Soft, fluffy, and full of flavor, this sourdough sandwich bread is perfect for everyday use. Whether you’re making toast, grilled cheese, or a classic PB&J, this homemade bread will elevate your sandwiches to the next level.
Baking sourdough bread at home is a rewarding experience, and this sandwich loaf is no exception.
My journey with sourdough began during a quest for healthier, preservative-free bread.
After many trials, I perfected this recipe—a balanced combination of a light crumb and a soft crust, making it ideal for sandwiches.
Why You’ll Love This
- No Commercial Yeast Needed – This bread is naturally leavened with a sourdough starter, making it easier to digest.
- Soft Yet Sturdy Texture – Perfect for sandwiches, this loaf holds up well to spreads and fillings.
- Incredible Flavor – Mild tanginess with a hint of natural sweetness makes every bite delightful.
- Longer Shelf Life – Thanks to natural fermentation, this bread stays fresh longer than store-bought loaves.
Prep Time: 20 minutes (plus fermentation & proofing time)
Cook Time: 35 minutes
Total Time: Approximately 12-14 hours (including rising time)
Cuisines: American, European
Servings: 1 large loaf
Estimated Cost: $3-$5
Equipment:
- Large mixing bowl
- Dough scraper
- Stand mixer (optional)
- 9×5-inch loaf pan
- Kitchen scale
- Bench scraper
- Plastic wrap or damp towel
Ingredients
- 500g (4 cups) bread flour
- 100g (½ cup) active sourdough starter
- 300g (1 ¼ cups) water
- 10g (2 tsp) salt
- 30g (2 tbsp) unsalted butter (softened) or olive oil
- 10g (2 tsp) honey or sugar
Step-by-Step Instructions
- Mix the Dough: In a large mixing bowl, combine water and sourdough starter. Add flour and mix until just combined. Let it rest for 30 minutes (autolyse).
- Add Salt and Butter: Sprinkle salt over the dough, then add softened butter. Mix thoroughly until incorporated.
- Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes.
- Shape the Dough: Lightly flour your surface and shape the dough into a tight loaf. Place it in a greased 9×5-inch loaf pan.
- Final Proofing: Cover and proof at room temperature for 2-4 hours, or until the dough rises just above the pan’s edge.
- Bake: Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown. Let cool before slicing.
Nutrition Facts (Per Slice)
- Calories: 120
- Carbohydrates: 22g
- Protein: 4g
- Fat: 2g
- Fiber: 1g
- Sugar: 1g
Tips for Success
- Use an Active Starter – Ensure your sourdough starter is bubbly and active for the best rise.
- Don’t Skip Autolyse – Allowing the flour to hydrate before adding salt improves dough texture.
- Control Fermentation – If your kitchen is cold, extend proofing times; if warm, shorten them to avoid over-proofing.
- Cool Completely Before Slicing – This prevents the bread from becoming gummy inside.
Common Questions
1. Can I use whole wheat flour?
Yes, but replace only up to 50% of the bread flour for a softer texture.
2. Can I make this bread dairy-free?
Absolutely! Swap butter with olive oil for a dairy-free version.
3. How do I store sourdough sandwich bread?
Keep it in a bread box or airtight bag at room temperature for up to 4 days, or freeze for longer storage.
4. Can I make this bread without a loaf pan?
Yes! Shape it into a boule and bake on a parchment-lined baking sheet.
Sourdough Sandwich Bread
Equipment
- Large mixing bowl
- Dough scraper
- Stand mixer optional
- 9×5-inch loaf pan
- Kitchen scale
- Bench scraper
- Plastic wrap or damp towel
Ingredients
- 500 g (4 cups) bread flour
- 100 g (½ cup) active sourdough starter
- 300 g (1 ¼ cups) water
- 10 g (2 tsp) salt
- 30 g (2 tbsp) unsalted butter (softened) or olive oil
- 10 g (2 tsp) honey or sugar
Instructions
- Mix the Dough: In a large mixing bowl, combine water and sourdough starter. Add flour and mix until just combined. Let it rest for 30 minutes (autolyse).
- Add Salt and Butter: Sprinkle salt over the dough, then add softened butter. Mix thoroughly until incorporated.
- Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes.
- Shape the Dough: Lightly flour your surface and shape the dough into a tight loaf. Place it in a greased 9×5-inch loaf pan.
- Final Proofing: Cover and proof at room temperature for 2-4 hours, or until the dough rises just above the pan’s edge.
- Bake: Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown. Let cool before slicing.
Notes
- Use an Active Starter – Ensure your sourdough starter is bubbly and active for the best rise.
- Don’t Skip Autolyse – Allowing the flour to hydrate before adding salt improves dough texture.
- Control Fermentation – If your kitchen is cold, extend proofing times; if warm, shorten them to avoid over-proofing.
- Cool Completely Before Slicing – This prevents the bread from becoming gummy inside.
Enjoy baking and happy sandwich-making!
