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Sourdough Sandwich Bread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://dinewithdylan.com/sourdough-sandwich-bread-recipe/