Description

This classic Sourdough Sandwich Bread recipe yields a soft, flavorful loaf perfect for sandwiches. It uses a natural sourdough starter combined with basic pantry ingredients to create a tender crumb and crispy crust through traditional stovetop mixing and oven baking methods. The dough is fermented long-term for deep flavor and light texture, ideal for homemade sandwiches or toast.

Ingredients

Scale

Sourdough Starter and Wet 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)
1½ tablespoons extra-virgin olive oil (20 grams) (or your preferred cooking oil)

Dry Ingredients

4 cups bread flour (500 grams) (or all-purpose flour)
2 teaspoons fine salt (9 grams)

Instructions

Mix Starter and Wet Ingredients: Add the sourdough starter to a large bowl. Stir in warm water and sugar until dissolved to activate the starter and mix well.
Add Dry Ingredients and Form Dough: Add the flour, olive oil, and salt into the bowl. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.
Mix Dough by Hand and Rest: Flour or wet your hands and finish mixing the dough by hand until mostly combined. Cover with a clean damp kitchen towel and let the dough rest for 30 to 45 minutes.
Stretch and Fold the Dough: Transfer the dough to the counter and stretch it about 4 inches, fold it in the middle, and turn 1/4 to make a circle. Return to bowl, cover, and ferment at room temperature or warm area for 4 to 12 hours until risen and bubbling.
Shape the Dough: Lightly flour the counter and remove dough. Gently stretch into a rectangle, dimple the dough to release air, then roll into a log. Cover and rest for 10 minutes.
Prepare Loaf Pan and Final Rise: Spray loaf pan with cooking spray. Tighten the dough log by gently pulling it along countertop, then place seam side down in pan. Cover and let rise 1 to 2 hours until doubled. Test readiness by pressing corner; if indentation remains, it’s ready.
Preheat Oven and Egg Wash (Optional): Preheat oven to 375ºF. Brush loaf top with egg wash if desired for a glossy finish.
Bake the Bread: Place loaf in center of oven and bake for 40 minutes until golden brown on top. Remove from oven and let cool in pan for 10 minutes.
Cool on Rack Before Slicing: Remove bread from pan by tilting and transfer to cooling rack. Wait at least 1 hour before slicing to prevent deflating.

Notes

Use a discard or fed sourdough starter maintained at 65% hydration.
Warm the water to about 95º to 100º F for optimal yeast activation.
Honey can substitute sugar for a slightly different flavor.
Resting and fermenting times vary; longer fermentations increase flavor complexity.
For smaller loaves, reduce baking time accordingly (about 20-25 minutes).
Egg wash (beaten egg plus a little water) adds shine and color.
Allow cooling completely before slicing for best texture and to avoid deflation.

Prep Time: 45 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: sourdough bread, sandwich bread, homemade bread, bread baking, natural yeast bread, easy sourdough