sourdough sandwich loaf

Here’s a soft, sliceable sourdough sandwich loaf—tender crumb, mild tang, and perfect for toast or grilled cheese. 🍞

Sourdough Sandwich Loaf

Ingredients (1 loaf)

• 100 g active sourdough starter (fed, bubbly)

• 300 g warm water (about 80–85°F / 27–29°C)

• 25 g honey or sugar

• 30 g butter or oil, softened

• 9 g salt

• 500 g bread flour (or all-purpose, but bread flour is best)

Instructions

1. Mix the dough

   • In a large bowl, mix starter, water, honey, and butter until combined.

   • Add flour and salt. Mix until a shaggy dough forms.

2. Knead

   • Knead by hand 8–10 minutes or with a mixer 5–6 minutes until smooth and elastic.

3. Bulk ferment

   • Place dough in a lightly oiled bowl, cover, and let rise at room temp until doubled, about 4–6 hours (depends on starter strength).

4. Shape

   • Turn dough out, gently degas, and shape into a tight log.

   • Place seam-side down in a greased 9×5-inch loaf pan.

5. Final proof

   • Cover and let rise until the dough crowns about 1 inch above the pan, 2–4 hours.

6. Bake

   • Preheat oven to 375°F (190°C).

   • Bake 40–45 minutes, until golden brown and internal temp is ~200°F (93°C).

7. Cool

   • Remove from pan and cool completely before slicing (this matters!).

Tips for the perfect sandwich crumb

• Add 1–2 tbsp milk powder for extra softness (optional but great).

• For less tang, bake the same day; for more tang, refrigerate the shaped loaf overnight, then bake straight from the fridge.

• Brush the top with butter right after baking for a soft crust.

If you want, I can also give you:

• a 100% whole wheat sourdough sandwich loaf

• a no-knead version

• or a pullman pan version for perfectly square slices