1. Make the sweet levain
2. **The sweet levain is optional, however keep in mind if you use a regular sourdough starter the sandwich bread will have some tang to it.**
3. The evening before you plan to mix the dough add the sourdough starter to a clean jar.
4. Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.
5. Cover the jar loosely and allow it to rest overnight (10-12 hours).

Mix the dough

1. Ensure the sweet levain has doubled in size and is bubbly before using.
2. Warm the milk for 30 seconds in the microwave and add it to the mixing bowl. Add the water, sweet levain, and honey (or sugar if using) and stir until most of the levain has dissolved.
3. Next, whisk in the egg until combined. Add the flour, salt, and room temperature butter (cut up into cubes) and mix until a shaggy dough is formed.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.

Knead the soft sourdough sandwich dough

1. After the dough has rested knead the dough for 5-7 minutes or until it comes together, is smooth, and is not sticky. Not much flour should be needed during this process.
2. Once complete, place the sourdough sandwich dough in a greased bowl (oil or butter) and let it rest for 45-60 minutes.
3. Perform 2 stretch-and-folds, spacing them 45 minutes apart.
4. Once complete, let the dough rest until doubled in size. This can take anywhere from 5-8 hours depending on the temperature in your home. Mine took 6 hours at 73 degrees F.

Shape the soft sourdough sandwich bread

1. Grease your loaf pan and set aside.
2. Once the dough has doubled in size, turn it out on a lightly floured surface and pat it into a 12x12 inch square.
3. Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas.
4. Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
5. Place the dough in your greased loaf pan, cover it loosely with oiled plastic wrap or a disposable shower cap.

Second Rise

1. Choose from the 3 options below on when to complete the second rise.

2. **Keep in mind options 2& 3 will yield a more sour result due to the extended cold fermentation**

   Option 1: The shaped loaf can be proofed and baked the same day. Place it in a warm spot and let it rise until at least 1 inch above the rim of the pan.

   Option 2: The shaped loaf can be refrigerated overnight, then brought to room temperature in the morning for proofing and baking.

   Option 3: Alternatively you can let the shaped loaf rise a little, place in the fridge overnight and finish rising the following morning before baking.

3. The soft sourdough sandwich bread is ready to be baked once it has risen at least 1 inch above the rim of the pan.

   For a taller sandwich loaf let it rise longer. This can take anywhere from 2-5 hours, try placing it in warm spot like the oven with the light on.

Bake the soft sourdough sandwich bread

1. Once the bread has finished its second rise preheat the oven to 375 degrees F and bake it for 35-40 minutes.

   If your sandwich loaf is browning too quickly, loosely cover it with foil for the rest of the baking time to prevent over-browning.

   Sourdough sandwich bread is done baking once it has reached an internal temperature of 200-210 degrees F.

2. Upon removing the sourdough sandwich bread from the oven brush the top with butter for a softer crust.
3. Let the bread rest in the pan for 10–15 minutes, then transfer it to a cooling rack to cool completely. Ensure it has fully cooled before slicing.
4. Soft sourdough sandwich bread can be stored in a bread bag for up to 3 days on your counter.