A soft sourdough sandwich bread with a tender texture and amazing flavor without using any store-bought yeast, just the wonderful power of wild leavening. This is incredibly soft with very little crumb, so it holds up well to all your favorite sandwich fixings!
Place water in a large mixing bowl and add in starter with melted butter, stir to combine. Add in remaining ingredients and stir until well combined. Dough should clean the sides of the bowl.
Knead for 8 minutes and check for window pane test. Knead for 2 more minutes if not at window pane and check again. Dough shouldn’t stick to your fingers.
Lightly flour surface and roll out dough into a rectangle. Roll up into a loaf, tucking edges under to create tension on top. Place in parchment lined or greased loaf pan.
Cover so it doesn’t develop a skin or dry out and allow to rise until doubled and up even with edges of loaf pan. Right before baking, brush top with melted butter.
Bake in preheated 400 degree Fahrenheit oven for 30 to 32 minutes.
Remove from loaf pan onto cooling rack, slather with more butter, and allow to cool for at least 15 to 20 minutes (longer if possible) before slicing.
to make this with fresh ground or whole wheat flour, increase liquid to 250 grams of water (1 and 1/4 cups). Dough will feel slightly sticky but after resting for 10 minutes, it will soak up the water.
the best way to store homemade bread is to let it cool fully and then store in a plastic bag or a cotton bread bag for 3 to 4 days.