Sourdough Sandwich Bread 🍞✨
Perfectly tangy, soft, and sliceable—this no-knead sourdough loaf is ideal for sandwiches, toast, or slathering with butter. Made with 100% sourdough starter (no commercial yeast)!
Prep Time: 20 mins (+ overnight rise) | Cook Time: 40 mins | Total Time: 12+ hrs
Makes: 1 loaf
Ingredients
- 1 cup (240g) active sourdough starter (100% hydration, bubbly & ripe)
- 1¼ cups (300ml) warm water (~85°F/30°C)
- 3½ cups (440g) bread flour (or all-purpose + 1 tbsp vital wheat gluten)
- 1½ tsp salt
- 1 tbsp honey or sugar (optional, for slight sweetness)
- 1 tbsp olive oil (for softness)
(Optional: 2 tbsp seeds—sesame, flax, or sunflower—for topping!)
Instructions
1. Mix & Autolyse:
- In a large bowl, combine starter, water, honey, and oil. Mix well.
- Add flour and salt. Stir until a shaggy dough forms. Cover and let rest 30 mins.
2. Bulk Fermentation:
- Perform 3-4 stretch-and-folds (every 30 mins) over 2 hours.
- Let dough rise at room temp 8-12 hours (or overnight) until doubled and bubbly.
3. Shape & Final Rise:
- Turn dough onto a floured surface. Shape into a tight loaf and place in a greased 9×5-inch loaf pan.
- Cover and let rise 2-4 hours at warm room temp until puffy (should crest 1″ above pan).
4. Bake:
- Preheat oven to 375°F (190°C).
- Slash the top with a razor (optional), mist with water, and bake 35-40 mins until golden and internal temp reaches 205°F (96°C).
- Cool 1 hour before slicing (patience prevents gumminess!).
Pro Tips
✔ Starter readiness: It should float in water before mixing.
✔ Cold-proof option: After shaping, refrigerate overnight; bake straight from fridge (+5 mins baking time).
✔ Extra soft crust: Brush with butter post-bake.
Troubleshooting
- Too dense? Starter might’ve been weak or under-fermented.
- Too sour? Reduce bulk fermentation time.
Serving Ideas
- 🥪 Sandwiches: Try turkey & avocado or grilled cheese.
- 🥖 Toast: Top with jam or smashed avocado.
- 🧈 French toast: Uses up stale slices!
This loaf stays fresh for 4 days wrapped in linen—or freeze for 3 months. Let me know if you’d like a whole-grain or seeded version! 😊
(P.S. For a faster loaf, check out my “sourdough hybrid” recipe with a pinch of yeast!)