Morgan ManchesterComment

Sourdough Sandwich Bread

Morgan ManchesterComment
Sourdough Sandwich Bread

Simple, soft, flaky. 

My favorite part of this bread is the kneading process. With the help of a kitchen aid, there is no need to be standing over the container of sourdough doing folds every 30 minutes for your entire afternoon. In fact, you can stir together the levain on a Friday night before going out and wake up to it all bubbly and active on Saturday morning. Then you can mix together the dough, knead it for 15 minutes and let it rise. When you return to the house, eh 6 hours later- you can punch it down, shape it, and put it in the greased tin and stick 'em in the fridge. 12 hours after that (sooo, Sunday around noon) you will have some wonderfully soft bread ready to soak up some gooey eggs. 


  • 85 g levain (100% activated sourdough starter) 
  • 227 g flour (100 g bread, 100 g AP, 27 g rye)  
  • 14 g sugar 
  • 14 g softened butter
  • 14 g milk powder 
  • 5 g salt 
  • 140 g warm water 


  1. Mix 85 g levain with 140 g warm water. When dispersed evenly, stir in 227g flour, 14g, sugar, and 14g milk powder. Allow to autolyse for  30 minutes. Add salt and knead until the dough is very, very strong (~ 14 to 15 minutes). 
  2. Bulk rise for 6 - 8 hours (until about doubled) at room temperature. Punch down. Allow to rest for 30 minutes, then shape into pullman loaves. 
  3. Place in greased loaf tins and into fridge for 12 hours
  4. Bake at 375˚ F for 45 minutes. Brush butter over surface once removed from the oven.