Sourdough Sandwich Loaf

Equipment

• Stand mixer with dough hook
• 9 by 5 inch loaf pan
• Bench scraper
• Instant-read thermometer
• Wire rack

Instructions

1. 1

   Mix the active starter, milk, honey, bread flour, and salt on low until no dry flour remains. Cover and rest for 20 minutes.

   ⏱ 25 min

2. 2

   Knead on medium-low while adding the softened butter a little at a time. Continue for 8 to 10 minutes, until the dough is smooth, elastic, and can stretch thin without tearing quickly.

   ⏱ 10 min

3. 3

   Cover and let rise in a warm room for 4 to 6 hours, until increased by about 75 percent and rounded at the edges. Sourdough timing depends on starter strength and room temperature, so use the rise rather than the clock.

   ⏱ 300 min

4. 4

   Turn the dough onto a lightly floured surface and press gently into a 9 by 12 inch rectangle. Roll tightly from a short side, pinch the seam, and place seam-side down in a greased 9 by 5 inch pan.

   ⏱ 8 min

5. 5

   Cover and proof for 2 to 4 hours, until the center crowns about 1 inch above the rim and a gentle fingertip press springs back slowly. Do not wait for the dough to become fragile or collapse.

   ⏱ 180 min

6. 6

   Heat the oven to 375 F near the end of proofing. Bake for 35 to 42 minutes, until evenly deep golden and the center reaches 195 to 200 F.

   ⏱ 38 min

7. 7

   Remove the loaf from the pan immediately and cool on a wire rack for at least 2 hours before slicing.

   ⏱ 120 min