Best Sourdough Sandwich Bread

Recipe by Madoka Hayashi found on the Perfect Sourdough Group on facebook. We created a spreadsheet  (download) to tailor the recipe to different Pullman Loaf pan sizes.

475g flour (half strong bread flour, half all purpose flour)

200g refreshed sourdough starter 50% hydration 

285g water

12g skimmed milk

40g sugar

9g salt

13g malt extract

40g butter or 20g oil

Mix for 20mins, proof, shape, proof until the dough doubles in size again then bake cold start.100°c for 10mins, 160°c for 10mins, 190°c for 30 min.

475g flour (half strong bread flour, half strong malted grain bread flour , in our case Duchy Organic from Waitrose)

200g refreshed sourdough starter 50% hydration 

285g water

12g skimmed milk

40g sugar

9g salt

13g malt extract

40g butter or 20g oil

Mix for 20mins, proof, shape, proof until the dough doubles in size again then bake cold start.100°c for 10mins, 160°c for 10mins, 190°c for 30 min.