Evaporated Milk Sourdough Sandwich Bread
If you’ve ever wished your sourdough could behave a little more like soft sandwich bread, this evaporated milk sourdough bread might become your new favourite bake. It’s everything you love about sourdough — natural fermentation, deep flavour and beautiful structure — but with a soft crust and fluffy crumb that’s perfect for everyday slices. This sourdough sandwich bread with evaporated milk bakes in a loaf pan, making it ideal for toast, sandwiches and anything that benefits from a pillowy slice of bread.
Equipment
- Loaf Pan (9″ x 4″ x 4″ - 23 × 10 × 10 cm)
Ingredients
- 360 g strong white bread flour
- 220 g active sourdough starter 100% hydration
- 160 g evaporated milk
- 80 g water
- 30 g unsalted butter
- 1 tablespoon clear honey
- 1½ teaspoon salt
Egg wash
- 1 egg beaten
Instructions
Day 1
- First thing in the morning, feed the sourdough starter and leave it in a warm place (ideally between 21-27°C), loosely covered, for 4-5 hours. The starter should double in size by then. If it doesn't, it might need a few more good feedings to be ready.
Mix The Dough
- In a small saucepan, gently heat the evaporated milk, water and butter until the butter melts.
- Remove from the heat and allow the mixture to cool until it is just warmer than room temperature.
- In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, honey, active starter and cooled milk mixture.
- Mix on low speed until the dough comes together, then increase the speed slightly and knead for 10-15 minutes, until smooth and elastic.
- Shape the dough into a ball on the work surface and place it in a lightly greased bowl or other bulk fermentation container, cover and leave in a warm spot for 30 minutes.
Coil Folds, Bulk Fermentation and Cold Proof
- After 30 minutes, with cold wet hands, perform the first set of coil folds. Simply lift the bread dough with both hands from the sides and tuck it under to form a coil. Rotate the bowl a quarter turn and coil again. Cover the bowl again, and let the dough rest for 30 minutes again.
- Repeat the coil folds three more times at 30 minute intervals (4 sets total). After the last coil fold, your dough should feel a lot less sticky and feel strengthened and elastic.
- Cover and let the dough rise and finish its bulk fermentation undisturbed for 2-3 hours. The dough should just about double in size from its original size.
- Cover well and transfer to the refrigerator overnight to continue slow fermentation.
Day 2
- Lightly grease a loaf pan (9″ x 4″ x 4″ - 23 × 10 × 10 cm).
Shaping and Second Rise
- Turn the dough onto a lightly floured surface. Gently stretch it into a rectangle roughly the length of your loaf tin.
- Roll the dough tightly into a log and place it seam-side down in the tin.
- Cover the tin with a damp tea towel or lightly oiled cling film.
- Leave the dough in a warm place for about 2-3 hours, or until the loaf has doubled in size. Here's how to know when your sourdough is ready to bake.
Baking
- Preheat the oven to 180°C (350°F).
- Score the top of the loaf with a sharp knife or bread lame. Gently brush the surface with beaten egg.
- Bake for 30–35 minutes, until the loaf is deeply golden brown.
- If the top begins browning too quickly, loosely cover it with foil for the final part of baking.
- The internal temperature should reach 88–93°C.
- Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Calories: 2058kcalCarbohydrates: 337gProtein: 66gFat: 47gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 275mgSodium: 3739mgPotassium: 924mgFiber: 10gSugar: 35gVitamin A: 1377IUVitamin C: 3mgCalcium: 509mgIron: 4mg
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