Can I Use a Different Flour for This Sourdough Sandwich Bread?

Yes, you can substitute bread flour with all-purpose flour if necessary. However, bread flour contains more protein, which results in a lighter, airier loaf. If you prefer a denser loaf, all-purpose flour is a suitable option, but the texture may vary slightly.

How Do I Know If My Sourdough Starter is Active Enough for This Recipe?

An active sourdough starter should be fed 12-24 hours before starting the recipe. The starter should double in size within 4-6 hours of feeding and have a bubbly, frothy appearance. If your starter doesn't meet this condition, it might not rise the dough properly, leading to a denser loaf.

Can I Use This Recipe for Other Types of Sourdough Bread?

Absolutely! This recipe can be easily adapted to make different types of sourdough bread. For example, you can add spices, herbs, or even cheese to create variations of this sandwich bread. If you want to try a sweet version, consider adding raisins and cinnamon for a twist on the traditional sourdough loaf.

What Is the Best Way to Store Homemade Sourdough Sandwich Bread?

Once baked, let the bread cool completely. Store it in a plastic or paper bag at room temperature for up to 5 days. To extend its freshness, you can freeze the bread for up to 3 months. Be sure to let the bread thaw at room temperature before slicing and serving.

Sourdough Sandwich Bread Recipe – Easy & Soft Sourdough Loaf

Name: Sourdough Sandwich Bread Recipe
Prep time: 1 h
Cook time: 40 min
Total time: 13 h 45 min
Cuisine: American
Ingredients: ⅓ cup (65 grams) sourdough starter discard or fed 12-24 hours prior; 1⅓ cups (300 grams) warm water, filtered (95º to 100º F); ¼ cup (56 grams) granulated sugar (can substitute with 2 rounded tablespoons of honey); 3½ -4 cups (500 grams) bread flour or all-purpose flour; 1½ tablespoons (20 grams) extra-virgin olive oil; 2 teaspoons (9 grams) salt

Description

This easy no-knead sourdough sandwich bread recipe creates a soft, mild loaf with a perfect texture for sandwiches. The bread features a light crust and fluffy interior, ideal for everyday use, from classic sandwiches to toast.

Ingredients

Scale

⅓ cup (65 grams) sourdough starter discard or fed 12-24 hours prior
1⅓ cups (300 grams) warm water, filtered (95º to 100º F)
¼ cup (56 grams) granulated sugar (can substitute with 2 rounded tablespoons of honey)
3½ -4 cups (500 grams) bread flour or all-purpose flour
1½ tablespoons (20 grams) extra-virgin olive oil
2 teaspoons (9 grams) salt

Cook Mode Prevent your screen from going dark

Instructions

Feed your sourdough starter 12-24 hours before starting the recipe to ensure it is active.
Mix the starter with warm water and sugar until dissolved. Add the flour, olive oil, and salt. Stir until a shaggy dough forms.
Cover the bowl with a damp towel and allow the dough to rest for 30 to 45 minutes.
Perform stretch and fold on the dough, then cover and let rise at room temperature overnight for 8-10 hours.
In the morning, transfer the dough to a floured surface, gently roll it into a log, and let rest for 10 minutes.
Place the dough in a greased loaf pan, cover, and allow it to rise for 1-2 hours until it doubles in size.
Preheat the oven to 375°F and bake the bread for 40 minutes, until golden brown and hollow when tapped.
Remove from the oven, let cool for at least 1 hour before slicing.

Notes

Ensure your sourdough starter is active for best results.
If using all-purpose flour, the loaf may be denser than with bread flour.
The bread needs a long rise time, so plan to start the dough the night before you want to bake it.
Store the bread in a plastic or paper bag at room temperature for up to 5 days.

Prep Time: 1 hour
Cook Time: 40 minutes
Category: Bread
Method: No-Knead
Cuisine: American

Nutrition

Serving Size: 2 slices
Calories: 215
Sugar: 2g
Sodium: 181mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 0mg