Sourdough Sandwich Loaf
Soft and fluffy sourdough sandwich loaf with a golden crust and rich flavor. Perfect for toast, sandwiches, and everyday baking.
Equipment
- Kitchen towel cotton or plastic wrap
- Sharp knife or bread lame
- 2 Loaf pans standard 9x5-inch
Ingredients
- ¼ cup sourdough starter
- 4 cups bread flour
- 1¼ cups water (300 g)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon salt slightly heaped
Instructions
Prepare the Dough
- In a large mixing bowl, combine the sourdough starter, olive oil, water, honey, and salt.¼ cup sourdough starter, 1 tablespoon extra virgin olive oil, 1 tablespoon honey, 1 teaspoon salt, 1¼ cups water
- Add the bread flour and mix until a rough dough forms.4 cups bread flour
- Continue mixing with your hands until all the flour is fully incorporated and the dough comes together.
Rest the Dough
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rest at room temperature for 30 minutes.
Stretch and Fold
- Gently stretch one side of the dough upward and fold it back into the center. Rotate the bowl and repeat several times.
- Cover and let the dough rest again for 30 minutes.
- Repeat the stretch and fold process 2 more times.
Bulk Fermentation
- Cover the dough and leave it in a warm place for 8–12 hours, or until doubled in size.
Shape the Loaf
- Lightly flour your countertop and gently turn the dough out of the bowl.
- Carefully stretch the dough into a rectangle shape. Use your fingertips to gently dimple the surface and release some of the air from the dough.
- Starting from one end, roll the dough tightly into a log shape.
- Cover the dough and let it rest for a few minutes.
- Lightly grease a loaf pan if needed, then transfer the dough into the pan.
- Cover loosely with a towel or plastic wrap and let rise for 1–2 hours, or until puffy.
Bake the Bread
- Preheat the oven to 400°F (200°C).
- Score the top of the dough with a sharp knife or bread lame.
- Cover the loaf pan tightly with aluminum foil, or place a second loaf pan upside down on top to create a lid.
- Bake for 30 minutes covered.
- Remove the foil or top pan and bake for another 15 minutes, or until the crust is golden brown.
Cool and Serve
- Remove the bread from the loaf pan and transfer to a cooling rack. Rub a little butter over the bread while it's still warm. This is optional, but it helps to make the bread soft and more like a sandwich loaf you buy in the bakery.
- Let the bread cool completely before slicing.
Notes
Tips and Tricks
- Use an active starter: Your sourdough starter should be bubbly and active for the best rise.
- Sticky dough is normal: Avoid adding too much extra flour while shaping.
- Stretch and folds: These help build structure without heavy kneading.
- Covered baking: Using foil or a second loaf pan traps steam and helps create a better crust.
- Cool before slicing: Cutting too early can make the inside gummy.
- Storage: Store wrapped at room temperature for up to 3 days.
Nutrition
Calories: 171kcalCarbohydrates: 33gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 196mgPotassium: 43mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 7mgIron: 0.4mg
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