Soft and Tender Sourdough Sandwich Bread by Sourdoughtanilifun

Ingredients

• 100 g active sourdough starter (fed and bubbly)
• 300 g whole milk, slightly warm
• 30 g honey
• 30 g butter, melted and cooled
• 500 g bread flour
• 9 g salt

Instructions

1. Whisk the active sourdough starter, warm milk, honey, and melted butter in a large bowl until mostly smooth.
2. Add the bread flour and salt, mixing with a spoon or your hands until a shaggy dough forms, then let it rest for 20–30 minutes.
3. Knead the dough on a lightly floured surface for 8–10 minutes (or 5–6 minutes in a stand mixer) until smooth, elastic, and slightly tacky.
4. Place the dough in a lightly oiled bowl, cover, and let ferment at room temperature (75–78°F) for 4–6 hours until doubled in size.
5. Shape the dough by pressing into a rectangle, folding like a letter, and rolling tightly into a log, then place seam-side down into a greased 9x5 inch loaf pan.
6. Cover and perform the final proof at room temperature for 2–4 hours until the dough rises 1 inch above the pan rim.
7. Preheat your oven to 375°F (190°C) and bake the loaf for 40–45 minutes until golden brown and the internal temperature reaches 200°F (93°C).
8. Remove the loaf from the pan and cool completely on a wire rack for at least 1 hour before slicing.