Sourdough Sandwich Bread

This recipe yields a soft, tender, yet flavorful sourdough sandwich loaf perfect for toast, sandwiches, and everyday eating. It’s designed to be less dense than traditional artisan sourdough, with a fine crumb and golden crust.

Ingredients

Levain (Overnight Starter)

50g active, bubbly sourdough starter (100% hydration)
100g bread flour (or all-purpose)
100g warm water

Main Dough

All of the levain (from above)
350g bread flour (or all-purpose)
100g whole wheat flour (optional; substitute with more bread flour if preferred)
260g warm water (85–90°F / 30–32°C)
9g salt (1½ tsp)
25g honey or sugar (1½ tbsp)
25g softened butter or olive oil (2 tbsp)

Instructions

Day 1 – Evening: Make the Levain

Mix levain ingredients in a jar or bowl. Cover and let ferment at room temperature for 8–12 hours (overnight) until bubbly, domed, and active.

Day 2 – Morning: Mix & Knead

In a large bowl or stand mixer, combine the levain, water, honey, and flours. Mix until no dry flour remains. Cover and autolyse (rest) for 30–60 minutes.
Add salt and softened butter/oil. Knead by hand for 10–15 minutes or with a dough hook on medium-low for 6–8 minutes, until smooth and elastic.
The dough should be slightly tacky but not sticky. Add a little flour or water if needed.

Bulk Fermentation

Place dough in a lightly oiled bowl, cover, and let rise at room temperature (70–75°F / 21–24°C) for 3–5 hours, performing 3–4 sets of stretch and folds during the first 1½ hours (every 30 minutes).
The dough should rise by about 50%, look puffy, and hold a slight indentation when poked.

Shape & Final Proof

Lightly grease a 9×5-inch loaf pan.
Turn dough out onto a lightly floured surface. Gently press into a rectangle, then roll tightly into a log. Pinch the seam and ends closed.
Place seam-side down in the pan. Cover loosely with plastic or a damp towel.
Let proof at room temperature for 2–4 hours until the dough rises just above the pan rim. Alternatively, refrigerate for a cold proof (8–16 hours) for more sour flavor.

Bake

Preheat oven to 375°F (190°C) with a rack in the center.
Optionally, brush loaf with milk or melted butter for a softer crust, or spray/mist the top lightly with water.
Bake for 35–45 minutes until deeply golden brown, and the internal temperature reaches 205–210°F (96–99°C).
If browning too quickly, tent with foil after 20 minutes.

Cool

Remove from pan immediately and cool completely on a wire rack (at least 2–3 hours) before slicing to avoid a gummy texture.

Tips for Success

Starter Health: Your starter should be active and bubbly before making the levain.
Temperature Matters: Warm spot (75–80°F / 24–27°C) speeds fermentation; cooler slows it.
Don’t Over-Proof: If dough collapses or feels fragile, it may be over-proofed.
Add-Ins: For variety, mix in seeds, oats, or herbs during kneading.
Storage: Keep in a bread bag or airtight container for 3–4 days at room temperature, or slice and freeze for up to 3 months.

Why This Recipe Works for Sandwiches

Enrichments (butter/oil, sweetener) tenderize the crumb and soften the crust.
Higher hydration (compared to some sandwich loaves) keeps it moist.
Controlled fermentation develops flavor without excessive sourness.

Enjoy your wholesome, homemade sourdough sandwich bread! 🍞