1. What makes sourdough sandwich bread different from rustic sourdough loaves?

Sourdough sandwich bread is soft, enriched, and shaped in a loaf pan for easy slicing. Unlike crusty artisan boules, it has a tender crumb and thin crust that’s perfect for sandwiches and toast.

2. How can I reduce the sour flavor in sourdough sandwich bread?

To create a milder loaf, feed your starter more often and reduce fermentation time. Using a younger starter and warmer proofing conditions also helps mellow the tang.

3. Do I need a Dutch oven to bake sourdough sandwich bread?

No. This type of bread is baked in a loaf pan, so a Dutch oven isn't necessary. Just be sure to preheat your oven thoroughly and use a tent of foil for a softer crust if desired.

4. Why is my sourdough sandwich bread too dense?

A dense loaf usually means under-proofing or an inactive starter. Make sure your starter is bubbly and passes the float test. Let the dough fully double before baking and don’t skip bulk fermentation.

Sourdough Sandwich Bread – Soft Texture, 5 Easy Steps

Sourdough Sandwich Bread

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Sourdough sandwich bread is the kind of loaf that turns ordinary moments into cozy rituals—soft, tender, and perfect for everything from melty grilled cheese to morning toast slathered in jam.

Author: Ely
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 6 hours
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

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100g active sourdough starter
500g all-purpose flour
300g water
10g salt
2 tbsp olive oil (optional, for a softer crust)

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Instructions

Feed your starter and let it become bubbly and active (it should double within 4-6 hours).
In a large bowl, mix starter, flour, and water until no dry flour remains.
Let the dough rest (autolyse) for 30 minutes, then mix in the salt and olive oil.
Perform 3-4 stretch and folds over the next 2 hours, spaced 30 minutes apart.
Let the dough rise until doubled, about 4-6 hours at room temperature.
Shape the dough into a loaf and place in a greased loaf pan.
Cover and proof until dough rises just above the rim, about 1-2 hours.
Preheat oven to 375°F (190°C).
Bake for 35-45 minutes, tenting with foil halfway through if desired.
Cool completely on a wire rack before slicing.

Notes

Let the bread cool fully before slicing to avoid a gummy crumb. This bread freezes beautifully—slice and freeze for quick weekday toasts.

Nutrition

Serving Size: 1 slice
Calories: 160
Sugar: 1g
Sodium: 220mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Find it online: https://elyrecipes.com/sourdough-sandwich-bread/