Introduction

This sourdough sandwich bread is soft, flavorful, and perfect for your favorite sandwiches. Made with a simple sourdough starter and basic ingredients, it brings a delightful tang and a tender crumb to your table. Whether for toast, sandwiches, or just plain buttered slices, this bread is sure to become a staple.

Sourdough Sandwich Bread Recipe - Recipe Image

Ingredients

1/3 cup sourdough starter (65 grams), discard or fed 12-24 hours prior
1⅓ cups warm water, filtered (300 grams), 95º to 100º F
1/4 cup granulated sugar (56 grams) or 2 rounded tablespoons honey
4 cups bread flour (500 grams) or all-purpose flour
1½ tablespoons extra-virgin olive oil (20 grams) or preferred cooking oil
2 teaspoons fine salt (9 grams)

Instructions

Step 1: In a large bowl, combine the sourdough starter with warm water and sugar. Stir until the sugar dissolves.
Step 2: Add the flour, oil, and salt to the bowl. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.
Step 3: Flour or wet your hands and finish mixing the dough by hand until most of the flour is absorbed. Cover with a clean, damp kitchen towel and let rest for 30 to 45 minutes.
Step 4: Stretch and fold the dough: pull it about 4 inches, push it down the middle, and turn a quarter turn to form a circle. Return dough to the bowl, cover, and let rise at room temperature or warm spot for 4 to 12 hours to ferment.
Step 5: Lightly flour your countertop. Remove the dough, gently stretch it into a rectangle, and dimple the surface with your fingers to release air. Roll the dough into a log shape, cover, and rest for 10 minutes.
Step 6: Spray a loaf pan with cooking spray. Tighten the dough log by gently pulling it along the countertop for 5 to 8 inches. Place it seam side down in the pan, cover, and let rise 1 to 2 hours until doubled in size. Check readiness by pressing an edge corner—if the indentation remains, it’s ready.
Step 7: Preheat the oven to 375ºF. Optionally, brush the top of the loaf with an egg wash for a shiny crust.
Step 8: Bake in the center of the oven for 40 minutes until golden brown. Remove from oven, wait 10 minutes, then carefully remove the bread from the pan and cool on a rack.
Step 9: Allow the bread to cool for at least 1 hour before slicing to prevent deflating the loaf.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
Substitute honey for sugar for a milder sweetness and softer crust.
For smaller loaves, divide dough and bake in smaller pans, adjusting baking time accordingly.
If your kitchen is dry, cover dough with plastic wrap to prevent drying out during fermentation.
Stretch and fold can be repeated once or twice during fermentation for improved texture.

Storage

Store the bread wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Thaw slices at room temperature or toast directly from frozen for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use an unfed sourdough starter?

It’s best to use a fed starter that has been active for 12-24 hours to ensure enough yeast activity for proper fermentation and rise.

What if my dough doesn’t rise enough?

Make sure your starter is active and your dough is kept in a warm spot. Rising time can vary depending on temperature; allow more time if needed. Also, ensure the dough is covered to retain moisture.

Sourdough Sandwich Bread Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

This homemade Sourdough Sandwich Bread recipe delivers a soft, tangy loaf perfect for sandwiches and toast. Made using a natural sourdough starter, bread flour, and a slow fermentation process, this bread boasts a tender crumb and slight crusty exterior. The dough is gently mixed, allowed to ferment for hours, then shaped and baked to golden perfection, making it ideal for everyday baking enthusiasts seeking flavorful, wholesome bread without complicated steps.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 5 to 14 hours (includes 4-12 hours fermentation and rising times)
Yield: 1 standard loaf (about 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Sourdough Starter Mixture

1/3 cup sourdough starter (65 grams), discard or fed 12-24 hours prior
1⅓ cups warm water, filtered (300 grams), 95º to 100º F or baby bottle warm
1/4 cup granulated sugar (56 grams) or 2 rounded tablespoons honey

Dough

4 cups bread flour (500 grams) or all-purpose flour
1½ tablespoons extra-virgin olive oil (20 grams) or preferred cooking oil
2 teaspoons fine salt (9 grams)

Instructions

Mix starter and liquids: Add the sourdough starter to a large bowl. Stir in the warm water and sugar until the sugar dissolves completely, creating a uniform liquid mixture.
Combine dry ingredients and form dough: Add the bread flour, olive oil, and salt to the liquid mixture. Stir using a dough whisk or wooden spoon until a thick, shaggy dough forms.
Finish mixing by hand and rest: Flour or wet your hands, then knead the dough gently by hand to incorporate most of the flour. Don’t worry about leftover flour on the bowl’s sides. Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
Stretch and fold dough for bulk fermentation: Remove dough from bowl and stretch it about 4 inches, then fold it down the middle, turning the dough a quarter turn repeatedly to form a circle shape. Return dough to the bowl, cover with a damp towel or plastic wrap (especially if dry), and allow it to ferment at room temperature or warm area for 4 to 12 hours depending on starter activity.
Shape the dough: Lightly flour your countertop. Gently remove the dough and stretch it into a rectangle, then use your fingers to dimple the dough surface to release excess air. Roll the dough into a log shape, cover it, and let it rest for 10 minutes.
Prepare loaf pan and final proof: Spray a loaf pan with cooking spray. Tighten the shaped dough log by gently pulling it towards you on the countertop for 5 to 8 inches. Place the dough seam side down into the pan, cover, and let it rise for 1 to 2 hours, or until doubled in size. Test readiness by pressing the dough corner ½ inch; if the indentation remains, it’s ready to bake.
Preheat oven and optionally apply egg wash: Heat the oven to 375ºF (190ºC). If desired, brush the loaf top with egg wash for a shinier, golden crust.
Bake the bread: Place the loaf pan in the center of the oven and bake for 40 minutes until the top is golden and the bread sounds hollow when tapped. Remove from oven.
Cool the bread: After baking, wait 10 minutes, then tilt the pan to release the bread onto a cooling rack. Allow the loaf to cool for at least 1 hour before slicing to prevent deflation.

Notes

Use a fed sourdough starter discarded 12-24 hours before baking to ensure active yeast and good rise.
For smaller loaves, adjust baking time accordingly; smaller loaves bake faster but watch for golden color and doneness.
An egg wash adds color and shine but is optional based on dietary preference.
If living in dry climates, cover dough with plastic wrap during fermentation to prevent drying out.
Do not slice bread immediately after baking; cooling stabilizes crumb and prevents squashing.

Keywords: sourdough bread, sandwich bread, homemade bread, fermented bread, easy sourdough, bread baking