Looking for a go-to, everyday bread that’s perfect for sandwiches, toast, or just slathering with butter? These sourdough sandwich loaves are simple, soft, and versatile—perfect for daily use. While boules are beautiful and rustic, this recipe focuses on practicality without compromising on flavor. Here’s the recipe that’s bound to become your household staple!
Ingredients
- 400 g bread flour
- 200 g water (room temperature)
- 100 g active sourdough starter (fed and bubbly)
- 20 g honey (adds a hint of sweetness)
- 20 g olive oil
- 8 g salt
Instructions
1. Mix the Dough
- In a large bowl, combine bread flour, water, active starter, honey, olive oil, and salt.
- Knead the ingredients by hand (or using a stand mixer with a dough hook) until a soft, smooth dough forms. This should take about 8–10 minutes by hand or 5 minutes with a mixer.
2. First Rest
- Cover the bowl with a clean towel or plastic wrap and let the dough rest for 1 hour at room temperature.
3. Stretch and Fold (2 Rounds)
- After the first rest, perform one set of stretch-and-folds:
- Gently pull one side of the dough upward and fold it over the center.
- Rotate the bowl 90 degrees and repeat until all sides are stretched and folded.
- Cover and let the dough rest for 1 hour.
- Repeat the stretch-and-fold process one more time, followed by another 1-hour rest.
4. Shape the Dough
- After the second rest, transfer the dough onto a clean, lightly floured surface. Gently stretch the dough into a rectangle.
- Roll the dough tightly into a cylinder, ensuring the surface is smooth and taut.
- Place the rolled dough into a greased bread pan (lining with parchment paper is optional but helpful for easy removal).
5. Proof the Dough
- Cover the dough with plastic wrap and let it rise at room temperature until it doubles in size. Depending on the room temperature, this could take 3–4 hours.
6. Cold Fermentation
- Once the dough has doubled, place it in the refrigerator for a few hours or overnight. This step develops flavor and makes the dough easier to handle.
7. Preheat and Bake
- Preheat your oven to 375°F (190°C).
- (If at higher altitude, like 5200 ft, preheat to 400°F/200°C for better results.)
- Remove the dough from the fridge and bake for 40 minutes.
- To prevent the top from over-browning, lightly place a piece of foil on top of the bread after the first 15–20 minutes.
- The bread should be golden brown and have a soft top when gently pressed.
8. Cool and Enjoy
- Remove the bread from the pan immediately after baking and brush the top with butter for added softness and shine.
- Let the loaf cool completely on a wire rack before slicing—if you can resist the temptation, that is!
Tips for Success
- Starter Activity: Make sure your sourdough starter is active, bubbly, and ready to go for the best rise and flavor.
- Proofing Time: Keep an eye on the dough during the proofing stages; colder rooms may require more time, while warmer environments may speed up the process.
- Altitude Adjustment: Higher altitudes may need slightly higher baking temperatures, as mentioned.
Final Thoughts
This sourdough sandwich loaf strikes the perfect balance between rustic and refined. It’s easy to make, reliable, and adaptable for various uses. Plus, the cold fermentation process allows you to bake on your schedule while enhancing the flavor.
Let me know if you try this recipe—I’d love to hear how it turns out! 😊
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