Soft, Sliceable & Perfect for Everyday Use
Easy Sourdough Sandwich Bread There’s nothing quite like the aroma of freshly baked bread wafting through the kitchen. It’s cozy, comforting, and deeply satisfying—especially when you’ve made it from scratch with your own hands. If you’re looking to add a no-fuss, beginner-friendly loaf to your sourdough repertoire, this Easy Sourdough Sandwich Bread is the perfect place to start.
Inspired by Emilie Raffa’s beloved version from The Clever Carrot, this recipe simplifies sourdough baking with an approachable, soft-textured loaf that’s just right for sandwiches, toast, or snacking straight from the cutting board.
Whether you’re new to sourdough or a longtime fermenter looking for a reliable sandwich loaf, this guide has everything you need to succeed.
Table of Contents
🧡 Why You’ll Love This Recipe
- Beginner-friendly: No stand mixer or kneading required.
- Naturally leavened: Uses an active sourdough starter—no commercial yeast!
- Soft, but hearty: Perfect for slicing, toasting, and making sandwiches.
- Flexible timing: Options for same-day or overnight fermentation.
- Minimal ingredients: Just flour, water, starter, butter, and salt.
🛒 Ingredients
- 150g active sourdough starter (fed and bubbly)
- 375g warm water
- 25g unsalted butter, melted (or substitute with olive oil)
- 500g bread flour (or all-purpose flour)
- 10g fine sea salt
📝 Optional: Add 10–12g sugar for a hint of sweetness.
🥣 Equipment You’ll Need for easy Sourdough Sandwich Bread
- Large mixing bowl
- Kitchen scale
- Dough scraper or spatula
- 9×5-inch loaf pan (metal or ceramic)
- Clean towel or plastic wrap
- Wire rack (for cooling)
🕒 Step-by-Step Instructions
1. Mix the Dough
In a large mixing bowl, whisk together the starter and warm water until cloudy. Add the melted butter. Stir in the flour and salt until a shaggy dough forms. It will be sticky—that’s normal.
2. Rest (Autolyse)
Cover the bowl and let it rest at room temperature for 30 minutes. This step allows the flour to absorb the water and begin gluten development.
3. Stretch and Folds
Every 30 minutes over the next 2 hours, perform a series of “stretch and folds.” Gently lift and fold the dough from the sides into the center. This replaces traditional kneading and strengthens the dough.
4. Bulk Rise
Cover the bowl and let the dough rise at room temperature (ideally around 70–75°F) for 4 to 6 hours, or until it has roughly doubled in size. Alternatively, refrigerate overnight for a slower, more flavorful fermentation.
5. Shape the Dough
Lightly flour your counter. Turn the dough out and gently flatten it into a rectangle. Roll it up into a tight log and place it seam-side down into a greased loaf pan.
6. Final Proof
Cover loosely with plastic wrap or a damp towel and let the dough rise until it peeks over the rim of the pan—about 1 to 2 hours at room temperature.
7. Bake
Preheat your oven to 375°F (190°C). Bake for 40 to 45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Cool Completely
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool fully before slicing—this helps avoid a gummy texture.
💡 Helpful Tips
- Use an active starter: Feed your starter 4–6 hours before baking.
- Don’t over-proof: If your dough overflows or deflates, it may be over-proofed.
- Grease the loaf pan well: This loaf rises high—no one wants it stuck!
- Add-ins: For variety, fold in seeds, herbs, or shredded cheese.
🥪 Serving Ideas
This loaf is incredibly versatile. Here are a few favorite ways to enjoy it:
- Classic grilled cheese
- Avocado toast with chili flakes and lemon
- Turkey and cranberry sandwiches
- French toast
- Open-faced breakfast sandwich with egg and greens
🧊 Storage & Freezing
- Room temperature: Store in a sealed bag or bread box for up to 3 days.
- Refrigerator: Not recommended—it dries out faster.
- Freezing: Slice the cooled loaf, place parchment between slices, and freeze in a zip-top bag for up to 3 months.
🔄 Variations
- Whole Wheat Version: Swap up to 50% of the flour with whole wheat. Add an extra 15–25g water.
- Sweet Sourdough: Add 1 tsp cinnamon and 2 tbsp brown sugar.
- Seeded Loaf: Add 2 tbsp each of flax, chia, and sunflower seeds.
🔗 related articls
Explore more homemade bread ideas:
❓ Frequently Asked Questions (FAQ)
Q: Can I use whole wheat flour instead of white?
Yes, but expect a denser loaf. Start with 25–50% whole wheat and increase hydration slightly.
Q: My dough didn’t rise. What went wrong?
Your starter may not be active enough. Make sure it’s bubbly and passes the “float test” before using.
Q: Can I skip the stretch and folds?
You can, but the bread might turn out flatter. These folds help develop gluten and give structure.
Q: Is this recipe freezer-friendly?
Absolutely! Slice it first and freeze the slices so you can toast them one at a time.
Q: Can I double the recipe?
Yes! Just divide the dough into two loaf pans and extend baking time by 5–10 minutes if needed.
🏁 Conclusion
Making easy sourdough sandwich bread at home doesn’t have to be complicated. With a little patience and a bubbly starter, you can bake a loaf that’s soft, flavorful, and totally crave-worthy. This easy sourdough recipe is ideal for beginners or anyone looking for a foolproof, daily-use loaf. Try it once and it’ll become your go-to!
Happy baking—and don’t forget to share your beautiful loaves with friends, or tag your photos on social media for fellow bakers to admire! easy Sourdough Sandwich Bread
