Sourdough sandwich bread is a soft, squishy loaf with a hint of tang. Perfect for your favourite sandwiches or morning toast and jam! Using a no-knead sourdough technique, and a slow 8-hour ferment, this bread is baked in a classic loaf tin for that familiar sliced-bread look.
This is a great recipe for beginners to sourdough, because you don't need a dutch oven and the shaping is a bit easier. For a similar method with a non-enriched dough, try a sourdough pan loaf.
Ingredient Notes and Substitutions
- Flour: white flour or bread flour is best to use for a light fluffy loaf – we use white all-purpose flour. Feel free to substitute up to 50% whole grain flour like whole wheat, but note the texture and density of the crumb will change.
- Olive oil: substitute any other neutral or light-tasting oil you have on hand.
- Make it dairy-free: substitute plant-based milk in the loaf and vegan butter to grease the tin.
Step 1: mix the dough ingredients and do the stretches and folds.
Step 2: let the dough rise until doubled.
Step 3: shape the dough and transfer to a loaf tin. Let it rise again until puffy.
Step 4: bake until golden brown and cool fully before slicing.
- Do a longer ferment: if you prefer a tangier, more sour flavour, place the dough in the fridge for up to 24 hours for a longer bulk ferment.
- Cool before slicing: it's best to let sourdough bread cool fully before slicing to avoid gummy bread.
- Use room temperature ingredients: cold milk and eggs will slow down the rising time of the dough significantly.
Shape the loaf the same way you would for a low-hydration boule, but skip the step that makes the loaf round. Try to get as tight of a spiral as possible to avoid air bubbles forming between the layers or the bread falling apart as it's cut.
Bread flour makes for a slightly chewier loaf, and all-purpose will make sandwich bread that's a bit more like that made with yeast (less chewy, more tender). This loaf is never going to be exactly like store-bought sandwich bread, but it's a great alternative.
How to Store
Storage: keep the loaf in a bread bin, paper bag, or wrap it in beeswax wrap.
Freezing: wrap the cooled loaf in a double layer of aluminum foil and freeze for up to a month. Alternatively, freeze individual slices and thaw directly in the toaster for easy single servings.
What is in sandwich bread?
Sandwich bread is a soft bread, usually made from an enriched dough with eggs, milk, and/or butter added. Typically made with white flour, it sometimes includes whole wheat flour.
Can you toast sourdough bread?
Sourdough bread is perfect for toasting, and it's even better after it's been toasted! Use a regular toaster, toaster oven, or even a frying pan to toast your sourdough.
Can you put sourdough in the fridge?
Sourdough bread shouldn't be refrigerated, as it causes the loaf to dry out more quickly. It's best to store at room temperature.
If you make this Sourdough Sandwich Bread Recipe recipe or any other sourdough bread recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Sourdough Sandwich Bread
- Digital kitchen scale
- Mixing bowl
- Wooden spoon
- Tea towel
- Bread tin
- Parchment paper
- Wire rack
- 250 grams whole milk room temperature
- 100 grams active sourdough starter
- 1 large egg room temperature
- 40 grams olive oil*
- 500 grams all-purpose flour
- 45 grams sugar
- 8 grams sea salt
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.250 grams whole milk, 100 grams active sourdough starter, 1 large egg, 40 grams olive oil*
- Add flour, sugar, and salt to the bowl. Use a wooden spoon to stir until a soft, shaggy dough forms.500 grams all-purpose flour, 45 grams sugar, 8 grams sea salt
- Let the dough rest, covered with a tea towel, for 30 minutes. After the initial rest period, perform a series of three stretch and folds over the course an hour and a half, one every 30 minutes.
- 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. If you are not confident in shaping dough, refrigerate it for an hour beforehand to make it easier to work with.
- 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 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. Try to get a tight spiral but don't worry if it's 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.