Soft Sourdough Sandwich Loaf

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Soft Sourdough Sandwich Loaf
adapted from here


265 grams active young sourdough starter (feed your starter on the day you wish to bake this bread, wait till tripled or pass the floating test then use. This way your bread will not be sour)
131 g full cream milk
58 g lukewarm water
30 g melted salted butter
30 g honey
2 tsp brown sugar
80g whole wheat flour
76g Gold Medal Bread Flour
193g Japanese bread flour
1 tsp salt


1. Mix all of the ingredients except salt, using a stand mixer with the dough hook until a dough forms. Rest for 20 minutes before adding the salt and continue to knead about 10 mins until window pane stage. Rest, covered, for about 1 hour or almost doubled.  Temperature here is about 30C. Colder climate may take longer.
2. Press out the dough and divide into 3 equal portions. Shape each portion into a swiss roll and place into prepared greased pan. Cover again and proof for another 2-3 hours until doubled in size.
3. Bake in preheat oven at 190C for 35 minutes or until golden brown.



  1. Jane said

    Hi where can I buy Japanese flour, gold medal bread flour and whole wheat flour. Which brand of yeast should I use too?

    What does window pane means?


    • jeannietay said

      You can get Japanese flour from your local baking supplies shops. Gold Medal can be found in certain grocers. The yeast is the natural sour dough starter. No commercial yeast for this recipe.


  2. Eileen said

    Hi, may i know what is floating test?


    • jeannietay said

      Put a bit of your levain into a bowl of water. If it floats, it is ready for use.


  3. LIM Candy said

    Thanks for your nice recipes. But my end result, slight sour. How Can I remove the sour taste?


    • jeannietay said

      It’s called sourdough for a reason. Feed the starter a couple of times and final one feed and use on same day.


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