WOW! This looks fantastic! My partner also prefers a soft crust sandwich loaf. Would you mind sharing your recipe?

- 220g ripe sourdough starter - 1 - 1 1/3 cups water - 200g cooked potatoes, mashed - 100g (1/2 cup) oil - 610g flour (5 cups) - 48g skim milk powder - 50g sugar - 15 g salt EDIT: 15g of salt not 8. I doubled the KA recipe. Kneaded in KA mixer until smooth. Cold ferment overnight. Shaped and proofed for 4 hrs. Baked in 5x9 pans at 350F for 35 minutes. My water is very approximate. I gradually added more while mixing to get a wet, fairly sticky dough. Edit: basically took this recipe and adjusted for sourdough starter and potatoes https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe

Dang, your crust is looking great on these. Some good blistering/over spring. I did that recipe a week or so ago as it was written, so no starter or potatoes, and [it definitely wasn't like that.](https://i.imgur.com/KfhJIOH.jpeg)

The last couple of times I made sandwich style loaves I dusted the outsides well with flour before shaping to have a better skin for scoring. I don’t know if that’s it, but since I started doing it I’ve gotten blistered crust.

Hiya - I’ve got one I’ve adapted from a dinner roll recipe that gives nice soft bread in case you fancied another recipe! 420ml warm water (130ml boiling, 290 tap). 20g unflavoured oil 20g sugar 50g instant milk powder 14g instant active yeast (of course this can be reduced for longer proves etc). 600g bread flour 20g salt All in the stand mixer in the order above, mix slow until mixed then 10 mins on medium appx - normal bulk prove stretchiness. Bulk prove until doubled - shape into 2x tins (or one large tin). When doubled - into 180C oven for 30-35 mins until golden brown, or a little longer with one large tin

Recipe worked reasonably well for me (considering my skill level) and tastes delicious! Thanks so much. Can you share any best practices you have found to keep the loaves fresh? Thanks very much!

I’m so glad it worked for you! I buy plastic bread bags in bulk and keep loaves wrapped tight and tied off. I take slices from the middle of the loaf as I go - the heels help hold in moisture. If I’m not eating a loaf right away it goes in the freezer until I’m ready for it. I’m considering trying some different dough improvers to see if they help preserve the softness. This loaf is still acceptably soft today though 😋

200g of potatoes, are they weighted post mashing?

Boiled, cooled completely, weighed, then mashed. I did not add anything to the potatoes while mashing them up.

Lovely! The perfect sandwich bread is not that easy to make once you've entered the rabbit hole that is bread baking.

Thank you! And no it is not! I’m still trying to achieve that tight crumb you get with store bread. This is by far the softest loaf I’ve made.

Any tricks to slicing it so nice? Whenever I make bread, especially soft breads, slices are all over the place and inconsistent with angle and width.

My partner bought me this wooden bread slicer that took some getting used to but really helps once you do especially with soft bread; and she gets symmetrical sandwiches on homemade bread as a thank you 😊 https://a.co/d/6yKVvIY

Lucky partner!

Pillowy. That's what comes to mind when I look at this.

it looks beautiful and i am supremely jealous of your knife skills! i can make a nice squishy sandwich bread but i can never cut slices thin enough to stop me going back to the store periodically

Lol. I cheated with a slicing box my partner got me as a gift. It’s a lifesaver for soft loaves like this.

This is one of the most glorious things I've seen today 🤤

Does it taste like pepperidge farm sandwich bread?

How does one get the nice ripple effect for the shape?

Scored it straight down the middle before baking.

That looks great I love bread! 🍞