sourdough sandwich bread.

Here’s a reliable, soft, and slightly tangy sourdough sandwich bread recipe — perfect for making classic sandwiches 🍞🥪

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🥖 Sourdough Sandwich Bread

Ingredients (1 loaf)

• 1 cup (240 g) active sourdough starter (100% hydration, fed within 8–12 hours)

• 1 cup (240 ml) warm water

• 3 cups (360 g) bread flour

• 1 tbsp sugar or honey (optional, for slight sweetness)

• 2 tsp salt

• 2 tbsp olive oil or melted butter

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Instructions

1. Mix the dough

1. In a large bowl, combine sourdough starter, water, and sugar/honey.

2. Add flour and salt; mix until no dry flour remains.

3. Knead 8–10 minutes by hand or 5–7 minutes in a stand mixer until smooth and elastic.

4. Add olive oil or butter and knead 2 more minutes until incorporated.

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2. Bulk fermentation

1. Cover the dough and let it rest at room temperature for 4–6 hours, or until it roughly doubles in size.

2. Every 1–2 hours, perform a stretch and fold: pull one side of the dough up and fold over. Rotate and repeat for all sides.

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3. Shape the loaf

1. Gently deflate the dough.

2. Shape into a rectangle that fits a 9×5-inch loaf pan.

3. Place the dough seam-side down in a greased or parchment-lined pan.

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4. Final proof

• Cover the pan and let rise 2–3 hours, or until the dough rises slightly above the rim.

• Optionally, refrigerate overnight for a slower, more flavorful rise.

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5. Bake

1. Preheat oven to 375°F (190°C).

2. Optional: brush the top with water or milk for a soft crust.

3. Bake 35–40 minutes, until golden brown and hollow-sounding when tapped.

4. Cool completely on a wire rack before slicing — this prevents a gummy texture.

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Tips for Sandwich-Perfect Bread

• Slightly underbake if you want an extra soft crust.

• Use bread flour for better gluten structure.

• For extra tang: let the bulk fermentation go longer or refrigerate overnight.

• Soft crust option: cover loaf loosely with foil for the first 20 minutes of baking.

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If you want, I can give you a “super soft, pillowy, store-bought texture sourdough” version that’s perfect for sandwiches — it’s slightly different from classic sourdough, but it slices beautifully and isn’t too tangy.