Classic Sourdough Sandwich Bread Recipe

This perfectly tender, slightly tangy sandwich loaf combines the complex flavors of sourdough with the practical shape and texture of traditional sandwich bread. It features a soft crumb and golden crust, making it perfect for sandwiches, toast, or simply enjoying with butter.

Time

• Prep Time: 30 minutes
• Fermentation Time: 8-12 hours
• Proofing Time: 3-4 hours
• Bake Time: 45 minutes
• Total Time: 12-17 hours

Yield

• one large sandwich loaf (9×5 inch pan)
• 12-14 slices

Ingredients

For the Levain (Make 8-12 hours ahead)

• 100g active sourdough starter (100% hydration)
• 100g bread flour
• 100g water (room temperature)

For the Final Dough

• All of the levain (300g)
• 400g bread flour
• 200g all-purpose flour
• 300g water (room temperature)
• 50g whole milk
• 12g salt
• 30g honey
• 30g unsalted butter, softened

Instructions

1. Make the Levain (8-12 hours before)

   • Combine active starter, flour, and water
   • Cover and let ferment at room temperature (68-72°F)

2. Mix the Dough

   • Combine levain, flour, water, and milk in a large bowl
   • Mix until no dry flour remains
   • Cover and rest for 30 minutes (autolyze)
   • Add salt, honey, and butter
   • Knead for 10-12 minutes until dough is smooth and elastic

3. Bulk Fermentation

   • Place in a lightly oiled bowl
   • Cover and let rise for 4-6 hours at room temperature
   • Perform three sets of stretches and folds during the first 2 hours

4. Shape

   • Turn dough onto a lightly floured surface
   • Pat into a rectangle roughly 9×12 inches
   • Roll tightly into a log
   • Place seam-side down in a greased 9×5-inch loaf pan

5. Final Proof

   • Cover loosely with plastic wrap
   • Let rise 3-4 hours until dough crests pan by 1 inch
   • Preheat oven to 375°F during final hour

6. Bake

   • Bake for 45 minutes until golden brown
   • Internal temperature should reach 190-195°F
   • Remove from pan immediately
   • Cool entirely on wire rack (at least 2 hours)

Storage

• Room temperature: 4-5 days in a bread bag or container
• Freezer: Up to 3 months, sliced and well-wrapped
• Best flavor days 2-3 after baking

Nutrition (per slice)

• Calories: 165
• Carbohydrates: 31g
• Protein: 5g
• Fat: 2.5g
• Fiber: 1.2g
• Sodium: 235mg

Variations

1. Whole Wheat: Replace up to 200g of bread flour with whole wheat flour
2. Multigrain: Add 50g mixed seeds (sunflower, flax, sesame) to final dough
3. Honey Oat: Add 50g rolled oats and increase honey to 45g

Process Tips

• Dough should be slightly tacky but not sticky
• Room temperature affects fermentation time significantly
• A proper windowpane test indicates sufficient gluten development
• Use a straight-sided container to monitor bulk fermentation

Common Substitutions

• Milk → Plant-based milk or water
• Honey → Maple syrup or sugar
• Butter → Oil or plant-based butter
• All-purpose flour → More bread flour (texture will be chewier)

Pairing Suggestions

• Perfect for grilled cheese sandwiches
• Makes excellent avocado toast
• Ideal for French toast
• Pairs well with soups and stews
• Excellent with aged cheeses and cured meats

FAQ

Q: Do you know if I can use discard instead of active starter? A: No, this recipe requires an active, bubbly starter at peak fermentation for proper rise.

Q: Why didn’t my bread rise as much? A: Common causes include inactive starters, cold room temperature, or insufficient proofing time.

Q: Can I skip the milk and honey? A: Yes, replace with equal amounts of water, but note the bread will be less tender and flavorful.

Fun Food Fact

The world’s longest loaf of bread, measuring 2,066.68 meters (6,780 feet) long, was baked in 2021 by Mexican bakers. That’s enough sandwich bread to make approximately 8,000 regular-sized sandwiches.