Soft Sourdough Sandwich Loaf

Method

1. 1

   Stir the starter, water, honey, and butter together. Add the flour and mix until no dry flour remains. Cover and rest 30 minutes.

2. 2

   Add the salt with a few drops of water. Pinch it through. Over the next 2 to 3 hours, give the dough three sets of stretch-and-folds. It will feel softer than the country loaf, because of the butter and honey.

3. 3

   Let it finish rising until it is about half again as large, often 4 to 6 hours from the first mix. Do not wait until it collapses.

4. 4

   Turn it onto a lightly floured counter. Shape a log: flatten it gently into a rectangle, fold the sides in, and roll it toward you so the seam is underneath and the surface is tight. Place it seam-down in a buttered 9-by-5-inch pan.

5. 5

   Cover and let it rise until the crown is about an inch above the rim, 1 and a half to 3 hours. A slow starter needs the longer time. Heat the oven to 375°F near the end of the rise.

6. 6

   Bake 40 to 45 minutes, until the top is deep gold and the center reads about 190°F. If the top browns early, tent it with foil. Cool completely before slicing. Warm sandwich bread gums the knife.

From the kitchen

• This dough can also be mixed at night, shaped in the morning, and baked once the pan looks crowned.
• A slice toasted with butter is a complete breakfast. You do not need to make it into a project.