Milk and Honey Sourdough Sandwich Bread recipe makes a lovely loaf of sliceable bread with a soft tender crumb. Perfect for sandwiches, Panini and toast.
Milk and Honey Sourdough Sandwich bread recipe is Sasha Hunter’s creation. She has worked in bread many years (Sourdough for the last two years)and is an AMAZING bread baker. But that is just her hobby. She also creates outstanding cakes and cupcakes professionally for special events. Follow Sasha on Instagram and Facebook to see her work.
Sasha posted this amazing recipe on the Perfect Sourdough FaceBook group. I hang out in these sorts of places and stalk the baker threads and learn a LOT from all sorts of experienced sourdough bakers. Both professional and home bakers. I highly recommend this group if you need inspiration, have questions, or just want to share your bakes. Fun!!
Anyway, I contacted Sasha and she generously agreed to contribute her recipe to you. Thank you Sasha! Her Bio is posted under the recipe card if you want to read her fascination baking (and life) journey.
I’ve been making this delicious bread for several months now. I have ‘messed’ with it several times. Not on purpose. Life just happens sometimes and things(like rising times) have to adjust. This wonderful recipe adjusts to the realities of life very well indeed. We are currently enjoying it for breakfast lunch and dinner. This is VERY reliable, flexible and forgiving recipe.
Our Beginner Artisan Sourdough bread is an open crumb bread with a crusty crust and fantastic artisan bread flavor. Dave absolutely devours it. BUT…
That holey crumb is problematic (for me at least-Dave doesn’t mind) when warm butter, mayo and other sauces slide through the open holes in the bread and drip all over. Milk and Honey sourdough bread is much better suited to a Meatloaf sandwich ,or warm toast and butter.
I should never photograph food hungry. I took a lunch break and made a Grilled Polish and Sauerkraut Sandwich to show you this bread in action. Marvelous filling sandwich on one slice of bread!
I have spent the last month or so trying to fail this recipe so I could give you tips and tricks on it. I have cut the recipe in half and doubled it and the bread was still great and rose well (But it Rose MUCH better when I used the high protein flours she recommends).
I played with the rising times, made it with both volume measurement and weight and even played with the baking instructions to make it perfect for my oven. Her instructions are rock solid. We always had a good loaf. But the BEST loaf is definitely achieved when the recipe is followed accurately.
I ALWAYS make more than we need and freeze the extra loaves. This recipe freezes well at least two weeks. The loaves defrost beautifully and make great toast and sandwich bread. I keep my homemade loaves in a loose plastic bag in my dutch oven on my counter. It works great a s a bread box!
TIPS FOR THIS RECIPE:
- TIP: Keep the recipe proportions correct! And follow all the processes in order every time. Yes you can fudge the rising times a bit but do this as a matter of experiment AFTER you learn the recipe as it is written. There are good reasons Sasha makes her wonderful bread using this method. Trust this recipe!
- TIP: Make sure your starter is active and ready to bake bread. I’m using this 100 percent hydration starter.
How do you know that your starter is ready to make bread?
Do the Float test! Drop a teaspoonful of starter into a cup of water and see if it floats. It should pop up to the top of the water in a nice solid mass with good spring and life.
For best results for ANY sourdough bread baking recipe keep feeding your starter until it is VERY active (it should bubble and talk to you a bit). If it floats up on top of the water you drop it into in a bouncy solid mass and stays there a while (several minutes) without dissolving you are ready to bake. If it sort of barely lifts off the bottom and spreads out or is not all together at the surface… keep feeding it. Your starter is still too hungry to work well.
Mind the Flours you use: Sasha made me go find the flours she recommends to make this recipe for the post. WHAT an improvement to the rise. Thank you Sasha!
A high protein flour like Montana Wheat Flour. I prefer the Wheat Montana and Central Milling Flours. Organic and non GMO contribute greatly to good bread! The addition of enzyme boosters such as rye flour are very helpful to feed your starter as a little treat!
The crumb structure:
- You actually have complete control over this aspect. By completely de-gassing the dough before shaping you can achieve a very even, and closed structured crumb perfect for slathering with mayo etc. On the flip side, you can create an open and lofty structure by handling your dough very gently when shaping and only degassing what’s absolutely necessary.
- Hydration (total liquid content) and protein content (which affects gluten development and elasticity, i.e. the bread’s ability to hold it’s gas bubbles) will greatly affect your results as well.
- Don’t expect to obtain equal results with all purpose flour if a recipe calls for bread flour. It’s all about protein content. By paying attention to these aspects you can easily manipulate your loaves without changing your recipe.
- This recipe also makes a beautiful pan loaf, which I fully de-gass (with a rolling pin) before shaping. Rise time will increase, but that always varies. Learning to judge your doughs in the fermentation process as well as final rise period comes with practice.
In short, bread can be a wonderful stand alone food but it needs to serve as a vehicle for whatever deliciousness we are placing upon it!
- Over-Caramelization due to sugar content: how to work with this for perfect results…
- SCORING TIP: slash your loaf assertively down the center and end to end. Optionally, slash the “leaf” pattern on either side of the center slash.
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Milk & Honey Sourdough Sandwich Bread
NOTE: My oven is hot and does tend to darken the crust a bit no matter what I do to compensate for that. I made this latest loaf with all of Sasha’s instructions but it did darken more than hers does. But it is a soft crust and very delicious in sandwiches.
-By Sasha Hunter
Yield: 2 large loaves (reduce by 50% for 1)
74 Calories / Serving
- Fat 5% 3 g
- Carbs 3% 9 g
- Protein 4% 2 g
A reliable, flexible recipe for a lovely sourdough sandwich bread using the dutch oven, stretch and fold and long cold rise methods. This bread slices well, makes excellent toast, paninis and sandwiches.
- 300 grams or 2 Cups fed, active Starter
- 250 grams or 1 Cup water
- 380 grams or 1 1/2 Cups Whole Milk (warm- not hot) Organic
- 180 grams (about 4) Farm Fresh Eggs-beaten (4 med chicken + 1 yolk OR 2 large Duck eggs + 1 yolk)
- 60 grams or 1/4 Cup Butter, melted (Organic Valley Cultured Pasture Butter)
- 100 grams or 1/3 Cup Raw Honey (Local Honey)
- 1,100 grams or 8 cups Flour (Wheat Montana Natural White)
- 20 grams 1 1/2 Tablespoon salt natural sea salt
- Weigh out starter into a large bowl.
- Add water and mix until it turns into cloudy murky water.
Add Milk, Eggs, Butter, and Honey and mix. (I mix them together and warm them all to about 80 degrees in my microwave)
- Add flour and mix with your hands(or a dough spatula) until the dough comes together.
Rest the dough without stretching for 30 to 60 minutes:
Add salt, work in with wet hands using a pinching action. Drive the salt into the dough with your fingers rather than try to mix it in or roll it.
- Cover. Rest 30 minutes.
Pull the dough gently but firmly from the back of the bowl up and over to the front. Turn the bowl 1/4 Turn and repeat. Do this until you have stretched the dough and folded it over on all four sides.
Rest the dough covered, 30 minutes at room temperature(about 70 degrees). (I set a timer)
Repeat the stretch and fold process four times 30 minutes apart. You are building the gluten in the dough in this stage. As you repeat the stretch and folds the dough will change from a gloppy mess to an elastic resilient dough.
Let the dough sit and bulk ferment (raise) for 1 hour at room temperature.
Put the bowl into A plastic(grocery) bag and set in the refrigerator to finish cold fermentation for 24 hours. ***see notes at page bottom
- Remove Dough from the refrigerator and turn out onto a floured board.
Divide (by weight for even size) into two dough balls. Gently shape into two rounds, cover and let rest until dough comes to room temperature and is pliable. 30 to 60 minutes.
Shape and gently place into bannetons or pans (seam side up) to rise at room temperature until raised 20 to 30 percent.
Chill in refrigerator before baking two hours to cold proof in the plastic bag again. (this helps get a higher oven spring).
- Preheat oven with Dutch oven inside to 450˚F for at least 30 minutes.
- Cut a piece of parchment paper large enough to accommodate your loaf. You'll use the paper as handles to lower your proofed loaf down into the very hot Dutch oven.
- Take the risen dough out of the refrigerator .
- Place the parchment round over the basket and carefully flip the whole thing over and un-mold the dough.
- Using a pastry brush, dust the loaf to remove excess flour.
- Spritz liberally with water (for a blistered, flour free crust) or omit the spritz for a rustic looking loaf
- Carefully lower your loaf into the preheated Dutch oven and place the lid on and set into the oven.
- Slide a sheet pan one rack below the Dutch oven to deflect excess heat from the bottom crust.
Bake covered for 30 minutes at 450˚F. *(MY oven is so hot I bake the bread completely covered for 40 minutes on convection heat at 450 degrees and it comes out as pictured. Adjust these directions to your own oven)
- After 30 minutes, remove the Dutch oven from the oven. Carefully remove the par-baked loaf from the Dutch oven using the parchment paper as handles.
- Slide loaf back into the oven directly on the center rack.
- Spritz oven with water bottle.
- Bake for an additional 10-15 minutes until an internal temperature of 200˚F-205˚F is achieved.
- Remove from oven to a cooling rack.
Let cool completely. To keep the soft crust store the loaf in a plastic bag at room temperature.
- Let the Dutch oven heat back up for a few minutes and start the process over again for the second loaf. Enjoy!
***Note: Seasonal temperatures greatly affect the speed at which dough ferments. Keep a watchful eye on its progress. Make sure not to over proof. Your dough may need to be shaped sooner than 24 hours depending upon activity.
The nutritional information on this recipe is going to change according to the flour and other ingredients you choose to use. If made as directed the slices size will also somewhat affect serving size. We usually eat one half of a slice of these large loaves and cut it down the middle for a sandwich. That means we are getting twice the servings noted in this recipe.