Sourdough Sandwich Bread Loaf
Nothing beats the soft texture, tender crumb, and rich flavor of a homemade Sourdough Sandwich Bread Loaf. This easy sourdough sandwich bread recipe is perfect for everyday sandwiches, toast, and meal prep, delivering a sturdy yet fluffy loaf your family will reach for again and again.
Can I use all-purpose flour instead of bread flour?
Yes. Bread flour creates a slightly chewier texture and better rise because of its higher protein content, but all-purpose flour will still produce a soft, delicious sandwich loaf.
How do I know when my sourdough sandwich bread is fully proofed?
The dough should look puffy and have noticeably increased in size. When gently pressed with a floured finger, the indentation should slowly spring back rather than immediately filling in.
Why is my sourdough sandwich bread dense?
Dense bread is often caused by an inactive starter, underproofing, overproofing, or adding too much flour. Be sure your starter is bubbly and active before mixing the dough.
How should I store sourdough sandwich bread?
Store the cooled loaf in an airtight container or bread bag at room temperature for up to 4 days. For longer storage, slice the loaf and freeze it for up to 3 months.
Can I freeze sourdough sandwich bread?
Yes! Slice the loaf before freezing so you can remove only the slices you need. Wrap well to prevent freezer burn.
What’s the best pan for sandwich bread?
A standard 9×5-inch loaf pan works well for most sourdough sandwich bread recipes and produces tall, even slices.
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Sourdough Sandwich Bread Loaf
Ingredients
- 300 grams warm water
- 130 grams active sourdough starter
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon honey
- 425 grams all purpose flour or bread flour
- 2 teaspoons fine sea salt
Instructions
- Feed your sourdough starter in the morning, around 8:00 am to 9:00 am.
- Around 12:30pm to 1:00pm, or when your starter has risen doubled in size, begin making your bread dough.
- In a large bowl, combine the warm water, active sourdough starter, olive oil, and honey. Mix until mostly smooth.
- Add the flour and salt. Mix until all flour is absorbed – it’s okay if it looks shaggy, as long as there’s no dry spots of flour!
- Cover and let sit in a warm environment for 1 hour.
- Run your hands under water, then begin the first “lift and fold” process (just like normal sourdough bread!) Imagine the bowl divided into 4 corners. Working one corner at a time, lift the dough from underneath as high as you can without it breaking then fold over into the center. This is trapping air inside the dough! Repeat with the remaining 3 corners, then cover and set aside for 30 minutes.
- Repeat the “lift and fold” process every 30 to 45 minutes for the next 5 to 8 hours. Big range of time, but don’t lock yourself into a certain timeframe here. And it’s okay if your folds happen an hour apart – it will still turn out just as delicious! I usually go about my day as normal, and do the “lift and folds” whenever I walk through the kitchen. Then, I’ll shape and put away the loaf prior to closing up the kitchen for the night.
- Butter and line with parchment paper (creating sleeves on the sides for easy lifting) a 9 x 5″ loaf pan.
- Turn out the sourdough onto a clean surface and gently stretch from underneath into a a rectangle that is around 9″ wide by 14″ tall. Working on the tall end, roll up the dough so it fits into the 9 x 5″ loaf pan. Tuck the ends underneath after rolling so it’s taut. Place in the prepared loaf pan.
- Cover with foil and place in the fridge for 12 to 48 hours.
- When ready to bake, set out the loaf at room temperature while the oven preheats. Preheat the oven to 450F.
- Using a bread scorer or sharp knife, create a 1/4″ deep slit across the top of the loaf. Reusing the same foil, create a 2″ tent to cover the loaf pan (this will help trap steam when baking). Bake for 30 minutes in the center rack.
- Reduce oven heat to 425F, remove the foil, and bake an additional 20 to 25 minutes, until golden on top.
- Let the bread loaf cool down for at least 30 minutes before slicing.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Looking forward to trying my hand at sourdough bread!
Hello, Lauren! Thank you for sharing this recipe. This might sound like a silly question, but is aluminum foil a requirement when doing the fridge proof? Could wax paper or parchment be used instead? I know they’re not as easy to fix to the pan but we don’t do much foil nor plastic wrap in our home. Thank you! 🙂
not silly at all!! the main goal is to keep the moisture in the bread while its cold proofing in the fridge and the you will need foil to tent it for the first part of baking – or maybe a loaf pan lid!
So no bulk fermentation time after the stretch & folds?
hi katrina! yes, it goes in the fridge for 12 to 24 hours!
Best version of sourdough I’ve had. I love the slices on this one and it worked out perfectly on the first attempt!
This worked exactly as written, thanks!
Thank you for sharing this recipe
Hi Lauren! I love your recipes and your YouTube channel! However, every time I try your sourdough (I’ve tried the loaf, sandwich bread and bagels too) and each time the dough is too sticky to work with. Do you have any suggestions for me? I’ve made other sourdough with success – but each time it was a series of lift & folds and then a bulk ferment on counter then shape and sit in fridge overnight. I appreciate any help you can give me I’m still fairly new to my sourdough journey!
hi Maddie!! I’m so sorry you’re having troubles here! So, I’m wondering if it could be your location? Or maybe your sourdough needs a little more strength by adding less hydration when you feed it prior. Are you higher in elevation by chance? Also, is your starter on the runnier side when you go to put it in the dough? Here to help the best I can!!!
Hi Lauren,
I haven’t yet tried your recipe but before trying it I had a question, so when you say lift & folds every 30 to 45 min, so I’m basically going to lift and fold 2x (at least) every hour then?
Also, when you say the lift & folds are done between 5 to 8 hours, why is there a big difference here? Do we need to see something specific in the dough?
I’ve followed your regular sourdough recipe and I’m excited to try this one too!
I love this bread. It’s my go to for sourdough now. However I cannot get a beautiful ear on top for the life of me. It just flattens right out. Tips?