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. Instructions for both methods are included in our recipe card.
Make this recipe in loaves as you see here. Degassed and formed for loaf pans the crumb and texture are soft and tender with little or no open crumb (holiness).
OR If you prefer a sturdier sandwich bread for hearty sandwiches and grilling make this recipe in boules. Both methods are included in our printable recipe card.We made this Video (see sidebar) To help you see the entire process with all the steps involved. This video is our Homemade Food Junkie sourdough tutorial on the Beginner Artisan Sourdough Bread Recipe .
It will show you how to make sourdough bread in this recipe too.
The Long cold rise method and no knead stretch and fold sourdough bread recipes are all similar techniques. Once you master one of these sourdough recipes. The others will be a snap.
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. 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. I HIGHLY recommend you join.
You can make this recipe is loaf pans or boules as you see here. Whatever works best for you.
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! This recipe makes a beautiful sandwich.
TIPS For the Milk and Honey Sourdough Sandwich Bread:
- 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 sourdough bread starter.
- Hot temps will easily over proof a loaf. Learn to watch your dough. Your experience is your best ally.
- This recipe freezes well at least two weeks. The loaves defrost beautifully and make great toast and sandwich bread.
TEST your starter:
Is your starter doubling every five to 12 hours after feeding? If not, even if it looks active and passes the float test it may lose strength before your bread is baked.
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 and weak to work well.
Sasha’s Sourdough Bread Pointers:
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 degassing 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.
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)
Complete nutritional information and sourdough bread calories are included in our printable recipe card below.
Your Printable Recipe Card:
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 Starter (2 Cups)
- 250 grams water (1 Cup)
- 380 grams Whole Milk-warmed (1 1/2 Cups)
- 180 grams Eggs (4 large eggs)
- 60 grams or Butter-melted (1/4 Cup)
- 100 grams Honey (1/3 Cup)
- 1100 grams bread Flour (8 Cups)
- 20 grams natural sea salt (1 1/2 Tablespoon)
- 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.
STRETCH AND FOLDS:
- 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.
RAISING THE 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).
Baking Instructions for Boules in Dutch Oven:
- 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!
To Make bread Loaves:
- Instead of forming for boules after bench rest roll the dough out and degass it.
- Now form the dough into loaves for two 9 x 4.5 x 5 bread pans.
- OIL your bread pans and lay the dough in so it just touches the sides of the pan and the ends.
- Allow to rise covered in the bread pans two to four hours until the dough is level with the top of your bread pans.
- Set the loaves covered in the fridge.
- Preheat your oven to 400 degrees F.
- Set a pan of water on the bottom shelf of your oven. (I use a broiler pan half full of water).
- When the pan is steaming and the oven is preheated SCORE the loaves and set the loaf pans on a baking stone (or baking sheet) in the middle of your oven.
- Bake 15 minutes then reduce the heat to 375 degrees F and bake an additional 35 minutes.
- Check for doneness. Use a digital thermometer and push it into the end of your loaves to the center. It should read 210.
- Remove the loaves and let cool in the pans 5 to 10 minutes.
- Cut around the sides of your pan carefully to release the bread from the pan as needed.
- Cool on racks an hour until room temperature before cutting.
***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.
Serving Size1 Slice of bread
Amount Per Serving Calories 216Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 35mgSodium 358mgCarbohydrates 37gNet Carbohydrates 0gFiber 1gSugar 4gSugar Alcohols 0gProtein 7g