The Best Sourdough Sandwich Bread

This recipe is very flexible with its liquid component, and I have used Oat Milk, Coconut Milk, Soy Milk, and water. I only recommend water in a pinch as it’s much better with milk; even cow's milk may be used if that’s what you prefer. I make this recipe weekly and give the second loaf to a friend. This recipe also freezes well; I like to slice it first, then freeze it, and reheat it by just tossing it in my toaster for easy toast. The loaf will stay fresh for 3 to 4 days at room temperature, wrapped in plastic wrap, after which moving it to the fridge is recommended. This bread is great for toast, sandwiches, French toast, garlic bread, etc.

Required Equipment: Two loaf pans, a baking/kitchen scale, a cooling rack, and a bowl. Having a stand mixer is optional.

Ingredients

596 grams of King Arthur Bread Flour

15 grams fine grain salt (I use Himalayan pink salt)

45 grams of organic cane sugar

27 grams of olive oil

350 grams of milk of choice

2 tablespoons vital wheat gluten

2 teaspoons psyllium husk powder

2 teaspoons instant yeast

1 cup sourdough starter

Method

1. Weigh out all ingredients into either a medium-sized bowl or the bowl of a stand mixer. Mix to combine with a sturdy wooden spoon, dough knife, or hands. Once the mixture forms a rough dough, knead it with the dough hook at a low speed for about seven minutes or by hand until a mostly smooth dough forms that bounces back when you lightly press into it with a finger. (Overall knead time is less due to the wheat gluten). Place the dough in a bowl, cover it with plastic wrap, and allow it to rise for two hours.

2. Grease two loaf pans with olive oil or a non-stick cooking spray (I use a spray because it’s faster and less messy). After the first rise, remove the dough and divide it in half. You can eyeball it visually or weigh it out. Shape each dough into a log and place it in a greased loaf pan. Cover each pan with plastic wrap, and allow the dough to rise for 1 ½ to 2 hours until puffy and above the rim of the pans.

3. 30 minutes before the end of the second rise, preheat the oven to 375F. Remove the plastic from the loaf pans, place them on the middle rack, and bake for 30 to 35 minutes. The loaves will be golden brown and firm to the touch. Remove them from the oven and turn them out onto a cooling rack. Allow them to cool completely before cutting into them or storing them.