Let me be honest with you, when I first started my sourdough journey, I was intimidated. Like, who was I to be keeping a starter alive and baking bread from scratch? But somewhere between crying to my husband (no literally) and the failed loaves, something clicked. A year and a half later, I am not buying bread from the store anymore, and I am genuinely proud of that.

Once I finally felt confident with a classic sourdough loaf, my brain went straight to my kids. Because my kids? They love sandwiches. Like, every single day. So I went searching for a sourdough sandwich bread recipe and just… couldn’t find one that felt right. Too dense. Too tangy. Too complicated. Then I did what any stubborn home baker does, I pulled from a few different recipes, tested, tweaked, and tested again until I landed on this one. And now it’s my no-fail, comes-out-great-every-time recipe. That’s exactly what I’m sharing with you today.  Keep in mind this recipe will do a full Pullman Loaf Pan.  If your loaf pan is smaller, cut the dough in half for 2 smaller loaves.

Let’s Make It

Start by mixing your sugar, warm water, yeast, and sourdough starter (or discard) together.

You do not have to let this bloom. Then add in your bread flour and mix it all together.

Once it’s combined, let it sit for 30 minutes covered with a damp towel. Don’t be alarmed, the dough is going to look shaggy and a little rough. That’s totally normal. Just trust the process.

After the rest, add your room temperature butter and salt. This is important, your butter needs to be soft so it actually incorporates. Mix well, making sure to scrape the sides of the bowl as you go. The butter loves to hide on the edges. Mix for about 6 to 10 minutes until the dough is smooth and comes together.

Now cover it with a damp towel and let it rise until it doubles in size. Be patient here,  this is not a recipe you want to rush. Good bread takes its time, and so should you.

Once it’s doubled, roll the dough out into a rectangle roughly the size of your loaf pan, then roll it up and place it in the pan.

Cover it again and Let it double in size again. (Here’s a tip I learned the hard way: once it’s doubled, don’t wait too long. You don’t want to over-proof it, and please, please don’t slam it on the counter. All that beautiful rise you worked for will just deflate. Handle it care! Put into a pre heated oven. )

Bake at 350°F for 45 minutes.

A Few Things I Want You to Remember

Get it out of the pan immediately. The second that bread comes out of the oven, flip it out of the pan. If it sits in there, it’ll get moist on the bottom and nobody wants that.

Don’t cut it yet. I know it smells incredible. I know you want to. But wait until it cools completely or the inside can turn gummy. It’s worth the wait, I promise.

Scrape your bowl. Every time you mix, scrape those sides down. The butter especially likes to sneak away on you.

This recipe has become such a staple in my house, and I genuinely hope it becomes one in yours too. Whether you’ve been baking sourdough for years or you just pulled your starter out of the fridge for the first time,  this one is for you. Your kids are going to love their sandwiches even more, and you’re going to love that you made the bread yourself.

And that’s all we did today, 

Love Cyndi 

@themhoffers Sourdough sandwich bread. 20g sugar 250 g warm water 7g yeast 100g Sourdough starter 500 g bread flour 60 g room temp butter 10g salt Low and slow 350’ 45. Min #themhoffers #sourdoughsandwichbread ♬ original sound – Cyndi – Themhoffers

Item’s Used

• Weck Jars
• 1 Liter Weck Jars
• Kitchen Wid Mixer
• Pullman Loaf Pan
• Rolling Pin
• Mixing Bowl
• Scale
• Rubber Spatula
• Bowl Scraper
• Wisk
• Sourdough Wisk

Sourdough Sandwich Bread

5 from 3 votes

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Ingredients Method

Ingredients

  

• 20 g sugar
• 250 g warm water
• 7 g instant yeast
• 100 g sourdough starter or discard
• 500 g bread flour
• 60 g room temperature butter
• 10 g salt

Method

 

1. In a large mixing bowl, combine sugar, warm water, yeast, and sourdough starter or discard.
2. Add bread flour and mix until combined.
3. Cover with a damp towel and let the dough rest for 30 minutes.
4. Add softened butter and salt. Mix for 6–10 minutes until the dough becomes smooth.
5. Cover and let rise until doubled in size.
6. Roll dough into a rectangle the size of your loaf pan.
7. Roll the dough tightly into a loaf shape and place into a greased loaf pan.
8. Cover and let rise again until doubled.
9. Bake at 350°F for 45 minutes.
10. Remove bread from the pan immediately and cool completely before slicing.

Tried this recipe?

Let us know how it was!