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Organic White Sourdough Sandwich Loaf

A versatile, tangy sourdough sandwich loaf, enriched with milk and sugar - ideal for toasting, making sandwiches (of course)!

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Large mixing bowl

Measuring jug (for liquids)


Loaf tin

Greaseproof paper



100g well-fed Shipton Light Rye Flour sourdough starter

230ml Water (i just use tap water - I enjoy the regional variation in the loaf, resulting from the variation in water chemistry)

80ml Organic Whole Milk

450g Organic White Flour No.4

20-30g Organic White or Brown Sugar

8g Sea Salt

Butter (for greasing the loaf tin)



Day 1

Step 1

Add the following to mixing bowl

100g Light Rye sourdough starter

230ml Water

80ml Organic Whole Milk

Then, add 450g Organic Strong White Flour no.4

20-30g Organic White or Brown Sugar

and 8g Sea Salt

Mix using a large spoon until the dough is well-integrated, with no floury patches remaining.

*More water may be added in 5ml increments at this stage, if the dough isn't coming together easily. This will depend on the flour you use, though I have found Shipton Mill's flour consistent in its absorbability. 


Step 2

Seal bowl with reusable lid or cling film, and leave for 1 hr


Step 3

First stretch and fold.

Wet the upper surface of the dough and tip out from bowl using a dough scraper, onto lightly wetted surface

Ensuring one side remains facing down the entire time, stretch and fold the dough, pulling one side away and folding it over onto itself, then rotating the dough 45º at a time. Repeat this 10-12 times.

Return the dough to mixing bowl, with the smooth side (what was the bottom during stretch and fold) facing up.

Leave dough for 1 hr


Step 4

Second stretch and fold

Repeat Step 4, but only stretch and fold 4-5 times.

Leave dough for 1 hr


Step 5

Repeat Step 4 at hourly intervals until dough is almost doubled in size - should be between 4 and 10 hours, depending on climate and sourdough virility.


Step 6

The great thing about this recipe is it requires minimal shaping, as you're putting it in a sandwich tin overnight. 

Turn dough ball out onto floured surface

Repeat stretch and fold action, 4-5 times.

Turn over, so dough is now smooth side up.

Holding the dough from behind, with the side of your hands touching the surface, pull the dough towards you, just once or twice, so the dough forms more of a large fat sausage shape.


Step 7


Lightly grease a loaf tin and line it with greaseproof baking paper 

Place dough into loaf tin, smooth side up - this is the way you will want it to be baked. 

Leave overnight in fridge


Day 2

Step 8

Preheat oven to at least 220ºC, preferably just as high a temp as your oven will go.

If using dutch oven or bread cloche (which I advise, for extra oven spring), make sure to place this in the oven to heat up too. 


Step 9

When oven is ready, simply score the dough, cutting at a 45º angle to about 1 inch deep, and place tin in the oven. 

Bake for 25 minutes covered, then remove lid and bake for an extra 5-10 minutes until sufficiently browned. 


Step 10

Remove from oven and cool for at least 3-4 hours before slicing



Added by: cobweaver

Tags: Bread White

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