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Sourdough Sandwich Bread Recipe

Sourdough Sandwich Bread Recipe

Learn how to make the best homemade sourdough sandwich bread with this foolproof recipe. The overnight fermentation develops amazing flavor, while the addition of milk creates a tender crumb perfect for slicing. This easy baking recipe produces a versatile loaf ideal for sandwiches, toast, or alongside soups.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (16 slices)
An overhead shot of a perfectly baked sourdough sandwich loaf resting on a rustic wooden cutting board, with one thick slice partially cut to reveal the soft, even crumb structure inside. Natural window light highlights the loaf's golden-brown crust with its characteristic splits along the top. Beside the bread sits a butter knife with a smear of salted butter, a small jar of honey, and scattered wheat stalks creating visual context. The bread's sturdy but tender interior shows a creamy white color with small, even air pockets throughout—hallmarks of a properly fermented sandwich-style sourdough.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">300g bread flour</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">275g whole milk, lukewarm</li><li class="ingredients-single-item">35g honey (or maple syrup)</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">10g salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">9×5 inch (23×13 cm) loaf pan</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Digital kitchen scale</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by ensuring your sourdough starter is active and bubbly. It should have been fed 8-12 hours before making the dough and should pass the float test (a small amount should float when dropped in water).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the active starter with the lukewarm milk and honey, whisking until the starter is mostly dissolved. This creates a favorable environment for the yeast and bacteria in your starter to thrive.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add both flours to the wet ingredients and mix until a shaggy dough forms. Cover and let rest for 30 minutes – this autolyse period allows the flour to fully hydrate and begins gluten development without the inhibiting presence of salt and fat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the salt and softened butter to the dough. If using a stand mixer, knead on medium-low speed for 8-10 minutes until the dough becomes smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through without tearing). If kneading by hand, work the dough for 10-12 minutes, using a slap and fold technique.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature (around 24°C/75°F) for 4-6 hours, or until noticeably puffy but not necessarily doubled. The dough should show visible fermentation bubbles and feel alive when gently poked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the bulk rise, gently turn the dough onto a lightly floured surface, taking care not to deflate it completely. Gently shape into a rectangle roughly the width of your loaf pan. Fold the long sides into the center like a business letter, then roll from the short end into a tight log, pinching the seam to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped dough seam-side down in a greased 9×5 inch loaf pan. Cover loosely with plastic wrap or a damp cloth and allow to rise until the dough crests about 1-1.5 cm above the rim of the pan, typically 2-3 hours at room temperature, or overnight in the refrigerator for a more complex flavor (if refrigerated, let stand at room temperature 1-2 hours before baking).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C (375°F). Just before baking, score the top of the loaf with a sharp knife or lame, making a single lengthwise cut about 1 cm deep. This controlled split allows the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the bread for 35-40 minutes, until the crust is golden brown and the internal temperature reads 93-96°C (200-205°F) on a digital thermometer. If the top browns too quickly, loosely cover with aluminum foil for the last 10-15 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the bread from the oven and immediately turn out onto a cooling rack. The crust may feel hard initially, but will soften slightly as moisture from the crumb redistributes. Allow the loaf to cool completely (at least 2 hours) before slicing to prevent a gummy texture – this resting period is crucial for the final structure of your bread.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sourdough Sandwich Bread Recipe?

The main ingredients for sourdough sandwich bread include active sourdough starter, bread flour, all-purpose flour, whole milk, honey (or maple syrup), unsalted butter, and salt. This combination creates a soft, tender loaf with excellent structure for slicing.

How to cook Sourdough Sandwich Bread Recipe at home?

Learn how to cook Sourdough Sandwich Bread by mixing active starter with milk and honey, adding flours for an autolyse period, then incorporating butter and salt. After kneading and bulk fermentation, shape the dough into a loaf, allow a final rise, and bake at 190°C (375°F) for 35-40 minutes until golden brown with an internal temperature of 93-96°C.

Why is my sourdough sandwich loaf not rising properly?

Under-rising is typically caused by inactive starter, insufficient fermentation time, or cool room temperatures. Ensure your starter is bubbly and active before use, give the dough enough time to rise (especially in cooler conditions), and consider using a warm spot in your kitchen to encourage proper fermentation.

Can I make this sandwich bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can knead the dough by hand using the slap and fold technique for 10-12 minutes until it becomes smooth and elastic. Many bakers prefer hand-kneading as it helps develop a better feel for the dough's development.

How do I store homemade sourdough sandwich bread to keep it fresh?

Once completely cooled, store your sourdough sandwich bread in a bread bin, cotton bag or wrapped in a clean tea towel for 2-3 days. For longer storage, slice the entire loaf and freeze in a sealed container for up to 3 months, removing slices as needed for toasting.

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My children prefer this to store-bought bread now, and I love knowing exactly what goes into it.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Toru Yamamoto", "datePublished": "2024-04-25", "reviewBody": "This bread stays fresh longer than storebought! Even after 3-4 days, it's still moist and delicious. I appreciate the detailed instructions on the fermentation process, it made all the difference.", "name": "Excellent Shelf Life", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-20", "reviewBody": "Best texture for PB&J sandwiches! After trying multiple sourdough sandwich bread recipes, this one has the perfect balance of tang and sweetness. The milk really does create that tender crumb as promised.", "name": "Perfect for Sandwiches", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Stefan Novak", "datePublished": "2024-04-15", "reviewBody": "Finally mastered sourdough sandwich bread! The overnight refrigeration really develops an amazing flavor profile. I've made this weekly for the past month and it's consistently excellent.", "name": "Consistent Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Claire Thompson", "datePublished": "2024-04-10", "reviewBody": "Great structure for slicing thin! I can get perfect, even slices without the bread falling apart. This recipe has converted me from buying bread to making my own. Worth all the effort of maintaining a starter!", "name": "No More Store-Bought", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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