From the internet to the airplane, there are many great American inventions that changed the world, but one of them is more popular than all the others: The Sandwich. Whether it’s a BLT or a grilled cheese, there’s no sandwich that wouldn’t improve with a better bread. Here’s a recipe to honour the under appreciated star of the show.
Most sandwich breads use commercial yeast for speed and fluffiness, whereas this recipe elevates it to the next level with the sourdough starter. The olive oil helps the bread stay fresh longer, and the honey balances the sourness against the saltiness.
- 240g all purpose flour
- 120g bread flour
- 72g sourdough starter
- 152g water
- 76g milk
- 21g olive oil
- 7g honey
- 7g salt
- Mix all ingredients and knead until smooth, about 8 minutes.
- Stretch and fold 4 times every 30 minutes, for about 2 hours total.
- Shape the dough into a log and transfer to an oiled Pullman Loaf Pan.
- Proof for 1-2 hours, until dough expands into a dome shape.
- Preheat oven to 210c, brush a mixture of egg yolk and a splash of milk on top of the dough.
- Bake for 30 minutes, reduce to 200c and bake another 10 minutes until golden brown.
- Cool on a wire rack and slice.
Tips & Tricks
- All purpose flour in this recipe gives it a tighter crumb compared to the regular sourdough bread.
- Keep sliced bread in a zipper bag in the freezer for up to a month.