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Classic Sourdough Sandwich Bread

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  • Author: Kimberly
  • Prep Time: 30 minutes​
  • Cook Time: 35-40 minute
  • Total Time: Approximately 6-7 hours (including rising times)
  • Yield: 1 loaf (about 12 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Classic Sourdough Sandwich Bread combines the tangy flavor of traditional sourdough with the soft, tender crumb perfect for sandwiches. Made with a natural sourdough starter, this loaf offers a delightful balance of taste and texture, making it ideal for everyday use.


Ingredients

  • 500g (4 cups) all-purpose flour
  • 100g (1/2 cup) active sourdough starter
  • 300ml (1 1/4 cups) water, at room temperature
  • 50g (1/4 cup) unsalted butter, softened
  • 25g (2 tablespoons) honey

 

  • 9g 1 1/2 teaspoons) salt

Instructions

  • Activate Starter: Ensure your sourdough starter is active and bubbly before beginning. Feed it 4-6 hours prior to mixing the dough.

  • Mix Dough: In a large bowl, combine the active starter and water. Stir until the starter dissolves. Add the flour, softened butter, honey, and salt. Mix until a shaggy dough forms.

  • Autolyse: Cover the bowl with a damp cloth and let the dough rest for 1 hour. This allows the flour to fully hydrate.

  • Knead Dough: After resting, knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes.

  • Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot (75°F/24°C) for 4-5 hours, or until it doubles in size. Perform a set of stretch and folds every 30 minutes during the first 2 hours to develop gluten.

  • Shape Loaf: Gently deflate the dough and shape it into a tight log. Place it seam-side down into a greased 9×5-inch loaf pan.

  • Final Rise: Cover the pan and let the dough rise until it domes slightly above the rim, about 2-3 hours.

  • Preheat Oven: Preheat your oven to 375°F (190°C) during the final 30 minutes of rising.

  • Bake: Bake the bread for 35-40 minutes, or until golden brown and it sounds hollow when tapped.

 

  • Cool: Remove the loaf from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.


Notes

  • For a softer crust, brush the top with melted butter immediately after baking.

 

  • To enhance the sour flavor, extend the bulk fermentation by placing the dough in the refrigerator overnight