sourdough sandwich loaf

Here’s a classic Sourdough Sandwich Loaf recipe — soft, slightly tangy, and perfect for everyday sandwiches (not the crusty artisan boule). This uses a pan to give the familiar square shape.

Ingredients

For the dough:

• 1 cup (240g) active, bubbly sourdough starter (100% hydration)

• 1 cup (240ml) warm water (about 90–100°F)

• ¼ cup (60ml) milk (whole or 2% — adds softness)

• 2 tbsp (28g) unsalted butter, melted (or olive oil)

• 2 tbsp (25g) granulated sugar or honey

• 3 ½ cups (450g) bread flour (all-purpose works too)

• 1 ½ tsp (9g) salt

For the pan:

• Butter or parchment paper for a 9×5-inch loaf pan

Instructions

1. Make the dough

In a large bowl, whisk together starter, water, milk, melted butter, and sugar/honey.
Add flour and salt. Mix with a spatula until a shaggy dough forms.

2. Rest & stretch/fold

Cover and let rest for 30 minutes (autolyse).
Perform 4 sets of stretch and folds every 30 minutes (gently pull up a side of the dough and fold it over itself; rotate bowl and repeat). Dough will become smoother.

3. Bulk ferment

Cover bowl and let rise at room temperature (70–75°F) for 4–6 hours, until doubled and bubbly on top.
Cooler room = longer time.

4. Shape the loaf

Turn dough onto a lightly floured surface. Gently press into a rectangle about 8×10 inches. Fold the top third down and bottom third up (like a letter). Roll tightly into a log. Pinch seam closed.

5. Final proof in pan

Place seam-side down in a greased loaf pan. Cover loosely with a damp towel or plastic wrap. Let rise until dough crests just above the rim of the pan — about 2–4 hours at room temperature, or overnight in the fridge (pull out 1 hour before baking).

6. Bake

Preheat oven to 375°F (190°C).
Optional: brush top with a little melted butter or milk for a soft, golden crust.
Bake for 35–45 minutes, until internal temperature reaches 200°F (93°C) and the loaf sounds hollow when tapped on the bottom.

7. Cool

Remove from pan immediately. Cool completely on a wire rack before slicing (at least 1 hour).
Cutting warm bread = gummy texture.

Tips for success

• Active starter — should double within 4–6 hours of feeding and pass the float test (a spoonful floats in water).

• Soft crust trick — brush hot loaf with butter as soon as it comes out of the oven.

• Less tang? Use younger starter, add a pinch of baking soda.

• More tang? Refrigerate the dough for 12–24 hours during bulk fermentation.