Everyday Sourdough Sandwich Bread
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!
- Prep Time: 4-6 hrs for your Sourdough Starter to come to peak
- Fermentation Time: 4hr Bulk Proof + 8hr Cold Proof + 4hr Final Proof
- Cook Time: 45 min at 375F
- Total Time: 16-20hrs
- Yield: 1 Sourdough Sandwich Bread 1x
- Category: Sourdough Bread Baking
Ingredients
Scale
- 265 water
- 100g active sourdough starter (sourdough starter at its peak)
- 1 Tbsp sweetener (you can use honey, sugar or syrup)
- 500g AP flour
- 7 g salt
- ½ stick butter (I use salted, I like it better that way)
Instructions
Step 1 – Feed your sourdough starter
- Feed your sourdough starter and use when it’s at peak (when it can no longer rise and starter to crater a little)
- You can use your normal sourdough starter or
- You can use a sweet stiff sourdough starter to make sure the sandwich bread isn’t sour
Step 2 – Mixing your ingredients together
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To a stand mixer, mix all of the ingredients in the order you see me listing it above
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Mix until the sourdough dough is stretchy and smooth
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You want it to pull away from the sides of the mixing bowl and be smooth and elastic
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Takes around 10 minutes on level 4 (mixer might be dancing)
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IF it’s been a while and the dough is not coming off the the sides or bottom,
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stop the mixer and scrape the sides and bottom with your plastic bench scraper, continue mixing
- You can also pause and give the mixer a rest if needed
- Continue mixing until you have a windowpane
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Don’t stress if not completely coming off the sides –it’s okay!
Step 3 – Bulk Fermentation/Room temp proof/1st Rise
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Take the dough out with your plastic bench scraper
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Shape the dough into a taut ball
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Put it in a bowl, cover
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Room temp proof for 2 hrs
Step 4 – Cold proof/2nd Rise
- Cold proof in your fridge overnight (roughly 8-10hrs at 36F)
Step 5 – Shaping
Option 1 – normal 1 log
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Shape the sourdough dough by rolling the dough flat into a rectangle
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Then simply roll it up into a log
- Pinch the seam a little
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Place the log into a parchment lined or buttered loaf pan
- Cover lightly so it doesn’t dry out
Option 2 – cute 3 logs
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Divide the sourdough dough into 3 equal parts
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Roll the dough flat into a rectangle, they should be the width of the pan
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Roll each dough into a short logs
- Pinch the seam a little
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Place the short logs into a parchment lined or buttered loaf pan
- Cover lightly so it doesn’t dry out
Step 6 – Room temp proof/Final Proofing
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Final proof at room temp for 2-4 hours, or until *almost* doubled
Step 7 – Baking
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Bake at 375F for 45 min, or until golden on top
- Wait at least 30 min before slicing
Notes
Swapping ingredients:
- 1 stick of butter = 113g
- You can also swap butter with coconut oil if you can’t have dairy
Crust too dull or pale?
- Egg wash the dough before baking
Crust too hard and looks burnt?
- Brush the top of the bread with milk to soften the top
Sourdough Sandwich Bread too sour?
- use a sweet stiff sourdough starter instead