Description
There’s a certain kind of magic in baking your own bread. That golden crust, the soft crumb, and the rich aroma filling your kitchen — it’s more than just food; it’s comfort. For many, store-bought bread may be convenient, but it often lacks the softness, depth of flavor, and homemade touch that turns a simple sandwich into something special.
This sourdough sandwich bread is everything you want in a loaf: it’s soft, rich with flavor, and made with simple ingredients you likely already have on hand. Plus, it’s the kind of recipe that brings joy and a sense of accomplishment — and once you try it, there’s truly no going back.
Whether you’re making it for family lunches, breakfast toast, or just for yourself, it’s sure to become a favorite in your kitchen.
Ingredients
This recipe uses basic pantry staples, but each one plays an important role in the texture and taste of your loaf. Here’s what you’ll need:
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500 g (4 cups) all-purpose flour – the base of your dough. All-purpose flour provides a tender texture perfect for sandwich slices.
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60 g (4 tablespoons) unsalted butter, softened and cubed – adds richness and softness to the crumb. Using unsalted lets you control the flavor.
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12 g (1 tablespoon) sugar – not too much, just enough to feed the starter and add a slight sweetness to balance the flavor.
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9 g fine sea salt – enhances the overall taste and balances the sourness from the starter.
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50 g (1/4 cup) bubbly, active sourdough starter (100% hydration) – the living ingredient that brings rise, structure, and a touch of tang.
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270 g (1 cup + 2 tablespoons) warm water – essential for combining ingredients and activating the dough. Slightly warm water (around 80–85°F) works best.
Using high-quality ingredients, especially the flour and butter, can make a noticeable difference in flavor and texture. If you bake often, consider using King Arthur or Bob’s Red Mill brands for consistent results.
Instructions
This method is designed to be beginner-friendly and reliable. Follow each step carefully, and don’t rush — patience is part of the process!
In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar, and salt. Mix on low speed for about 30 seconds, until the butter is broken up into pea-sized pieces — it should look like coarse crumbs.
Pour in the bubbly sourdough starter and warm water. Mix gently until the flour is fully moistened and no dry bits remain. The dough will feel slightly sticky and elastic at this point. Cover with a damp towel or plastic wrap and let it rest for 30 minutes.
This short rest (called the “autolyse”) allows the flour to fully hydrate and makes kneading easier later on.
Switch to the dough hook attachment. Knead on medium-low speed (speed #3 on most stand mixers) for 6–8 minutes. The dough should become smooth, supple, and easy to handle. It shouldn’t stick to your hands. If it does, sprinkle in a bit of flour — no more than a tablespoon at a time.
Kneading builds gluten, which gives your bread structure and a satisfying chew.
Place the dough in a lightly greased bowl and cover it. Let it rise overnight at room temperature (ideally around 68°F). By morning, it should have doubled in size and feel soft and airy when gently pressed.
If your kitchen is warmer, check the dough sooner — it may be ready in just 8 hours.
Turn the dough out onto a lightly floured surface. Flatten it gently, then fold it inward to form a tight log. Roll it slightly to even out the shape and place it into a greased 8.5×4-inch loaf pan (or a 9×5 pan if needed).
Cover with a damp towel and let it rise again for 1–2 hours, until it reaches about an inch above the rim of the pan.
Preheat your oven to 375°F (190°C). Place the pan on the center rack and bake for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Let it cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before slicing — if you can wait that long!
Notes
This recipe makes an incredibly soft and flavorful sourdough sandwich bread using simple ingredients. Ideal for both beginner and experienced bakers, it follows a slow overnight rise for better flavor and digestion.
- Prep Time: 25 minutes (mixing and kneading)
- Rise Time: 10–12 hours (overnight bulk fermentation) 1–2 hours (second rise)
- Cook Time: 35–40 minutes
- Method: Mixing, Kneading, Bulk Fermentation, Baking
- Cuisine: American, Classic Homemade
Nutrition
- Serving Size: 1 slice (based on 10 slices per loaf)
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg