Sourdough sandwich bread combines the tangy complexity of natural fermentation with the soft, fluffy texture ideal for everyday sandwiches. Originating from the ancient tradition of slow-leavened bread, sourdough has stood the test of time thanks to its health benefits, rich flavor, and unique texture.
Unlike artisan sourdough loaves with thick crusts and open crumbs, this recipe yields a tender, sliceable loaf—perfect for toast, grilled cheese, or deli-style sandwiches. Its mellow sourness, golden crust, and pillow-soft interior make it a go-to for families and sourdough enthusiasts alike.
Ingredients
Main Ingredients
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1 cup (240g) active sourdough starter (100% hydration)
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3 ½ cups (420g) bread flour
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1 cup (240ml) whole milk (or any plant-based milk)
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2 tbsp (30g) unsalted butter, softened (or olive oil for dairy-free)
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1 tbsp (15g) honey or maple syrup
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1 ½ tsp (9g) salt
Substitutions
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Gluten-Free: Use a gluten-free bread flour mix with xanthan gum.
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Vegan: Swap butter for olive oil and honey for maple syrup.
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Low-Carb: Replace a portion of the flour with almond or oat flour (texture may vary).
Step-by-Step Cooking Instructions
1. Mix the Dough
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In a large bowl, combine the sourdough starter, milk, butter, and honey.
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Add flour and salt gradually, mixing until a sticky dough forms.
2. Bulk Fermentation (First Rise)
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Cover the bowl with a damp towel and let it rise at room temperature for 4–6 hours, performing 3–4 stretch-and-folds every 30–45 minutes during the first 2 hours.
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Dough should become smooth and slightly elastic.
3. Shape the Dough
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Turn dough onto a lightly floured surface.
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Shape it into a tight log, tucking the edges underneath.
4. Final Proof
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Place the dough into a greased loaf pan.
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Cover and proof for 8–12 hours in the fridge (or 2–3 hours at room temp) until it rises just above the rim.
5. Bake
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Preheat oven to 375°F (190°C).
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Bake for 35–40 minutes, or until golden brown and internal temperature reaches 200°F (93°C).
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Let cool on a wire rack before slicing.
Common Mistakes to Avoid
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Overproofing: This can cause the bread to collapse while baking.
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Skipping stretch-and-folds: These develop gluten for a strong structure.
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Slicing too soon: Let it cool fully or the crumb may become gummy.
Pro Tips and Cooking Techniques
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Use a pullman loaf pan for a perfect sandwich-bread shape.
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Add a pan of water to the oven to create steam for a better crust.
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Butter the top right after baking for a softer crust.
Variations and Customizations
Alternative Ingredients
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Add ½ cup rolled oats or seeds for a heartier version.
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Mix in grated cheese or herbs for flavor variations.
Regional or Fusion Adaptations
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Italian-style: Add rosemary and olive oil.
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Sweet variation: Swirl in cinnamon and raisins for a breakfast loaf.
Serving Suggestions
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Slice thick for grilled cheese, thin for deli sandwiches.
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Serve toasted with butter and jam for breakfast.
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Pair with soups, stews, or a fresh garden salad.
Garnish Ideas:
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Light brush of olive oil or melted butter.
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Sprinkle of sesame or poppy seeds pre-bake.
Nutritional Information (per slice, approx.)
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Calories: 180
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Protein: 5g
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Carbohydrates: 30g
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Fats: 5g
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Fiber: 1g
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Sugars: 2g
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Sodium: 180mg
Frequently Asked Questions (FAQs)
Q: Can I use discard sourdough starter?
A: No, this recipe requires active starter for proper rise.
Q: Can I freeze the bread?
A: Yes! Slice and wrap individually before freezing for easy use.
Q: How long does it stay fresh?
A: Stored in an airtight bag at room temp, it stays fresh for 3–4 days.
Q: How do I reheat?
A: Toast slices or warm in a 300°F oven for 5–7 minutes.
Closing Thoughts
Making your own sourdough sandwich bread is deeply satisfying. Not only do you get a healthier, preservative-free loaf, but the process itself is a rewarding ritual. Whether you’re a sourdough novice or a seasoned baker, this recipe is a must-try.
