Sandwich Loaf

This sourdough sandwich bread is one of my favorite recipes to make with my starter, I bake it at least once a week! It’s everything I want in a sandwich bread: soft, flavorful, and stays fresh for days thanks to the addition of yudane, a simple flour and boiling water mixture that enhances tenderness and moisture. A touch of honey adds natural sweetness without overpowering the sourdough’s mild tang. This recipe is also designed with flexibility in mind: it works beautifully with an overnight bulk ferment, making it easy to fit into your busy schedule without compromising results. Whether you’re making toast or building sandwiches, this loaf delivers every time!

Equipment:

• Food scale for measuring ingredients
• Mixing bowl for mixing dough and bulk fermentation
• Dough whisk or sturdy mixing spoon
• Bowl scraper to help clean up bowl edges
• Parchment paper for lining bread pans
• Bench scraper for keeping counter clean while kneading
• Bread pan for baking
• Plastic wrap for covering during bulk fermentation and final proofing
• Pot for boiling water
• Heat safe mixing bowl

Yudane Ingredients:

• 100g Bread flour
• 100g Boiling water

Dough Ingredients:

• 400g Bread flour
• 200g Water
• 200g Yudane from above
• 70g Sourdough starter at peak
• 30g Oil (avocado or olive)
• 20g Honey (can substitute sugar)
• 10g Salt

Baker schedules:

Overnight bulk ferment (no cold-proof): Prepare the dough in the evening, bulk ferment overnight, shape dough first thing in the morning and bake midday.

• 8:00am: Feed your starter 1:2:2 or 1:3:3 ratio (depending on kitchen temperature, cooler choose 1:2:2, warmer choose 1:3:3) and prepare your yudane. Place yudane in refrigerator.
• 6:00pm: Combine all ingredients together
• 6:30pm: Knead dough for 8-10 minutes
• 7:00pm: Stretch and fold #1
• 7:30pm: Stretch and fold #2, cover bowl with plastic wrap and bulk ferment for 8-12 hours, depending on kitchen temperature.
• Next morning, if the dough has doubled, is jiggly, and has visible bubbles, shape dough and place in a bread pan. Let rise an additional 1-3 hours until pan is completely filled, then bake.

Daytime bulk ferment (with overnight cold-proof): Feed your starter before bed, prepare the dough in the morning, shape dough in the evening, place dough in the fridge overnight and bake in the midday.

• 8:00pm: Feed your starter 1:5:5, 1:7:7 or 1:10:10 ratio (depending on kitchen temperature, cooler choose 1:5:5, warmer choose 1:7:7 or 1:10:10) and prepare your yudane. Place yudane in the refrigerator.
• 7:00am: Combine all ingredients together
• 7:30am: Knead dough for 8-10 minutes
• 8:00am: Stretch and fold #1
• 8:30am: Stretch and fold #2, cover bowl with plastic wrap and bulk ferment for 8-12 hours, depending on kitchen temperature.
• Once doubled, is jiggly, and has visible bubbles, shape dough and place in a bread pan. Cover with plastic wrap and place in refrigerator overnight.
• Next morning, take out of refrigerator and let rise 1-3 hours until pan is completely filled, then bake.

Prepare the Yudane: Do this 4+ hours ahead, or the night before, so it has time to rest before mixing your dough.

A yudane is a simple mixture of boiling water and flour that enhances the texture of your bread, making it softer and helping it stay fresh longer. First, use your kitchen scale to measure the water for the yudane and bring it to a boil in a pot. While the water heats, measure the flour into a heatproof mixing bowl. Once the water is boiling, carefully pour it over the flour and stir until the mixture is smooth and fully combined. Cover the bowl and let the yudane rest at room temperature for 4 hours, or refrigerate it overnight. This resting period allows the starches to fully gelatinize and absorb the water, which improves the dough’s texture and moisture retention.

While you can use the yudane right after mixing, it won’t be as fully hydrated and the final bread may be slightly less soft and not hold moisture as well compared to a rested yudane. I like to get in the habit of preparing my yudane at the same time I feed my starter since I already have my scale and flour out. Giving the yudane time to rest produces the best results!

Dough Instructions:

Grab your kitchen scale and mixing bowl to get started. First, pour the water into your bowl and add your sourdough starter (for best results, make sure your starter is at peak). Stir them together using your dough whisk or mixing spoon until the water looks cloudy. Next, add the honey, oil, flour, yudane, and salt, and mix until all the dry bits are fully incorporated. Once all ingredients are well combined and you have used your bowl scraper to clean up the sides of your bowl, cover with plastic wrap and allow it to rest for 30 minutes.

Now that the dough has rested for 30 minutes it is time to knead it. Using your bowl scraper, grab your dough from the bowl and place on your countertop. Stretch the dough away from you with the heel of your hand, then fold it back over itself and repeat. Continue kneading for 8-10 minutes. It may be a bit messy at first but the dough will come together nicely. Aim for a smooth, elastic texture that is slightly sticky. Use your bench scraper as needed to clean the counter and help keep the dough manageable. Place the dough back into the bowl and cover with plastic wrap and let rest for 30 minutes-1 hour.

Optional: Use a stand mixer! You can knead the dough with a dough hook on low speed for 6-8 minutes, or until it’s smooth and elastic. Be careful not to over-knead.

Perform 1-2 sets of stretch and folds, spaced 30 minutes to 1 hour apart. This step is flexible, fit it in whenever you have a free moment. To do a stretch and fold, gently stretch one side of the dough upward and fold it over itself, then rotate the bowl and repeat on all 4 sides. Once you’ve completed your sets, cover the bowl with plastic wrap and let the dough bulk ferment at room temperature for 8-12 hours. I usually time mine to bulk ferment overnight so it’s ready to shape first thing the next morning.

Once the dough has doubled in size, jiggles when shaken, and has visible bubbles on the surface, it’s time to shape. Start by prepping your bread pan by lining it with parchment paper and set aside. Pro tip: crumple and lightly dampen your parchment under the faucet to help it mold better to the pan. Then, dust top of dough with flour and use your bowl scraper to loosen the dough from the sides of the bowl and gently turn it out onto your counter. Lightly stretch the dough into a rectangle shape, not too large. Fold one side toward the center, then fold the other side over it, and roll the dough up into a loaf shape. Pinch the seams closed, and using your bench scraper, transfer into your bread pan. Cover with plastic wrap and let rise in a warm spot for 1-3 hours, until the dough fills the bread pan and rises about ½ to 1 inch above the rim.

Once the dough fills the bread pan and has risen to be ½ to 1 inch above the rim it is time to bake. Preheat your oven to 425℉ (225℃), starting at a higher temperature gives the loaf an initial burst of heat, which encourages better oven spring and a taller rise. Once preheated, place your loaf in the oven and immediately reduce the temperature to 375℉ (190℃). Bake for 35-40 minutes, rotating the pan halfway through to ensure even browning. When done, place the pan on a cooling rack and allow to rest for 15 minutes. Then carefully remove it from the pan and peel off the parchment. Allow the bread to cool completely before slicing for the best texture.