Sourdough Sandwich Bread
Discover how to make soft sourdough sandwich bread—perfect for sandwiches, toast, and more! An easy recipe for beginners with no kneading required.
Ingredients
- 1 cup 240g active sourdough starter (fed 12–24 hours prior)
- 1 1/4 cups 300ml warm water
- 3 1/2 cups 450g bread flour
- 1 tablespoon granulated sugar or honey/maple syrup
- 1 1/2 teaspoons salt
Instructions
- Prepare Your Starter
- Feed your sourdough starter 12–24 hours before starting the recipe to ensure it’s active and bubbly.
- Mix Ingredients
- In a large bowl, combine the active sourdough starter, warm water, bread flour, sugar, and salt. Stir until you get a sticky, shaggy dough.
- Stretch and Fold
- Cover the bowl and let the dough rest for 30 minutes. Perform 3–4 rounds of stretch and folds every 30 minutes, allowing the dough to strengthen.
- Overnight Fermentation
- Cover the dough and let it ferment at room temperature (65–75°F) overnight, or until it doubles in size.
- Shape the Dough
- After fermentation, gently shape the dough into a log. Place it seam side down into a greased loaf pan.
- Second Rise
- Let the dough rise again for 1–2 hours, or until it puffs up and slightly domes over the edge of the pan.
- Bake
- Preheat your oven to 375°F (190°C). Bake the loaf for about 40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and Slice
- Remove the bread from the pan and cool it on a wire rack before slicing.
Notes
- For a Milder Flavor: Reduce fermentation time slightly if you prefer an even less tangy bread.
- Storage Tip: Keep the bread in a sealed paper bag or bread box for 2–3 days. For longer storage, slice and freeze.
- Custom Starters: Feel free to use rye or whole wheat starters for a unique flavor profile.