Easy Sourdough Sandwich Bread

A sliced loaf of bread on a wooden board with a knife placed beside it.

This sourdough sandwich bread is soft, easy to slice, and holds its shape well. It is not too rich, which makes it great for toast, sandwiches, or spreads. The texture is light, somewhere between artisan bread and classic sandwich loaf.

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Prep Time 30

Cook Time 46

Fermentation Time: 8

Total Time 9 16

Servings 1 loaf

Calories 180

Equipment

1 Loaf pan

Ingredients

500 grams all-purpose flour
310 grams water
110 grams active sourdough starter
20 grams olive oil or avocado oil
15 grams sugar
8 grams salt

Instructions

In a large bowl, combine all ingredients using a Danish whisk or spoon. Finish mixing with your hands until everything is incorporated. No kneading needed—just mix until combined.Optional: You can use a stand mixer by mixing on low for about 15 minutes until the dough is smooth.Once mixed, cover the bowl airtight and let it rest for at least 30 minutes.
After the rest, do your first round of stretch and folds. Wet your hand, lift one side of the dough, and fold it over. Repeat on all sides. If the dough still feels loose, do one extra fold. Repeat this process 2 to 3 times total, with 30-minute rests between each round.
After the last fold, cover the bowl and let the dough rise until it increases by about 50%.At 72°F (22°C), this takes about 6 to 8 hours, starting from the time you mixed up all the ingredients. The dough should look puffed and airy, but it won’t double in size.
Turn the dough out of the bowl with the smooth side down. Gently stretch it into a rectangle.
Roll it tightly from top to bottom, like a jelly roll. Pinch the side seams to seal. Then roll the log slightly toward yourself to build surface tension, using your hands or a bench scraper. Place the dough seam-side down in a greased or parchment-lined loaf pan.
Cover the pan and refrigerate overnight. When ready to bake, place the cold dough straight into the oven—no second rise needed.
If baking the same day, let the dough rise in the pan at room temperature for 2.5 to 3 hours, or until it’s puffy.
Right before baking, brush the top lightly with melted butter. This gives a soft, golden crust that’s great for sandwiches.
If using the two-pan covered method:
Preheat the oven to 400°F (205°C). Place a second loaf pan upside down over your dough pan to cover it completely. Bake for 40 minutes covered. Then remove the top pan and bake for another 10 minutes to brown the crust.
If baking uncovered:
Bake at 400°F (205°C) for 45 to 50 minutes total. If the crust starts browning too fast, loosely tent with foil for the last 10 to 15 minutes. Once done, remove the loaf from the pan right away and let it cool completely before slicing.

Video

Notes

This loaf stays soft and moist for several days. It's great for toast, sandwiches, or just spreading with butter and jam.
The nice thing about this sandwich bread is that it’s not as rich as a traditional loaf. It’s somewhere between an artisan-style loaf and classic sandwich bread. That means you can load up the slices with more toppings without the whole thing feeling too heavy.

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