sourdough sandwich loaf

Sourdough Sandwich Loaf Recipe


  • 1 cup (240g) active sourdough starter (fed and bubbly)
  • 1 1/2 cups (360ml) warm water
  • 1/4 cup (50g) sugar or honey
  • 2 teaspoons salt
  • 5 tablespoons (70g) unsalted butter, softened (plus more for greasing the pan)
  • 5-6 cups (600-720g) all-purpose flour or bread flour


  1. Prepare the Starter:
    • Ensure your sourdough starter is active and bubbly. If it’s been refrigerated, feed it and let it become active at room temperature before using.
  2. Mix the Dough:
    • In a large mixing bowl, combine the active sourdough starter, warm water, and sugar or honey. Stir until the sugar or honey is dissolved.
    • Add the softened butter and mix well.
    • Gradually add the flour and salt, mixing until a shaggy dough forms.
  3. Knead the Dough:
    • Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment to knead the dough.
  4. First Rise:
    • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 3-4 hours, or until it has doubled in size. The rising time may vary depending on the temperature of your kitchen and the activity of your starter.
  5. Shape the Dough:
    • Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf.
    • Grease a 9×5-inch loaf pan with butter. Place the shaped dough into the prepared loaf pan.
  6. Second Rise:
    • Cover the loaf pan with a damp cloth or plastic wrap and let the dough rise in a warm place for another 2-3 hours, or until it has doubled in size and risen just above the rim of the pan.
  7. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  8. Bake the Bread:
    • Once the dough has risen, uncover the loaf pan and place it in the preheated oven.
    • Bake for 35-40 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
    • If the top of the bread is browning too quickly, you can tent it with aluminum foil.
  9. Cool the Bread:
    • Remove the bread from the oven and let it cool in the pan for about 10 minutes.
    • Transfer the bread to a wire rack to cool completely before slicing.


  • Active Starter: Ensure your sourdough starter is at its peak activity for the best rise and flavor.
  • Kneading: Proper kneading is crucial for developing gluten and achieving a good texture.
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze for longer storage.

Enjoy your homemade sourdough sandwich loaf, perfect for toast, sandwiches, and more!

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