• Prep Time: 30 minutes
• Resting & Rising Time: 8–12 hours
• Cook Time: 40 minutes
• Total Time: Approximately 10–13 hours
• Difficulty Level: Intermediate
• Servings: 12 slices
• Cuisine: American
• Calories: Approximately 170 calories per slice

Ingredients

For the Dough

• 500 grams bread flour
• 100 grams active sourdough starter
• 300 grams warm water
• 40 grams unsalted butter, softened
• 25 grams honey or sugar
• 10 grams salt

Optional Add-Ins

• 2 tablespoons milk powder for extra softness
• 1 tablespoon olive oil for richer flavor
• Rolled oats for topping

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Dough scraper
• 9×5-inch loaf pan
• Clean kitchen towel
• Cooling rack

How to Make Sourdough Sandwich Bread

Step 1: Feed the Starter

Start by feeding your sourdough starter about 4–6 hours before making the dough. Your starter should be bubbly, active, and doubled in size before using.

A healthy starter is the key to achieving a beautifully risen loaf.

Step 2: Mix the Dough

In a large bowl, combine:

• Active sourdough starter
• Warm water
• Honey or sugar

Stir until mostly dissolved.

Add the bread flour and mix until a shaggy dough forms. Let the dough rest for 30 minutes. This resting period is called the autolyse stage and helps improve gluten development.

After resting, add the salt and softened butter. Knead until the dough becomes smooth and elastic. This usually takes about 8–10 minutes by hand or 5 minutes with a stand mixer.

Step 3: Bulk Fermentation

Place the dough in a lightly greased bowl and cover with a damp towel.

Let it rise at room temperature for 4–6 hours. During the first 2 hours, perform a stretch and fold every 30 minutes.

To do this:

1. Grab one side of the dough
2. Stretch it upward
3. Fold it over the center
4. Rotate the bowl and repeat

This strengthens the dough without intensive kneading.

The dough should become smoother, puffier, and slightly airy by the end of fermentation.

Step 4: Shape the Dough

Turn the dough onto a lightly floured surface.

Gently flatten it into a rectangle, then roll it tightly into a log shape. Pinch the seam closed.

Place the dough seam-side down into a greased loaf pan.

Step 5: Final Proof

Cover the loaf pan loosely with plastic wrap or a towel.

Let the dough rise until it crowns about 1 inch above the rim of the pan. Depending on room temperature, this can take 2–4 hours.

For deeper sourdough flavor, you can refrigerate the loaf overnight during this stage and bake the next morning.

Step 6: Bake the Bread

Preheat your oven to 375°F (190°C).

Bake the bread for 35–40 minutes until the top is golden brown and the loaf sounds hollow when tapped.

If the top browns too quickly, loosely tent it with foil during the last 10 minutes of baking.

The internal temperature should reach about 200°F (93°C).

Step 7: Cool Before Slicing

Remove the bread from the pan immediately after baking and place it on a cooling rack.

Allow it to cool for at least 1 hour before slicing. Cutting too early can make the bread gummy inside.

Once cooled, slice evenly with a serrated bread knife.

Tips for Perfect Sourdough Sandwich Bread

Use an Active Starter

A sluggish starter can result in dense bread. Always ensure your starter is bubbly and active before mixing dough.

Measure Ingredients by Weight

Using a kitchen scale provides accurate measurements and more reliable results than cups.

Don’t Rush Fermentation

Sourdough relies on natural fermentation, which takes time. Warmer kitchens rise faster, while cooler temperatures slow the process.

Avoid Too Much Flour

Sticky dough is normal. Adding excess flour can create a dry loaf.

Store Properly

Keep the bread in an airtight container or bread bag at room temperature for up to 4 days.

Flavor Variations

This sourdough sandwich bread is easy to customize.

Honey Wheat Version

Replace 100 grams of bread flour with whole wheat flour and add extra honey.

Seeded Sandwich Bread

Add sunflower seeds, flaxseeds, or sesame seeds to the dough.

Cinnamon Raisin Bread

Mix in raisins and cinnamon sugar for a breakfast-friendly loaf.

Herb and Garlic Bread

Add dried herbs and roasted garlic for savory sandwiches.

Serving Suggestions

This bread works beautifully for:

• Grilled cheese sandwiches
• French toast
• Avocado toast
• Peanut butter and jelly
• Turkey sandwiches
• Garlic toast
• Breakfast toast with jam

The soft texture makes it especially kid-friendly.

Storage Instructions

Room Temperature

Store in a sealed bag or airtight container for 3–4 days.

Refrigerator

Not recommended, as refrigeration can dry out bread quickly.

Freezer

Slice the loaf and freeze in a freezer-safe bag for up to 3 months. Toast slices directly from frozen.

Common Problems and Solutions

Dense Bread

Possible causes:

• Weak starter
• Under-proofing
• Too much flour

Flat Loaf

Possible causes:

• Over-proofing
• Weak gluten structure

Gummy Interior

Possible causes:

• Slicing too soon
• Underbaking

Nutrition Information

Per Slice (Approximate)

• Calories: 170
• Protein: 5g
• Carbohydrates: 31g
• Fat: 3g
• Saturated Fat: 1.5g
• Fiber: 1g
• Sugar: 2g
• Sodium: 210mg