Sourdough Sandwich Bread
Sourdough Sandwich Bread
Soft, fluffy, and slightly sweet—this sourdough sandwich bread is perfect for everyday use. Great for toast, sandwiches, or simply enjoying with butter.
Ingredients
Equipment
Method
- Mix & Rest
- Combine all ingredients in a bowl. Cover and let rest for 1 hour.
- Stretch & Fold
- Perform 3–4 sets of stretch-and-folds, 30 minutes apart. Dough should feel stronger and gluten will start to develop.
- Bulk Fermentation
- Place dough in a warm spot (tip: a warm dishwasher after a cycle works great). After 2 stretches, leave the dough out to rise. Total countertop rise: 3–4 hours.
- Shape & Final Rise
- Shape the dough and transfer it to a greased baking dish. Cover with a towel and let rest for about 1 hour.
- Bake
- Preheat oven to 400°F (200°C).
- Place a small pan of water in the oven to create steam.
- Cover loaf with aluminum foil and bake for 30 minutes.
- Reduce oven temperature to 375°F (190°C), remove foil, and bake another 15 minutes.
- Cool
- Let bread rest in the baking dish for 20–30 minutes before removing. Cool fully on a wire rack before slicing.
Notes
Slice for sandwiches with meats, cheeses, or veggies.
Toast and top with butter, jam, or avocado.
Makes an excellent French toast base the next day.
Tips for Success
Works with both active starter and discard—great way to use up discard.
If dough feels sticky, add 1–2 tbsp flour while mixing.
Covering with foil prevents over-browning—remove toward the end for a golden crust.
Let the loaf cool before slicing to keep the crumb soft and fluffy.
Toast and top with butter, jam, or avocado.
Makes an excellent French toast base the next day.
Tips for Success
Works with both active starter and discard—great way to use up discard.
If dough feels sticky, add 1–2 tbsp flour while mixing.
Covering with foil prevents over-browning—remove toward the end for a golden crust.
Let the loaf cool before slicing to keep the crumb soft and fluffy.
