Introduction

Sourdough sandwich bread is a wonderfully soft and flavorful loaf perfect for your favorite sandwiches. With a simple blend of ingredients and a bit of time, you can enjoy fresh homemade bread that has a lovely tang and tender crumb.

Two loaves of bread sit on a round wooden board with some flour sprinkled on it, placed on a white marbled surface. One loaf is whole, showing a golden-brown crust with a slightly rough texture, while the other is cut in half revealing the soft, light cream inside with a spongy texture. The crust of the cut loaf is similar in color and texture, showing a natural, homemade look. A white cloth is partially visible at the edge of the board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup sourdough starter (65 grams) (discard or fed 12-24 hours prior)
1⅓ cups warm water, filtered (300 grams) (95º to 100º F or baby bottle warm)
1/4 cup granulated sugar (56 grams) (or 2 rounded tablespoons of honey)
4 cups bread flour (500 grams) (or all-purpose flour)
1½ tablespoons extra-virgin olive oil (20 grams) (or your preferred cooking oil)
2 teaspoons fine salt (9 grams)

Instructions

Step 1: Add the sourdough starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.
Step 2: Flour or wet your hands and finish mixing the dough by hand until most of the flour is absorbed. Don’t worry if some flour remains on the bowl sides or bottom. Cover with a clean, damp kitchen towel and let rest for 30 to 45 minutes.
Step 3: Remove dough from the bowl, then stretch and fold by pulling a section 4 inches, pressing down through the middle, and turning the dough 1/4 turn. Repeat until you form a circle. Return dough to the bowl, cover with a damp towel or plastic wrap, and let rise at room temperature or a warm spot for 4-12 hours to ferment.
Step 4: Lightly flour your countertop. Remove dough from the bowl and gently stretch it into a rectangle. Use your fingers to dimple the surface and release air. Roll dough into a log shape, cover, and rest for 10 minutes.
Step 5: Spray a loaf pan with cooking spray. To make smaller loaves, see recipe notes. Tighten the dough log by gently pulling it toward you on the countertop for 5-8 inches. Place it seam-side down in the pan. Cover and let rise 1-2 hours until nearly doubled. Press the dough lightly—a 1/2 inch indentation that stays means it’s ready.
Step 6: Preheat oven to 375ºF. Optionally, brush the loaf top with egg wash for a shiny crust.
Step 7: Bake loaf in the oven’s center for 40 minutes until golden. After baking, cool in the pan for 10 minutes, then remove and transfer to a rack.
Step 8: Allow the bread to cool at least 1 hour before slicing to keep the crumb from deflating.

Tips & Variations

Use honey instead of sugar for a subtle floral sweetness and softer crust.
For a milder sour flavor, adjust fermentation time closer to 4 hours; for tangier bread, ferment longer.
If you live in a dry climate, covering the dough with plastic wrap retains moisture better than a towel.
Try using whole wheat or spelt flour for added nutrition and a nutty taste, replacing up to half of the bread flour.
For smaller loaves, divide dough and bake in mini loaf pans, reducing bake time to about 25-30 minutes.

Storage

Store your sourdough sandwich bread in a paper bag or wrapped loosely in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread in airtight bags for up to 3 months. Thaw slices at room temperature or toast gently before serving.

How to Serve

A loaf of bread with a golden brown crust sits on a round wooden board with some flour dusted around it. One loaf is whole while the other is cut in half, showing the soft, pale, and slightly uneven texture inside. The crust looks thin and crisp with a few light flour patches. A white marbled surface is partially visible in the background with a white cloth on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unfed sourdough starter for this recipe?

It’s best to use a fed and active sourdough starter to ensure good fermentation and rise. Unfed starter may not provide enough leavening power.

How do I know when the dough has risen enough before baking?

Press the dough lightly. If a 1/2 inch indentation springs back slowly and the mark remains, the dough is ready to bake. If it bounces back quickly, give it more time to rise.