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Sourdough Sandwich Loaf

A regular sandwich loaf made tastier and more nutritious with sourdough starter
Prep Time40 mins
Cook Time40 mins
Resting Time12 hrs
Total Time13 hrs 20 mins
Course: Breakfast
Cuisine: French
Keyword: bread, sourdough
Servings: 1 Loaf


  • Hand mixer (Optional)
  • OTG or MIcrowave Oven to bake
  • 7 or 8 inch loaf tin
  • Mixing bowls


For the Sourdough Starter

  • 25 gms Unfed starter
  • 30 gms All purpose flour
  • 30 gms Water

For the Bread Dough

  • 300 gms All purpose flour
  • 210 gms Water
  • 15 gms Milk powder
  • 9 gms Salt
  • 15 gms Butter (Salted or unsalted)


Feeding the sourdough starter

  • Mix all the ingredients for the sourdough starter in a jar or bowl thoroughly.
  • COver and set aside till it doubles in volume, usually 3-5 hours

For the bread dough

  • Mix the flour, water and milk powder in a large bowl thoroughly
  • Cover and set aside for 2 hours or till the starter is ready. This process is called autolyse
  • Add the sourdough starter, salt and butter to the flour and water and mix well
  • Knead by hand or with a mixer for 15-20 minutes till the dough passes the windowpane test
  • Cover and set aside till the dough doubles in volume, around 4 hours
  • Transfer the dough to a lightly floured surface and shape into a 7 or 8" log
  • Grease the loaf tin and transfer the dough to the loaf tin
  • Cover and set aside till the dough rises to the rim of the loaf tin
  • Preheat the oven to 200C
  • Brush the top of the dough with milk
  • Bake for 40 minutes or till the top of the loaf is nicely brown
  • Remove from the oven and cool it in the tin for 10 mins.
  • Take the loaf out of the loaf tin and generously apply butter on all sides to soften the crust
  • Cool on a wire rack till the loaf is completely cool, around 2 hours
  • Slice and enjoy your sandwiches