Sourdough Sandwich Bread

introduction

This is a plain and easy recipe for sourdough sandwich bread. It makes soft, light loaves you can use for sandwiches and toast. If you want new ideas for flavor or uses, check this list: 17 flavor ideas for sourdough bread.

why make this recipe

You make this bread because it is soft, keeps well, and uses simple ingredients. It has a mild sour taste and a good crumb for sandwiches. The steps are clear and fit a home kitchen. You do not need fancy tools.

how to make Sourdough Sandwich Bread

This recipe uses a basic mix, one long rise, and a second rise in a loaf pan. You mix flour and water first, then add starter and salt. Knead until the dough is smooth. Let it rise, shape it, and bake until golden. The result is a soft, even loaf that slices well.

Ingredients :

• 500g bread flour
• 350g water
• 100g active sourdough starter
• 10g salt

Directions :

1. In a large bowl, mix the bread flour and water until there are no dry spots.
2. Add the sourdough starter and salt, and mix until well combined.
3. Knead the dough for about 10 minutes until it is smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 4-6 hours, or until doubled in size.
5. Once risen, punch down the dough and shape it into a loaf.
6. Place it in a greased loaf pan and let it rise again for about 2-3 hours.
7. Preheat your oven to 450°F (232°C).
8. Bake the bread for 30-35 minutes or until golden brown.
9. Let it cool completely before slicing. Enjoy your soft and fluffy sourdough sandwich bread!

how to serve Sourdough Sandwich Bread

Slice the bread thin or thick. Use it for ham, turkey, grilled cheese, or avocado toast. Warm a slice in a pan or toaster for a soft texture. For a quick snack, spread butter or jam on a slice.

how to store Sourdough Sandwich Bread

Wrap the cooled loaf in a clean cloth or place it in a bread box. Keep it at room temperature for 2-3 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. Thaw slices in the toaster or at room temperature.

tips to make Sourdough Sandwich Bread

• Use an active starter. Feed it 4-8 hours before mixing so it is bubbly.
• Measure by weight for best results.
• If dough feels sticky, wait a few minutes and knead again.
• Do not overbake. The loaf should sound hollow when tapped.
• For help if you are new, see this beginner guide: Beginner’s sourdough bread.

variation (if any)

• Add 20-40g milk powder for a softer crumb.
• Replace 50g of flour with whole wheat for a nuttier taste.
• Add seeds on top before baking for extra crunch.

FAQs

Q: How do I know my starter is active?
A: It should be bubbly and rise after feeding. It smells slightly fruity and doubles in size in a few hours.

Q: Can I use whole wheat flour instead?
A: Yes. Use up to 100g whole wheat and keep the rest bread flour. Whole wheat absorbs more water, so you may need a little more water.

Q: Do I need a kitchen scale?
A: A scale gives best results. You can use cups, but weight is more accurate.

Q: Can I slow the rise in the fridge?
A: Yes. After shaping, you can chill the dough in the fridge overnight. Bake the next day, allowing it to warm a bit before baking.

Q: How do I get a softer crust?
A: Brush melted butter on the loaf right after baking. You can also reduce oven temperature slightly or use steam in the oven for the first 10 minutes.

Conclusion

This easy recipe gives you a soft, reliable loaf for daily use. For another step-by-step take and photos, see this Sourdough Sandwich Bread – Farmhouse on Boone. If you want a simple variation and clear notes, try this Easy Sourdough Sandwich Bread – The Clever Carrot.

Sourdough Sandwich Bread

This is a plain and easy recipe for sourdough sandwich bread that makes soft, light loaves perfect for sandwiches and toast.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 4 hours hrs 35 minutes mins

Servings: 1 loaf

Course: Bread, Breakfast

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main ingredients

• 500 g bread flour
• 350 g water
• 100 g active sourdough starter Use an active starter that is bubbly.
• 10 g salt

Method

 

Preparation

1. In a large bowl, mix the bread flour and water until there are no dry spots.
2. Add the sourdough starter and salt, and mix until well combined.
3. Knead the dough for about 10 minutes until it is smooth and elastic.

First Rise

1. Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 4-6 hours, or until doubled in size.

Shaping and Second Rise

1. Once risen, punch down the dough and shape it into a loaf.
2. Place it in a greased loaf pan and let it rise again for about 2-3 hours.

Baking

1. Preheat your oven to 450°F (232°C).
2. Bake the bread for 30-35 minutes or until golden brown.
3. Let it cool completely before slicing.

Notes

For best results, measure by weight. If dough feels sticky, wait a few minutes and knead again. Brush melted butter on the loaf right after baking for a softer crust.