Sourdough Milk Sandwich Bread – Soft, Fluffy, and Naturally Leavened

Sourdough Milk Sandwich Bread – Soft, Fluffy, and Naturally Leavened

Ingredients
125g active sourdough starter
210g warm full-fat milk
40g honey
300g all-purpose flour or bread flour
8g salt
Procedure
1. Mix ingredients using fork or hand until shaggy (lumpy, well-mixed) for about 5-10 minutes.
2. Cover and rest for atleast 1 hour.
3. Do 4 sets of stretch and folds 30 minutes interval.
4. Bulk ferment for 7-9 hours (timing varies) or until dough is dome shaped, jiggly, bubbly, soft, bouncy, pillowy and pulls away from the bowl.
5. Slightly wet the counter and your hands with water (to prevent sticking). Shape dough by stretching into a rectangle, fold each side, roll it up while tucking the sides.
6. Using a bench scraper, lift the dough and transfer seam-side down in a greased loaf pan or lined in parchment paper.
7. Cover the loaf pan and refrigerate overnight atleast 8 hours. If you want it to bake the same day, let it proof covered in the counter for 2-4 hours or until the dough reaches the top of the loaf pan (or a little higher).
8. Bake at preheated oven at 450°F covered with another loaf pan for 30 minutes then 15 minutes uncovered or until brown in color. At the 8-10 minute mark, remove the top loaf pan and quickly score the top of the dough then return it back inside the oven covered.
9. Remove from oven, rest in pan for 5-10 minutes then continue to cool in rack atleast 1 hour before slicing.

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