introduction
This recipe makes a soft sandwich loaf with sourdough flavor. It uses a bubbly starter and simple ingredients. If you want a weekday sandwich bread or a toast loaf, this works well. You can also compare with a discard version for a small change: Sourdough discard sandwich loaf.
why make this recipe
You get a loaf with a tender crumb and mild tang. It uses few ingredients and fits a slow, easy schedule. You do not need fancy tools. The loaf stays soft for sandwiches and toast.
how to make Sourdough Sandwich Loaf
Mix starter with water and honey, then add flour and salt. Knead briefly until smooth. Let the dough rise at room temperature for 8–10 hours. Shape into a rectangle, roll or fold into a loaf, and place in a loaf pan. Let it proof again for about 2 hours, then bake until golden. For a softer crumb, cover with a towel right after baking.
For another soft sourdough sandwich method, see this simple guide: easiest soft sourdough sandwich bread.
Ingredients :
4 cups all purpose flour
1 tbsp honey
1 tsp salt
1/2 cup bubbly active sourdough starter
1 – 1 1/2 cup warm water
Directions :
In a large bowl combine 1 cup water, starter, and honey. Mix to combine.
Add in flour and salt. Mix to combine and knead dough for about 5 minutes. If dough is too dry add up to an additional 1/2 cup water.
Place back into large mixing bowl, cover, and let rise for 8-10 hours (70F).
After the bulk rise place dough onto the counter and gently shape into a rectangle to roll into a loaf. Place into a loaf pan, cover and let rise for another 2 hours.
Bake at 375 for 45-50 minutes. Remove from oven and place a tea towel on top. This helps the crust soften up a bit.
Enjoy!
how to serve Sourdough Sandwich Loaf
Slice the loaf when cool for best texture. Use it for sandwiches, toast, or grilled cheese. Warm slices briefly for softer bread. It also makes good French toast.
how to store Sourdough Sandwich Loaf
Let the loaf cool fully before storing. Keep at room temperature in a bread bag or wrapped in a cloth for 2–3 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. Thaw slices at room temperature or toast from frozen.
tips to make Sourdough Sandwich Loaf
- Use an active, bubbly starter for best rise.
- Check dough feel: tacky but not sticky. Add a little water or flour to reach that feel.
- Keep room temperature near 70°F for the 8–10 hour bulk rise. Cooler rooms will slow the rise.
- Do a gentle shape to keep air inside the dough. Do not deflate too much.
- Cover with a towel after baking to soften the crust if you prefer.
variation (if any)
- Add 1–2 tbsp melted butter or oil for extra softness.
- Mix in 1/2 cup seeds or oats for texture.
- Use part whole wheat flour (up to 1 cup) for a heartier loaf.
FAQs
Q: Can I use a starter straight from the fridge?
A: It works better if the starter is active and bubbly. Feed it and wait until it rises before using.
Q: What if my dough does not rise much in 8–10 hours?
A: Your room may be cool or starter not active. Give it more time or warm the room slightly.
Q: Do I need a loaf pan?
A: A loaf pan makes a sandwich-shaped bread. You can shape freeform and bake on a sheet for a rounder loaf.
Q: Can I shorten the first rise?
A: You can, but the flavor and texture may change. A longer bulk rise makes better flavor.
Q: How do I know when the loaf is done baking?
A: The top should be golden and the internal temperature should reach about 190–200°F. You can also tap the bottom; it should sound hollow.
Conclusion
If you want other step-by-step recipes, these two guides can help: Easy Sourdough Sandwich Bread – The Clever Carrot and Sourdough Sandwich Bread – Farmhouse on Boone. These links show more methods and pictures to guide you.
Sourdough Sandwich Loaf
Ingredients
Method
- In a large bowl combine 1 cup water, starter, and honey. Mix to combine.
- Add in flour and salt. Mix to combine and knead dough for about 5 minutes. If dough is too dry add up to an additional 1/2 cup water.
- Place back into large mixing bowl, cover, and let rise for 8-10 hours at room temperature (70°F).
- After the bulk rise place dough onto the counter and gently shape into a rectangle to roll into a loaf.
- Place into a loaf pan, cover and let rise for another 2 hours.
- Bake at 375°F for 45-50 minutes.
- Remove from oven and place a tea towel on top. This helps the crust soften up a bit.