Sourdough Sandwich Bread recipe

Prep Time: 30 minutes (plus overnight starter refresh)
Rise Time: 8-12 hours (primary) + 2-3 hours (final proof)
Bake Time: 40-45 minutes
Total Time: 11-15 hours (largely hands-off)
Yield: 1 beautiful loaf (about 20 slices)
Difficulty: ⭐⭐☆☆☆ (Medium – requires patience but simple techniques)
Intensity: Low hands-on effort, high flavor payoff.

Introduction

This is not just another bread recipe. This is your ticket to the most flavorful, aromatic, and satisfying sandwich bread you’ve ever made. Using a sourdough starter instead of commercial yeast creates a complex, slightly tangy flavor, a tender yet sturdy crumb perfect for holding fillings, and a golden, crackly crust. While the process spans a day, the active effort is minimal, making it a perfect weekend project that rewards you with a week of incredible toast and sandwiches.

Why You’ll Love This Recipe:

Superior Flavor & Texture: A depth of taste that store-bought bread can’t match.
No Commercial Yeast: Relies on your own sourdough starter for a natural rise.
Perfect for Sandwiches: The crumb is soft but structured, never crumbly.
Makes Your Kitchen Smell Amazing: The aroma of baking sourdough is pure comfort.

Ingredients

For the Levain (Pre-Ferment):

60g (1/4 cup) active, bubbly sourdough starter (100% hydration)
60g (1/2 cup) bread flour
60g (1/4 cup) lukewarm water

For the Main Dough:

All of the prepared levain (about 180g)
360g (3 cups) bread flour (plus extra for dusting)
50g (1/4 cup) whole wheat flour (for flavor and nutrition)
230g (1 cup) lukewarm water (adjust +/- 10g as needed)
9g (1 1/2 tsp) fine sea salt
25g (2 tbsp) honey or maple syrup (feeds the starter and enhances browning)
25g (2 tbsp) softened unsalted butter or olive oil (for a tender crumb)

Equipment:

9×5 inch loaf pan
Stand mixer with dough hook (optional, but helpful)
Large bowl
Bench scraper
Digital kitchen scale (highly recommended for accuracy)
Parchment paper (optional)

Step-by-Step Instructions

Step 1: Create the Levain (Night Before or Early Morning)

In a small jar or bowl, combine the 60g active starter, 60g bread flour, and 60g lukewarm water.
Mix thoroughly until no dry flour remains. Cover loosely and let it ferment at room temperature (70-75°F/21-24°C) for 6-8 hours, or until it has at least doubled in size, is very bubbly, and passes the “float test” (a small spoonful drops in a glass of water should float). This build ensures your starter is at peak strength for the dough.

Step 2: Mix the Dough (Morning)

Combine: In the bowl of a stand mixer or a large mixing bowl, add the water, honey, and all of the ripe levain. Whisk to disperse the levain.
Add Flours: Add the bread flour and whole wheat flour. Mix with the dough hook or a wooden spoon until a shaggy dough forms with no dry patches. Let this rest (autolyse) for 30 minutes. This allows the flour to fully hydrate and develops gluten naturally.
Knead: Add the salt and softened butter/oil to the bowl. Mix on medium-low speed for 6-8 minutes, or knead by hand on a lightly oiled surface for 10-12 minutes, until the dough is smooth, elastic, and passes the “windowpane test” (a small stretch of dough can be pulled thin enough to see light through without tearing).

Step 3: Bulk Fermentation (The Long Rise)

Place the dough in a lightly oiled bowl, cover with a damp cloth or airtight lid, and let it rise at room temperature for 8-12 hours. The time depends heavily on your kitchen’s temperature. The dough is ready when it has increased by about 50-75% (not necessarily doubled) and is puffy with bubbles visible at the edges.

Step 4: Shape & Final Proof

Preshape: Gently turn the dough out onto a lightly floured surface. Using a bench scraper, fold the edges into the center to form a rough rectangle. Let it rest, seam-side down, for 15 minutes (bench rest).
Shape for the Pan: Flatten the dough into a rectangle roughly the length of your loaf pan. Fold the long sides into the center, then roll it up tightly from one short end to the other, creating a tight log. Pinch the seam closed.
Pan Up: Place the shaped loaf seam-side down into a greased or parchment-lined 9×5 inch loaf pan. Press it down gently to fill the corners.
Final Rise: Cover the pan lightly with plastic wrap or a damp towel. Let it proof for 2-3 hours at room temperature, until the dough has risen just above the rim of the pan (about 1-1.5 inches above). It should spring back slowly when gently poked.

Step 5: Bake to Perfection

Preheat: About 30 minutes before baking, preheat your oven to 375°F (190°C) with a rack in the center position.
Score (Optional): Using a sharp knife or razor blade, make a shallow slash lengthwise down the center of the loaf. This controls expansion.
Bake: Bake for 40-45 minutes, until the crust is a deep, golden brown and the internal temperature reads 205-210°F (96-99°C) on an instant-read thermometer.
Cool: This is the hardest but most crucial step! Immediately remove the loaf from the pan and place it on a wire rack. Allow it to cool completely (at least 3-4 hours) before slicing. Cutting too soon traps steam and makes the crumb gummy.

Baker’s Notes & Tips for Success

Starter Health is Key: Your starter should be active and doubled within 4-8 hours of feeding. If it’s sluggish, do two feedings 12 hours apart before building the levain.
Temperature Matters: Cool kitchen (below 70°F/21°C)? Place the dough in your (off) oven with the light on for a slightly warmer spot. Warm kitchen? The rises will be faster.
Don’t Over-Proof: The loaf is over-proofed if it collapses or feels fragile before baking. If in doubt, it’s better to bake slightly under-proofed than over.
Storage: Keep the cooled loaf in a bread bag or wrapped in beeswax wrap at room temperature for up to 5 days. For longer storage, slice and freeze for up to 3 months. Toast slices straight from the freezer.

Nutrition Information

(Per slice, based on 20 slices per loaf)

Calories: ~115 kcal
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 1.5g
Protein: 4g
Total Fat: 1.5g
Saturated Fat: 0.8g
Sodium: 180mg