sourdough sandwich bread

Here’s a go-to recipe for Soft Sourdough Sandwich Bread — fluffy, sliceable, and perfect for toast, sandwiches, or grilled cheese. It has a mild tang (not too sour) and a tender crumb, with a soft crust that’s easy to bite into. 🍞✨

🍞 Sourdough Sandwich Bread (No Commercial Yeast)

🕒 Prep Time: 20 minutes (plus fermentation & proofing)

⏱️ Bake Time: 35–40 minutes

❄️ Total Time: About 8–12 hours (mostly hands-off)

📝 Ingredients

• 1 cup (240g) active sourdough starter, fed and bubbly

• 1¼ cups (300g) warm water

• 3½ cups (420g) bread flour (or all-purpose works too)

• 2 tbsp (25g) sugar or honey

• 2 tbsp (30g) soft butter or olive oil

• 1½ tsp (9g) salt

You’ll also need a standard 9×5″ loaf pan, lightly greased.

👩‍🍳 Instructions

🔹 1. Mix the Dough (Morning or Evening)

1. In a large bowl, mix together the starter, water, sugar/honey, and butter until combined.

2. Add the flour and salt, mixing until a shaggy dough forms.

3. Cover and let rest for 30 minutes (autolyse).

🔹 2. Stretch & Fold (Optional but recommended)

• Over the next 2 hours, perform 3–4 sets of stretch and folds every 30 minutes.
  This helps build structure.

🔹 3. Bulk Fermentation

• Cover the bowl and let it ferment at room temperature for 4–6 hours, or until doubled in size and puffy.

🔹 4. Shape the Loaf

1. Lightly flour your work surface.

2. Gently turn out the dough, pat into a rectangle, and roll into a tight log.

3. Place into a greased 9×5″ loaf pan seam-side down.

🔹 5. Final Proof

• Cover and let rise for 1.5–3 hours, or until the dough rises about 1 inch above the rim of the pan.

💤 Overnight option: Cover and proof in the fridge overnight. In the morning, let sit at room temp 30–60 minutes before baking.

🔹 6. Bake

1. Preheat oven to 375°F (190°C).

2. Bake for 35–40 minutes, until golden brown and the loaf sounds hollow when tapped.

3. Remove from pan and let cool on a wire rack before slicing.

🔁 Optional Enhancements

• Brush the top with butter after baking for a soft crust

• Add seeds, rolled oats, or everything seasoning to the top before baking

• Use part whole wheat flour for a heartier loaf

Would you like a faster version with a little yeast, a gluten-free adaptation, or want help with sourdough starter care?