This Sourdough Sandwich Bread is a must-try for any bread lover. Made with only a few simple ingredients, this homemade bread is perfect for sandwiches or toasting up for breakfast.
I am definitely in my sourdough era. I started making sourdough bread a few months ago, and since then, I have been experimenting with different variations and recipes.
It’s such a versatile dough that can be used for various baked goods, from Dutch oven loaves to pizza crusts and cinnamon rolls.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- butter – I used unsalted butter, however you can also use salted.
- sugar
- salt
- active sourdough starter bubbly
- water
- all-purpose flour
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add all the ingredients to the mixer, adding the flour last.
Mix with a dough hook until the dough is stretchy and incorporated. It should drop from the mixer and be smooth and elastic, taking around 10 minutes.
Allow the dough to ferment for 10-12 hours in a warm place.
Form the proofed dough by flattening it into a rectangle and then rolling it up to fit the size of your pan.
Add the prepared loaf pan.
Bake for 375 degrees for 45 minutes or golden brown on top.
Hint: For a nice and brown exterior try brush the top of the dough with an egg wash.
Storage
Storage – Store the bread in an airtight container in the fridge for up to four days.
Freezing – This bread also freezes well , so don’t be afraid to make extra and store it in the freezer for later use. Simply wrap the loaf tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. When ready to eat, just let it thaw at room temperature or pop it in the oven for a few minutes to warm up.
Wendy’s Test Kitchen Tips
- If it’s cold where you live you can proof the dough in an oven with the oven light on.
- I like to line my loaf pan with parchment paper for easy removal.
- While the dough is rising cover your bowl lightly with plastic wrap, or I like to use a flour sack towel.
More Sourdough Recipes
Looking for other sourdough recipes like this? Try these:
Sourdough Sandwich Bread
Equipment
- stand mixer with dough hook
- Large bowl
- Loaf Pan
Ingredients
- 4 tablespoons butter softened
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup active sourdough starter bubbly
- 1 ¼ cups water
- 4 cups all-purpose flour
Instructions
- Combine all ingredients in a stand mixer. Add the flour last to allow it to adjust based on the starter’s hydration.
- Mix with a dough hook until the dough is stretchy and incorporated. It should drop from the mixer and be smooth and elastic, taking around 10 minutes.
- Undergo bulk fermentation for 10-12 hours in a warm location like on a stove or at the top of the fridge.
- Form the proofed dough by flattening it into a rectangle and then rolling it up to fit the size of your pan.
- Transfer to a parchment-lined or greased loaf pan. Note: I prefer greased.
- Allow for a second rise, 2-4 hours at room temperature, or until the dough doubles.
- Bake at 375°F for 45 minutes, or until golden on top. For enhanced browning, consider an optional egg wash.
- Let it cool entirely before slicing.
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