This everyday sourdough sandwich bread is soft, flavorful, and holds it’s shape better than many other recipes I have tried. I love how this bread can become anything from French toast to garlic flavored croutons and everything in-between. I get to master one loaf of bread and use it in so many different meals.
- Why You will Love this Everyday Sourdough Sandwich Loaf
- Ingredients and Substitutions for Everyday Sourdough Sandwich Loaf
- How to Make this Everyday Sourdough Sandwich Loaf
- Tips for Making Everyday Sourdough Sandwich Loaf
- Frequently Asked Questions
- How to Store Leftovers
- Everyday Sourdough Sandwich Bread Made with Fresh Milled Flour
- What is your Favorite Way to Eat this Loaf?
- Other Articles You May Enjoy
- Pin For Later
Why You will Love this Everyday Sourdough Sandwich Loaf
Perfect Beginner Loaf – This loaf is the perfect beginner loaf! If you have been wanting to try making a sourdough loaf with fresh milled flour, then this is where to start! The dough has eggs and milk which help with texture and flavor. It uses a loaf pan, which will help your bread rise and look beautiful.
Delicious and Soft – I love the flavor of this bread and I love how soft it stays. I have had bread that is dense and crumbles, but this bread holds it’s shape better than most other recipes I have tried. Give it a try and let me know what you think!
Versatile – This loaf is perfect for toast, garlic bread, breadcrumbs, croutons, or any other bread application. I love having this everyday sourdough sandwich loaf sliced in the freezer to use anytime I want some bread.
Ingredients and Substitutions for Everyday Sourdough Sandwich Loaf
Dry Ingredients
Fresh Milled Flour – I use a Komo Mill to grind the wheat berries into flour. I love half hard red and half spelt for this loaf, but have been experimenting with khorasan instead of spelt, lately. You could use hard white instead of hard red if you want to have a loaf that tastes more like a store bought loaf.
Salt – Any salt you have will work, but remember that some whole salts like Redmond’s Real Salt and Celtic Salt can leave a gritty texture in your bread because of the extra minerals they have.
Wet Ingredients
Milk – You can use any milk or milk alternative you like. If you want to use water instead you can do that too.
Honey – I use local honey in my loaf. You can use any honey you like for this bread.
If you want to use maple syrup, I would replace 100 grams of milk with 100 grams of maple syrup added to the dough. You will probably need to adjust the flour and milk to make sure the dough is the right texture.
Sourdough Starter – I prefer a sourdough starter with a dough like consistency. If you have a runny sourdough starter you may need more flour to balance it out.
Eggs – I use large chicken eggs, but you can use any eggs. Two chicken eggs are about 100 grams of egg.
How to Make this Everyday Sourdough Sandwich Loaf
Mixing the Dough Together
Mill the Flour. Use your mill to grind the flour.
Mix together all the dry ingredients. Mix the flour and salt together in a medium size bowl.
Combine the wet ingredients together. Mix the eggs and starter, then add the milk and honey.
Combine the dry and wet together. Make a well in the dry ingredients and add the wet ingredients to the well. As you mix it together the dough will look like a sloppy mess right now.
Rest for 30 minutes for the flour to hydrate. Fresh milled flour needs extra time to soak up water.
Start the ‘stretch and folds’ or knead the dough. Knead the dough for 5-10 minutes or until it can pass the window pane test. If you want to do stretch and folds then plan to do 4-6 of them.
Let the dough bulk ferment for 5-8 hours. Once all the stretch and folds are complete let the dough bulk ferment for 5-8 hours. It will take more time if your home is cold (75°F or 23°C and colder) and less time if your home is warmer (76°F or 24°C and warmer).
Shaping the Everyday Sourdough Sandwich Bread
Turn your dough out on a floured or oiled surface. You do not want the dough to stick to the counter at all!
Roll to about an inch thick (about 2.5 cm) in a rectangular shape. Don’t stress about making the rectangle perfect, just get pretty close!
Roll up the loaf from the bottom. Stretch the dough a little as you roll the loaf. Keep stretching and rolling until you have a log.
Seal the bottom edge seam. Turn the bread vertically and use the pinky edge of both of your hands to use the dough back and forth along the counter. This makes the seam stick together and more stable.
Tuck the ends under. Take the ends of your bread and tuck them under the loaf to get a smooth beginning and ending. Turn the bread and tuck the second end. Repeat the seam sealing process with the pinky edge of both of your hands.
Place in a greased 9 by 5 inch loaf pan.
Cover and let rise until it it jiggles a little when gently shaken or passes the poke test.
Bake the loaf at 375°F (190°C) for 45 minutes. Cool and serve.
Tips for Making Everyday Sourdough Sandwich Loaf
Do not flour the counter during shaping. Using flour on the counter is the biggest reason I see that there is separation between your layers when shaping the loaf. Use oil or water on the surface or shape on a bare counter.
Add more flour if you are uncomfortable with how wet your bread is AFTER the first stretch and fold. Remember that fresh milled flour has more bran and germ in it than store flour and so it will soak up a lot of liquid right away. It will continue to soak in more liquid as it sits until the flour is hydrated.
Frequently Asked Questions
Why is there a Big Hole inside of my Bread?
If there is a large hole in the middle of your bread, that usually means that you need to practice shaping your loaf. Large holes can be caused by too much flour or oil during shaping and/or too little tension when shaping the loaf.
Why did my Bread Rip at the side?
If you bread broke at the side, it means that it wasn’t completely risen and it rose more in the oven. The bread had more expansion after the crust formed on the outside. So, the inside pushed up and broke the crust so that it could reach its full height.
How to Store Leftovers
If you have leftovers, store them in an air tight container. The air tight container will help your bread stay fresh longer.
After 2 days out on the counter, then store the loaf in the fridge to help it last longer.
You can also slice the bread and freeze the slices for future rushed mornings. Pop the frozen slice in a toaster and it will be ready to eat in minutes!
Everyday Sourdough Sandwich Bread Made with Fresh Milled Flour
Equipment
- 2 Medium Bowls
- 1 Set of Measuring Spoons
- 1 Set of Measuring Cups
- 1 Spoon
- 1 9 by 5 inch Loaf Pan
- 1 Kitchen Scale
Ingredients
- 600 Grams Flour 4½ Cups
- 2 Eggs
- 100 Grams Honey ¼ Cup
- 360 Grams Milk 1½ Cups
- 10 Grams Salt
- 150 Grams Sourdough Starter ½ Cup
Instructions
Mixing the Dough Together
- Mix together all the dry ingredients. Mix the flour and salt together in a medium size bowl.
- Combine the wet ingredients together. Mix the eggs and starter, then add the milk and honey.
- Combine the dry and wet together. Make a well in the dry ingredients and add the wet ingredients to the well. As you mix it together the dough will look like a sloppy mess right now.
- Rest for 30 minutes for the flour to hydrate. Fresh milled flour needs extra time to soak up water.
- Start the 'stretch and folds' or knead the dough. Knead the dough for 5-10 minutes or until it can pass the window pane test. If you want to do stretch and folds then plan to do 4-6 of them.
- Let the dough bulk ferment for 5-8 hours. Once all the stretch and folds are complete let the dough bulk ferment for 5-8 hours. It will take more time if your home is cold (75°F or 23°C and colder) and less time if your home is warmer (76°F or 24°C and warmer).
Shaping the Everyday Sourdough Sandwich Bread
- Turn your dough out on a floured or oiled surface. You do not want the dough to stick to the counter at all!
- Roll to about an inch thick (about 2.5 cm) in a rectangular shape. Don’t stress about making the rectangle perfect, just get pretty close!
- Roll up the loaf from the bottom. Stretch the dough a little as you roll the loaf. Keep stretching and rolling until you have a log.
- Seal the bottom edge seam. Turn the bread vertically and use the pinky edge of both of your hands to use the dough back and forth along the counter. This makes the seam stick together and more stable.
- Tuck the ends under. Take the ends of your bread and tuck them under the loaf to get a smooth beginning and ending. Turn the bread and tuck the second end. Repeat the seam sealing process with the pinky edge of both of your hands.
- Place in a greased 9 by 5 inch loaf pan.
- Cover and let rise until it it jiggles a little when gently shaken or passes the poke test.
- Bake the loaf at 375°F (190°C) for 45-60 minutes. Cool and serve.
What is your Favorite Way to Eat this Loaf?
Let us know in the comments down below what your favorite way to use this bread is!
Other Articles You May Enjoy
Fresh Milled Flour Basics You Need to Know
Delicious Fresh Milled Sourdough Cinnamon Raisin Swirl Bread
The 10 Minute, Easy, Basic Recipe for Croutons
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