SD Sandwich Loaf

by | Jun 8, 2024 | Sourdough

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This super simple dough comes together easily in your stand mixer and is delicious toasted with butter or your favorite sandwich ingredients piled on. You won’t be buying anymore loaves at the market once you’ve made this a few times.

Sourdough Sandwich Loaf- Fresh Milled Whole White Wheat

This  Sandwich Loaf recipe with all fresh milled hard white wheat flour has been delivering great results. It can be made in 1 day as long as you have a strong starter on counter the night before. I have made levain at 8 AM and been baking by 4:30 pm.
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Ingredients
  

Ingredients

  • 200 -250 g warm water
  • 430 g fresh milled hard white wheat flour
  • 200 g levain/starter
  • 40 g honey
  • 10 g salt
  • 30 g olive oil

Instructions
 

Method

  • The evening before you plan to make the dough, make sure your starter is strong. Feed it and leave it at room temp ( 74-76F ) over night. You can also make your levain or starter for bread at this time so you can start mixing early.
  • The next morning make levain or increase your starter so that you will have 200g ( ~ 1C) for recipe and 20 to25g of carry over to keep starter going.
  • If you have at least 80g of starter, make the levain using 30 starter, 70 flour (30 FM, 40 AP or visa versa for faster ferment) and 70 warm water. You can use part of the starter combined with the levain for your dough.
  • If you only have a minimal amount of starter then make levain using 50 starter, 100 flour ( 40/60 or 60/40 blend) and 100 warm water.
  • Once levain/starter is ready add the flour and water to stand mixer and cut in to mix
  • Let Stand 10-20 minutes so flour soaks up water and bran is softened.
  • Add the levain, honey, salt and olive oil and cut in with your bowl scraper.
  • Knead in your stand mixer until soft dough forms that doesn’t stick to your fingers. The bowl should be clean and it should pass the window pane test. ( I start on faster setting 4-6 on kitchen aid pro then lower to 2-4)
  • Give the dough a rest if it’s not coming together.
  • Shape dough for loaf pan. Pull or roll out with rolling pin into rectangle then roll up tightly and tuck ends under.
  • Place in buttered glass loaf pan and cover. Let rise at 78 -79 F till loaf is even with edges of pan. Typically around 4 hours using FM flour.
  • Apply egg or melted butter wash.
  • Bake at 400 x 30 minutes till baked through. Love the glass loaf pans for this!