I can’t get over how this sourdough sandwich bread bakes up soft, fluffy, and sliceable with the perfect tender crumb. It’s the kind of homemade loaf that makes every sandwich feel instantly better.

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I’m obsessed with this easy sourdough sandwich loaf because it gives me the soft, sliceable bread I actually want for lunch, not some crusty project that shreds the roof of my mouth. The crumb is fluffy, the slices hold together, and the flavor has that little sourdough tang without taking over.

I love the way bread flour keeps it sturdy enough for sandwiches, while softened butter makes it tender and just rich enough. And toast?

Ridiculous. I keep thinking I’ll save a loaf for the week, but I end up cutting into it again before dinner.

Simple, and dangerously snackable.

Ingredients

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Bread flour gives the loaf strength, so it slices cleanly without falling apart.
Whole wheat flour adds a cozy, nutty flavor and a little extra goodness.
Lukewarm water helps everything mix smoothly and keeps the dough feeling friendly.
Active sourdough starter brings that gentle tang and helps the bread rise naturally.
Fine salt keeps the flavor balanced, because bland sandwich bread is just sad.
Sugar or honey adds light sweetness and helps the crust brown nicely.
Softened butter makes the crumb tender, rich, and perfect for toast.
Egg is optional, but it’s great for a softer bite and shiny crust.
Extra flour keeps sticky dough from turning your counter into a glue trap.
Basically, these simple ingredients make a loaf you’ll actually want every day.

Ingredient Quantities

500 g total flour (450 g bread flour + 50 g whole wheat flour)

350 g water, lukewarm

150 g active sourdough starter (100 percent hydration)

10 g fine salt

25 g granulated sugar or honey

30 g unsalted butter, softened

1 large egg (optional, for a softer crumb and shinier crust)

Extra flour for dusting

How to Make this

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1. In a large bowl combine 450 g bread flour, 50 g whole wheat flour and 350 g lukewarm water; mix until no dry flour remains to form a shaggy dough and let rest 30 minutes for autolyse.

2. Add 150 g active 100 percent hydration sourdough starter, 25 g granulated sugar or honey, 30 g softened unsalted butter and 1 large egg if using; mix until incorporated.

3. Sprinkle 10 g fine salt over the dough and knead by hand or in a mixer 6 to 8 minutes until smooth and slightly elastic, or perform 4 sets of stretch and folds spaced 30 minutes apart during bulk fermentation.

4. Bulk ferment at room temperature 3 to 4 hours with one to three folds during that time until the dough has risen about 30 to 50 percent and feels aerated.

5. For overnight timing option: after initial mixing and one set of folds, cover and place the dough in the refrigerator overnight up to 12 hours to develop flavor and make morning shaping easier.

6. Lightly flour a work surface, turn out the dough, degas gently and shape into a tight loaf suitable for a 9 x 5 inch loaf pan; place seam side down into a greased or parchment lined pan.

7. Cover and proof at room temperature 1 to 2 hours until the dough reaches just above the rim of the pan, or refrigerate for a slow final proof up to 4 hours if needed; if using egg, beat a little extra egg with water and brush the top for a shinier crust just before baking.

8. Preheat oven to 200 degrees C 400 degrees F with a rack in the middle; if you like a softer crust, place a small ovenproof dish of water on the bottom rack to create steam.

9. Bake 30 to 35 minutes until the top is golden brown and the internal temperature reaches about 95 degrees C 203 degrees F; if the top browns too quickly, tent loosely with foil.

10. Remove from oven, unmold and cool on a wire rack at least 30 minutes before slicing to finish the crumb set and make slicing easier.

Equipment Needed

1. Large mixing bowl
2. Digital kitchen scale
3. Bench scraper or dough scraper
4. Wooden spoon or sturdy spatula
5. Stand mixer with dough hook or hands for kneading
6. 9 x 5 inch loaf pan, greased or lined with parchment
7. Plastic wrap or clean kitchen towel for covering
8. Instant read thermometer
9. Ovenproof dish or small pan for steam
10. Wire cooling rack

FAQ

Q: How active should my starter be for best results? A: Use a starter that doubles within 4 to 6 hours after feeding and is bubbly and fresh for reliable rise and flavor.

Q: Can I make this without the egg? A: Yes. The egg is optional and only improves softness and sheen. The loaf bakes fine without it.

Q: How can I tell when the loaf is fully baked? A: The crust should be deep golden brown and the internal temperature about 95 C. You can also tap the bottom for a hollow sound.

Q: What if my dough feels too sticky to shape? A: Dust your hands and work surface lightly with flour and use gentle folds rather than heavy kneading to maintain structure.

Q: Can I do the final proof in the fridge? A: Yes. Refrigerate the shaped loaf overnight for a slower proof and extra flavor. Add 20 to 30 minutes to baking time if cold.

Q: How do I get a soft, even crumb for sandwiches? A: Use the egg if desired, make sure bulk fermentation is complete but not overdone, and avoid overworking the dough when shaping.

Q: Can I use all bread flour or add more whole wheat? A: You can use all bread flour for a lighter crumb. Increase whole wheat up to about 20 percent total flour for more flavor but expect a slightly denser loaf.

EASY SOURDOUGH SANDWICH LOAF Recipe Substitutions and Variations

Bread flour (450 g)
- All purpose flour plus 20 to 30 g vital wheat gluten to boost structure
- Whole wheat in place of part of the bread flour, increase water by 5 to 10% for hydration
- Spelt flour use up to 25% of total flour and reduce mixing time
Sourdough starter (150 g, 100% hydration)
- Instant yeast 3.5 to 4.5 g plus same water and flour, expect faster rise
- Active dry yeast 5 to 7 g dissolved in the water, similar timing to instant
- Sourdough discard combined with 1.5 to 2 g instant yeast for more reliable rise
Unsalted butter (30 g)
- Olive oil or neutral vegetable oil use 25 to 28 g
- Softened margarine 1:1 substitute
- Coconut oil 1:1, note slight coconut flavor
Large egg (optional)
- Whole milk 25 to 30 g for softer crumb and brushed for shine
- Plain yogurt 25 to 30 g for tenderness
- Flax “egg” 1 tbsp ground flax + 3 tbsp water, set 5 minutes, for binding

Pro Tips

1. Keep an eye on starter activity rather than the clock. If your starter doubled and shows lots of bubbles before you plan to mix, reduce bulk ferment time slightly. A lively starter gives better oven spring and flavor, while a sluggish one benefits from a longer, cooler fold and an overnight fridge rest.

2. Warm the butter and egg to room temperature and add them gradually so they incorporate smoothly. Cold fats can resist gluten development and make the dough feel tight. If the dough seems greasy after mixing, give it an extra 5 to 8 minutes of gentle kneading or a couple more stretch and fold sets to regain strength.

3. Use tactile cues during fermentation and proofing. Look for the dough to feel airy and slightly jiggly with a 30 to 50 percent rise during bulk. For the final proof, press lightly with a floured finger; if the indentation springs back slowly and partially remains, it is ready to bake. This prevents underproofing and overproofing which both harm crumb and oven spring.

4. Manage crust and moisture with simple oven tricks. If you want a softer crust, start with a small dish of water on the bottom rack for the first 10 to 15 minutes, then remove it to finish browning. If the top is coloring too quickly, tent a piece of foil loosely over the loaf for the remainder of the bake.

EASY SOURDOUGH SANDWICH LOAF Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

248

kcal

Equipment: 1. Large mixing bowl
2. Digital kitchen scale
3. Bench scraper or dough scraper
4. Wooden spoon or sturdy spatula
5. Stand mixer with dough hook or hands for kneading
6. 9 x 5 inch loaf pan, greased or lined with parchment
7. Plastic wrap or clean kitchen towel for covering
8. Instant read thermometer
9. Ovenproof dish or small pan for steam
10. Wire cooling rack

Ingredients

500 g total flour (450 g bread flour + 50 g whole wheat flour)
350 g water, lukewarm
150 g active sourdough starter (100 percent hydration)
10 g fine salt
25 g granulated sugar or honey
30 g unsalted butter, softened
1 large egg (optional, for a softer crumb and shinier crust)
Extra flour for dusting

Directions

In a large bowl combine 450 g bread flour, 50 g whole wheat flour and 350 g lukewarm water; mix until no dry flour remains to form a shaggy dough and let rest 30 minutes for autolyse.
Add 150 g active 100 percent hydration sourdough starter, 25 g granulated sugar or honey, 30 g softened unsalted butter and 1 large egg if using; mix until incorporated.
Sprinkle 10 g fine salt over the dough and knead by hand or in a mixer 6 to 8 minutes until smooth and slightly elastic, or perform 4 sets of stretch and folds spaced 30 minutes apart during bulk fermentation.
Bulk ferment at room temperature 3 to 4 hours with one to three folds during that time until the dough has risen about 30 to 50 percent and feels aerated.
For overnight timing option: after initial mixing and one set of folds, cover and place the dough in the refrigerator overnight up to 12 hours to develop flavor and make morning shaping easier.
Lightly flour a work surface, turn out the dough, degas gently and shape into a tight loaf suitable for a 9 x 5 inch loaf pan; place seam side down into a greased or parchment lined pan.
Cover and proof at room temperature 1 to 2 hours until the dough reaches just above the rim of the pan, or refrigerate for a slow final proof up to 4 hours if needed; if using egg, beat a little extra egg with water and brush the top for a shinier crust just before baking.
Preheat oven to 200 degrees C 400 degrees F with a rack in the middle; if you like a softer crust, place a small ovenproof dish of water on the bottom rack to create steam.
Bake 30 to 35 minutes until the top is golden brown and the internal temperature reaches about 95 degrees C 203 degrees F; if the top browns too quickly, tent loosely with foil.
Remove from oven, unmold and cool on a wire rack at least 30 minutes before slicing to finish the crumb set and make slicing easier.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.