sourdough sandwich bread

Prep Time: 30 minutes (plus overnight fermentation)
Cook Time: 40 minutes
Total Time: 12-16 hours (including fermentation)
Difficulty: Medium
Yield: 1 loaf (about 12 slices)

Ingredients:

• 300g (1 ¼ cups) warm water (about 85°F/30°C)

• 100g (½ cup) active sourdough starter (fed and bubbly)

• 450g (3 ¾ cups) bread flour (or all-purpose flour)

• 50g (¼ cup) whole wheat flour (optional, for extra flavor)

• 10g (2 tsp) salt

• 15g (1 tbsp) honey or sugar (optional, for a slightly sweeter loaf)

• 15g (1 tbsp) olive oil or melted butter (optional, for softer crumb)

Instructions:

1. Mixing the Dough (10 minutes)

• In a large bowl, combine the warm water and sourdough starter. Mix until dissolved.

• Add the bread flour, whole wheat flour (if using), salt, and honey/sugar. Mix until a shaggy dough forms.

• Let the dough rest for 30 minutes (autolyse) to allow the flour to hydrate.

2. Kneading & Bulk Fermentation (4-6 hours)

• After resting, add olive oil or melted butter (if using) and knead for 8-10 minutes by hand or 5-7 minutes in a stand mixer until smooth and elastic.

• Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature (68-75°F/20-24°C) for 4-6 hours, or until doubled in size.

• Perform stretch-and-folds every 30 minutes for the first 2 hours to strengthen the gluten.

3. Shaping & Final Proof (2-4 hours or overnight)

• Turn the dough onto a lightly floured surface and shape it into a loaf.

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

• Cover and let it rise for 2-4 hours at room temperature or overnight in the fridge (for better flavor).

4. Baking (40 minutes)

• Preheat the oven to 375°F (190°C).

• Optionally, brush the top with water or milk for a softer crust.

• Bake for 35-40 minutes until golden brown and the internal temperature reaches 200°F (93°C).

• Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutritional Information (per slice, approx. 12 slices per loaf):

Tips for Success:

✔ Use an active, bubbly starter for best rise.
✔ If the dough feels too sticky, add 1-2 tbsp more flour during kneading.
✔ For a softer crust, brush with butter after baking.
✔ Store in an airtight container for up to 5 days or freeze for longer storage.

Enjoy your homemade Sourdough Sandwich Bread—perfect for toast, sandwiches, or just with butter! 🍞🔥