Here’s a soft, sliceable sourdough sandwich loaf—perfect for toast, grilled cheese, and everyday sandwiches. This is a mild-flavored, enriched sourdough (not overly sour), with clear timing and directions.
🍞 Sourdough Sandwich Loaf
Yield
1 standard loaf (9×5-inch pan)
Total Time
About 6–8 hours (mostly hands-off)
🧾 Ingredients
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¾ cup (180 g) active sourdough starter (bubbly and doubled)
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1 cup (240 g) warm milk (about 90–95°F / 32–35°C)
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2 tablespoons honey or sugar
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2 tablespoons unsalted butter, softened
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1½ teaspoons salt
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3½ cups (420 g) bread flour (or all-purpose flour)
🔥 Directions
1. Mix the Dough
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In a large bowl, whisk together:
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Starter
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Warm milk
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Honey (or sugar)
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Add butter and salt.
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Gradually add flour, mixing until a shaggy dough forms.
2. Knead
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Knead by hand for 8–10 minutes or with a stand mixer for 5–6 minutes.
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Dough should be soft, smooth, and slightly tacky (not sticky).
3. First Rise (Bulk Fermentation)
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Place dough in a lightly greased bowl.
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Cover and let rise at warm room temperature for 3–5 hours.
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Dough should increase by about 50–75%, not necessarily double.
4. Shape the Loaf
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Gently punch down dough.
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Roll into a tight log the length of your loaf pan.
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Pinch seam closed and place seam-side down in a greased 9×5-inch pan.
5. Second Rise
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Cover loosely.
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Let rise 2–3 hours, until dough crowns about 1 inch above the pan.
6. Bake
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Preheat oven to 375°F (190°C).
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Bake for 35–40 minutes.
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Top should be golden brown and loaf should sound hollow when tapped.
7. Cool
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Remove from pan immediately.
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Cool completely on a wire rack (at least 1 hour) before slicing.
✨ Optional Add-Ins
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2 tablespoons milk powder (softer crumb)
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1 tablespoon olive oil (extra moisture)
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Brushed melted butter after baking (soft crust)
🧠 Tips for Soft Sandwich Bread
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Milk + butter keep the loaf tender.
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Don’t rush the final rise—underproofed bread will split.
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Slice only after fully cooled for clean slices.
🧊 Storage
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Store at room temperature for 3–4 days
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Freeze sliced loaf up to 2 months