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Perfect Sourdough Sandwich Bread – Easy Homemade Recipe

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This naturally leavened sourdough sandwich bread has a soft, tender crumb with just the right amount of tang. Perfect for toasting, sandwiches, and French toast, this simple recipe yields a consistently delicious loaf that’s better than store-bought.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 150g active sourdough starter (about ¾ cup)
  • 300g warm water (about 1¼ cups), 90-95°F
  • 28g unsalted butter, softened (2 tablespoons)
  • 10g fine sea salt (about 1½ teaspoons)
  • 12g honey or sugar, optional (1 tablespoon)

Instructions

  1. Mix the Dough: In a large mixing bowl, combine 150g active sourdough starter and 300g warm water. Stir until the starter is mostly dissolved. Add 500g bread flour, 10g salt, 28g softened butter, and 12g honey (if using). Mix with your hands or a dough whisk until no dry flour remains. Cover and let rest for 30 minutes.
  2. Stretch and Fold: With wet hands, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat, doing this about 4 times total. Cover and rest for 30 minutes. Repeat this stretch-and-fold process two more times, waiting 30 minutes between each round.
  3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature (70-75°F) until it has increased in volume by about 50-75%, usually 4-6 hours. The dough should look puffy, have a few bubbles on the surface, and feel airy when poked.
  4. Shape the Dough: Lightly flour your work surface and turn the dough out gently. Pat into a rough rectangle about 8 inches wide and 10 inches long. Fold the top third down toward the center, then fold the bottom third up like a letter. Starting from the top, roll the dough tightly toward you, pinching the seam closed. Place seam-side down into a greased 9×5-inch loaf pan.
  5. Final Proof: Cover the pan with lightly oiled plastic wrap or a damp towel. Let the dough rise until it crests about 1 inch above the rim of the pan, about 2-4 hours. The dough should feel pillowy and spring back slowly when poked gently.
  6. Bake: Preheat oven to 375°F about 30 minutes before baking. Optionally brush the top with an egg wash (1 egg beaten with 1 tablespoon water) or spritz with water. Bake for 40-45 minutes until deep golden brown and internal temperature reaches 200-205°F. If browning too quickly, tent with foil for the last 10-15 minutes.
  7. Cool: Remove the loaf from the pan immediately and transfer to a wire rack. Cool completely before slicing, at least 1-2 hours.

Notes

For best results, weigh ingredients using a kitchen scale. Use filtered or non-chlorinated water. If your starter is weak, add ¼ teaspoon instant yeast. For a softer crust, brush hot loaf with melted butter. Store at room temperature cut-side down in a kitchen towel for 3-4 days, or freeze sliced for up to 3 months.

Nutrition

Keywords: sourdough sandwich bread, homemade sourdough bread, soft sourdough loaf, easy sourdough recipe, sandwich bread from scratch

Find it online: https://bouncybowl.com/perfect-sourdough-sandwich-bread-easy-homemade-recipe/