Basic Sourdough Sandwich Bread Recipe
If you’re tired of store-bought bread and want to make your own at home, this basic sourdough sandwich bread recipe is a great way to start. It uses simple, basic ingredients and creates a loaf of bread with a soft crust that’s perfect for sandwiches, toast, or even French toast the next morning.
This easy recipe doesn’t use commercial yeast. Instead, it relies on the wild yeast in your active sourdough starter. If this is your first loaf, don’t worry—we’ve included step-by-step instructions to help you every step of the way.
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What Is Sourdough?
Sourdough is a type of bread that rises without using commercial yeast. Instead, it’s made with an active sourdough starter—a mixture of flour and water that captures wild yeast and friendly bacteria. When fed regularly, this starter becomes bubbly and active enough to make bread rise on its own.
This method has been used for thousands of years and is still loved today because of how much flavor it adds to bread. Unlike white bread made with instant yeast, sourdough bread has a slightly tangy taste, a soft crust, and a chewy texture.
Why Sourdough Is Good for You?
Sourdough bread is a healthier choice than most store-bought bread because it’s made with wild yeast and goes through natural fermentation. This process breaks down gluten and phytic acid, making the bread easier to digest and helping your body absorb more nutrients.
It also has a lower glycemic index than regular white bread, so it won’t spike your blood sugar as quickly. Since sourdough uses basic ingredients like flour, warm water, and salt, it’s free from additives and preservatives.
Even the sourdough discard can be used in other recipes, adding flavor and reducing waste. Whether you’re making soft sourdough sandwich bread or a crusty loaf, it’s a great way to enjoy bread with more benefits and much flavor.
Ingredients Needed for Sourdough Sandwich Bread
- 175 grams active starter
- 300 grams warm water
- 450 grams flour (bread flour, all-purpose flour, or a mix with whole wheat flour)
- 30 grams honey or maple syrup
- 15 grams avocado oil (or olive oil or coconut oil)
- 10 grams salt
Instructions for Making Sourdough Sandwich Bread
Mix Your Ingredients
In a large bowl or the bowl of a stand mixer, add 300 grams of warm water and 175 grams of active starter. Stir together until the starter dissolves into the water. Then, slowly add 30 grams of honey, 15 grams of avocado oil, and 10 grams of salt. Gradually add 450 grams of flour—this can be bread flour, all-purpose flour (ap flour), white flour, or a mix with whole wheat flour. Mix using your hands, a spoon, or a dough hook attachment on low speed until a rough, shaggy dough forms. It’s okay if it looks a bit messy at this stage. Let the dough rest in the bowl for 30 minutes to 1 hour.
Do Your Stretch and Folds
After resting, it’s time to build strength in your dough. Wet your hands just a little bit to prevent sticking. Grab the edge of the dough from the sides of the bowl, stretch it upward, and fold it over the top of the dough. Turn the bowl a quarter turn and repeat. Do this 4 times to complete one set. Let the dough rest for about 30 minutes between each set. Repeat this process 3 to 4 times in total.
Let the Dough Rise (Bulk Rise)
After your final stretch and fold, cover the bowl with plastic wrap or a damp kitchen towel. Leave the dough in a warm place for 4 to 6 hours. During this bulk rise or bulk fermentation, the dough should more than double in size. You can also place it in the refrigerator overnight and shape it the next day for more flavor and convenience.
Shape the Dough
Lightly flour your work surface or a clean countertop. Gently remove the dough from the bowl. Be careful not to deflate it too much. Press the dough into a rough rectangle using your hands. Fold the dough into thirds, like folding a letter. Then roll it up tightly into a log shape. This helps form tension so your dough springs up during baking.
Final Shaping and Second Rise
Lightly oil your loaf pan (or use a pullman pan if you want square sides). Place the rolled dough seam-side down into the pan. Cover it loosely with plastic wrap or a damp towel. Let it rest until it rises again and reaches near the rim of the pan. This is called the second rise and usually takes 1 to 2 hours depending on dough temperature and your kitchen environment.
Preheat and Partial Bake
Preheat your home oven to 400°F. Once the oven is hot, place the bread pan inside and bake the loaf for 5 minutes. Then, carefully remove it from the oven. Use a sharp knife or bread lame to score the top of the dough. This helps control how the bread expands during baking.
Finish Baking
Return the bread pan to the oven and bake for an additional 30 minutes. Check the bread as it bakes—it’s done when the top is golden brown and the internal temperature of the loaf reaches around 200°F. If the top is browning too quickly, you can loosely cover it with aluminum foil during the last 10 minutes of baking.
Cool Before Slicing
Remove the bread from the pan and let it cool on a wire rack. It’s very important to let it cool completely before slicing. Cutting too early can make the inside gummy. For the best results and a clean slice, wait at least 1 to 2 hours. Cooling also helps the soft crust set properly.
**If this is your first recipe using sourdough, don’t be discouraged if it doesn’t come out perfect on the first try. Every home oven, starter, and dough temperature is different. Over time, you’ll get a feel for when your bread dough is ready to move to the next step.
Conclusion
Making your own sourdough sandwich bread at home is a great way to enjoy a soft, flavorful loaf without the extra ingredients found in store-bought bread. With just a few basic ingredients and a little patience, you can create a perfect sandwich bread that’s healthier, tastier, and more rewarding. Whether this is your first loaf or part of your weekly baking routine, this recipe is a great way to make something special for your table.
Basic Sourdough Sandwich Bread Recipe
Equipment
- Large mixing bowl or bowl of a stand mixer
- Dough hook attachment (optional)
- Measuring cup or kitchen scale
- Plastic wrap or damp kitchen towel
- Loaf pan (or pullman pan)
- Parchment paper (optional)
- Sharp knife or bread lame
- Wire cooling rack
Ingredients
- 175 grams active sourdough starter
- 300 grams warm water
- 450 grams flour bread flour, all-purpose flour, or a mix
- 30 grams honey or maple syrup
- 15 grams avocado oil or olive oil
- 10 grams salt
Instructions
- In a large bowl, mix warm water and active starter until dissolved.
- Add honey, oil, salt, and flour. Mix into a shaggy dough. Let rest 30–60 minutes.
- Do 3–4 sets of stretch and folds, 30 minutes apart.
- Cover and let dough rise (bulk fermentation) 4–6 hours in a warm place until more than doubled.
- Turn dough onto lightly floured surface. Shape into a rectangle, fold into thirds, and roll into a loaf.
- Place dough in oiled loaf pan. Cover and let rise again until doubled (second rise), about 1–2 hours.
- Preheat oven to 400°F. Place loaf in oven for 5 minutes. Remove, score the top, and return to oven.
- Bake 30 more minutes until top is golden brown and internal temperature reaches 200°F.
- Remove from pan and cool on a wire rack completely before slicing.
