This easy and delicious sourdough sandwich loaf makes the best bread for morning toast or sandwiches at lunch.
While I love making a beautiful, artisan, crusty loaf of bread sometimes it is just not ideal for our family. We love easy to eat, soft sandwiches with the type of bread that can easily fit in a regular school lunch box.
What I love about this bread is the simplicity of the process. Unlike so many other recipes out there, this one calls for regular all-purpose flour that is accessible to everyone.
A Sourdough Baker’s Schedule
This recipe requires an active bubbly starter. To get the most out of your starter feed it the day before starting this recipe. I like to start my sourdough projects before bed. This is an example of what a typical sourdough schedule would be like for me:
Tuesday night, 8pm: Feed sourdough starter by adding in 1 cup of all-purpose flour and 1 cup of filtered water and whisking together. Cover and leave for 24 hours.
Wednesday night, 8pm: Start sourdough recipe to be ready for the next day in accordance to recipe.
Thursday morning, 8am: Return to recipe after resting period and complete.
What You Will Need to Make Sourdough Sandwich Bread
To make this delicious bread, you will need:
- Active, bubbly sourdough starter
- Flour
- Milk
- Honey
- Salt
- Butter
- Water
How to Make Sourdough Sandwich Loaf
First, warm then milk in a microwave safe measuring glass or in a small saucepan over low heat.
When then milk has reached a warm but not hot temperature, add it into a large bowl. Then add in the sourdough starter and honey. Whisk the ingredients together and let stand for 5 minutes.
Next, add in the flour and salt. Use a fork to bring the ingredients together before switching to using your hands. It will be easiest to finish the dough that way.
Use a small ramekin with a few tablespoons of warm water to dip your fingers into between mixing. This will prevent the shaggy dough from sticking to your fingers.
When the dough is combined, cover the bowl with a towel and let it rest for 1 hour.
Next, return to the bowl and perform a few stretch and folds to bring the dough together into a tight ball. You will be able to feel the tension begin to form within the dough. This should take 2-3 minutes.
Transfer the dough to a bowl that has been lightly greased with butter and then cover with a towel. Let rise at room temperature for 10-12 hours.
When the dough has doubled in size, uncover the bowl and then coax the dough onto a lightly floured surface. Use a rolling pin to roll the dough out into a large rectangle.
Start from the furthest end and then roll the dough into a log towards yourself. Tuck the ends in as you go. This will give the edges a nice, seamless appearance.
Use a bench scraper to lift the dough off the surface and transfer it into a greased bread pan. Then, cover the loaf and let it rise for 1 hour.
How to Bake The Sourdough Sandwich Loaf
Preheat then oven to 375°F.
Place the loaf pan inside the oven and bake the sourdough sandwich loaf for 35-40 minutes.
When the bread has finished baking, remove it from the oven and brush the top of the loaf with butter to give it a nice, shiny crust.
Finally, allow your bread to cool slightly before removing from the pan and slicing!
Sourdough Sandwich Loaf
This easy sourdough sandwich loaf recipe will become a staple in your sourdough baking routine.
Ingredients
- 1 cup active, bubbly sourdough starter
- 1 cup warm milk
- 2 tbsp honey
- 1 tsp salt
- 2 tbsp melted butter for brushing
- Water for dip bowl (optional)
Instructions
In a microwave safe container or small saucepan, warm the milk.
In a large bowl, whisk together the sourdough starter, warm milk and honey. Allow to stand for 5 minutes.
Add flour and salt into the bowl and use a fork to bring the ingredients together. Finish bringing the rough dough together with your hands.
Note: Use a small ramekin with warm water to dip your fingers in between folds to help hydrate the dough and prevent dough from sticking to your fingers.
When a rough dough has formed, cover with a towel and set aside for 1 hour.
After an hour return to the dough. Stretch and fold the dough into a ball.
Transfer to a lightly greased bowl, cover and allow to rise for 10-12 hours at room temperature.
After 12 hours or when the dough has doubled in size, coax it onto a lightly floured surface. Let rest for 10 minutes.
After 10 minutes, roll the dough into a rectangular shape with a rollng pin.
Starting with the furthest end, roll the dough into a log towards you, tucking the edges in as you go.
Place the loaf into a greased bread pan using a bench scraper.
Cover and let rise for 1 hour.
Preheat oven to 375°F.
Bake bread for 35-40 minutes.
Remove from oven and allow to cool slightly before slicing.
Other Sourdough Recipes to Enjoy:
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