Milk and Honey Sourdough Sandwich Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">300g bread flour</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">275g whole milk, lukewarm</li><li class="ingredients-single-item">35g honey (or maple syrup)</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">10g salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">9×5 inch (23×13 cm) loaf pan</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Digital kitchen scale</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by ensuring your sourdough starter is active and bubbly. It should have been fed 8-12 hours before making the dough and should pass the float test (a small amount should float when dropped in water).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the active starter with the lukewarm milk and honey, whisking until the starter is mostly dissolved. This creates a favorable environment for the yeast and bacteria in your starter to thrive.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add both flours to the wet ingredients and mix until a shaggy dough forms. Cover and let rest for 30 minutes – this autolyse period allows the flour to fully hydrate and begins gluten development without the inhibiting presence of salt and fat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the salt and softened butter to the dough. If using a stand mixer, knead on medium-low speed for 8-10 minutes until the dough becomes smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through without tearing). If kneading by hand, work the dough for 10-12 minutes, using a slap and fold technique.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature (around 24°C/75°F) for 4-6 hours, or until noticeably puffy but not necessarily doubled. The dough should show visible fermentation bubbles and feel alive when gently poked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the bulk rise, gently turn the dough onto a lightly floured surface, taking care not to deflate it completely. Gently shape into a rectangle roughly the width of your loaf pan. Fold the long sides into the center like a business letter, then roll from the short end into a tight log, pinching the seam to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped dough seam-side down in a greased 9×5 inch loaf pan. Cover loosely with plastic wrap or a damp cloth and allow to rise until the dough crests about 1-1.5 cm above the rim of the pan, typically 2-3 hours at room temperature, or overnight in the refrigerator for a more complex flavor (if refrigerated, let stand at room temperature 1-2 hours before baking).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C (375°F). Just before baking, score the top of the loaf with a sharp knife or lame, making a single lengthwise cut about 1 cm deep. This controlled split allows the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the bread for 35-40 minutes, until the crust is golden brown and the internal temperature reads 93-96°C (200-205°F) on a digital thermometer. If the top browns too quickly, loosely cover with aluminum foil for the last 10-15 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the bread from the oven and immediately turn out onto a cooling rack. The crust may feel hard initially, but will soften slightly as moisture from the crumb redistributes. Allow the loaf to cool completely (at least 2 hours) before slicing to prevent a gummy texture – this resting period is crucial for the final structure of your bread.</li></ol>