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Dorothy Thomas

Sourdough Sandwich Bread Recipe

A soft, flavorful sourdough sandwich bread with a tender crumb and golden crust—perfect for toast, sandwiches, and everyday eating. Naturally leavened with a sourdough starter for better digestion and depth of flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 13 hours
Servings: 1 12
Course: Bread, Side Dish
Cuisine: American, Artisan
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 360 Bread flour (or all-purpose)
  • 40 Whole wheat flour (optional, for flavor)
  • 300 Water (room temperature)
  • 100 Active sourdough starter (100% hydration)
  • 8 Salt
  • 15 Honey or sugar (optional, for softer crust)
  • 15 Olive oil or butter (optional, for richness)

Equipment

  • Stand mixer (optional, for kneading)
  • 9x5-inch loaf pan
  • Mixing bowls
  •  bench scraper
  • Kitchen scale (recommended for accuracy)

Method
 

  1. Ensure your sourdough starter is active and bubbly (fed 4–12 hours before mixing).
  2. In a bowl, combine flours, water, starter, honey, and oil. Mix until no dry flour remains. Cover and let rest (autolyse) for 30 minutes.
  3. Sprinkle salt over the dough and mix thoroughly (by hand or stand mixer).
  4. Cover and let rise at room temperature (70–75°F) for 6–10 hours, folding the dough 2–3 times in the first 2 hours to strengthen gluten.
  5. Gently shape the dough into a log and place into a greased loaf pan. Cover with a damp towel.
  6. Let rise 1–3 hours at room temperature OR refrigerate overnight (for deeper flavor).
  7. Preheat oven to 375°F (190°C). Bake for 35–40 minutes until golden brown and internal temperature reaches 200°F (93°C).
  8. Let cool completely (1–2 hours) before slicing to avoid a gummy texture.

Notes

  • Starter Tips: Use a starter that doubles within 4–6 hours of feeding for best results.
  • No-Knead Option: Skip folding and extend bulk fermentation by 1–2 hours.
  • Storage: Keep wrapped at room temperature for 3 days or freeze for up to 1 month.
  • Variations: Add seeds (sunflower, flax) or herbs (rosemary, garlic) during mixing.