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Sourdough Sandwich Bread
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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.