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I’m excited to share my favorite homemade sourdough sandwich bread recipe. It has a soft crumb and crispy crust. It’s made with an active sourdough starter and all-purpose flour.
This recipe is based on “Artisan Sourdough Made Simple” but with a twist. I add butter and sugar to make the dough tender. The dough rises overnight, giving it a mild tangy flavor.
This bread uses 100% natural ingredients. No preservatives or mystery chemicals! Just sourdough magic. Let’s start baking!
Exact Ingredients List (+ Possible Substitutes)
I love baking sourdough sandwich bread, and I’m excited to share my go-to recipe with you. Here’s a list of the exact ingredients you’ll need:
- 500 g all-purpose flour
- 60 g unsalted butter, softened and cubed
- 12 g sugar
- 9 g fine sea salt
- 50 g bubbly, active sourdough starter (100% hydration)
- 270 g warm water
If you’re missing some ingredients, don’t worry. You can use whole wheat flour instead of some all-purpose flour. If you don’t have unsalted butter, salted butter is okay. Just use a bit less sea salt. And, you can swap white sugar for brown sugar if needed.
The sourdough starter is key for this recipe. If you don’t have one, make it or ask a friend for some. It takes about a week to make a starter from scratch. Make sure the warm water is around 95°F (35°C).
Baking is both an art and a science. These measurements are precise for a reason. Try to stick to them closely for the best results.
Instructions
I mix the ingredients in my stand mixer with a paddle attachment first. Then, I switch to the dough hook and knead for 6-8 minutes until it’s smooth. Next, I let the dough rise at room temperature (68°F) overnight, for 10-12 hours.
When it’s time to shape the dough, I make it into a loaf and put it in a buttered 8.5×4 inch pan. The dough rises again for 2-4 hours, until it’s about 1 inch above the pan. Using a proofing box helps keep it at the right temperature.
I heat my oven to 375°F for baking. Some people start at 500°F to get a better rise, then drop it to 375°F. The oven’s temperature changes the bread’s crust and inside.
After baking, I let the bread cool for at least an hour before I slice it. This makes sure it tastes and feels the best.
- Mix ingredients
- Knead for 6-8 minutes
- Bulk rise overnight
- Shape and place in pan
- Second rise 2-4 hours
- Bake at 375°F for 45-50 minutes
- Cool before slicing
“Patience is key in sourdough baking. Each rise develops flavor and texture.”
Tips, Tricks & Storing
Weighing ingredients is key for making sourdough bread. My digital scale is a must-have in the kitchen. It helps me get consistent results.
Using an active starter is very important. I feed mine 12 hours before baking. This makes sure it’s bubbly and ready to use.
Proofing temperature affects how fast the dough rises. In cooler weather, I change the starter and water ratios. This helps the dough rise faster.
I aim for a proofing temperature of 75-80°F. A proofing box is great if you can’t control the temperature well.
I use an 8.5×4 inch pan for baking. It makes my sourdough loaves turn out perfect every time. For keeping bread fresh, I store it in an airtight container. It stays good for up to 5 days.
Freezing bread is a good way to keep it for longer. I slice the loaf before freezing. This makes it easy to thaw just what I need.
- Slice the cooled loaf
- Wrap each slice in plastic wrap
- Place wrapped slices in a freezer bag
- Label with the date
- Freeze for up to 3 months
Follow these tips, and you’ll be making delicious sourdough sandwich bread in no time!
Recipe Variations & Serving Suggestions
I love to try new things with my sourdough sandwich bread recipe. Sometimes, I make it heartier by using 20% whole wheat flour instead of all-purpose flour. This gives it a nutty taste and more nutrition.
Want to try something new? Add cinnamon and raisins to the dough for cinnamon raisin bread. It’s great for breakfast or a sweet snack. If you’re vegan, use plant-based butter to make it vegan sourdough.
This bread is great for many sandwiches. You can fill it with turkey and avocado or peanut butter and jelly. Or, go fancy with grilled cheese and caramelized onions, or a veggie hummus sandwich. The choices are endless with this tasty sourdough!