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Everyday Sourdough Sandwich Bread

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5 from 10 reviews

I haven’t bought sandwich bread in over 7 years because of this sourdough bread recipe!  It’s such a staple in my house because even though I make sourdough bread (artisan loaves) everyday, my kids really prefer sourdough sandwich bread.  They love it so much, they even eat the crust!

Ingredients

Scale
  • 265g water
  • 100g active sourdough starter
  • 1 Tbsp honey
  • 500g All Purpose flour
  • 7g salt
  • 56g stick butter (½ stick)

Instructions

  1. Feeding your starter – 4-8hrs
    • Feed your sourdough starter and use when it’s at peak
  2. Mixing – 15 min 
    • To a stand mixer, mix all of the ingredients in the order you see me listing it above
    • Takes around 10 minutes on level 2-3 (mixer might be dancing)
    • Continue mixing until you have a windowpane
  3. Bulk Fermentation – 2hrs
    • Take the dough out with your plastic bench scraper
    • Shape the dough into a taut ball
    • Put it in a bowl, cover
    • Room temp proof for 2 hrs
  4. Cold proof – 8-12hrs
    • Put the dough in your fridge overnight (roughly 8-12hrs)
  5. Shaping – 5 min
    1. Option 1 – normal 1 log
      • Shape the sourdough dough by rolling the dough flat into a rectangle
      • Then simply roll it up into a log
      • Pinch the seam a little
      • Place the log into a parchment lined or buttered loaf pan
      • Cover lightly so it doesn’t dry out
    2. Option 2 – cute 3 logs
      • Divide the sourdough dough into 3 equal parts
      • Roll the dough flat into a rectangle, they should be the width of the pan
      • Roll each dough into a short logs
      • Pinch the seam a little
      • Place the short logs into a parchment lined or buttered loaf pan
      • Cover lightly so it doesn’t dry out
  6. Final proof – 2-4hrs
    • After shaping, final proof your dough at room temp for 2-4 hours, or until *almost* doubled
  7. Bake – 40-45 min
    • Bake at at 375F for 45 min (start checking on it around 40 min) or until golden on top

Notes

  1. Swapping ingredients?
    • swap butter for coconut oil
  2. Crust too dull or pale?
    • Egg wash the dough before baking
  3. Conversions
    • 1 stick of butter = 113g
  4. Crust too hard and looks burnt?
    • Brush the top of the bread with milk to soften the top
  5. Too sour?
    • use a sweet stiff sourdough starter instead

Find it online: https://howtomakesourdough.com/bread-recipe/sourdough-bread-recipe-sourdough-sandwich-bread/