The Perfect Sourdough Sandwich Bread

Whether it’s summertime picnic season or you’re prepping for back to school, there’s nothing like having your own, homemade sourdough bread on hand. This recipe yields such a perfect slice and the flavor is neutral for everything from sweet PB&J sandos to savory turkey and pesto sandos. You’ll also love the golden-brown crust that forms on top!

Preparing this Super Soft Sourdough Sandwich Bread Recipe

Whipping up this soft sourdough sandwich bread requires you to plan ahead a bit. The bulk fermentation stage takes upwards of 12 hours, so plan accordingly!

• Make the Dough: In a large mixing bowl, whisk the water, 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, cover it 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 second half of dough. Allow loaves to rise for an hour.
• Bake the Bread: Bake the bread at 375°F for 45 minutes. Remove the pans from the oven and brush the tops with butter.
• Allow the Bread to Rest: Let the loaves rest for 5 minutes and move them to a wire rack and let them rest for 30 minutes before slicing in. Now it’s time to whip up your favorite sandwich!

Tips for Making the Perfect Sourdough Sandwich Loaf

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

• Use an active starter. For this recipe, you need to make sure that your starter is active. This means that you need to feed the starter about 10-12 hours before using it. If you don’t feed your starter, your bread will turn out dense.
• Know that the dough will be sticky. The dough should be sticky – don’t panic! Make sure you handle it on a well-floured surface and you’ll be golden.
• Make sure your bread pans are well-greased. Spray your pans with cooking spray oil or coat it generously with butter softened at room temperature. If you don’t, the loaves will stick to the pans and fall apart. Here is a guide on our favorite oils to use.
• Different sized pans will affect the baking time. Depending on what size of pan you use, you’ll have to adjust the baking time accordingly. Larger pans will make the bread cook faster, while smaller and taller pans will cause it to cook slower.
• The flour you use makes all the difference. Depending on the brand of flour you use, you may need to extend the baking time. Opt for high-protein flour like Bob’s Red Mill Bread Flour for the best taste and texture.
• Allow the bread to rest before slicing into it. Give the bread at least 30 minutes to rest on the cooling rack before you attempt to slice into it. This will give it time to firm up so you don’t smash it while it’s still hot. Also, use a serrated knife to get those perfect slices your looking for.

Different Sandwich Ideas

Now for the fun part – using your sourdough sandwich bread to make your favorite sandwiches! Here are a couple of our favorite ways to put it to good use.

• Classic Peanut Butter: Whip up a peanut butter and jelly or peanut butter and honey sandwich. Optionally, add in some sliced banana.
• Air Fryer Grilled Cheese: Use the sourdough to make a gooey air fryer grilled cheese. If you don’t have an air fryer, check out this model from COSORI that we are obsessed with.
• Club Sandwich: Make this classic club sandwich loaded with meat, cheese and veggies.
• Classic Turkey: Put together a pesto mayo, turkey, havarti, tomato, onion, and lettuce sandwich for your next picnic.
• BLT: Whip up some air fryer bacon or baked bacon and sandwich it between the sourdough with mayo, lettuce, and tomato.
• Egg Salad Sandwich: Nestle your egg salad between lettuce and slices of sourdough for a protein-packed lunch!
• Tuna Melts: Use your favorite canned tuna to make a delicious tuna melt that’s ready in minutes!

How to Store Sourdough Sandwich Bread

To keep your sourdough bread as fresh as possible here’s all you need to know about storing it properly.

• Room Temperature: To keep the bread on hand for up to a week, store it in a bread box or airtight container on the counter. This will prevent it from becoming stale.
• Refrigerator: To extend the life of your bread to a couple of weeks, store it in a plastic storage bag in the refrigerator. Of note, bread tends to get a little dry in the cold air of the fridge, so make sure to seal the bag tightly.
• Freezer: To keep the bread on hand for up to three months, freeze it. Allow it to cool down completely, wrap it in plastic wrap, and stuff it into a freezer-safe plastic bag. To thaw the bread, place it in the fridge overnight or leave it on the counter for a couple of hours.

FAQ

More Tasty Sourdough Recipes

• Overnight Sourdough Bagels – Fluffy, boiled starter bagels
• (Almost) Whole Wheat Sourdough Bread – White & wheat flour sourdough
• Crazy Easy Sourdough Pancakes – Fluffy starter pancakes
• Sourdough Bread Recipe – Ultimate guide to 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

Total Time 1 hour hr 15 minutes mins

Recipe contributed by: Natalya Drozhzhin

Love a good sandwich? It’s about time you start making your own sourdough sandwich bread from scratch. This recipe 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 top

US Units – Metric

Instructions

• In a large bowl, combine the water, sourdough starter, and sugar. Whisk until completely dissolved.
  
• Add in the 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. 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 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 rest for 5 minutes. Move to a cooling rack and let them rest for 30 minutes before cutting into the loaves.
  

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.