Sourdough Sandwich Bread Recipe: How to Make 2 Perfect Loaves

Introduction

Have you ever wondered why your homemade sandwich bread lacks the pillowy softness of bakery loaves, even though you follow every step? The secret might lie in combining time-honored fermentation with modern baking science—and that’s exactly what this high-hydration sourdough sandwich bread recipe delivers.

This guide shows you how to achieve the perfect balance of a soft, tender interior and a golden, crisp crust by baking two loaves of sourdough sandwich bread that not only taste divine but also slice like a dream. Whether you’re a first-time sourdough baker or looking to upgrade your sandwich game, this post leaves no crumb unturned.

Ingredients List

To craft the ultimate sourdough sandwich loaf, you’ll need two sets of ingredients—one for the bread dough itself and the other for a simple dressing or topping to boost flavor and texture.

For the Dough:

• 800 g (6⅓ cups) Bread Flour – High-protein flour helps develop that chewy, elastic crumb
• 160 g (approx. ⅔ cup) Active Sourdough Starter (100% hydration)
• 500 g (2 cups + 2 tbsp) Warm Water—Filtered is best; helps gluten structure
• 20 g (1.3 tbsp) Sugar – Optional, adds slight sweetness
• 18 g (1 tbsp) Salt – Enhances flavor and fermentation control
• 40 g (3 tbsp) Butter (Softened) – Adds richness and softness

📝 Substitution Tips:

• Try using whole wheat flour for up to 30% of the recipe to add nutty depth.
• Dairy-free? Swap butter for olive oil or vegan margarine.

For the Dressing (Optional):

• 1 Egg Yolk + 1 tbsp Water – Makes a golden egg wash
• Rolled oats or sesame seeds—for added crunch and visual pop
• Melted butter – Brush after baking for aroma and shine

Timing

Patience makes perfection—fermentation and rest are critical but streamlined in this method designed for home bakers on a schedule.

• Prep time: 25 minutes
• Bulk fermentation: 4 hours
• Proof time: 1.5 to 2 hours
• Baking: 35–40 minutes
• Total time: Approx. 6.5–7 hours (active time: under 1 hour)

⏱ Compare that to the average overnight sourdough (10–12 hours), and you’re saving nearly 40% in wait time!

Step-by-Step Instructions

Step 1: Mix the Dough (10 Minutes)

In a large bowl or the bowl of a stand mixer, combine your sourdough starter, warm water, and flour. Mix until no dry bits remain. Let it sit (autolyse) for 30 minutes for easier gluten formation.

🔍 Pro Tip: This rest period mimics what professionals call “enzymatic softening,” allowing easier kneading and better rise.

Step 2: Add Salt, Sugar & Butter (5 Minutes)

After the autolyse, incorporate salt, sugar, and softened butter. Knead the dough until it’s smooth and elastic—about 5 minutes by hand or 4 minutes on medium in a mixer.

🔥 Trick: Butter should be soft but not melted to blend seamlessly and create a finer crumb.

Step 3: Bulk Fermentation (4 Hours)

Let the dough proof at room temperature (categorically between 70 and 75°F). Perform 3-4 stretch-and-fold cycles every 30 minutes to strengthen the structure.

🌡️ Watch the signs: Your dough should rise by about 50% and feel bubbly and airy when poked.

Step 4: Divide and Shape (10 Minutes)

Gently turn dough out onto a floured surface. Divide evenly into two portions. Shape each into a tight loaf and place into greased 9×5 inch loaf pans.

💡 Personal Tip: Use damp hands if the dough feels sticky—it’s supposed to be highly hydrated!

Step 5: Final Proof (90-120 Minutes)

Loosely cover the pans with plastic wrap or a damp towel. Let them rise until domed above the rim—about 1.5 hours depending on room temperature.

📏 Benchmark: A proper rise will show visible bubbles near the surface and a jiggle when moved.

Step 6: Dress & Bake (35–40 Minutes)

Preheat your oven to 375°F (190°C). Brush each loaf with the egg wash topping and sprinkle seeds if desired. Bake for 35–40 minutes or until the crust is golden brown and hollow-sounding when tapped.

🌡️ Use a thermometer: Internal temp should hit 200°F (93°C) for ideal doneness.

Nutritional Information

Based on one slice (1/16 of the recipe):

• Calories: 170 kcal
• Protein: 5 g
• Fats: 3g
• Carbohydrates: 30g
• Sugars: 1g
• Dietary Fiber: 1.5g
• Sodium: 220mg

Did you know? According to NutritionData Self 2023, sourdough’s fermenting bacteria help break down gluten, and studies show this lowers its glycemic index compared to traditional white bread.

Healthier Alternatives for the Recipe

Don’t sacrifice flavor for fitness! Here’s how to bump up the nutritional profile:

• Replace up to 30% of the flour with whole wheat or spelt flour
• Use honey or maple syrup instead of white sugar
• Swap butter for heart-healthy avocado oil
• Add chia, flaxseeds, or psyllium husk for extra fiber
• Use almond flour (for keto) but only up to 20%, adjusting water accordingly

Gluten-sensitive but love sourdough? Long ferment times (18+ hours) and adding apple cider vinegar help further break down gluten chains.

Serving Suggestions

This versatile loaf belongs in every kitchen. Here are our top personalized ways to enjoy it:

• 🍳 Classic Breakfast: Lightly toasted with smashed avocado and chili flakes
• 🥪 Deli-Style Sandwich: Layer roast turkey, cheddar, and arugula with grainy mustard
• 🧁 Sweet Fix: Pan-fried in butter for next-level French toast
• 🧴 Kid-Friendly Snack: PB & banana slices for a nostalgic midday boost
• 🥖 Gourmet Grilled Cheese: With gruyères, caramelized onions, and fig jam

Looking for more creative inspiration? Browse our curated list of sourdough bread sandwich recipes for unique pairings and mouthwatering ideas.

Common Mistakes to Avoid

Avoiding these loaf-breaking blunders is the secret to success:

• ❌ Overproofing: Causes collapse in the oven. Time it or watch the dough!
• ❌ Under-kneading: Results in dense, gluten-deficient bread
• ❌ Ignoring temperature: Cold kitchens slow fermentation dramatically
• ❌ Cutting too early: Always rest at least 1 hour before slicing
• ❌ Weak starter: If your starter isn’t lively, your bread won’t rise

📊 A 2022 user survey by TheFreshLoaf forum revealed 38% of beginner bakers under-proof their loaves—timers and visuals are your best friends!

Storing Tips for the Recipe

To keep your sourdough loaves fresh longer:

• Room Temp: Store in a bread box or linen bag up to 3 days
• Freezer: Slice before freezing; toast directly from frozen
• Avoid Refrigeration: Speeds up staling in bread

🥡 Bonus: Pre-measure and freeze your dough at the shaping stage. Thaw, proof, and bake for fresh loaves on demand!

Conclusion

This expertly crafted sourdough sandwich bread recipe combines traditional baking know-how with streamlined techniques for modern kitchens. You now have everything you need to produce two perfect sandwich loaves that are fluffy, tangy, and endlessly versatile.

Ready to bake up a storm? Grab your starter, roll up your sleeves, and share your results in the comments! Be sure to explore our other baking guides and sourdough bread sandwich recipes for even more delicious options.

FAQs

🤔 Is sourdough starter the same as yeast?

Not exactly. Sourdough starter uses wild yeast and lactic acid bacteria, which give it a unique structure and sour flavor, unlike store-bought commercial yeast.

🕒 Can I ferment the dough overnight?

Absolutely. Just refrigerate right before the final proof and let it rest at room temp the next morning before baking.

🍞 My bread didn’t rise well—what went wrong?

Your starter may be underfed. Use bubbly, recently fed starter that’s passed the “float test” for best results.

💧 Can I reduce the hydration for firmer dough?

Yes. If you find the dough too sticky, try reducing the water by 30 g—but you may compromise softness and extensibility.

🧈 What’s the best way to soften stale sourdough bread?

Lightly toast slices or sprinkle with water, wrap in foil, and warm in the oven at 275°F for 10 minutes.