sourdough sandwich loaf

Prep Time: 25 minutes
Rise Time: 8–10 hours (overnight preferred)
Bake Time: 35 minutes
Total Time: ~10 hours 30 minutes
Servings: 12 slices
Difficulty: Moderate
Intensity: Medium

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🌟 Introduction

There’s something truly magical about a freshly baked loaf of sourdough bread — that golden crust, the tender crumb, and the unmistakable tang that only natural fermentation can create. But while traditional sourdoughs are often rustic and crusty, this Sourdough Sandwich Loaf brings the same flavor and health benefits into a softer, more versatile form — perfect for sandwiches, toast, or even French toast.

Unlike typical yeasted sandwich bread, this loaf relies on your sourdough starter for natural leavening. The result is a rich, flavorful bread with a tender texture and a slight chew — a wholesome upgrade to your daily loaf.

This recipe takes a bit of time (thanks to fermentation), but the hands-on work is minimal. You’ll knead, fold, rest, and bake — and your reward is a beautiful, golden loaf that makes store-bought bread seem dull in comparison.

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🍞 Ingredients

🌾 Main Dough:

• 3 ½ cups (420 g) bread flour

• 1 cup (240 g) warm water (about 85°F / 29°C)

• ½ cup (120 g) active sourdough starter (fed and bubbly)

• 2 tablespoons (25 g) sugar or honey

• 3 tablespoons (40 g) unsalted butter, softened

• 1 ½ teaspoons (9 g) salt

🧈 Optional Add-Ins:

• 2 tablespoons milk powder (adds softness)

• 1 tablespoon olive oil (for extra tenderness)

• 1 teaspoon sesame or poppy seeds (for topping)

🧂 Equipment Needed:

• 9×5-inch loaf pan

• Kitchen scale (recommended for accuracy)

• Mixing bowl and dough scraper

• Clean kitchen towel or plastic wrap

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⏱️ Time and Intensity Breakdown

Total Active Time: ~2 hours
Total Recipe Time: ~10 hours 30 minutes
Overall Intensity: Medium — ideal for home bakers comfortable with basic bread-making.

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🥣 Directions

Step 1: Feed Your Starter (4–6 Hours Before Mixing)

To ensure a strong rise, feed your sourdough starter about 4–6 hours before baking. It should be active, bubbly, and doubled in size when you start your dough.

💡 Tip: To test readiness, drop a small spoonful of starter into water — if it floats, it’s ready to use!

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Step 2: Mix the Dough

In a large bowl, combine:

• Warm water

• Sourdough starter

• Sugar (or honey)

Stir until mostly dissolved. Then add the flour and salt. Mix with a spoon or your hands until a shaggy dough forms — it’s okay if it looks rough.

Let it rest, covered, for 30 minutes. This process, called autolyse, helps hydrate the flour and develop gluten naturally before kneading.

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Step 3: Knead and Add Butter

After resting, add the softened butter and knead the dough for 8–10 minutes by hand or 5 minutes in a mixer.

The dough should start out sticky but become smooth and elastic as you knead. If it’s too wet, add a tablespoon of flour at a time; if it’s dry, add a few drops of water.

Once kneaded, form into a ball and place it in a lightly oiled bowl. Cover and let rise at room temperature.

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Step 4: Bulk Fermentation (6–8 Hours)

Allow the dough to rise until doubled in size, typically 6–8 hours, depending on room temperature. Warmer kitchens will shorten the rise; cooler ones will extend it.

During this time, perform stretch and folds every 1–2 hours for the first 3 hours. To do this:

1. Grab one edge of the dough.

2. Stretch it up gently, then fold it over the center.

3. Rotate the bowl a quarter turn and repeat on all sides.

This strengthens the gluten and helps the loaf develop structure.

💡 Tip: If you’re busy, skip a few folds — the dough is forgiving.

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Step 5: Shape the Loaf

Once the dough has doubled, turn it out onto a floured surface. Gently flatten it into a rectangle about the length of your loaf pan.

Fold the bottom third up and the top third down (like folding a letter). Roll the dough into a log, seam side down.

Place the shaped dough into a greased 9×5-inch loaf pan, seam side down. Cover loosely with plastic wrap or a damp towel.

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Step 6: Final Proof (1–2 Hours)

Let the dough rise until it has domed just above the rim of the pan — about 1½ to 2 hours at room temperature.

To test if it’s ready, press your finger gently into the dough:

• If it springs back slowly, it’s ready.

• If it deflates quickly, it’s over-proofed.

• If it bounces back immediately, it needs more time.

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Step 7: Bake the Loaf

Preheat your oven to 375°F (190°C) about 20 minutes before baking.

Brush the top of the loaf with a bit of water or milk for a shiny crust (optional). For added flair, sprinkle seeds or oats on top.

Bake for 35–40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

💡 Internal Temperature: The bread is fully baked when it reaches 195–200°F (90–93°C) inside.

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Step 8: Cool and Slice

Remove the loaf from the pan immediately and let it cool on a wire rack for at least 30 minutes before slicing.

This cooling period allows the interior to set and prevents gumminess. Slice with a serrated knife once fully cooled.

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🍽️ Serving Suggestions

Your Sourdough Sandwich Loaf is incredibly versatile! Try it:

• Toasted with butter and jam for breakfast

• As a base for sandwiches — turkey, ham, or veggie

• Grilled with cheese for a tangy sourdough melt

• In French toast or bread pudding — it holds up beautifully

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🧊 Storage Tips

• Room Temperature: Store in an airtight bag or bread box for up to 3 days.

• Freezer: Slice and freeze for up to 2 months. Toast directly from frozen.

• Avoid Refrigeration: It dries out the bread faster.

💡 Tip: For softer crusts, wrap in a kitchen towel after baking. For crisper crusts, leave uncovered for the first few hours.

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⚖️ Nutrition Facts (Per Slice – Approximate)

🩵 Nutrition Note:
Sourdough is easier to digest than traditional bread due to natural fermentation, which breaks down gluten and phytates. The live cultures also help improve nutrient absorption and gut health.

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🌿 Why You’ll Love This Recipe

1. Soft Yet Flavorful:
   Unlike crusty boules, this loaf has a tender crumb — perfect for everyday use.

2. Naturally Leavened:
   Made entirely with sourdough starter — no commercial yeast required.

3. Healthier Choice:
   Lower glycemic index, improved digestibility, and longer shelf life.

4. Beginner-Friendly:
   Simple techniques, flexible timing, and reliable results.

5. Customizable:
   Add whole wheat flour, herbs, or seeds to make it your own.

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🍴 Variations

1. Whole Wheat Sourdough Sandwich Loaf
   Replace up to 1 cup of bread flour with whole wheat flour for extra fiber and flavor.

2. Honey Oat Sourdough Loaf
   Add ¼ cup oats and 2 tablespoons honey to the dough for a rustic, slightly sweet loaf.

3. Garlic Herb Sourdough
   Mix in 1 teaspoon dried herbs and 1 minced garlic clove for a savory twist.

4. Seeded Crust Version
   Roll the shaped dough in sesame or sunflower seeds before placing it in the pan.

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💡 Expert Tips

• Weigh ingredients for consistent results — flour varies by cup measurement.

• Don’t rush fermentation — slow rise equals better flavor.

• Temperature control matters. If your kitchen is cool, ferment inside a turned-off oven with the light on.

• Use active starter. Flat, inactive starter won’t rise your dough properly.

• Rest before slicing. Cutting too early can ruin the texture.

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🧾 Summary

Recipe Name: Sourdough Sandwich Loaf
Total Time: ~10 hours 30 minutes
Intensity: Medium
Difficulty: Moderate
Servings: 12 slices
Nutrition: 170 kcal | 6 g protein | 29 g carbs | 4 g fat
Storage: 3 days at room temp or 2 months frozen

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🍞 Final Thoughts

This Sourdough Sandwich Loaf combines the wholesome tang of artisan sourdough with the soft texture of a classic sandwich bread. It’s perfect for everything from peanut butter toast to gourmet grilled cheese.