Sourdough Sandwich Bread Recipe: Tangy, Soft Loaf That Steals the Show

Toast Just Got a Glow-Up

Ever wish your toast could taste like artisan bread but still hold up a PB&J? This sourdough sandwich bread recipe is your hero. It’s got that gentle tang, pillowy crumb, and enough sturdiness to handle the messiest of fillings. Ready to ditch the brick-like store loaf and bake something that’ll actually impress?

Why This Recipe Is Awesome

• Perfect balance: tangy sourdough flavor without overpowering bite.
• Soft & sturdy: holds up to everything—from sloppy joes to avocado smash.
• Affordable artisan: bakery vibes without the price tag.
• No special ingredients: just your starter, flour, a loaf pan—and love.

Ingredients

(1 9×5 loaf)

• 150 g active sourdough starter
• 300 g lukewarm water
• 450 g bread flour (sub up to 150 g whole wheat)
• 10 g sugar or honey
• 10 g salt
• 30 g melted butter or oil

Key Substitutions:

• Dairy-free? Use oil instead of butter.
• Gluten-free? Try a sourdough GF blend and reduce water by ~15%.

Tools & Kitchen Gadgets Used

• Large mixing bowl
• Bench scraper
• 9×5 loaf pan
• Digital kitchen scale
• Dough whisk or spatula
• Plastic dough scraper (optional)
• Plastic wrap or damp towel
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Step-by-Step Instructions

1. Mix starter, water, sugar, and half the flour until shaggy.
2. Autolyse: rest 30 mins to hydrate flour and relax gluten.
3. Add butter, salt, and remaining flour—knead until soft, stretchy dough forms.
4. Bulk ferment 3–4 hrs, doing 4 stretch-and-folds every 30 mins.
5. Shape into loaf: gently degas, tuck edges, seam down.
6. Proof in greased loaf pan until it rises ¾ to top, ~1–2 hrs.
7. Bake at 375°F: 35 mins covered with foil, 10 mins uncovered for a golden top.
8. Cool totally before slicing (I know it’s tough, but don’t ruin the crumb).

Calories & Nutritional Info

PIN IT

• Per slice (~60 g): ~180 kcal, 4 g fat, 30 g carbs, 6 g protein
• Whole wheat version: fiber boost of ~2 g per slice

Nutrition note: Naturally fermented for easier digestion; wholesome flour blend for balance.

Common Mistakes to Avoid

• Weak starter? dough will lag—feed it twice before use.
• Underkneading? leads to dense crumb—test windowpane.
• Overproofing? loaf can collapse—watch rise, not just time.
• Skipping rest before slicing? crumb will smear—hold off 1 hr.

Variations & Customizations

1. Seed-packed: press flax, chia, or sunflower seeds on top.
2. Whole wheat twist: swap 150 g bread flour for whole wheat.
3. Herb balayage: knead dill, rosemary + garlic into dough.
4. Cheesy delight: fold in ½ cup grated cheese before proofing.
5. GF sourdough: use GF blend, reduce water—watch gluten-free behavior.

FAQ

1. Can I make this without a loaf pan?
Yes! Shape as free-form bâtard, bake on stone with steam.

2. My loaf is gummy—help?
Probably underbaked or sliced too soon—cool completely and bake longer.

3. Can I shorten fermentation?
Yes, up the water to 75% hydration or use warmer temps to speed things up.

4. How long does it keep?
Best within 2–3 days at room temp; freeze slices for longer storage.

5. Why does the crust crack?
Scoring allows expansion—don’t skip it!

6. Starter not bubbly?
Feed twice a day for a couple days to build strength.

7. Is this recipe keto-friendly?
Sadly no—grain-based loaf. Try almond-fiber variants instead.

Final Thoughts

You’ve just unlocked the secret to the ultimate sourdough sandwich bread recipe—soft, tangy, and worthy of any sandwich creation. Snap a pic, stack it high, and enjoy being crumb-champion of your kitchen. Btw, store bread better step aside… you’ll never go back! 🥖🥪