Sourdough Sandwich Bread

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

1. No Commercial Yeast Needed – This bread is naturally leavened with a sourdough starter, making it easier to digest.
2. Soft Yet Sturdy Texture – Perfect for sandwiches, this loaf holds up well to spreads and fillings.
3. Incredible Flavor – Mild tanginess with a hint of natural sweetness makes every bite delightful.
4. 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

1. 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).
2. Add Salt and Butter: Sprinkle salt over the dough, then add softened butter. Mix thoroughly until incorporated.
3. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes.
4. 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.
5. Final Proofing: Cover and proof at room temperature for 2-4 hours, or until the dough rises just above the pan’s edge.
6. 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

1. Use an Active Starter – Ensure your sourdough starter is bubbly and active for the best rise.
2. Don’t Skip Autolyse – Allowing the flour to hydrate before adding salt improves dough texture.
3. Control Fermentation – If your kitchen is cold, extend proofing times; if warm, shorten them to avoid over-proofing.
4. 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.

Print Pin

Sourdough Sandwich Bread

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.

Course Breakfast

Cuisine American, European

Keyword bread

Servings 1 large loaf

Calories 120kcal

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

• 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

1. Use an Active Starter – Ensure your sourdough starter is bubbly and active for the best rise.
2. Don’t Skip Autolyse – Allowing the flour to hydrate before adding salt improves dough texture.
3. Control Fermentation – If your kitchen is cold, extend proofing times; if warm, shorten them to avoid over-proofing.
4. Cool Completely Before Slicing – This prevents the bread from becoming gummy inside.

Enjoy baking and happy sandwich-making!