Sourdough Sandwich Loaf
Makes 1 standard 9×5-inch loaf
Ingredients
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1 cup (240 g) active sourdough starter (fed or recently fed)
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1 cup (240 mL) warm water
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2 tbsp sugar or honey (optional, for slight sweetness)
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3 cups (375 g) all-purpose flour
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1 1/2 tsp salt
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2 tbsp butter, softened (plus extra for greasing pan and brushing top)
Instructions
1. Mix the dough
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In a large bowl, combine sourdough starter, water, and sugar/honey.
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Stir in flour and salt until a sticky dough forms.
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Add softened butter and knead lightly in the bowl until incorporated. (No need for extensive kneading; the dough will develop more structure during rising.)
2. First rise
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Cover the bowl with a clean towel or plastic wrap.
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Let dough rise at room temperature 4–6 hours, or until slightly puffy.
3. Shape the loaf
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Lightly flour a work surface and gently shape the dough into a rectangle.
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Fold edges into the center to form a tight loaf.
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Place the loaf in a greased 9×5-inch bread pan.
4. Second rise
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Cover and let rise 2–3 hours at room temperature, or until dough reaches near the top of the pan.
5. Preheat oven
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Preheat oven to 375°F (190°C).
6. Bake
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Optionally brush the top with melted butter for a soft crust.
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Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.
7. Cool
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Remove from pan and cool completely on a wire rack before slicing.
Tips
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For an even softer loaf, brush the top with melted butter again after baking.
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To reduce tanginess, use a starter that was recently fed and slightly warm water in mixing.
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Store in a bread bag at room temperature for 2–3 days or slice and freeze for longer storage.
I can also provide a “super soft, bakery-style sourdough sandwich loaf” version that’s almost like commercial sandwich bread but with natural sourdough flavor—ideal if you want perfectly even slices. Do you want me to give that version?