King Arthur's Sourdough Sandwich Bread

 It was meant to be! Sourdough Sandwich Bread was featured as King Arthurs’s “bread of the week” just when I need to use some of my extra sourdough starter. The recipe is made with leavain (an overnight starter that begins with sourdough starter) and also uses commercial yeast as well. King Aruthur provides the perfect description—richly flavored, soft-textured sandwich loaf, perfect for all of your favorite sandwich fillings.

I learned to make bread with recipes that called for variable amounts of flour measured by the cupsful, and added a little bit at a time, using only what the amount needed (which is a tricky guess for beginners). King Arthur’s recipes are very scientific, listing exact amounts of their high quality flour that has consistent amounts of protein. You might say their recipes are fool proof if you use the right flour. King Arthur’s original recipe with added tips can be found on their website. 

 

King Arthur's Sourdough Sandwich Bread    Yield: 2 standard loaves 

Levain

1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour*

1/2 cup plus 1 tablespoon (128g) water, cool (60° to 70°F)

3 tablespoons (44g) ripe (fed) sourdough starter

Dough

5 1/4 cups (630g) King Arthur Unbleached Bread Flour*

6 tablespoons (42g) King Arthur Baker's Special Dry Milk or nonfat dry milk

1/4 cup (50g) granulated sugar

2 1/2 teaspoons (15g) salt

2 teaspoons instant yeast

4 tablespoons (57g) unsalted butter, room temperature

1 1/2 cups (340g) water, warm (70° to 80°F)

All of the ripe levain

1. The night before—make the levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there'll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It'll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it's a bit over-ripened; but don't worry, you can still use it.

   

   The levain after setting overnight. 

2. To make the dough: Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough. This will take about 3 to 4 minutes in a stand mixer on medium-low speed or about 5 to 6 minutes if kneading by hand.
   
3. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size.

   

   Ready to be covered so is can rise.
   

4. Divide the dough in half (about 700g per piece), and shape each half into 8" logs. Place the logs in two lightly greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap or your favorite reusable wrap, and let the loaves rise until they've crowned about 1" over the rim of the pan, about 1 to 2 hours.

   

   Ready to bake.

5. Towards the end of the rising time, preheat the oven to 375°F.
6. Bake the bread for 30 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm. 
7. Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. 
8. Let them cool completely before slicing.

Note: I added an egg wash to the bread right before baking. The top can also be slashed as this will help release steam as the bread bakes and prevent a wrinkled top.

Recipe without photos . . . King Arthur's Sourdough Sandwich Bread    Yield: 2 standard loaves 

Levain

1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour*

1/2 cup plus 1 tablespoon (128g) water, cool (60° to 70°F)

3 tablespoons (44g) ripe (fed) sourdough starter

Dough

5 1/4 cups (630g) King Arthur Unbleached Bread Flour*

6 tablespoons (42g) King Arthur Baker's Special Dry Milk or nonfat dry milk

1/4 cup (50g) granulated sugar

2 1/2 teaspoons (15g) salt

2 teaspoons instant yeast

4 tablespoons (57g) unsalted butter, room temperature

1 1/2 cups (340g) water, warm (70° to 80°F)

All of the ripe levain

1. The night before—make the levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there'll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It'll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it's a bit over-ripened; but don't worry, you can still use it.
2. To make the dough: Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough. This will take about 3 to 4 minutes in a stand mixer on medium-low speed or about 5 to 6 minutes if kneading by hand.
3. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size.
4. Divide the dough in half (about 700g per piece), and shape each half into 8" logs. Place the logs in two lightly greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap or your favorite reusable wrap, and let the loaves rise until they've crowned about 1" over the rim of the pan, about 1 to 2 hours.
5. Towards the end of the rising time, preheat the oven to 375°F.
6. Bake the bread for 30 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm. 
7. Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. 
8. Let them cool completely before slicing.