Sourdough sandwich bread is softer and more sliceable than traditional crusty sourdough. Instead of large holes and a thick crust, this loaf focuses on a fine crumb, tender texture, and balanced flavor. It is perfect for toast, grilled cheese, peanut butter sandwiches, or everyday meals.
This recipe uses only natural sourdough starter for leavening, while milk, butter, and honey help create a soft and tender crumb.
Yield
1 standard sandwich loaf
Ingredients
Main Dough
- 100 g active sourdough starter
- 300 g warm milk
- 30 g honey or sugar
- 30 g melted butter or oil
- 9 g salt
- 500 g bread flour
Optional Ingredients (for softer bread)
- 1–2 tablespoons milk powder
- 25–50 g whole wheat flour (replace some white flour)
Equipment
- Mixing bowl
- Kitchen scale (recommended)
- 9 × 5 inch loaf pan
- Clean towel or plastic wrap
- Oven
- Cooling rack
Step 1: Prepare the Starter
Feed your sourdough starter about 4–6 hours before mixing the dough. A healthy starter should:
- double or triple in size
- look bubbly and airy
- have a pleasant slightly sour smell
- have a slightly domed top
Using an active starter is important because it provides the natural yeast that makes the bread rise.
Step 2: Mix the Dough
In a large bowl combine:
- active sourdough starter
- warm milk
- honey or sugar
- melted butter
Stir until mostly combined.
Next add:
- flour
- salt
Mix everything together using a spoon or your hands until a rough dough forms and no dry flour remains.
Cover the bowl and let the dough rest 20–30 minutes. This rest helps the flour absorb liquid and makes kneading easier.
Step 3: Knead the Dough
After resting, knead the dough until it becomes smooth and elastic.
Kneading methods:
By hand:
Knead on a lightly floured surface for about 8–10 minutes.
Using a mixer:
Use a dough hook and mix for 5–6 minutes.
The finished dough should:
- feel soft and slightly tacky
- stretch easily
- spring back when gently pressed
Step 4: Bulk Fermentation
Place the dough in a lightly oiled bowl and cover.
Let it rise at room temperature until doubled in size. This process usually takes 4–6 hours, depending on room temperature and the strength of your starter.
For better structure, you can perform one stretch and fold halfway through the fermentation.
Signs the dough is ready:
- the dough has expanded significantly
- the surface looks smoother
- the dough jiggles slightly when moved
Step 5: Shape the Dough
Turn the dough out onto a lightly floured surface.
Gently flatten it into a rectangle roughly the width of your loaf pan.
Then:
- Fold the top third toward the center.
- Fold the bottom third upward.
- Roll the dough tightly into a log.
- Pinch the seam closed.
Place the dough seam-side down into a greased loaf pan.
Step 6: Final Proof
Cover the loaf pan with a towel or plastic wrap.
Let the dough rise until the top reaches about 1 inch above the rim of the pan.
This usually takes 2–4 hours.
To check readiness, gently press the dough with your finger. If the indentation slowly springs back, it is ready to bake.
Step 7: Bake the Bread
Preheat the oven to 375°F (190°C).
Place the loaf in the center of the oven and bake for 40–45 minutes.
The bread is done when:
- the crust is golden brown
- the loaf sounds hollow when tapped
- internal temperature reaches about 200°F (93°C)
If the crust browns too quickly, loosely cover it with foil during the final 10 minutes of baking.
Step 8: Cooling
Remove the bread from the pan and place it on a cooling rack.
Allow the bread to cool for at least one hour before slicing. Cutting too early can cause a gummy texture.
Texture and Flavor
This sourdough sandwich bread has:
- a soft, tender crumb
- small, even air pockets
- a mild sourdough flavor
- a thin crust that is easy to slice
Storage
Room temperature: 3–4 days in a bread bag or wrapped in cloth.
Freezing: Slice the bread first, then freeze up to 2 months. Toast slices directly from frozen.
