Sourdough Sandwich Bread Recipe {video}

This simple, no-fail sourdough sandwich bread recipe is easy to make and perfect for slicing and making into sandwiches or toast. It’ll become your family’s go-to bread, and the sourdough recipe you reach for most!

I use this recipe to bake a loaf of bread for my family every other week or so. It’s a foolproof recipe that comes out great every time. The bread has a blistered, golden, crispy crust and a chewy interior. Think of it as regular sourdough, but baked in loaf form so the slices are a lot more manageable – they’re smaller and more uniform.

This recipe is straightforward, streamlined, and absolutely delicious. Not to mention, these slices are versatile, and perfect for everything from PB&Js to grilled cheese sandwiches to avocado toast and even homemade croutons.

Baked in a standard 9 by 5-inch loaf pan, this bread might not be as wow-inducing as artisanal rustic round sourdough loaves. But the flavor and texture is very similar, if not the same! And I have a couple easy tricks for a soft sourdough loaf if you prefer that – read on!

What Makes This Recipe Special

• No special ingredients. You only need ripe, fed sourdough starter, bread flour, water, and salt.
• No fancy equipment. We make this recipe by hand, and we bake it in a standard loaf pan.
• Functional for your family’s lifestyle. Gorgeous crusty sourdough boules are works of art! But bread in standard loaf form is so much more versatile (and easy to slice!).

Ingredients

Ingredients to Feed Your Starter:

• Sourdough starter – Use mature, 100% hydration sourdough starter.
• Unbleached all-purpose flour – Use organic if possible, but definitely unbleached flour (all-purpose is fine).
• Non-chlorinated water – I use bottled spring water because the drinking water where I live is sometimes highly chlorinated.

Dough Ingredients:

• Ripe sourdough starter – Once your starter is fed, you’ll want to use it when it’s around its peak. I usually feed it around 10-11pm the night before I want to bake, and then I mix up my dough around 7-8am the next morning.
• Non-chlorinated water – I use bottled spring water at room temperature. However, it can be slightly warm to encourage fermentation (not hotter than 95 to 100F).
• Fine sea salt – So our bread isn’t bland.
• Unbleached bread flour – With its higher protein content than all-purpose flour, bread flour lends a deliciously chewy texture to this loaf.

Pro Tip: How to Make Soft Sourdough Sandwich Bread

If you want soft sourdough sandwich bread, make these two simple changes:
1) Use milk (preferably whole milk) instead of the water in this recipe.
2) As soon as the bread is out of the oven, rub 1 tablespoon of butter on top all over the crust. And bonus, the butter on the crust adds delicious flavor!

How to Make This Sourdough Sandwich Bread Recipe: Step-by-Step Instructions

Here are step-by-step photos of the baking process. For the recipe video, please see the recipe card below.

Step 1: Feed Your Starter (4 to 12 hours wait time)

Feed your starter so that it’s at peak when you’re planning to make the dough. Around 4 to 12 hours before you want to make the dough is the general timeframe, but you know how long it takes your starter to reach peak after a feeding, so go with that.

To feed your starter, mix all ingredients together in a clean jar. Cover loosely and let it rest at room temperature until it peaks. This usually takes about 4 to 12 hours; I like to do this the night before I want to make the dough, right before I go to bed.

Step 2: Make the Dough (30 minutes wait time)

1. Add the active starter, water, and salt to a large bowl or container (glass or clear so you can see through the sides and bottom).
2. Whisk to combine (it doesn’t have to be fully integrated, but it should look milky).
3. Add the flour.
4. Stir to form a shaggy dough (don’t knead it; some dry spots are fine). Cover the container and let it sit at room temperature for 30 minutes.

Step 3: Perform the Stretch and Folds (90 minutes wait time)

This is the most labor-intensive part of this whole recipe. It’s not hard, it’s just a matter of giving the dough the time it needs to rest (to allow the gluten to relax) between performing each set of stretch and folds (which develops the gluten).

After mixing the sourdough dough and letting it rest for 30 minutes, we will be performing a total of 4 sets of stretch and folds spaced 30 minutes apart. Each set of stretch and folds is quite fast and only takes a minute or two. Make sure to wet your hands before performing each set of stretch and folds so the dough doesn’t stick.

To see this step in action, watch the video in the recipe card below.

Stretch and Fold 1

1. This is how the dough looks after letting it rest for 30 minutes after mixing the dough.
2. Wet your hands and perform your first set of stretch and folds. To do so, grab a piece of dough, gently stretch it up, fold it over, and then rotate the bowl 1/4 turn. Repeat this process 3 more times until you come to the point where you started. Cover the bowl and let the dough rest at room temperature for 30 minutes. This is how the dough looks after the first set of stretch and folds.

Stretch and Fold 2

1. This is how the dough looks after letting it rest for 30 minutes after the first set of stretch and folds.
2. After 30 minutes, repeat the stretch and fold process. This is how the dough looks after the second set of stretch and folds. Cover the bowl and let the dough rest at room temperature for another 30 minutes.

Stretch and Fold 3

1. This is how the dough looks after letting it rest for 30 minutes after the second set of stretch and folds.
2. After 30 minutes, repeat the stretch and fold process. This is how the dough looks after the third set of stretch and folds. Cover the bowl and let the dough rest at room temperature for another 30 minutes.

Stretch and Fold 4 (Final Set!)

1. This is how the dough looks after letting it rest for 30 minutes after the third set of stretch and folds.
2. After 30 minutes, repeat the stretch and fold process. This is how the dough looks after the fourth (and final) set of stretch and folds. The dough is noticeably less sticky, smoother and more elastic, and generally easier to work with.

Step 4: First Rise/Complete Bulk Fermentation (4 to 8 hours wait time)

After the 4th set of stretch and folds, cover the bowl and let the dough rest at room temperature until puffed (it doesn’t have to be doubled in size; 50-75% rise is normal for this recipe), the top of the dough is slightly domed and bubbly, and the bottom looks spongy. At 74F room temperature, for me this usually takes around 6 to 7 hours, but it can anywhere from 4 to 8 hours depending on your conditions (such as how active your starter is, your kitchen’s temperature and humidity, etc.).

Pro Tip: For more details on how to tell when bulk fermentation is done, read “How Long Do You Bulk Ferment Sourdough?“.

Step 5: Shape

To prep, butter the inside of a 9 by 5-inch loaf pan.

1. Lightly spritz your countertop with a little non-chlorinated water and wet your hands (I prefer to roll out my dough with water instead of flour). Scrape your dough out onto the dampened countertop and roughly shape it into a rectangle about 13 to 14 inches long by 8 to 9 inches wide (it doesn’t have to be perfect). Gently press the dough with your fingertips to get rid of excess gas bubbles.
2. Fold your dough in thirds like a letter.
3. Starting with one end, roll up the dough into a log.
4. To get some surface tension, cup the dough with your hands and gently pull it towards you across the countertop a few times.

Step 6: Second Rise/Proof (1 to 4 hours at room temperature or 12 to 24 hours in the fridge wait time)

1. Place the dough (seam side down) into the prepared loaf pan. Cover the pan with plastic wrap.
2. Let the dough rest until it’s properly proofed, about 12 to 24 hours in the fridge or 1 to 4 hours at room temperature. You’ll know it’s properly proofed when it looks puffed (however, it won’t be doubled in size) and jiggles when you gently shake the pan. Also, the poke test is helpful as a guideline; lightly flour your finger and the dough’s surface, and gently press your finger into the dough. If it springs back slowly (instead of springing back quickly or not at all), it’s ready to bake. You can let it proof at room temperature or cold proof in the fridge.

Step 7: Preheat, Score, and Bake (1 hour wait time)

To prep, preheat the oven to 450F for at least 20 minutes so it’s nice and hot.

1. Score the top of the loaf.
2. If you have a loaf pan exactly the same size, you can place it directly on top (to create a closed environment for the first 2/3 of the bake). If you don’t have another loaf pan, cover the top with foil, tenting it up about the same height of the pan.
3. Bake (covered) for 30 minutes, then remove the pan or foil on top.
4. Return the loaf to the oven and bake (uncovered) until done, about another 20 to 25 minutes. The bread is done when it’s golden outside, sounds hollow when tapped on the bottom, and reaches an internal temperature of 205-210F.

Step 8: Cool and Slice

Transfer the bread to a wire rack and cool completely before slicing. (Don’t be tempted to slice into it while it’s hot! This will give you one great slice but the rest of the loaf will be gummy.) Cooling takes at least 4 to 6 hours, but overnight is better.

Storage, Freezing & Reheating

Once it’s cool, store sourdough sandwich bread at room temperature in a bread bag or wrapped in a kitchen towel for up to 3 days.

To freeze sourdough slices, let the loaf cool fully before slicing. Arrange the slices in an even layer on a parchment paper-lined baking tray and freeze until solid. After that, pop the frozen slices into a freezer-safe bag for up to 3 months.

After freezing, for the best flavor and texture, I recommend toasting the slices right before eating. No worries if you forget to thaw it! You can reheat frozen sliced sourdough bread in a 425F oven for about 15 minutes, flipping each slice once halfway through.

Expert Tips For the Best Sourdough Sandwich Bread Recipe

1) Time feeding your starter so it’ll be at peak when you want to make your dough. When your starter peaks after a feeding, fermentation is at its highest, which leads to the best rise.
2) Don’t be afraid to adjust the fermentation time. Warmer kitchens speed up fermentation; cooler ones slow it down. For best results, use the dough’s appearance as your guide rather than how much time has passed.

Frequently Asked Questions

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Sourdough Sandwich Bread Recipe

This straightforward recipe yields a gorgeous loaf of sourdough sandwich bread that's golden outside and chewy inside. Plus tips if you want to make a soft sandwich loaf!

Prep Time:20 minutes mins

Cook Time:1 minute min

Other Time:1 day d

Course: Bread

Cuisine: American

Keyword: Sourdough Bread Loaf, Sourdough Bread Recipe For Beginners, Sourdough Sandwich Bread Recipe

Servings: 16 servings

Calories: 120kcal

Author: Faith

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Ingredients

1x2x3x

To Feed Your Starter:

• ▢ 60 grams sourdough starter
• ▢ 60 grams unbleached all-purpose flour
• ▢ 60 grams non-chlorinated water

Dough:

• ▢ 125 grams ripe sourdough starter once it’s active and bubbly, weigh 125 grams of the fed starter
• ▢ 350 grams non-chlorinated water
• ▢ 12 grams sea salt
• ▢ 500 grams bread flour

Instructions

Feed Your Starter (4 to 12 hours wait time)

• Feed your starter so that it’s at peak when you’re planning to make the dough. Around 4 to 12 hours before you want to make the dough is the general timeframe, but you know how long it takes your starter to reach peak after a feeding, so go with that. To feed your starter, mix all ingredients together in a clean jar. Cover loosely and let it rest at room temperature until it peaks. This usually takes about 4 to 12 hours; I like to do this the night before I want to make the dough, right before I go to bed.

Make the Dough (30 minutes wait time)

• Add the active starter, water, and salt to a large bowl or container (glass or clear so you can see through the sides and bottom) and whisk to combine (it doesn't have to be fully integrated, but it should look milky). Add the flour and stir to form a shaggy dough (don’t knead it; some dry spots are fine).
• Cover the container and let it sit at room temperature for 30 minutes.

Perform the Stretch and Folds (90 minutes wait time)

• Wet your hands and perform your first set of stretch and folds. To do so, grab a piece of dough, gently stretch it up, fold it over, and then rotate the bowl 1/4 turn. Repeat this process 3 more times until you come to the point where you started. Cover the bowl and let the dough rest at room temperature for 30 minutes.
• After 30 minutes, repeat the stretch and fold process. Cover the bowl and let the dough rest at room temperature for another 30 minutes. Repeat this process 2 more times, for a total of 4 sets of stretch and folds spaced 30 minutes apart.

First Rise/Complete Bulk Fermentation (4 to 8 hours wait time)

• After the 4th set of stretch and folds, cover the bowl and let the dough rest at room temperature until puffed (it doesn't have to be doubled in size; 50-75% rise is normal for this recipe), the top of the dough is slightly domed and bubbly, and the bottom looks spongy. At 74F room temperature, for me this usually takes around 6 to 7 hours, but it can anywhere from 4 to 8 hours depending on your conditions (such as how active your starter is, your kitchen’s temperature and humidity, etc.).

Shape

• Butter the inside of a 9 by 5-inch loaf pan.
• Lightly spritz your countertop with a little non-chlorinated water and wet your hands (I prefer to roll out my dough with water instead of flour). Scrape your dough out onto the dampened countertop and roughly shape it into a rectangle about 13 to 14 inches long by 8 to 9 inches wide (it doesn’t have to be perfect). Gently press the dough with your fingertips to get rid of excess gas bubbles. Fold your dough in thirds like a letter, then starting with one end, roll up the dough into a log. To get some surface tension, cup the dough with your hands and gently pull it towards you across the countertop a few times.
• Place the dough (seam side down) into the prepared loaf pan. Cover the pan with plastic wrap.

Second Rise/Proof (1 to 4 hours at room temperature or 12 to 24 hours in the fridge wait time)

• Let the dough rest until it’s properly proofed, about 12 to 24 hours in the fridge or 1 to 4 hours at room temperature. You’ll know it’s properly proofed when it looks puffed (however, it won't be doubled in size) and jiggles when you gently shake the pan. Also, the poke test is helpful as a guideline; lightly flour your finger and the dough’s surface, and gently press your finger into the dough. If it springs back slowly (instead of springing back quickly or not at all), it’s ready to bake. You can let it proof at room temperature or cold proof in the fridge.

Preheat, Score, and Bake (20 minutes wait time)

• Preheat the oven to 450F for at least 20 minutes so it's nice and hot. Score the top of the loaf. If you have a loaf pan exactly the same size, you can place it directly on top (to create a closed environment for the first 2/3 of the bake). If you don’t have another loaf pan, cover the top with foil, tenting it up about the same height of the pan. Bake (covered) for 30 minutes, then remove the pan or foil on top and bake (uncovered) until done, about another 20 to 25 minutes. The bread is done when it’s golden outside, sounds hollow when tapped on the bottom, and reaches an internal temperature of 205-210F.

Cool and Slice

• Transfer the bread to a wire rack and cool completely before slicing, at least 4 to 6 hours, but overnight is better.

Video

Notes

• Recipe Yield: This recipe makes 1 large loaf of bread, or about 16 servings. The nutritional information was calculated based on it yielding 16 servings.
• Storage: Once it’s cool, store sourdough sandwich bread at room temperature in a bread bag or wrapped in a kitchen towel for up to 3 days.
• Freezing: To freeze sourdough slices, let the loaf fully cool and then slice it. Arrange the slices in an even layer on a parchment paper-lined baking tray and freeze until solid. After that, pop the frozen slices into a freezer-safe bag for up to 3 months.
• Reheating: After freezing, for the best flavor and texture, I recommend toasting the slices right before eating. No worries if you forget to thaw it! You can reheat frozen sliced sourdough bread in a 425F oven for about 15 minutes, flipping each slice once halfway through.
• To Make Soft Sourdough Sandwich Bread: Make these two simple changes to this recipe: 1) use milk (preferably whole milk) instead of the water, and 2) as soon as the bread is out of the oven, rub 1 tablespoon of butter on top all over the crust. And bonus, the butter on the crust adds delicious flavor!

Nutrition

Calories: 120kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 293mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 6mg | Iron: 0.3mg

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