Soft sourdough sandwich loaf

Sandwich loaf ingredients

Milk can replace up to half the water for a softer, richer loaf. Warm it to about body temperature first.

How to make a sourdough tin loaf

1. Mix. Combine flour, water, levain, honey and salt until no dry flour remains. Rest 20 minutes.
2. Add butter. Work the soft butter in by squeezing and folding until the dough is smooth again. This takes a few minutes and feels messy at first.
3. Develop. Knead on the bench for 5 to 8 minutes, or give four sets of stretch and folds 30 minutes apart. A lower-hydration dough needs more strength for a high, even rise.
4. Bulk. Leave covered at 24 to 26°C (75 to 78°F) until risen about 50%, usually 4 to 5 hours from mixing.
5. Shape. Grease the tin. Pat the dough into a rectangle as wide as the tin is long, roll it up tightly, and place it seam side down in the tin.
6. Proof. Cover and leave until the dough domes 1 to 2 cm (about ½ in) above the rim, 3 to 5 hours at room temperature. Or refrigerate overnight and finish at room temperature the next morning.
7. Bake. Bake at 200°C (400°F) for 40 to 45 minutes. If the top darkens too quickly, cover loosely with foil for the last 15 minutes.
8. Check and cool. The loaf is done when it sounds hollow underneath and reads at least 93°C (200°F) inside. Turn it out at once, brush the top with melted butter if you like a soft crust, and cool completely on a rack before slicing.

Why sourdough works well in a loaf tin

A tin supports the dough on three sides, so you can use a lower hydration and less shaping tension than a free-standing loaf. The sugar and butter slow down crust formation and keep the crumb tender for several days. Without steam, the crust stays thin and soft.

Tips for a tall, soft tin loaf

• Don't under-proof. A tin loaf that goes in too early can tear along the side or split across the top. Let it crown above the rim.
• Use the poke test. Flour a fingertip and press gently. If the dent springs back slowly and only partly, it's ready.
• Slice when cool. A warm enriched loaf squashes under the knife and looks gummy.
• Store it wrapped. Keep at room temperature in a bag or bread bin for 3 to 4 days. Slice and freeze for longer and toast straight from frozen.

Sandwich loaf variations

• Half whole wheat: replace 250 g bread flour with whole wheat and add 15 to 25 g extra water.
• Dairy-free: use olive oil or a neutral oil instead of butter, at the same weight.
• Two smaller loaves: divide between two 450 g (1 lb) tins and start checking about 10 minutes sooner.

To scale the recipe, see baker's percentages or put the numbers into the calculator.

Sourdough sandwich loaf FAQ