Introduction

Sourdough Sandwich Bread is a deliciously soft and tangy loaf perfect for everyday sandwiches. With a simple mix of ingredients and a slow fermentation, this bread develops great flavor and a tender crumb. Whether you’re new to sourdough or an experienced baker, this recipe delivers a satisfying homemade bread experience.

Sourdough Sandwich Bread Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: In a large bowl, add the sourdough starter, warm water, and sugar. Stir until the sugar dissolves. Add the flour, oil, and salt, then 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 flour is absorbed. Ignore any flour on the bowl’s sides or bottom. Cover with a clean, damp kitchen towel and let rest for 30 to 45 minutes.
Step 3: Remove the dough and perform a stretch and fold by stretching it 4 inches, folding it in the middle, and turning it a quarter turn until you form a circle. Return to the bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 4 to 12 hours to ferment.
Step 4: Lightly flour your countertop. Gently shape dough into a rectangle and use your fingers to dimple the dough, releasing air. Roll it into a log, cover, and rest for 10 minutes.
Step 5: Spray a loaf pan with cooking spray. Pull the dough log gently along the countertop to tighten it, then place seam side down in the pan. Cover and let rise for 1 to 2 hours until doubled in size. To check readiness, press the dough edge with your finger; if the indentation remains, it’s ready.
Step 6: Preheat the oven to 375ºF. Optionally, brush the loaf top with egg wash for a golden crust.
Step 7: Bake the bread in the oven’s center for 40 minutes until golden brown. Remove from oven and after 10 minutes, tilt the pan to release the loaf onto a cooling rack.
Step 8: Let the bread cool at least 1 hour before slicing to prevent deflating.

Tips & Variations

Use honey instead of sugar for a slightly sweeter, richer flavor.
Try all-purpose flour if bread flour isn’t available; the texture will still be great.
If your kitchen is dry, cover the dough with plastic wrap to keep moisture during fermentation.
For smaller loaves, divide the dough and use smaller pans; adjust rising and baking times accordingly.

Storage

Store the baked bread at room temperature wrapped loosely in a clean kitchen towel or in a bread box for up to 3 days. To extend freshness, freeze the bread in a sealed bag for up to 3 months. Reheat slices gently in a toaster or oven for a crisp crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What if I don’t have a sourdough starter?

You’ll need an active sourdough starter to make this bread, as it provides the natural fermentation. If you don’t have one, you can start your own using flour and water, which takes about a week, or try a yeast-based sandwich bread recipe instead.

Can I use refrigerated sourdough starter?

Yes, but it’s best to feed your starter 12 to 24 hours before baking to ensure it’s active and bubbly for proper fermentation and rise.

Sourdough Sandwich Bread Recipe

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★★★★★

4.9 from 87 reviews

This Sourdough Sandwich Bread recipe yields a soft, flavorful loaf with a mild tang from the sourdough starter. Perfect for sandwiches or toast, it involves a slow fermentation for optimal texture and flavor, followed by a classic bake in the oven to produce a beautifully golden crust and tender crumb.

Author: Zane
Prep Time: 45 minutes (plus 4-12 hours fermentation and 1-2 hours proofing)
Cook Time: 40 minutes
Total Time: Approximately 13 hours 45 minutes including fermentation and cooling
Yield: 16 servings (one standard sized loaf) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Starter & Liquid

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)

Dry Ingredients

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

Fat

1½ tablespoons extra-virgin olive oil (20 grams) (or your preferred cooking oil)

Instructions

Mix Dough: Add the sourdough starter to a large bowl. Stir in the warm water and sugar until dissolved. Add flour, olive oil, and salt, then mix with a dough whisk or wooden spoon until a thick, shaggy dough forms.
Finish Mixing by Hand: Flour or wet your hands and mix the dough by hand to absorb most flour. It’s fine if some flour sticks to the bowl sides. Cover with a damp kitchen towel and let it rest for 30 to 45 minutes.
Stretch and Fold: Remove dough from the bowl, stretch about 4 inches, fold it down the middle, and turn a quarter to form a circle. Return dough to the bowl, cover, and ferment at room temperature or warm place for 4-12 hours until risen.
Shape Dough: Lightly flour your countertop. Stretch dough into a rectangle, then dimple it with fingers to release air. Roll dough into a log, cover, and rest for 10 minutes.
Prepare for Final Rise: Spray a loaf pan with cooking spray. Tighten the dough log by gently pulling it along the countertop for 5 to 8 inches. Place seam-side down in the pan. Cover and let rise 1 to 2 hours until doubled in size. Check readiness by pressing dough corner ½ inch; if indentation remains, it’s ready.
Preheat Oven and Optional Egg Wash: Preheat oven to 375ºF. Optionally brush the loaf top with egg wash for golden color.
Bake: Bake in the center of the oven for 40 minutes until the loaf is golden brown. After baking, remove and let cool in the pan for 10 minutes, then tilt pan to release bread onto a cooling rack.
Cool Before Slicing: Allow the bread to cool at least 1 hour before slicing to prevent deflation and maintain texture.

Notes

The sourdough starter should be fed or discarded 12-24 hours before use to ensure activity.
Fermentation time depends on room temperature: warmer climates may need less time, cooler ones may need more.
To bake smaller loaves, adjust baking time accordingly; smaller loaves will require less time, around 25-30 minutes.
Lightly flour your hands and surface to prevent sticking during shaping and folding.
Egg wash enhances crust color but is optional for a vegetarian and vegan-friendly loaf (omit if vegan).

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