Here is a detailed, practical guide to making soft and flavorful Sourdough Sandwich Bread at home.
This recipe is adapted for success, combining techniques from several baking sources to ensure a tall, tender loaf perfect for everything from toast to a hearty BLT . It provides a flexible timeline, so you can choose what works for your schedule.
Ingredients
· Active Sourdough Starter: 100g (must be bubbly and recently fed, at its peak)
· Warm Water: 300-350g (about 90-95°F or 32-35°C)
· Bread Flour: 500g (high-protein flour ensures better structure and a softer crumb)
· Salt: 10g (fine sea salt)
· Sweetener: 25g honey or granulated sugar (adds flavor and helps with browning)
· Fat: 20g olive oil or 28g softened unsalted butter (this is the secret to a soft, pliable crust and tender crumb)
Why fat is important: Adding a small amount of oil or butter to sourdough is called “enriching” the dough. It tenderizes the gluten, resulting in a softer, less chewy bread that stays fresh longer .
Method & Timeline
The total time ranges from 4 to 14 hours, depending mostly on the rise. You can choose a Same-Day (start in the morning, bake in the evening) or Overnight (mix at night, bake the next morning) schedule .
Step Action Time Estimate
1 Mix – Combine starter and water. Add flour, sweetener, and fat. Mix until a shaggy dough forms. Rest for 30 minutes (Autolyse). 30 min
2 Add Salt & Knead – Add salt and knead (by hand or mixer) for 8-10 minutes until smooth and elastic. It should pass the “windowpane test” (stretch thin without tearing) . 15 min
3 Bulk Fermentation (First Rise) – Cover and let rise in a warm place. It is done when it is puffy and has grown by about 50% (it does not need to fully double). 4-12 hours
4 Shape – Gently press the dough into a rectangle on a floured surface. Roll it up tightly into a log and pinch the seam closed . 10 min
5 Final Proof (Second Rise) – Place the log seam-side down in a greased 9×5 inch loaf pan. Cover and let rise until the dough is domed about 1 inch above the rim of the pan . 2-4 hours
6 Bake – Preheat to 375°F (190°C). Bake for 40-45 minutes until deep golden brown and the loaf sounds hollow when tapped. 45 min
7 Cool – Remove bread from the pan immediately and cool completely on a wire rack (at least 2 hours). Do not skip this, as slicing warm bread makes it gummy . 2 hours
Pro Tip for a Soft Crust: For a softer, more “sandwich-like” crust, brush the top of the hot loaf with melted butter as soon as it comes out of the oven .
Troubleshooting & Baker’s Tips
· Starter Readiness: Your starter must be strong. If it doesn’t double in size within 6-8 hours of feeding, your bread will be dense .
· Temperature is Key: If your kitchen is cold (below 68°F/20°C), rises will take much longer. Create a warm spot inside your (turned-off) oven with just the light on .
· Under-Proofing: This is the most common reason for a “brick” loaf. Don’t rush the final proof. Wait for the dough to rise a full inch above the pan’s rim .
· Over-Proofing: If the dough rises too high and then collapses, or looks very flat and soupy, it has over-proofed. You can still bake it, but the result will be denser .
Variations
· Seeded: Add 1/2 cup of sunflower or sesame seeds when mixing the dough .
· Whole Wheat: Replace 20% of the bread flour (100g) with whole wheat flour. You may need to add an extra 10-15g of water .
· Cinnamon Raisin: Add 1 tbsp of cinnamon and 1 cup of soaked, drained raisins during the final mixing stage .
I hope this guide helps you bake a fantastic loaf! Let me know if you’d like to see a recipe for the fillings or the sandwich itself.