If you’re looking for soft, flavorful, and naturally leavened bread, sourdough sandwich bread is an ideal choice. This type of bread combines the benefits of traditional sourdough fermentation with a soft texture, making it perfect for sandwiches, toast, and more. In this guide, you’ll find everything you need to make your sourdough sandwich bread, from understanding the ingredients to troubleshooting common issues.

Why Sourdough Sandwich Bread?

Sourdough bread has gained popularity not only for its taste but also for its health benefits. The natural fermentation process can help reduce gluten levels, making it easier to digest than many store-bought breads. Using a sourdough starter as a natural leavening agent means fewer artificial ingredients. For more on why sourdough can be a great choice, check out this guide to sourdough benefits

7 Steps to Perfect Sourdough Sandwich Bread

Print Recipe

A simple, step-by-step guide to making soft and delicious sourdough sandwich bread with an airy crumb and golden crust, perfect for any meal.

Total Time: 12 hours 65 minutes (12 hours (bulk fermentation and proofing)
Yield: 1 loaf 1x

Ingredients

Scale

100g active sourdough starter
430g water
10g salt
512g bread flour

Instructions

1. Prepare the Starter:

Ensure your sourdough starter is active and bubbly before use.

2. Mix Ingredients:

Combine starter, water, salt, and flour in a bowl until just combined.

3. Bulk Fermentation:

Rest dough for 30 minutes, then perform stretch-and-folds every 30 minutes for 2 hours. Ferment for 4-8 hours.

4. Shape Dough:

Gently shape into a loaf and place it in a greased loaf pan.

4. Proof the Dough:

Let dough rise for 4-6 hours until it reaches just above the pan edge.

5. Bake

Bake at 425°F (220°C) for 20 minutes, then at 375°F (190°C) for 20 minutes.

6. Cool and Serve

Let the bread cool before slicing and serving.

Notes

For variations, add herbs, spices, or seeds before shaping.
Store in a bread bag at room temperature for 2 days or freeze slices for longer freshness.

Author: Amian
Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American or European
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 120 kcal
Sugar: 1 g
Sodium: 200 mg
Fat: 1 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0mg

Keywords: Sourdough Sandwich Bread

Step-by-Step Process

1. Preparing the Sourdough Starter

An active, bubbly sourdough starter is crucial for good sourdough sandwich bread. If you’re just starting, establishing a reliable starter from scratch may take about a week. For experienced bakers, feed the starter 4-6 hours before making your dough, ensuring it’s at peak activity.

2. Mixing the Dough

Combine the following in a mixing bowl:

100g of active sourdough starter
430g of water
10g of salt
512g of bread flour

Use a spatula to mix until just combined. This initial mixture may look rough but will smooth out during the rest of the process.

3. Bulk Fermentation and Folding

Let the dough rest for 30 minutes, then perform a series of “stretch and fold” techniques. This process, repeated every 30 minutes for two hours, helps to build gluten and strengthen the dough. Cover and let it ferment for 4-8 hours or until it’s about doubled in volume.

4. Shaping the Dough

After fermentation, gently turn the dough onto a lightly floured surface. Shape it by folding it into a rectangle and rolling it into a log. Place it in a greased loaf pan, seam-side down, for the final proof.

5. Proofing and Baking

Proof the dough at room temperature for another 4-6 hours. When it has risen to just above the edge of the pan, it’s ready for baking. Preheat your oven to 425°F (220°C), then bake the loaf for 20 minutes before reducing the temperature to 375°F (190°C) for an additional 20 minutes. The bread is done when it reaches an internal temperature of 200-205°F (93-96°C).

Common Issues and How to Fix Them

Dense or Gummy Bread

A common issue with sourdough sandwich bread is a dense, gummy crumb. This can result from under-proofing or an inactive starter. Make sure to give the dough enough time to proof, especially during colder months.

Flat Top or Low Rise

If your bread lacks a good rise, consider adjusting the hydration or ensuring your starter is fully active. Additionally, using filtered water can improve the overall rise and flavor.

Variations and Enhancements

If you enjoy experimenting, consider adding flavors to your bread. Popular options include:

Garlic and herbs for a savory twist
Cinnamon and raisins for a breakfast loaf
Whole grains or seeds for extra texture and nutrition

Each variation can give your sourdough sandwich bread a unique flavor profile suited to different meals.

Serving and Storage Tips

To keep your sourdough sandwich bread fresh, store it at room temperature in a bread bag for up to two days. For longer storage, slice and freeze individual pieces, which can be toasted directly from frozen for convenience.

Frequently Asked Questions (FAQs)

How do I store sourdough sandwich bread?
Store in a bread bag at room temperature for 1-2 days, or freeze slices for longer storage.
Can I substitute whole wheat flour?
Yes, but the texture will be denser. Try a 50/50 mix of bread and whole wheat flour for a balanced texture.
Why is my bread gummy inside?
A gummy texture usually means the bread was under-proofed. Ensure the dough has properly risen before baking.

Final Thoughts

Homemade sourdough sandwich bread combines the benefits of natural fermentation with the versatility of a soft loaf. With the right techniques, you can enjoy delicious, wholesome bread that’s perfect for any meal. Check out this sourdough recipe guide to learn more and enhance your bread-baking journey

For another delicious option, please check our Perfect Sandwich Bread Recipe in 5 Easy Steps here!

Guide to Making Perfect Sourdough Sandwich Bread