My favorite sandwich bread recipe makes two loaves. That’s just enough for Mr Man to eat most of a loaf the first day, and then polish off the second loaf over the next day or two. Making this bread isn’t hard but it does take up most of a morning, and it would be nice if the results lasted a bit longer.
Given that, I’ve adapted the recipe to make three loaves and include it here so I won’t misplace the random scrap of paper I used for my calculations. (Yes, that happens a lot!)
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Even More Sourdough Sandwich Bread
Ingredients
Levain
- 192g flour
- 192g water
- 66g sourdough starter
Dough
- 946g flour
- 75g sugar
- 22g salt
- 8.4g instant yeast
- 85g butter, softened
- 573g milk (70° to 80°F, I microwave for 63 seconds)
- the ripe levain
Instructions (abbreviated*)
- Mix the levain ingredients the night before and let rise
- The next morning, mix and then knead together all of the dough ingredients (~12 minutes)
- Let the dough rise for 1 to 2 hours, until ~doubled in size
- Divide the dough into three, shape into loaves, let rise in buttered 9″ loaf pans until ~1″ above rim
- Bake for 30 to 35 minutes at 375F
* I’ve memorized this recipe by now, but for more details see the original post. And apologies for not converting these measurements back into cups etc. but my bread needs to be shaped!
Enjoy!
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J.R. Johnson 
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