Revolution.
Recipes/Bread
Bread — Intermediate

Sourdough Sandwich Bread.

A pan loaf with the depth of natural fermentation and the structure for sandwiches.

Yields
2 loaves
Time
14 h (overnight)
Flour
7 cups
Difficulty
Intermediate
Category
Bread
Proof Time
Overnight bulk + 90 min final
Mixer Time
≈ 8–12 min
Method

The technique.

  1. 01

    Combine flour and water in the bowl. Autolyse, covered, for 45 minutes.

  2. 02

    Add the starter, salt, oil, and honey. Mix on speed 2 for 6 minutes.

  3. 03

    Bulk ferment 8 to 10 hours overnight at room temperature.

  4. 04

    Shape into two pan loaves and proof 90 minutes.

  5. 05

    Bake at 425°F for 35 minutes.

Baker’s Note

Weigh your flour, hydrate your dough by feel, and trust your eyes more than your clock. Every kitchen is a little different — yours is the one that matters.

From the Same Shelf

More bread.

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No.01

White Sandwich Bread

A soft, milk-enriched white loaf that toasts beautifully and slices clean.

2 loaves3 h
No.02

Gluten Free Bread

A sandwich loaf with structure, made without wheat flour.

2 loaves2 h 30 min