Sourdough Sandwich Bread

This sourdough sandwich bread recipe makes a soft, squishy, sliceable loaf, with the perfect hint of tang. This white sandwich bread is perfect for french toast, sandwiches, and more!

This is a great beginner sourdough recipe.

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I love a crunchy sourdough boule, however sometimes you just want a soft slice for a sandwich. you know? That’s where this recipe comes in! Using a no-knead sourdough technique, and baked in a classic loaf pan. The best part about making bread yourself? It’s 100% natural. There are no chemicals or nasty preservatives in homemade sourdough sandwich bread.

BAKER’S SCHEDULE:

1. Mix Ingredients  – Mix ingredients, knead till soft dough. cover and rest 1 hour, stretch and fold, rest 1 hour, stretch and fold, rest 1 hour.
2. Shape dough – Shape dough and place in loaf tin lined with parchment paper or greased with butter or oil. Cover with a tea towel and rise in a warm, draft-free place 2 to 4 hours until doubled.
3. Cold retard (optional)– At this point you can cold retard in the fridge for a few hours or overnight.
4. Bake (35-40 minutes) – Bake loaf at 375ºF / 190ºC for 35 to 40 minutes.
5. Cool (4 hours) – Cool loaf for a minimum of four hours before slicing.

Tips for a great sandwich bread:

• Make sure your sourdough starter has been fed at least 12 hours before, is bubbly and ready to go before starting.
• Think about your pan size. For a high rise, use an 8.5×4 inch loaf pan instead of the traditional 9×5 inch loaf pan. The smaller pan size will give the dough a boost. However, both sizes will work.
• Use bread flour, the protein content is higher creating more structure in your loaf. Although in a pinch I have made this with all purpose flour and it has worked great too.
• Butter the top of your loaf after taking it out of the oven, while its still warm. This creates a satiny, soft crust.
• Allow to cool completely before cutting it!

Sourdough benefits

Why is sourdough bread good for you? Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can.

Sourdough Lowers blood sugar levels: One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread.

Order your own sourdough starter!

Sourdough Sandwich Bread

A simple same day sourdough sandwich bread, soft and perfect for sandwiches!

5 from 3 votes

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Servings 1 Loaf

Ingredients

  

• 400 grams Bread flour All purpose will work too
• 8 grams Salt
• 100 grams Active sourdough starter Fed within the last 12 hours
• 20 grams Honey or sugar
• 20 grams Olive oil
• 200 grams Water see notes

Instructions

 

• In a large mixing bowl add the flour and salt, Mix well
• To the flour mixture add the water, starter, oil, and honey.

  Mix until a soft dough is achieved.
• Cover with plastic wrap or clean towel, let rest for 1 hour.

Stretch and fold

• First stretch and fold.

  With slightly wet finger tips, grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Give the bowl a 1/4 turn and repeat, continue until you have come full circle to complete your first round of folds.
• Cover and let rest 1 hour.
• Final stretch and fold. (Repeat step 4)
• Let rest 1 hour.
• Grease a 9×5" loaf pan.
• Dump the dough onto the counter, roll it out using your hands into a rectangular shape. Roll it back in like a cylinder.

Last rise

• Place dough into your prepared loaf pan, let rise until its doubled in size.
• You can cold retard at this point if you would like to bake it later. Leave in fridge for a few hours or overnight. Bring to room temperature before baking if doing so.
• Preheat oven to 375℉/190℃
• Bake for 35-40 minutes or until golden brown.
• Brush the top of your loaf with butter or oil while its still warm. This will create a satiny, soft crust.
• Let cool fully before cutting.

Notes

• • Make sure your sourdough starter has been fed within the last 12 hours, is bubbly and ready to go before starting.

• • Think about your pan size. For a high rise, use an 8.5×4 inch loaf pan instead of the traditional 9×5 inch loaf pan. The smaller pan size will give the dough a boost. However, both sizes will work.

• • Use bread flour, the protein content is higher creating more structure in your loaf. Although in a pinch I have made this with all purpose flour and it has worked great too.
  • All flour is different, some absorbs more water then others, and if you find your dough is dry & shaggy, add a splash more water.

• • Butter the top of your loaf after taking it out of the oven, while it’s still warm. This creates a satiny, soft crust.

• • Allow to cool completely before cutting it!

Add ins: Add anything you would like to your dough. I add seeds and nuts, garlic, cheese. cinnamon. Add during your stretch and folds.

Keyword bread, easy bread recipe, No knead bread, sourdough

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