Soft, fluffy, and perfectly golden, this homemade sourdough sandwich bread is deliciously fresh and easy to slice. Made with an active sourdough starter, it’s perfect for sandwiches, toast, breakfast, or enjoying warm with butter. 🧈🍞
Ingredients
For the dough
- 200 g active sourdough starter — 100% hydration
- 700 g bread flour
- 350 g whole milk, lukewarm
- 100 g water, lukewarm
- 40 g honey or sugar
- 50 g unsalted butter, softened
- 14 g fine sea salt
Total flour: 700 g
Hydration: about 64% before counting the starter
Dough weight: approximately 1.45 kg
Step-by-Step Guide
1. Make sure your starter is ready
Use your starter when it is active, bubbly, and close to its peak.
A ready starter should:
- Have doubled or nearly doubled after feeding
- Look bubbly throughout
- Have a slightly domed or just-starting-to-flatten top
- Smell pleasantly tangy and fermented
For the best timing, feed your starter several hours before making the dough.
2. Mix the dough
In a large mixing bowl, add:
- 350 g lukewarm milk
- 100 g lukewarm water
- 200 g active sourdough starter
- 40 g honey
Mix until the starter is mostly dissolved.
Add 700 g bread flour and mix with a dough whisk or your hands until no dry flour remains.
Cover and let the dough rest for 30 minutes.
Target temperature
Aim for a dough temperature of approximately 24–26°C (75–79°F) after mixing.
3. Add the salt and butter
Sprinkle in 14 g salt.
Begin working the salt into the dough.
Add the 50 g softened butter gradually, a little at a time.
Knead by hand for approximately 8–12 minutes, or use a stand mixer:
- Low speed: 2–3 minutes
- Medium-low speed: 5–7 minutes
The dough should become smooth, elastic, and slightly tacky.
You should be able to stretch a small piece of dough fairly thin without it immediately tearing.
4. Bulk Fermentation
Place the dough in a lightly greased bowl and cover.
Let it ferment at around 24–26°C (75–79°F).
Approximate time:
4–6 hours
Do not rely only on the clock. Watch the dough.
During the first 2 hours, perform 3 sets of stretch and folds, approximately 30 minutes apart.
Stretch & Fold
- Grab one side of the dough.
- Stretch it gently upward.
- Fold it over the center.
- Turn the bowl and repeat.
- Do this around the dough 4 times.
After the final fold, leave the dough undisturbed.
Bulk fermentation is finished when:
- Dough has increased by roughly 50–75%
- It looks smoother and slightly domed
- You can see bubbles around the edges
- The dough jiggles when the bowl is gently shaken
Don’t necessarily wait for it to double.
5. Divide the Dough
Turn the fermented dough onto a lightly floured work surface.
Gently divide it into 2 equal pieces, approximately 720–730 g each.
Try not to aggressively knock all the air out.
6. Pre-Shape
Take one piece of dough and gently form it into a loose round.
Repeat with the second piece.
Cover both pieces and let them rest for 15–20 minutes.
This allows the gluten to relax and makes shaping much easier.
7. Shape the Sandwich Loaves
Lightly grease two loaf pans.
For each piece:
- Gently flatten the dough into a rectangle.
- Fold the top third toward the center.
- Fold the bottom third over it.
- Roll the dough tightly into a log.
- Pinch the seam closed.
- Place the dough seam-side down into the loaf pan.
The dough should sit comfortably in the pan rather than being stretched to fit.
8. Final Proof
Cover the loaf pans.
Let them proof at approximately 24–26°C (75–79°F) for about 2–4 hours.
Again, watch the dough rather than relying entirely on time.
Ready-to-bake signs:
The dough should rise noticeably and become puffy.
When you gently press the surface with a floured finger, the indentation should slowly spring back.
If it immediately springs back, it needs more time.
If it collapses or doesn’t spring back at all, it may be over-proofed.
9. Optional Overnight Proof
For more developed sourdough flavor, you can refrigerate the shaped loaves.
After shaping, cover the pans tightly and refrigerate for 8–12 hours.
The next day, remove them from the refrigerator and allow them to sit at room temperature until they look properly risen and puffy.
Depending on your refrigerator and starter activity, this may take 1–3 hours.
10. Prepare for Baking
Preheat your oven to:
190°C / 375°F
Place the oven rack in the middle position.
For a shiny golden crust, brush the tops lightly with:
- 1 egg
- 1 tablespoon milk
whisked together.
This is optional.
You can also simply brush the tops with milk.
11. Bake
Place both loaf pans in the preheated oven.
Bake at 190°C (375°F) for approximately 35–42 minutes.
The tops should become deeply golden brown.
Internal temperature
For the most reliable result, the center of the bread should reach approximately:
93–96°C (200–205°F)
If the tops brown too quickly, loosely cover them with aluminum foil during the final 10–15 minutes.
12. Cool Properly
Remove the loaves from the oven.
Let them sit in the pans for about 5–10 minutes.
Then carefully remove them from the pans and place them on a wire rack.
Allow them to cool for at least 1½–2 hours before slicing.
Don’t cut the bread while it’s hot. The crumb is still setting, and slicing too early can make the inside gummy.
🍞 For the Softest Sourdough Sandwich Bread
- Use active, strong starter, not recently discarded starter.
- Keep the dough around 24–26°C / 75–79°F during fermentation.
- Don’t over-flour the dough while shaping.
- Don’t over-proof the loaves.
- Bake until the center reaches 93–96°C / 200–205°F.
- Cool completely before slicing.
- For an extra-soft crust, brush the hot loaves with a little melted butter immediately after baking.
Storage
Store cooled bread in an airtight bag or container at room temperature for 3–4 days. For longer storage, slice and freeze for up to 2–3 months.
