This easy sourdough sandwich bread recipe is a must for any sourdough baker! Learn how to it with this step-by-step guide! It is perfect for beginner sourdough bread bakers, and walks you through what to do to make delicious loaves of sourdough sandwich bread. This recipe makes two loaves, and is perfect for slicing!

This sourdough bread recipe is very easy for beginners, and I love that it uses simple ingredients which makes it healthier and easier for digestion. This sandwich bread has an amazing light, chewy texture and great sourdough flavor. You will be amazed at how easy it is to make your own sourdough sandwich bread at home! This fresh bread recipe is so easy to double (or even triple) so you can have a stash for your freezer so you can skip the store-bought bread.

Sourdough Sandwich Bread vs. Sourdough Bread Boules

The main differences between this fluffy sourdough sandwich bread and my delicious sourdough bread recipe is the shape and texture. Instead of shaping into boules, you shape into a sandwich loaves, and let rise and bake in loaf pans. Because you do not cook in a Dutch Oven, the texture is different once baked and is not a crusty sourdough texture. It does still have that same great tangy flavor, though!

This recipe will become a favorite because of the flavor and how easy it is to make. It’s very hand-off, and you do not have to pre-heat a dutch oven, shape into sourdough boules, or even score the bread. This easy recipe will become a sourdough favorite!

Sourdough Terms to Help with this Recipe

• Starter – A mixture of flour and water that captures wild yeast and bacteria to naturally ferment and cause bread to rise when baked.
• Levain – The French term for sourdough. It’s a part of your sourdough starter that is mixed with flour and water, left to ferment and grow, and then used in your sourdough bread recipe
• Bulk Fermentation – The first long rise of your dough after mixing the dough and stretching and folding. This allows the yeast and bacteria to begin to develop structure and flavor.
• Stretch and Fold – Technique used after mixing dough to strengthen the dough instead of kneading.
• Final Proof – The last rise before baking, often done in a bowl or banneton in the refrigerator.

Try more Sourdough Recipes, like these Homemade Sourdough Discard Bagels

Supplies Needed

• Large mixing bowl
• Kitchen scale for accuracy
• A healthy, strong sourdough starter. Here’s my sourdough starter recipe.
• Bench knife
• Danish Dough whisk or wooden spoon
• Loaf pans
• Parchment paper
• Cooling rack

Ingredients Needed to Bake Sourdough Sandwich Bread

(Measured in grams for best accuracy) – This recipe makes two loaves.

• 900 grams flour – I use unbleached, all-purpose flour. You could also use bread flour.
• 635 grams filtered, room temperature water
• 250 grams active sourdough starter
• 20 grams salt

How to Make This Easy Sourdough Sandwich Bread

Step 1: Make sure you have active sourdough starter ready to bake with. You need 250 grams of active starter.

Step 2: In a large bowl, mix 585 grams of filtered water and 250 grams of active sourdough starter. Lightly mix, and then add 900 grams of all-purpose, unbleached flour. Mix this well and let sit for 30 minutes.

Step 3: Now add 20 grams of salt and 50 grams of warm water to your dough. I like to premix these in a small bowl and then add to make sure it gets well incorporated. Pinch into your dough, as shown in the photo below, until it is all mixed in.

Step 4: Mix well with your hands, and then you will start doing a series of stretch and folds every 30 minutes for a total of 4 times. This will take 2 hours total.

Step 5: After you have completed 4 rounds of stretch and folds, let your dough rise in a warm place and long ferment until doubled. This is your bulk fermentation (first rise), and will usually take 4-6 hours but will depend on the temperature of your home.

Step 6: After your dough has doubled, empty out the dough onto a lightly floured work surface. Split the dough in half, and shape each loaf into traditional sandwich loaf shapes, and place in your loaf pans, seam sides down. Tie a small plastic bag over your loaf pan to hold in moisture during this second rise. Place them in the refrigerator overnight (or for a minimum of two hours).

Step 7: The next day, pre heat your oven to 375 °F and pull out your loaf pans of dough from the refrigerator. Bake both together for 45 minutes until golden brown.

Step 8: Once they are done baking, pull them out and slather with unsalted butter. Cool for 5 minutes in the pans, and then flip them out and let them finish cooling on a cooling rack for best results.

Cool completely before slicing and enjoy the most delicious sourdough sandwich bread!

Sample Sourdough Sandwich Bread Baking Timeline

Day 1: Feed and Strengthen your Sourdough Starter

Any time during this day.

Day 2: Evening Prep

7:00 PM – Give your sourdough starter a feed to create your levain to use the next day. (I like to give feed ratio of 30 grams starter, 135 grams water, 135 flour to make the 250 grams of sourdough starter needed for this recipe)

Day 3: Mixing Dough and Long Fermentation

8:00 AM – Mix your dough and let it sit for 30 minutes to autolyze.

8:30 AM – Add water and salt.

9:00 AM – First stretch and fold.

9:30 AM – Second stretch and fold.

10:00 AM – Third stretch and fold.

10:30 AM – Fourth stretch and fold.

11:00 AM – 5:00 PM – Long fermentation until dough has doubled.

5:00 PM – Shape dough and place in the refrigerator for overnight ferment.

Day 4: Baking Your Sourdough Sandwich Bread

8:00 AM – Preheat oven, pull dough out of refrigerator. Bake for a total of 45 minutes.

8:45 AM – 9:45 – Cool bread before cutting and eating.

Soft Sourdough Sandwich Bread Recipe Ideas:

This sourdough sandwich bread is great for using for a number of things:

• Sourdough sandwiches
• Grilled cheese sandwiches
• French toast
• Jelly toast
• Avocado toast
• Classic BLT

Hey friends, please don’t forget to follow me over on Instagram! I post more photos and ideas over there. If you enjoyed this recipe, I would really appreciate it if you would review it so others can find it and cook it as well. Sharing this recipe on Facebook or Pinterest is another great way you can help me out at not cost to you.

FAQs

1. How do I know if my sourdough starter is ready?

It should be very bubbly, doubled in size, and be able to pass the “float test”. This test is where you place a spoonful of your starter in cold water to make sure it floats.

2. Can I make this recipe in a Dutch oven?

Yes you can, but would work much better if the dough is shaped into a boule. This sourdough bread recipe shows shaping and scoring for Dutch Oven baking.

3. Why is my bread dense?

There are a few possible reasons for your bread being dense. It could be a weak starter, under-fermentation, or too much flour. Try and build your starter up over the course of a few days by feeding and discarding, and then try again.

4. How do I store homemade sourdough sandwich bread?

Store it at room temperature in a bread bag or a plastic ziplock bag. You can also freeze your loaf after cooling, whole or after slicing. Before eating, allow it to thoroughly thaw before warming.

5. Can I double this sourdough sandwich bread recipe?

Yes! This recipe is so easy to double and freeze loaves for later use.

Tips for the Best Sourdough Bread

• Use a kitchen scale for the most accurate measurements.
• Don’t rush fermentation. It will improve the flavor and texture of your bread.
• Use a preheated oven.
• Let the bread cool at least one hour before slicing to prevent gummy bread.

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