Sourdough Sandwich Bread Recipe — Soft Tangy Loaf

Name: Sourdough Sandwich Bread Recipe — Soft Tangy Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 300 g active sourdough starter (100% hydration); 450 g bread flour; 250 g lukewarm water (about 75–80°F / 24–27°C); 30 g whole milk (optional, for softer crumb); 10 g fine sea salt; 20 g honey or maple syrup; 25 g unsalted butter, softened (or neutral oil); extra flour for dusting; 1 tablespoon milk or egg wash (optional, for browning)

A tender, airy sourdough sandwich loaf with a mild tang and soft crumb, perfect for toast, sandwiches, and everyday baking. Made with active starter, bread flour, and simple shaping for consistent home results.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

⏰

Total Time 45 min

👥

Servings 4

⭐

Difficulty Medium

American Vegetarian Breakfast Vegetarian American

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About This Recipe

Ingredients

Servings:

300 g active sourdough starter (100% hydration)
450 g bread flour
250 g lukewarm water (about 75–80°F / 24–27°C)
30 g whole milk (optional, for softer crumb)
10 g fine sea salt
20 g honey or maple syrup
25 g unsalted butter, softened (or neutral oil)
extra flour for dusting
1 tablespoon milk or egg wash (optional, for browning)

Nutrition Facts

450 Calories 23% daily value

30.00g Protein 60% daily value

40.00g Carbs 13% daily value

15.00g Fat 23% daily value

5.00g Fiber 20% daily value

Instructions

1
Step 1: Feed your starter 4–8 hours before you begin so it is active and bubbly. Measure 300 g of active starter at room temperature.
2
Step 2: In a large mixing bowl, combine the starter, lukewarm water, and milk (if using). Stir gently until the starter is mostly dissolved.
3
Step 3: Add the bread flour and honey. Mix with a spatula or dough scraper until all flour is hydrated and a shaggy dough forms. Let rest (autolyse) for 30 minutes.
4
Step 4: After the rest, sprinkle the salt over the dough and add the softened butter. Use wet hands to fold and squeeze the dough until salt and butter are fully incorporated.
5
Step 5: Perform four sets of stretch-and-folds in the bowl, spaced 20 minutes apart. To do a stretch-and-fold: lift one side of the dough, stretch it up, and fold it over the top; rotate the bowl and repeat 4–6 times per set.
6
Step 6: After the last fold, cover the bowl and let the dough bulk ferment at room temperature for 3–4 hours, or until it increases about 30–50% and shows bubbles. Timing varies with starter activity and room temp.
7
Step 7: Turn the dough out onto a lightly floured surface. Pre-shape into a loose rectangle and let rest 10 minutes, uncovered.
8
Step 8: Final shaping: flatten gently into a rectangle about the width of your loaf pan, fold the short edge toward the center, then roll tightly into a log. Pinch seams and ends to seal.
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Step 9: Place the shaped loaf seam-side down into a greased 9x5-inch loaf pan. Cover loosely with plastic or a damp towel and proof at room temperature for 1–2 hours, or refrigerate overnight for a slower proof and milder flavor.
10
Step 10: If refrigerated, remove the loaf and let come to room temperature for 30–60 minutes before baking. Preheat oven to 425°F (220°C) with a rack in the middle. Optionally place a small tray for steam on the lower rack.
11
Step 11: Brush the top with milk or egg wash if using. Score a shallow slit down the top with a sharp blade.
12
Step 12: Bake at 425°F (220°C) for 10 minutes, then reduce heat to 375°F (190°C) and bake another 18–22 minutes until golden and internal temperature reaches 200–205°F (93–96°C).
13
Step 13: Remove from oven, let rest 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing. Cooling prevents a gummy crumb.

💡 tips

Use a well-fed, active starter for best rise. For an even softer crumb, substitute up to 50 g of the bread flour with high-protein all-purpose flour and keep the milk in the formula. If your loaf browns too quickly, tent loosely with foil for the final bake.

🔄 substitutions

Replace butter with equal weight neutral oil for dairy-free; use agave or sugar instead of honey to keep vegan. If you lack bread flour, use all-purpose flour plus 1–2 tablespoons vital wheat gluten per cup for improved structure.

📦 storage

Cool completely, then wrap the loaf in a clean cloth and place in a bread box or paper bag for up to 2 days. For longer storage, slice and freeze in airtight bags up to 3 months; toast or thaw slices directly from frozen.