Olives and Moss

I finally found the most perfect recipe for a sourdough sandwich bread loaf and it did not disappoint. I was looking for a loaf with a soft crust with the consistency of sandwich bread with the sourdough flavor. Mission accomplished!

The recipe has a same day bake as well as a second day bake. To develop the flavor, I used the 2 day method.

Here are the 2 loaves after cold fermentation getting ready to pop in the oven.

And now, after baking! The key to the soft crust is brushing the top of the loaf with melted butter while the bread cools down.

I decided to quite impatiently wait until this morning to cut into a loaf. Wow, did that pay off! The entire crust was soft, the crumb is perfect and the taste is amazing!

Since there is no way we could eat both loaves, I sent one to my daughter and I’m waiting to hear what she thinks and if she enjoys the flavor as much as I do.

The recipe is a definitely a keeper and I can’t wait to use it again!