‘LESS SOUR’ sourdough sandwich loaf bread

This is my version of a less sour sourdough sandwich bread loaf🍞. The crumb is soft and moist, and the bread has a bit hint of a tang from the sourdough starter. 😃👌

For the sweet levain

Take 35 grams of starter from your ‘mother’ starter, then feed it with 35 grams of lukewarm water, 35 grams all-purpose or bread flour, and 15 grams of sugar. Then let it ferment until the surface has a lot of bubbles, has doubled or tripled in size, and is dome-shaped. I normally use my levain just before deflating down.

Baking notes

  • I always use cooler room temperature water when mixing and kneading in a stand mixer.
  • Knead the dough until smooth and elastic. Perform the windowpane stretch test.
  • My loaf pan size is 18cmx10cmx10cm – Be sure to liberally grease the sides and bottom of the loaf pan or use parchment paper to ensure the bread removes cleanly after baking.
  • When shaping the sandwich bread, puff any big bubbles you see on the surface.
  • The reason, I form the dough into 3 equal doughs is to make sure the dough is evenly distributed.
  • Your dough is ready to bake when the dough has risen about 1-inch below the rim of your loaf pan.
  • To check the doneness of the bread loaf, take the internal temperature of the bread by inserting an instant-read thermometer into the center of the loaf. The bread is done when the thermometer reads close to 93C / 200F.
  • Check the bread’s internal temperature after 30 minutes of baking. If the bread is not done, give it 5 minutes more in the oven until it reaches the optimal internal temperature.
  • If your bread browns too fast, loosely place a foil for the last part of the baking. – Always let the bread cool completely before you slice it.

You will need:

For the sweet levain

  • 35g grams sweet sourdough starter
  • 35 grams water
  • 35 grams bread flour
  • 15 grams sugar

For the main dough

  • 120 grams active sweet sourdough starter
  • 110 grams water
  • 250 grams bread flour (12-14% protein)
  • 20 grams sugar
  • 2 grams salt
  • 1 egg
  • 20 grams butter, diced
  • 1 egg + 1 tsp milk, for egg wash

Procedure (video):

Prepare the sweet sourdough starter and leave it covered at room temperature until ready to use.

Stir water and sweet sourdough together in the mixing bowl with the spatula until completely mixed together. Add flour, sugar, and salt and knead with a flat beater for 3 minutes. Cover the bowl and leave the dough on the kitchen table for 10 minutes. Then add butter and knead with a dough hook for 10 – 12 minutes until the dough releases the sides of the mixing bowl. Check the gluten network along the way. Cover the bowl and leave the dough on the kitchen table for 10 minutes.

Grease or spray your baking tin (or use baking paper). My baking tin size is 18cmx10cmx10cm

Put some oil on the kitchen table and take the dough out of the mixing bowl. Divide the dough into 3 portions about 182 grams per dough portion. Press the dough slightly flat into a rectangle. Fold the part of the dough (up or down) over the dough by approx. 1/3, turn the dough 90 degrees, and roll the dough tightly. Move the dough to your baking tin. Let the dough rise (covered) at room temperature until it has grown by approx. 90% approx. 2.5cm from the edge. My dough rose after 10 hours.

When the dough is close to ready, preheat your oven to 180C/350F (top and bottom heat). Brush the bread with an egg + 1 teaspoon of milk. Bake the bread in the oven for 30 -35 minutes or bake the bread until the core temperature is up to 93C/200F.

Allow the sandwich bread to cool completely on a baking sheet when it is done baking. Let the bread cool on the baking sheet so that it does not form condensation at the bottom.

 

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