The Perfect Sourdough Sandwich Bread

Sandwich bread and kids go together like nothing else. Growing up, my mom made homemade bread all the time at home (it rotated between versions of no-knead easy bread, Ukrainian garlic bread/pampushky, and white country bread). We had bread with almost every meal, and the sandwich loaves made for superb sandwiches for snack or school.

When my own boys went to school, I carried on this same tradition and made them sandwiches for lunch all the time. To this day, they still love a good loaded sandwich (especially when it’s made with sourdough!). The golden-brown crust of the loaf and the soft, slightly sour inside is perfection.

Making the Best Sourdough Sandwich Bread

I want to give you a heads up — whipping up this soft sourdough sandwich bread does require a little bit of planning ahead. It’s an easy recipe, but the bulk fermentation stage takes upwards of 12 hours, so plan accordingly!

• Make the dough: In a large mixing bowl, whisk the water, active sourdough starter, and sugar together until dissolved. Add in the flour and salt, cover the dough with plastic wrap, and let it rest for 30 minutes.
• Let the dough rest: Stretch and fold the dough once, cover with plastic wrap, and let it rest at room temperature for 12 hours.
• Divide the dough: Separate the dough into two equal parts and shape them into rectangles. Press down on the dough with your fingers to get rid of air bubbles.
• Shape the dough: Roll the dough into a log and place it into a greased loaf pan. Repeat with the second half of dough. Allow the loaves to rise for an hour.
• Bake the bread: Bake the bread at 375°F for 45 minutes. Remove the loaves from the oven and brush the tops with butter.
• Allow the bread to rest: Let the loaves rest for 5 minutes in the loaf pans, then remove them to a wire rack and allow them to rest for 30 minutes. Slice and enjoy!

Tips for the Perfect Sourdough Sandwich Loaf

To really nail the texture and taste of your sandwich slices, follow these simple tips from my kitchen to yours.

• Use an active starter. For this sourdough sandwich bread recipe, make sure that your starter is active. This means you need to feed the starter at least a few hours before using it. Otherwise, the bread may turn out too dense. If you need a refresher on how to take care of starter, check out this post.
• Know that the dough will be sticky: The dough should be sticky — so don’t panic! Handle it on a well-floured surface and you’ll be golden.
• Grease the bread pans well: Spray the bread pans with cooking spray or coat them generously with softened butter. If you don’t, the loaves will stick to the pans and fall apart. Here is a guide on our favorite oils to use.
• The flour makes all the difference: The brand of flour changes the taste and the baking time of the bread. I opt for a high protein flour like Bob’s Red Mill Bread Flour for the best taste and texture. I would advise against using only all purpose flour or whole wheat flour as this will change the texture of the bread.
• Allow the bread to rest before slicing: Give the bread at least 30 minutes to rest on the cooling rack before slicing into it. This gives it time to firm up so you don’t smash it while it’s still hot. Remember to use a serrated knife to get those perfect slices you’re looking for!

Storing Sourdough Sandwich Bread

Here’s all you need to know about storing your bread to keep it tasting as fresh as possible in the days to come.

• Room temperature: To store the bread for up to a week, keep it in a bread box or airtight container on the counter. Whatever you do, cover it so it doesn’t become stale.
• Refrigerator: Extend the life of the bread to a couple of weeks by storing it in an airtight container or bag in the refrigerator. Make sure to seal the bag tightly!
• Freezer: Store the bread in the freezer for up to three months. Once it is fully cooled, wrap it in plastic wrap, and stuff it into a freezer-safe plastic bag. Thaw the bread by placing it in the fridge overnight or leave it on the counter for a couple of hours.

More Tasty Sourdough Recipes

• Overnight Sourdough Bagels — Fluffy, boiled sourdough starter bagels
• (Almost) Whole Wheat Sourdough Bread — White & whole wheat flour bread
• Crazy Easy Sourdough Pancakes – Fluffy sourdough starter pancakes
• Sourdough Ciabatta – Rustic ciabatta loaves perfect for sandwiches
• High Hydration Sourdough Bread – Partially whole wheat bread with amazing flavor and crumb
• Sourdough Bread Recipe – Our ultimate recipe and guide to traditional sourdough bread

Recipe

The Perfect Sourdough Sandwich Bread

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Servings

2 loaves

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Resting Time 12 hours hrs

Total Time 1 hour hr 15 minutes mins

Recipe contributed by: Natalya Drozhzhin

Love a good sandwich? It’s time to start making your own sourdough sandwich bread from scratch. This bread always comes out light and super fluffy!

Ingredients

• 2 2/3 cups lukewarm water at 110°F degrees
• 2/3 cup sourdough starter bubbly & active
• 1/3 cup cane sugar
• 8 cups bread flour
• 1 tbsp salt
• 3 tbsp olive oil to grease the pans
• 3 tbsp butter to brush the tops

US Units – Metric

Instructions

• In a large bowl, combine the water, sourdough starter, and sugar. Whisk until the sugar is completely dissolved.
  
• Add in the bread flour and salt and mix until well combined. Cover the dough with plastic wrap. Let it rest for 30 minutes.
  
• Stretch and fold the dough one time. Cover it with plastic wrap and let it rest at room temperature for 12 hours or until the dough is light and fluffy.
  
• Divide the dough into two equal parts. Stretch each one into a rectangular shape. Press down the dough with your fingers to get rid of any extra bubbles.
  
• Roll up the dough into a log. Place it into an oiled bread pan. Repeat with the second half of dough. Let them rise for about an hour.
  
• Bake the bread at 375°F for about 45 minutes or until the tops are golden brown. Remove the pans from the oven. Brush the tops with butter. Let the loaves rest for 5 minutes. Then, move the loaves to a cooling rack and let them rest for 30 minutes before cutting in.
  

Nutrition Facts

The Perfect Sourdough Sandwich Bread

Amount Per Serving

Calories 293 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 6mg2%

Sodium 456mg19%

Potassium 63mg2%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 4g4%

Protein 8g16%

Vitamin A 67IU1%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.