Sourdough sandwich bread

Prep Time: 30 minutes (active) + 8–12 hours (fermentation)
Cook Time: 35–40 minutes
Total Time: 9–13 hours (including fermentation)
Servings: 12 slices
Difficulty Level: Medium
Cuisine: Bread / Sourdough

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Ingredients

• 1 cup (240 g) active sourdough starter (fed and bubbly)

• 1 ¼ cups (300 ml) water, lukewarm

• 3 cups (360 g) all-purpose flour or bread flour

• 2 tablespoons (25 g) sugar or honey (optional, for slight sweetness)

• 1 ½ teaspoons salt

• 2 tablespoons (30 ml) olive oil or melted butter

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Equipment Needed

• Large mixing bowl

• Wooden spoon or dough scraper

• 9×5-inch loaf pan

• Clean kitchen towel

• Parchment paper (optional)

• Oven

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Preparation Steps

Step 1: Mix the Dough

Time: 10 minutes | Intensity: Medium

1. In a large mixing bowl, combine sourdough starter and water, stirring until the starter is dissolved.

2. Add flour, sugar (optional), and salt. Mix until a shaggy dough forms.

3. Stir in olive oil until fully incorporated.

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Step 2: Knead the Dough

Time: 10 minutes | Intensity: Medium

1. Turn the dough onto a lightly floured surface.

2. Knead for about 8–10 minutes until the dough is smooth, elastic, and slightly sticky.

3. Return the dough to a lightly oiled bowl and cover with a kitchen towel.

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Step 3: Bulk Fermentation

Time: 6–8 hours | Intensity: Low

1. Let the dough rise at room temperature until it has doubled in size. This may take 6–8 hours depending on the strength of your starter and room temperature.

2. Perform one or two stretch-and-folds during the first 2–3 hours to strengthen the dough.

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Step 4: Shape the Loaf

Time: 5 minutes | Intensity: Medium

1. Gently deflate the dough and shape it into a loaf to fit a 9×5-inch loaf pan.

2. Place the shaped dough into the greased loaf pan and cover loosely with a towel.

3. Let it rise for 1–2 hours or until slightly puffy and about 1 inch above the pan rim.

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Step 5: Preheat Oven

Time: 10 minutes | Intensity: Low

1. Preheat the oven to 375°F (190°C).

2. Optional: place a small oven-safe dish of water on the bottom rack for steam, which helps create a soft crust.

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Step 6: Bake the Bread

Time: 35–40 minutes | Intensity: Medium

1. Bake the loaf for 35–40 minutes or until golden brown and hollow-sounding when tapped on the bottom.

2. Remove from the pan and cool on a wire rack for at least 30 minutes before slicing to avoid a gummy texture.

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Step 7: Serving Suggestions

Time: 2 minutes | Intensity: Low

• Slice and use for sandwiches, toast, or grilled cheese.

• Pair with butter, jam, or your favorite sandwich fillings.

• Store leftover bread in an airtight container at room temperature for 2–3 days or freeze for up to 1 month.

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Chef’s Tips

1. Starter Activity: Ensure your sourdough starter is active and bubbly for the best rise.

2. Kneading: If using a stand mixer, knead with the dough hook for 5–6 minutes on medium speed.

3. Stretch-and-Fold: Helps strengthen gluten for a soft, structured loaf.

4. Steam: Adding steam in the oven helps achieve a softer crust ideal for sandwiches.

5. Cooling: Allow the bread to cool completely before slicing to prevent a gummy crumb.

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Nutritional Information (Per Slice, Approximate)

• Calories: 150 kcal

• Protein: 5 g

• Fat: 3 g

  • Saturated Fat: 0.5 g

• Carbohydrates: 25 g

  • Sugars: 2 g

  • Fiber: 2 g

• Sodium: 180 mg

• Cholesterol: 0 mg

Note: Values may vary depending on the flour and type of sourdough starter used.

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Recipe Summary

This Sourdough Sandwich Bread is a soft, slightly tangy loaf perfect for everyday sandwiches, toast, and breakfast creations. The dough is simple, relying on the natural fermentation of a healthy starter to create a tender crumb and subtle sourdough flavor.

The long bulk fermentation develops flavor and texture, while the optional steam in the oven creates a soft crust ideal for sandwiches. With patience, this bread delivers bakery-quality results at home and is versatile enough for sweet or savory applications.