Tips:
You want a tender crumb that still stands up to peanut butter or deli meat? Keep hydration around 65–70%, use a tight, confident shaping method, and don’t skip the cold proof—it perks up flavor and structure. Use a stand mixer or knead until the dough passes the windowpane test. We’re not making a ciabatta—this loaf needs integrity.
FAQ:
Can I skip the cold proof?
You can bake it same day, but the flavour will be milder and crumb looser.
Why does my loaf shrink after baking?
Under proofed or too hot oven. Watch your dough double—not just puff—and bake with moderate heat.
Why isn’t the crumb soft enough?
Not enough hydration or insufficient kneading. Add another 5% water or knead an extra minute.
Can I use all bread flour?
Yes—but you can swap 20% for whole wheat for flavour. Don’t go full whole-grain: this is sandwich bread, not brick.
Recipe Card
- Recipe name: Sourdough Sandwich Bread
- Summary: A soft, sliceable loaf with a lightly tangy crumb and sturdy crust—perfect for sandwiches, toast, or paninis.
- Prep time: 20 minutes active
- Cook time: 30–35 minutes
- Additional time: ~1.5 hours bulk ferment + overnight cold proof + 1 hour final proof + 1 hour cooling
- Total time: ~24 hours
- Servings: 16 slices
- Diet: Vegetarian
- Method: Knead → Bulk Ferment → Shape → Cold Proof → Bake
Ingredients
- 450g bread flour
- 50g whole wheat flour (optional, for flavor)
- 300g water (68–70°F)
- 100g active sourdough starter (100% hydration)
- 10g fine sea salt
- 15g unsalted butter (optional, for softness)
How To Make Sourdough Sandwich Bread
1. Mix & Autolyse
Combine breads and water in a mixer or bowl until all the flour is hydrated. Cover and rest 30 minutes. This jumpstarts gluten without kneading.
2. Add Starter, Salt & Butter
Add sourdough starter, salt, and softened butter. Knead (mixer or by hand) for 8–10 minutes until silky, elastic, and windowpanable. Dough should bounce back and stretch thin without tearing.
3. Bulk Fermentation
Let the dough rise in a lightly greased bowl, covered, for about 1 hour at 75°F or until it has increased by ~30%.
4. Pre-shape & Bench Rest
Turn dough onto a floured surface. Pre-shape into a tight log. Cover and bench rest for 20 minutes to relax the gluten.
5. Final Shape & Cold Proof
Roll dough into a 9×5″-sized loaf, tucking seams underneath. Place in a greased loaf pan, cover, and refrigerate overnight (8–12 hours).
6. Morning Bake
- Remove dough from fridge and let rest while preheating to 375°F.
- Bake for 30–35 minutes until crust is golden and the loaf sounds hollow when tapped.
7. Cool & Slice
Pull the loaf from the pan and cool on a wire rack for at least 1 hour before slicing. Cooling sets the crumb so it slices mayo-thick without tearing.
Notes
- Hydration is king: 65–70% water gives soft crumb without gumming. Don’t underhydrate.
- Butter is optional, but it softens crust and keeps slices tender.
- Starter strength matters: If your starter doesn’t double in 4–6 hours, feed again.
- Cold proof does two jobs: flavour complexity + tighter crumb structure for clean sandwich slices.
- Grease the pan well: prevents seams from sticking, eases release.
- Room-temp proof if in a hurry: Let it rise 1–2 hours before bake, but expect less tang.
Final Mile
You’ve built the perfect sandwich loaf: sturdy enough for PB&J, sleek for deli cuts, soft enough for grilled cheese. The crumb is light, the crust soft, and the sourdough personality just subtle enough to elevate every bite.
This is bread you grab, toast, and relish—not pile on the counter until stale. You made it, shaped it, fermented it, and baked it. That’s kitchen power.
Want more practical, flavour-driven recipes that have your back in the kitchen? Email me at [email protected]. Tell me what your readers want next—bagels? rolls? I’m ready.
