Skip to Content

Butter Top Sourdough Sandwich Bread

Butter Top Sourdough Sandwich Bread

 

I’m not really sure why this recipe for traditionally fermented, butter top sourdough wasn’t the first recipe on my blog.

 

Butter Top Sourdough Sandwich Bread

 

It is by far one of the most, if not the most important recipe in my kitchen. I make at least one loaf of sourdough sandwich bread a week and I haven’t bought bread regularly in over 5 years. I’ve had my sourdough starter since 2003 but I only perfected this sandwich loaf about 5 years ago.

 

Butter Top Sourdough Sandwich Bread

 

The crumb is soft, fluffy, and chewy, with a nice caramelized crust. The butter top is my little signature and gives the crust a beautiful crackle appearance and toasted buttery flavor.

 

Butter Top Sourdough Sandwich Bread

 

The butter top came to be when I decided to start greasing my baking pans. I don’t like a lot of extra, unfermented flour hanging on the crust so greasing the pan seemed like a better solution. Of course I used butter and I’m so glad I did.

 

Butter Top Sourdough Sandwich Bread

 

This amazing sourdough sandwich bread is not just for sandwiches (although, it’s absolutely stunning in my recipe for Sourdough, Sharp Cheddar And Thyme Monte Cristo). It is also perfect toasted with extra butter and makes one of our all-time family favorites, sourdough french toast. I hope you will try it!

Recipe yields one large loaf:

3 1/4 Cups Organic Bread Flour (400g)

1 Cup Active Sourdough Starter (250g) Stirred down

I keep my sourdough starter at 100% hydration

3 Tablespoons Coconut Sugar (30g) optional

1 3/4 Teaspoon Sea Salt (12g)

1 Cup Filtered Water (230g)

For The Pan:

1 Tablespoons Butter (15g)

Gently mix all the ingredients by hand or by machine until a smooth dough forms. The dough should be soft and tacky buy not sticky. You may need to add a bit of water of flour at this point one pinch at a time. Rest the dough for 5 minutes. Continue to knead the dough until it’s elastic and passes the windowpane test.

The windowpane test is taking a bit of dough and flattening it between your fingers.  Pull and stretch the dough until you can see light coming through the dough. If you can do this without the dough ripping then the proper amount of gluten has been formed.

Knead the dough gently by hand to form a nice tight ball. Place the dough ball in a covered bowl to proof. During the winter and cooler temperature days I let this recipe proof overnight. Durning the summer months The dough is typically ready for the next step after 6-8 hours.

Once the dough has at least doubled in volume remove it to a floured surface and pat it down into a disk. Try not to go overboard with the flour or the dough won’t seal well. Let the dough rest for 5 minutes.

Place your loaf pan on the stove burner and melt 1 Tablespoon of butter directly in the pan. Once the butter has melted remove the pan from the heat and roll the pan to coat the entire inner surface. Set the pan aside.

Here is my favorite cast iron loaf pan:

Form a loaf with your dough by folding the top to the center and pressing it to seal the dough along the seam. Then fold the bottom up to the center and press it to seal again. Pull the side-ends of the dough up and over and seal them along the seam. (I’m hoping to get a little video clip of this step to include soon.)

Rest the dough seam side down for a minute. Then turn the dough over and gather the remaining flour from the work surface on the top side of the dough. Place the dough into the buttered loaf pan top side down and then flip it over. This should leave you with a nice buttery top.

Cover the pan and let the dough have a nice long second ferment until it’s at least doubled in size.

Preheat your oven to 400°. Once preheated bake the loaf for 30 minutes. When the bread is done remove it from the oven and set out a cooling rack. Remove the bread from the loaf pan and let it cool completely on the rack before slicing.

 

Butter Top Sourdough Sandwich Bread

 

4.34 from 3 votes
Butter Top Sourdough Sandwich Bread
Butter Top Sourdough Sandwich Bread
Prep Time
8 hrs
Cook Time
40 mins
Total Time
8 hrs 40 mins
 

A traditionally fermented sourdough loaf perfect for sandwiches, toast, French toast and more!

Course: Baking, Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine: American, Traditional
Keyword: Bread, Fermented, Sourdough
Servings: 12
Author: Butter For All
Ingredients
For The Pan
Instructions
  1. Gently mix all the ingredients by hand or by machine until a smooth dough forms. The dough should be soft and tacky but not sticky. You may need to add a bit of water of flour at this point one pinch at a time. Rest the dough for 5 minutes. Continue to knead the dough until it's elastic and passes the windowpane test.

  2. The windowpane test is taking a bit of dough and flattening it between your fingers.  Pull and stretch the dough until you can see light coming through the dough. If you can do this without the dough ripping then the proper amount of gluten has been formed.
  3. Knead the dough gently by hand to form a nice tight ball. Place the dough ball in a covered bowl to proof. During the winter and cooler temperature days I let this recipe proof overnight. Durning the summer months The dough is typically ready for the next step after 6-8 hours.
  4. Once the dough has at least doubled in volume remove it to a floured surface and pat it down into a disk. Try not to go overboard with the flour or the dough won't seal well. Let the dough rest for 5 minutes.

  5. Place your loaf pan on the stove burner and melt 1 Tablespoons of butter directly in the pan. Once the butter has melted remove the pan from the heat and roll the pan to coat the entire inner surface. Set the pan aside.

  6. Form a loaf with your dough by folding the top to the center and pressing it to seal the dough along the seam. Then fold the bottom up to the center and press it to seal again. Pull the side-ends of the dough up and over and seal them along the seam. (I'm hoping to get a little video clip of this step to include soon.)
  7. Rest the dough seam side down for a minute. Then turn the dough over and gather the remaining flour from the work surface on the top side of the dough. Place the dough into the buttered loaf pan top side down and then flip it over. This should leave you with a nice buttery top.
  8. Cover the pan and let the dough have a nice long second ferment until it's at least doubled in size.
  9. Preheat your oven to 400°. Once preheated bake the loaf for 30 minutes. When the bread is done remove it from the oven and set out a cooling rack. Remove the bread from the loaf pan and let it cool completely on the rack before slicing.

 



 

Butter Top Sourdough Sandwich Bread is going to become your new favorite slicing bread. It is great for sandwiches , French toast and more! #realfood #sourdough #nourishingtraditions #wisetraditions #fermented #properlyprepared

 

Japanese Eggplant Stir Fry With Cilantro, Roasted Peanuts And Cauliflower Rice
Previous
Japanese Eggplant Stir Fry With Cauliflower Rice - Low-Carb And Grain-Free
Traditionally Fermented Spicy Vegetable - Pickles Escabeche
Next
Traditionally Fermented Spicy Vegetables - Pickles Escabeche

Mónica Diaz

Monday 8th of June 2020

I absolutely adore your recipe and comes out delicious and beautiful consistently. I do have one thing though, lately I get the soft crust separating from the top like a big bubble forms there. Any tips for that?

Butter For All

Friday 12th of June 2020

Hi Mónica!

Thank you! I have had the happen as well. It is most likely for over-proofing. Try baking it a little sooner and see if that makes difference!

Best,

Courtney

India

Monday 1st of June 2020

Made my first sourdough bread from this recipe. It was so easy and effortless, great recipe. It baked out beautifully, golden and light brown. What an amazing flavor as well. This recipe will surely become a staple in my home as well.

Butter For All

Tuesday 2nd of June 2020

Wow, India!

Thank you for the super awesome comment. This makes all the work I do worthwhile! I'm so happy to hear your success.

Happy baking,

Courtney

Shannon

Saturday 2nd of May 2020

This bread was so good! I wish I could share a picture of my loaf. Thanks for sharing a great recipe so I can gain confidence with sourdough!

Shannon

Friday 12th of June 2020

OK. I've started a little late in the day. Can I do the first ferment in the fridge overnight? I live in southern Nevada so my kitchen is warm but I'd probably rather have a longer ferment than a shorter one.

Butter For All

Sunday 3rd of May 2020

Hi Shannon!

Thank you so much! I'm on FB, IG and Pinterest if you want to share a photo! I'd love to see it!

This note made my day,

Courtney

Jay

Friday 1st of May 2020

Hi! I made my first successful loaf today with this recipe (been nursing my starter since March). I modified the recipe a little by using the bread machine to knead, rest/rise. Then,I punched it down, let the machine knead again, then pulled out the dough so that I could remove the paddle, then butter the bread machine pan. Replaced the dough, set again for second rise and wow, this bread was delicious after baking. I probably used an additional 1/4 cup flour (lots of pinches) because I felt it was a little wet, maybe because I wasn’t using a floured surface to knead? I also used 1.5 TBS white sugar because I didn’t have coconut sugar. Thank you so much for sharing, it was so good and such a pretty loaf. 😁

Butter For All

Sunday 3rd of May 2020

Hi Jay!

This is great advice for someone who might want to use a bread machine! Thanks for sharing!

Courtney

Antje Hamilton

Monday 27th of April 2020

If you wish to make multiple loaves do you increase the starter? For instance to make 2 loaves do you double the amount of starter? Thanks! Making a sandwich loaf now.

Butter For All

Monday 27th of April 2020

Hi Antje,

Go ahead and double all the ingredients to keep the hydration ratio correct! I hope you love it!

Courtney

shares