Sourdough Matcha Bread
This sourdough matcha bread is soft, moist and delicious!
To make this bread you will need a sourdough starter or a very small amount of active dry yeast. Matcha is a super healthy drink that makes you feel amazing but it can also be added to bread for flavor and color.
New to Sourdough?
If you’ve never made sourdough before I have a Beginner’s Sourdough online workshop available that includes some of my 140 year old dehydrated starter from San Francisco. Making sourdough can be a little overwhelming at first but so fun and rewarding once you learn the techniques. Click here to check out the course. Or you can learn how to make your own starter here. It takes about 8-10 days to make your own sourdough starter.
How to the make a soft sandwhich loaf?
Using all-purpose flour instead of bread flour actually makes this bread softer and the addition of milk, butter and potato flakes help the crumb to be more tender and moist in texture.
What ingredients do I need ?
To make this bread, you’ll need bread flour or all purpose flour, milk, active sourdough starter(or 5 g active dry yeast), butter, honey, matcha powder, salt, and instant potato flakes(optional)
Do I need a special pan to make sandwich bread?
I like to use a Pullman pan when I’m making sandwich bread but you can also use a regular bread pan.
If you would like to make a super soft plain sandwich loaf instead just follow the recipe as written but leave out the matcha powder and separate and roll up the dough into three equal parts when it comes time to shape it. Your tender soft bread will end up looking like this.
Sourdough Sandwich Bread
- bread pan
- stand mixer
- 350 g bread flour or all-purpose
- 120 g milk
- 75 g water
- 25 g heavy cream
- 35 g softened butter
- 50 g sugar
- 20 g instant potato flakes(optional)
- 7 g salt
- 100 g active sourdough starter or 1 grams of active dry yeast
- Add all ingredients to a stand mixer bowl except the butter mix well then let rest 20 min.
- Add butter one pat at a time until fully mixed in
- Mix again for 5-7 minutes then rest for 10 minutes.
- Mix again for 10-15 minutes until the dough reaches windowpane stage which is where you can stretch it thin to see light through it without the dough tearing.
- After window pane is achieved let the dough rest in a warm spot around 75-80 degrees F until doubles in size.
- After it has doubled punch the dough down to remove the air and refrigerate for 12-16 hours.
- The next day dump the chilled dough out onto a floured counter.
- Divide the dough into three equal parts and roll each one out into a long rectangle with a rolling pin, then roll them up into three separate jelly rolls.
- Next place them into your oiled bread pan.
- Let it rise covered in a warm spot(around 80°F) until doubled or just below the top of the pan for about 3-4 hours.
- Preheat oven to 375°F.
- After it has risen, bake for 20 minutes with the lid on if using a Pullman pan otherwise just cover with tinfoil, then reduce the temp to 350℉. Remove the lid and bake for 15-20 more minutes until the internal temp is 200℉
- Let the bread cool for 5 minutes then dump out of the pan.