Sourdough sandwich bread is the perfect balance of old-world flavor and modern-day comfort. With its soft yet structured crumb, mild tang, and golden crust, it’s a versatile loaf perfect for everything from breakfast toast to hearty sandwiches. Unlike rustic sourdough boules, this bread is specifically crafted for slicing and spreading, offering a smooth texture and tender bite.
Making sourdough sandwich bread is a rewarding process that combines patience with practicality. It leans on the power of natural fermentation, allowing the sourdough starter to develop flavor and texture without commercial yeast. If you’re a fan of sourdough but prefer a softer, more traditional loaf for everyday use, this recipe is for you.
Whether you’re new to sourdough or a seasoned baker, this recipe is approachable and reliable. With just a few basic ingredients and a little time, you can create a beautiful, wholesome loaf that outshines any store-bought version. Let’s get started.
🕒 Cooking Time and Serving
- Preparation Time: 30 minutes (active), 6–8 hours fermentation
- Proofing Time: 2–3 hours
- Baking Time: 40–45 minutes
- Total Time: 9–12 hours (mostly hands-off)
- Servings: Makes 1 loaf (10–12 slices)
🧾 Sourdough Sandwich Bread Ingredients
For the Dough:
- 500g (about 4 cups) bread flour
- 100g (about 1/2 cup) active sourdough starter (100% hydration)
- 300g (1 1/4 cups) water, lukewarm
- 10g (1 3/4 tsp) fine sea salt
- 30g (2 tbsp) unsalted butter, softened (or olive oil for dairy-free)
- 15g (1 tbsp) honey or sugar (optional, for a lightly sweet flavor)
🥖 How to Make Sourdough Sandwich Bread
Step 1: Mix the Dough
In a large bowl, combine the sourdough starter, water, and honey. Stir until mostly dissolved. Add the flour and mix until no dry patches remain. Let this mixture rest (autolyse) for 30–45 minutes.
Step 2: Add Salt and Butter
After the rest, add salt and softened butter. Knead the dough gently in the bowl or on a lightly floured surface for 5–8 minutes until smooth and elastic.
Step 3: Bulk Fermentation
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature (ideally 72–75°F / 22–24°C) for 6–8 hours, or until nearly doubled. Perform 2–3 sets of stretch and folds during the first 2 hours to build strength.
Step 4: Shape the Dough
Once fermented, turn the dough onto a lightly floured surface. Gently shape it into a rectangle, then roll it into a log to fit your loaf pan (8.5 x 4.5-inch or similar).
Step 5: Second Rise (Proofing)
Place the shaped dough into a greased loaf pan. Cover loosely and let it rise at room temperature for 2–3 hours or until the dough has risen about 1 inch above the rim of the pan.
Optional: For overnight proofing, cover and refrigerate the dough for 8–12 hours. Let it come to room temperature for 1 hour before baking.
Step 6: Bake
Preheat your oven to 375°F (190°C). Bake the loaf for 40–45 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, tent with foil halfway through.
Step 7: Cool
Remove the loaf from the pan and cool on a wire rack for at least 1 hour before slicing. This helps the crumb set and prevents gumminess.
📝 Notes
- Starter Strength: Use a bubbly, recently fed starter for best rise.
- Flour Options: You can replace up to 20% of the bread flour with whole wheat flour for added flavor.
- Sweetener: Omit honey or sugar for a more classic, savory taste.
- Soft Crust: Brush the top with melted butter after baking for a soft crust.
- Freezing: Slices freeze well—wrap tightly and freeze up to 3 months.
❓ FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but the bread may be slightly less chewy. Bread flour gives better structure.
Why is my dough not rising?
Your starter might be weak or the environment too cold. Ensure your starter is active and try fermenting in a warmer spot.
Can I make this recipe vegan?
Yes! Replace butter with olive oil and skip the honey or use maple syrup.
What if I want a tangier flavor?
Try a longer cold ferment in the fridge (12–24 hours) to develop more sour notes.
🍽️ Nutrition Information
| Nutrient (Per Slice)** | Amount (Approximate) |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 30g |
| Protein | 5g |
| Fat | 3g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 200mg |
Based on 12 slices per loaf. Values will vary slightly based on ingredients used.
⚠️ Disclaimer
This bread is a wholesome option when enjoyed as part of a balanced diet. Eat in moderation, especially if watching carbohydrate or sodium intake. Contains gluten and may contain dairy or other allergens based on ingredient choices—always check labels and consult with a healthcare provider if you have food sensitivities.
