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Home » Recipes » Sourdough

Sourdough Sandwich Bread

Published: Apr 15, 2020 · Modified: Jun 7, 2022 by Baked · This post may contain affiliate links · 37 Comments

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Sourdough sandwich bread is a soft, squishy loaf with a hint of tang. Perfect for your favourite sandwiches or morning toast and jam!

Close up cross section of a sliced loaf of sourdough sandwich bread.

We love crunchy, crackly sourdough boules as much as the next, however, sometimes you just want a soft, squishy slice for a sandwich, you know? Enter sourdough sandwich bread! Using a no-knead sourdough technique, and a slow 8-hour ferment, we bake this bread in a classic loaf tin for that familiar sliced-bread look.

What Do You Need To Bake Sourdough Sandwich Bread?

  • milk
  • active, bubbly sourdough starter
  • 1 egg
  • flour
  • sugar
  • salt
  • olive oil
Bread dough proofing in a glass bowl.

White Flour Sourdough Starter Vs. Whole Grain

Some people make sourdough starter with regular all-purpose white flour. Others maintain sourdough starters with whole grain flours like rye, whole wheat, or spelt. Any flour with gluten content will work, however, all yield different results when added to sourdough bread recipes. White flour sourdough tends to be lighter, while whole grain loaves are generally more dense. We baked this recipe with rye flour sourdough starter.

If you don’t have your own on the go just yet, visit this post called How To Make Sourdough Starter. Your starter will need about a week, maybe a bit longer, before it will be ready to bake with!

Bread dough.

Best Flour To Use In This Recipe

White flour or bread flour is best to use for a light fluffy loaf – we used white all-purpose flour. Feel free to substitute up to 50% whole grain flour like whole wheat or spelt, however, note the texture and density of the crumb will change.

A loaf of sourdough sandwich bread rising in a tin.

Baker’s Schedule:

  1. Mix Ingredients (30 to 60 minutes) – Mix ingredients and do three sets of stretch and folds either every 10 minutes for 30 minutes, or every 20 minutes for 60 minutes.
  2. First Rise (8 hours) – First bulk rise at room temperature, 8 hours or until doubled in size.
  3. Second Rise (2 to 4 hours) – Shape dough and place in loaf tin lined with parchment paper or greased with butter. Cover with a tea towel and rise in a warm, draft-free place 2 to 4 hours.
  4. Bake (40 to 45 minutes) – Bake loaf at 350ºF / 180ºC for 40 to 45 minutes.
  5. Cool (4 hours) – Cool loaf for a minimum of four hours before slicing.
A woman's hands holding a loaf of sourdough sandwich bread.

Tips & Suggestions For Making This Recipe:

  • If you don’t have olive oil you can substitute any other neutral or light-tasting oil you have on hand.
  • Make this recipe dairy-free by substituting plant-based milk in the loaf and vegan butter to grease the tin.
  • You can substitute up to 50% of the all-purpose flour for any whole grain flour you like, however, this will result in a more dense loaf of bread.
  • If you prefer a tangier, more sour flavour let your dough ferment at room temperature for longer than the recipe instructs.
  • To store this bread keep it in a container with a lid, or wrap it in beeswax wrap. You can also wrap it in a double layer of plastic wrap or foil and store it in the freezer for up to one month.
A loaf of sourdough sandwich bread on a piece of parchment paper.

More Of Our Favourite Sourdough Recipes:

New York-Style Sourdough Bagels

Cinnamon Raisin Sourdough Bread

Millet Gluten-Free Sourdough

Close up cross section of a sliced loaf of sourdough sandwich bread.

Sourdough Sandwich Bread

4.5 from 13 votes
Author: Alexandra Daum
Prep Time 10 mins
Cook Time 40 mins
Rising Time 10 hrs
Total Time 10 hrs 50 mins
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Description

 

Sourdough sandwich bread is a soft, squishy loaf with a hint of tang. Perfect for your favourite sandwiches or morning toast and jam!

Equipment

  • Measuring cups and spoons or a digital kitchen scale
  • Mixing bowl
  • Whisk
  • Wooden spoon
  • Tea towel
  • Bread tin
  • Parchment paper
  • Wire rack

Ingredients
 

  • 1 cup whole milk
  • ½ cup active sourdough starter
  • 1 large egg
  • ¼ cup olive oil*
  • 3 ⅓ cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons sea salt

Instructions
 

Day One: Mix and First Rise

  • Add the milk and sourdough starter to a large mixing bowl and whisk until combined. Add the egg and olive oil and mix again until incorporated.
  • Add flour, sugar, and salt to the bowl. Use a wooden spoon to stir until a soft, shaggy dough forms.
  • Let the dough rest, covered with a tea towel, for 10 minutes. After the initial rest period, perform a series of 3 stretch and folds over the course of 30-60 minutes, leaving at least 10 minutes between each round.
  • Cover the bowl well with a tea towel and plate, then leave it at room temperature to rise for about 8 hours, or until doubled in size.

Day Two: Shape and Second Rise

  • Line a bread tin with parchment paper or grease very well with butter. Set aside.
  • Once the dough has gone through the first proof and doubled in size, it’s ready to be shaped. Lightly flour a clean surface with flour and tip the dough out onto it.
  • Do a couple of stretches and folds to add a bit of tension to the dough and make it easier to work with, then shape a rough rectangle with it, making sure one side is about the same length as your bread tin.
  • Roll the dough into a rough spiral, making sure you’re rolling from the side that’s the length of your tin, then place it seam down into your prepared tin. Don’t worry if the spiral is loose or imperfect.
  • Cover the dough with a tea towel and set in a warm, draft-free place to rise again for 2-4 hours, or until the dough is about 1 inch (3 cm) over the top of the tin in the centre.

Day Two: Bake

  • Once your loaf has risen, it's ready to be baked! Preheat oven to 350°F (180°C).
  • Place the bread onto the centre rack and bake for 40-45 minutes, or until the top of the loaf is golden.
  • Remove from oven and cool in the tin for 10 minutes before carefully removing and cooling fully on a wire rack.
  • Don't cut the bread until it's completely cooled down, at least a couple of hours. It keeps well in a container or wrapped in beeswax wrap for a couple of days and can be frozen for up to a month.

Notes

* Any neutral or light tasting oil can be used here. Sunflower, avocado, canola, etc.

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 40g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 274mg | Fiber: 1g | Sugar: 5g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

More Sourdough

  • Whole Wheat Sourdough Bread
  • Sourdough Bread Pudding With Tea & Wild Blueberries (egg-free)
  • New York Style Sourdough Bagels
  • Everyday No-Knead Sourdough Bread

Reader Interactions

Comments

  1. Brenda Wilkins says

    November 11, 2020 at 2:30 pm

    I have a starter that I’ve maintained in the refrigerator, feeding once a week for the past month..yea me !! In this recipe do I start with the refrigerated starter straight out of the refrigerator or do I have to feed it 1st and let it bubble and double on the counter and then start the recipe? It’s get confusing as to what to do with different recipes! One minute I think I’ve got it then I have a brain fart..omg!! What a learning process with this sourdough!! Thanks for your help.

    Reply
    • Alexandra Daum says

      November 12, 2020 at 3:24 am

      Hi Brenda! This recipe calls for active starter, so that means it should be fed about 12 hours before using it : )

      Reply
  2. Orit says

    January 27, 2021 at 5:14 pm

    Hi
    Your recipe looks really good, however,
    I am concerned about leaving egg dough unrefrigerated. What are your thoughts?

    Reply
    • Sophie Mackenzie says

      January 27, 2021 at 11:36 pm

      Hey Orit, we have never had issue with it——and in many places in the world they don’t ever refrigerate eggs. I guess how you feel about it will also depend on where you live (and it is never too hot in Canada). If you have concern, you can always try out sourdough pan loaf that doesn’t have eggs.

      Reply
  3. sophie says

    February 01, 2021 at 10:59 pm

    Do you think this recipe would work well as a boule in a Dutch oven? I like the combo of ingredients and am seeking a softer sourdough loaf but am used to making my loaves in a boule! Thanks!

    Reply
    • Alexandra Daum says

      February 02, 2021 at 4:48 am

      Hi Sophie! Baking in a Dutch oven will generally result in a crustier, harder loaf. This should have a softer crust even baked in that way, but I don’t think it’ll be super soft using a typical Dutch oven method.

      Reply
      • Sophie says

        February 03, 2021 at 3:38 pm

        Wanted to report back now that I’ve made this in a boule with a Dutch oven and it was exactly what I was after! Hits the sweet spot between a softer loaf with a crisp exterior (if that’s what you’re after). Thank you!

        Reply
  4. Gavriella says

    February 23, 2021 at 8:59 pm

    I wonder what is the loaf tin you are using for this recipe.

    Reply
    • Alexandra Daum says

      February 24, 2021 at 2:04 am

      Hi Gavriella, I’m afraid I don’t know the brand name or anything like that, but the size is 30cmx13cm.

      Reply
  5. Kavita Ramakrishnan says

    March 21, 2021 at 11:51 pm

    I don’t eat eggs. How do I substitute eggs in this recipee

    Reply
    • Alexandra Daum says

      March 22, 2021 at 5:02 am

      Hi Kavita, there isn’t an egg substitute for this recipe, but you can try our sourdough pan loaf!

      Reply
  6. Don says

    June 20, 2022 at 9:25 pm

    Did this recipe used to be by weight??

    Reply
    • Alexandra Daum says

      June 21, 2022 at 1:54 am

      Hi Don, the recipe card has changed. If you click ‘metric’ above the ingredients, it will show the weights.

      Reply
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