Sourdough Sandwich Bread

Ely

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.

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Prep Time 20

Cook Time 40

Total Time 6

Course Bread

Cuisine American

Servings 1 loaf

Calories 160 kcal

Ingredients

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

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.

Keyword baking, comfort food, homemade bread, sandwich bread, sourdough, sourdough loaf