Sourdough Sandwich Loaf

When you think of sourdough bread, you probably envision a crusty, chewy, artisan-style loaf. But this bread, made with levain (an overnight starter based on sourdough starter) is a richly flavored, soft-textured sandwich loaf, perfect for all of your favorite sandwich fillings and for breakfast toast as well.😊

当您想到酸面包时，您可能会想到一个硬壳的，耐嚼的，工匠风格的面包。但是，这种面包是用levain（基于酵母发酵剂的过夜发酵剂）制成的，是一种风味丰富，质地柔软的三明治面包，非常适合您搭配喜欢的三明治馅料的早餐吐司。😘

☝ Let it sit on the counter overnight  for 8 hrs... and me go to bed😴

☝Next morning...😍

No Sour Sourdough Sandwich Loaf

Levain 

50g starter + 50g flour + 50g water + 25g sugar

Ingredients

* 260 g bread flour

* 1 large egg

* 25 g sugar

* 105 g milk

* 5 g salt

* 150g levain (sweet liquid starter from above, use at peak)

* 25 g softened butter

* 20x10x10cm Pullman loaf tin

Method:

* First build the levain and leave it to rise to peak (it takes about 5-6hr at 28-30C for me).

* Add the levain to all the ingredients (except butter) and knead until it comes together in a ball.

* Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic.

* Test the dough with windowpane.

* Divide the dough into single, double or three, round it and rest for 10mins.

* Shape the dough into your desired shape, be it single, double or three mound loaves. Place in a greased Pullman tin. Cover with cling wrap and proof until the dough fills 90% of the loaf tin (about 6-7hr at 28-30C). ~~Mine took 8hr to rise 90% of the tin.

* Bake the bread in the preheated oven at 180°C for 35 to 40 minutes.

Recipe source from(copy & paste) : Autumn Baking Diary (秋天的烘焙日记）

Happy Baking!