Same Day Sourdough Sandwich Loaf
A light and airy bread baked in a loaf pan. Mix and bake in the same day.
Equipment
- 1 Stand Mixer (optional)
- 1 Small Saucepan
Ingredients
- 125 g Sourdough Starter bubbly and active
- 350 g Whole Milk heated to 100℉
- 30 g Avocado Oil
- 30 g Honey
- 10 g Salt
- 400 g All Purpose Flour
- 100 g Whole Wheat Flour
Instructions
- Heat the milk in a small saucepan over medium heat. Stir constantly to avoid scalding. Once the Milk reaches 100℉, remove from heat.350 g Whole Milk
- Place your mixer bowl (or large mixing bowl) on your food scale. Add your active starter, warm milk, honey, and oil to the bowl. Stir gently to distribute the starter.125 g Sourdough Starter, 30 g Avocado Oil, 30 g Honey
- Add your flours, then your salt, then place on your mixer. Mix on Low speed until well combined to make a shaggy dough. Loosely cover and allow to rest for 1 hour.400 g All Purpose Flour, 100 g Whole Wheat Flour, 10 g Salt
- After one hour has passed, begin building strength in the dough by performing three sets of stretch and folds with thirty minutes between sets. Most of the time, I will opt for coil folds on my last set.
- Cover with Plastic wrap or a wet towel, and allow to bulk ferment until doubled in size and jiggly but does not fall when shaken (about 6hrs at 72℉).
- Dump the dough onto a clean work surface, shape into a loaf, and place into a greased loaf pan. Cover again and allow to rise another 1-2 hours until the dough fills the pan and domes above the top edges.
- Preheat your oven to 400℉. Score your loaf with a slash down the middle or three to four diagonal stripes, and bake, uncovered, for 40 minutes.
- Remove from the oven, brush with a little more Avocado oil, and cover with a towel to cool completely before slicing.
Notes
I have not tested this recipe with milk alternatives, but it should work just fine. You could also just use water, but you will not achieve the same level of softness.
If you don't have avocado oil, feel free to use olive oil or melted butter. Avocado is just the most neutral-tasting option.