Homemade Sourdough Sandwich Bread
A soft, fluffy homemade sourdough sandwich bread recipe with a buttery texture and mild tangy flavor. Perfect for sandwiches and toast.
Ingredients
- 3 ½ cups 420g all-purpose flour
- 2 tbsp 28g unsalted butter, softened
- 1 tbsp 12g sugar (optional)
- 1 ½ tsp 8g fine sea salt
- ½ cup 120g active sourdough starter
- ¾ cup 180ml warm water
Instructions
- Mix Dough – In a stand mixer, combine flour, butter, sugar, and salt. Mix until butter resembles fine crumbs. Add sourdough starter and warm water. Mix until combined. Cover and let rest for 30 minutes.
- Knead – Switch to a dough hook and knead for 6-8 minutes until the dough is soft, stretchy, and no longer sticky.
- Bulk Rise – Cover the bowl and let the dough rise overnight (10-12 hours) until doubled in size.
- Shape Dough – Lightly grease a loaf pan. Flatten the dough to release air bubbles, then roll it into a log and place in the pan.
- Second Rise – Cover and let rise again until the dough reaches about 1 inch above the pan rim.
- Bake – Preheat oven to 375°F. Bake for 45-50 minutes until golden brown. Let cool for at least 1 hour before slicing.
Notes
- For a loftier loaf, use an 8.5x4-inch pan instead of a 9x5-inch.
- Swap butter for plant-based butter for a vegan version.
- Store at room temperature for up to 5 days or freeze for up to 3 months.