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Image illustrates sourdough sandwich bread.

Sourdough Sandwich Bread

This soft, buttery sourdough sandwich bread has a mild tang, tender crumb, and golden crust — everything you want in a perfect everyday loaf. It’s naturally leavened with an active sourdough starter and slightly sweetened with your choice of sugar, honey, or maple syrup. Whether you’re making toast, sandwiches, or grilled cheese, this loaf bakes up beautifully soft and flavorful every time.
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Prep Time 30 minutes
Cook Time 30 minutes
Bulk Fermentation & Second Rise 8 hours
Total Time 9 hours
Servings 1 loaf

Ingredients
  

  • ½ cup sourdough starter (fed and bubbly)
  • 3 ½ cups all-purpose flour
  • 1 ½ cups lukewarm water
  • 1 tsp sea salt
  • 2 tbsp sugar, honey, or maple syrup
  • 4 tbsp melted butter

Instructions
 

Feed the Starter

  • Make sure your sourdough starter is active and bubbly before you begin.
  • Feed it 4–6 hours before mixing the dough if needed.

Mix Wet Ingredients

  • In a large bowl, whisk together the sourdough starter, lukewarm water, melted butter, and your chosen sweetener.

Add Dry Ingredients

  • Stir in the flour and salt until a shaggy dough forms.
  • Let it rest for 30 minutes (autolyse) to allow the flour to hydrate.

Knead the Dough

  • Knead for 8–10 minutes by hand or mixer until smooth and elastic. The dough should be soft but not sticky.

Bulk Fermentation

  • Place the dough in a greased bowl, cover with a damp towel, and let rise at room temperature for 4–6 hours, or until doubled in size. (Time may vary depending on room temperature and starter strength.)

Shape the Loaf

  • Gently deflate the dough, shape it into a loaf, and place it into a greased loaf pan.
  • Cover and let rise again for 1–2 hours, or until it reaches just above the rim of the pan.

Score the Loaf

  • Score the loaf by slicing a thin, straight line down the middle of the loaf.

Bake

  • Preheat your oven to 375°F (190°C).
  • Bake for 35–40 minutes, until golden brown and the internal temperature reaches 190°F (88°C).

Cool Completely

  • Remove the bread from the pan and cool on a wire rack before slicing.
  • Enjoy your fresh, homemade sourdough sandwich bread warm or toasted!

Notes

  • Use an active starter:
    Make sure your sourdough starter is bubbly and at its peak before mixing your dough. A weak starter will give you a dense loaf.
  • Don’t skip the autolyse:
    Letting your dough rest after mixing the flour and water helps with gluten development and makes kneading easier.
  • Temperature matters:
    Dough rises faster in a warm kitchen and slower in a cool one. Be patient — sourdough doesn’t follow the clock, it follows the dough!
  • Oil your hands, not your counter:
    When shaping, a little oil on your hands keeps the dough from sticking without drying it out like extra flour can.
  • Score confidently:
    A single, clean slice down the middle of the loaf helps it rise evenly and gives that beautiful split-top look.
  • Don’t underbake:
    A golden crust is your friend. If you’re unsure, check the internal temperature — it should be around 190°F (88°C) when done.
  • Cool completely:
    Cutting too soon can make your loaf gummy inside. Let it cool at least 1 hour before slicing.
  • For a softer crust:
    Brush the top with melted butter right after baking — it adds flavor and keeps the crust tender.
  • Flavor twist idea:
    Add 1 tablespoon of milk powder or a sprinkle of rolled oats on top before baking for a classic sandwich loaf touch.
  • Save the starter discard:
    Use your extra sourdough starter in pancakes, crackers, or biscuits — no waste, just flavor!