad you love it! Happy baking!!!!
Reply
Kayla
Do you usually store the loaf in the fridge or on the counter?
★★★★★
Reply
Mandy
I keep it wrapped on the counter.
Reply
Beth
This bread turned out beautiful. Thank you! It's my favorite bread!
★★★★★
Reply
Mandy
I’m so glad!! Thanks so much!
Reply
Stephanie
This was perfection. So soft! So easy to make!
★★★★★
Reply
Laura D.
Thank you Mandy!! I have made this beautiful soft sourdough bread four times now and it is not only a masterpiece to behold, it’s because of your recipe, but it is so delicious! Your recipe is clear and effortless! Thank you again!!
★★★★★
Reply
Kristi
Haven’t completed the whole recipe yet, but on my second rise in the loaf pan. Didn’t use yeast, but had the dough rise in a bowl for 24 hours. Once it was mixed and before the first rise, it seemed really dense and tough. I just kneaded it for the second rise in the loaf pan (it rose and doubled in size in the bowl) it seemed super dense and not light/fluffy and kneadable…Do you think I overmixed it with the dough hook attachment or used too much flour? I used normal King Arthur Flour.
★★★★★
Reply
Mandy
It sounds like something is off, possibly too much flour?
Reply
Cheri
I am about to make this bread for the hundredth time (not literally, but close). I encourage anyone making it for the first time and almost every time, to follow your directions. Get a feel for the bread before making any alterations. The texture of this bread is fantastic.
- I use my dough hook instead of kneading by hand
- I have a large Pyrex bowl with a plastic lid that has proven perfect for letting the dough rise
- I do not use yeast and use the maximum recommended time for raising and proofingAfter a few times of making this recipe I made a cinnamon bread that was fantastic. Once the dough was stretched out, I brushed a beaten egg over the surface and sprinkled it with maple sugar and cinnamon before rolling it up and placing into the bread pan.
Perfect!
★★★★★
Reply
Nicole
Finding recipes is easy; finding good ones can be hard. This is simply excellent. Followed the recipe to the letter for perfect results. Thanks so much!
★★★★★
Reply
Val
I made this sourdough bread last week one plain and one cranberry cinnamon, both were delicious. This morning I made 2 loaves putting cranberries and orange peel and a bit of cinnamon. It is absolutely amazing. It is soooo soft. My starter is very mature, but I still put a tsp. of yeast in it I followed the recipe as written other than the cranberries and orange peel. I used discard today, and it rose beatifully. Thank you, this is my new sandwich bread recipe!!
★★★★★
Reply
Abriel
Have you ever tried this in a bread machine?
Reply
Mandy
No, unfortunately I haven’t. If you try it though please let me know how it turns out for you!
Reply
Cheryl
When the dough is ready to be shaped, what kind of stretching is needed? Should I do a stretch & fold prior to shaping? I have just started my sourdough journey & am anxious to try this recipe. Thank you!
★★★★★
Reply
Mandy
Just a couple of stretches and folds while you form it to the loaf pan works great. Happy baking!!! Welcome to sourdough life, it’s a fun lifestyle!
Reply
Danyel
Can you use this recipe to make rolls? I used this recipe (with added yeast) and it turned out perfect! I tried 2 other recipes and they did not turn out so this is officially my go-to recipe. I'm just wondering if I could use it to make rolls.
Reply
Mandy
Yes, I’ve made rolls many times with this dough and it works great. I’ve also made cinnamon rolls with it. Happy baking!!
Reply
Mandy
Yes! It works great for rolls! I’ve also used this dough for cinnamon rolls. Happy baking!!
Reply
Lyn
On my second loaf, excellent bread. Thanks for sharing.
★★★★★
Reply
Kathy
One of the easiest and best sourdough recipes I have tried. My 92 year old mother in law loves the soft texture. Nothing beats this, especially if you use starter only. The flavor is amazing.
★★★★★
Reply
Caroline
I just made this yesterday and it turned out great for a first try! Lovely flavour and texture! When baked, per the recipe, the side of the loaf split…a sure sign that it was under proved. But it could also be my flour. Canadian flour is some of the strongest in the baking world! I made a second attempt today (doing a whole wheat version), increasing both of the dough resting/proofing stages by an additional 50% more time. The end result was a perfect 9x5 loaf that had risen and baked without a crack! I’ll be baking this again, very soon!
★★★★★
Reply
Maryanne Kruszewski
The best bread and easiest recipe. Comes out perfect every time!
★★★★★
Reply
Katie
I completely spaced and used water instead of milk, and I was worried I might’ve ruined it- but oh my goodness this is some of the best bread I’ve ever made!!! I feel like every recipe I try always turns out a little dry or too dense for me to use as sandwich bread, but this bread!! Sooo soft and fluffy!! I love it!
★★★★★
Reply
Diane N.
Very soft sourdough loaf, not too tangy. I doubled the recipe and weighed the ingredients; used only sourdough starter, no yeast. Very silky, easy-to-work-with dough. I used my Bosch mixer to mix and knead the dough. Then I put it into a greased large bowl and did about 4 stretch and folds over about 4 hours. Then it went into the refrigerator, covered, for an overnight rest. The next morning, I divided the dough into two parts to form and rise in my two loaf pans. I turned my oven on to the proof setting, got it a bit warm, then turned it off. Rise took about 2 hours. One loaf pan is larger than the other, and I didn't actually get the proportions right, so one loaf was huge and the other one was slightly smaller than it should have been. Oh well, next time maybe I'll get it right! But this recipe is definitely a keeper. Gifted one loaf and my friends loved it too!
★★★★
Reply
Cassie
I have never taken the time to rate any recipe on the internet for over 15 years of using it.... well this one changed it all! This is absolutely perfect. I have made it so many times, every Sunday either my husband or I make this for the week, for our family. It is the first and only recipe I've ever gotten him to save. It works with both AP flour and bread flour. I could rave on forever. Don't look any further for the absolute best bread recipe ever!
★★★★★
Reply
Allie
Super easy and incredibly yummy. Thanks for sharing your recipe. I think this will be my new go-to from now on!
★★★★★
Reply
Bernice Good
I hardly ever leave reviews on recipes but this one is just too good not to. Seriously, the best. So soft, so easy, and delicious!
★★★★★
Reply
Becky
This recipe is amazing! I made this recipe two days in a row and am currently making it for the 3rd time due to there is none left at the end of the day! My husband will eat it plain with nothing on it because the flavoring is so good.
★★★★★
Reply
Peg
This was the first time I made it this morning. It looks beautiful!!! It is huge!! I’m anxiously waiting for it to cool completely so we can cut into it!!! (I might not let it cool completely bc warm bread is so good with butter slathered on it!!). 😉
Thank you for this recipe. It was so easy!!!★★★★★
Reply
Jamie
Absolutely perfect, easy fool-proof recipe!! I've made this bread twice exactly as written, both with the half whole wheat option, and the loaf is so soft and fluffy! I've added the instant yeast, but next time will try without. The recipe times are spot on!
I sliced and froze leftovers, and they come back beautifully in the toaster. The toast has a nice light flavor and still has that chewy/crispy texture sourdough lends. So so good!!
Thank you so much, this is now my go-to sandwich bread recipe!
★★★★★
Reply
Amanda
Made this bread a week ago and I’ve made it three times since. It’s absolutely amazing. Thank you so much for sharing!
★★★★★
Reply
Melissa
This turned out amazing on the first try!
★★★★★
Reply
Suzanne
Made this bread three times and for hamburger buns. Next is for hot dog buns and cinnamon rolls! Soooo good! Thank you for sharing your knowledge of sourdough baking!
★★★★★
Reply
Kelly
I use this recipe frequently. When I first started using it I followed the ingredients exactly as stated, but now I have enjoyed changing it up a bit. I’ve added raisins and cinnamon for a wonderful cinnamon raisin bread. I’ve also added combinations of herbs, cheeses, olives, peppers…. Love love love this basic bread recipe. Thanks so much for sharing it.
★★★★★
Reply
Gia
Do you have the grams for this recipe?
★★★★★
Reply
Mandy
The gram weights for each ingredient is listed in the ingredient list of the recipe.
Reply
Ashlee
This is my go to bread recipe! I’ve stopped buying bread from the store and had tested out quite a few recipes but this is hands down our favorite! My 11 year old son even has his friends asking me to make bread for their homes. Trying it out with whole wheat flour today.
★★★★★
Reply
Meghan
Love love love this recipe! I bake 1-2 loaves weekly for my family. I always use active starter and get the tallest, softest sandwich loaves.
Thank you!Reply
Libby
This is now my go to bread! We absolutely love it! Thank you so much for sharing❤️
★★★★★
Reply
Christine M
Just made this—starter only, no yeast. I replaced the sugar with honey (same weight) and used coconut milk. Measured all by weight. It’s delicious and soft! It took about 8 hours for the first rise, then about 4 for the second rise (with overnight in fridge in between). My house is somewhat warm so it went a little faster.
★★★★★
Reply
Jill
I am only a couple months into my sourdough journey but I am obsessed! My daughter is not a super fan of standard sourdough, so I ran across this recipe and she absolutely loves it! I do too it’s like the perfect soft sandwich bread with the benefits of sourdough. Super yummy and the recipe is easy, I’ve made it four or five times with zero issues. It really is a beautiful loaf of bread.
★★★★★
Reply
Aimee
This bread was awesome! I have been making sourdough boules but have been too scared to make a sandwich loaf. I made this today, with the yeast, for my family and they LOVED it! Thanks for a killer recipe! I'll be using it again and again.
★★★★★
Reply
Sabs
I’ve made this bread twice now. Once with the added dry yeast and one with Sourdough starter only.
The one with the sourdough starter took about 7-8 hours to rise after an overnight stay in the refrigerator.
This is an amazing recipe! The bread came out soft and had an amazing taste of sourdough. It is great for sandwiches or just to devour with some butter.
Will be making this every week. Thanks for this great recipe.★★★★★
Reply
Tracy Furman
I am so excited! My daughter got me started on my sourdough baking journey and this is the first sandwich loaf I've made using 2 different discard starters (😳). It came out perfectly and was even really pretty. It is so rewarding to have a successful outcome! Thank you for clearly stating the directions, so even a newbie can follow it!
★★★★★
Reply
Anne
I just wanted to point out that I have tried, on multiple browsers, to use the print function on the recipe card. Every time, it will go to the print screen with the preview only to find that the entire recipe is covered with the ads from the blog. I don't mind ads on blogs, but it makes printing pointless as the ads cover the words on the recipe card.
Reply
Mandy
Oh no! I’m sorry it’s not working for you. Let me see if I can get that fixed right away. Thank you for letting me know.
Reply
Glenda
I’m new to making sourdough bread. After several failed attempts, I found this recipe- and we fell in love with sourdough bread! Thank you for sharing your recipe and tips!
★★★★★
Reply
Missy
I just had to stop by and say Thank You, Thank You, Thank You! I'm a fairly experienced bread maker, and you have helped me solve a years long struggle to find a sandwich bread that is soft, yet sturdy, and is perfect for sandwiches and toast! I usually stick with King Arthur recipes and have tried I know every loaf recipe on their site, but have never been able to find one that was perfect. I love utilizing my starter for most bread recipes, but other sourdough sandwich bread recipes I have tried, I wasn't a fan of the texture and they didn't toast well. Even regular yeast loaves, I've just never found one I was overly impressed with. I make all of my other breads from scratch, but had resorted to just buying sandwich bread since I couldn't seem to find a recipe I liked. Not anymore though!
Here I used around 100 grams of whole wheat flour and the rest bread flour, and did up the hydration a teensy bit because of the WW flour...but no other changes, and I am just amazed at the perfect crumb, softness, but also sturdiness of the slices! We had chicken salad for lunch and it held up amazingly well, and I just toasted a piece for a snack and it was perfect! This bread is definitely going to be my go to loaf recipe from now on!
★★★★★
Reply