Sourdough Sandwich Bread with 50% Wholegrain
By From Luxembourg With Loaf · Last edited May 1, 2026
Sourdough Sandwich Bread with 50% Wholegrain
By From Luxembourg With Loaf · Last edited May 1, 2026
I grew up with sandwiches. Bread that shouldn't have a very open crumb so that the topping falls through. I developed this recipe with a high wholemeal content to create a great flavor. The sesame seeds and roasted flavors make this bread truly unique. Have fun baking it!
- Total weight
- 965g
- Yield
- 1unit
- Unit weight
- 965g
- Hydration
- 59%
Ingredients
Levain
105gTangzhong
60gProcess
Levain and Tangzhong Preparation
The evening before baking, combine the levain ingredients and allow to ferment. Simultaneously, cook the tangzhong ingredients over moderate heat until a thick paste forms. Cover the paste with plastic wrap and refrigerate overnight.
Autolyse
Combine the flours, water, eggs, levain, and tangzhong. Mix until no dry flour remains and allow the dough to rest for 30 minutes.
Final Mix
Add the salt and butter to the dough. Mix thoroughly until fully incorporated and the dough is smooth. Let the dough rest for 30 minutes.
Strength Development (Stretch & Fold)
Perform one set of stretch and folds. Allow the dough to rest for 30 minutes.
Lamination
Spread the dough out thinly on a moist surface and fold it back onto itself to develop structure. Let the dough rest for 30 minutes.
Coil Folds
Perform two sets of coil folds, separated by a 30-minute rest between each set.
Bulk Fermentation
Allow the dough to ferment at room temperature for 2–4 hours until bubbles are visible on the surface.
Shaping and Topping
Grease a loaf pan with butter and coat the sides with sesame seeds. Shape the dough and place it into the prepared pan. Spray the surface with water and sprinkle with additional sesame seeds.
Cold Proof
Place the loaf pan in the fridge to proof overnight.
Bake
Oven empty
Lid off
Room temp — rest before slicing
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