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Sourdough Sandwich Bread

This homemade Sourdough Sandwich Bread offers a delightful sourdough flavor and is perfect for sandwiches, toast, or enjoying fresh out of the oven.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours 55 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Feed your sourdough starter 12-24 hours before starting the recipe to ensure it is active.
  2. In a bowl, mix the sourdough starter with warm water and sugar until well dissolved.
  3. Gradually add in the flour, olive oil, and salt. Stir until you have a shaggy dough.
  4. Cover the bowl with a damp towel and let the dough rest for 30 to 45 minutes.
  5. Perform a stretch and fold on the dough. Then, cover the bowl again and let it rise at room temperature overnight for about 8 to 10 hours.
Shaping and Rising
  1. In the morning, transfer the dough to a floured surface. Gently roll it into a log shape and let it rest for 10 minutes.
  2. Place the dough in a greased loaf pan. Cover it and allow it to rise for another 1 to 2 hours or until it doubles in size.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Bake the bread for about 40 minutes, until the top is golden brown and sounds hollow when tapped.
  3. Remove the bread from the oven and let it cool for at least 1 hour before slicing.

Notes

Make sure your sourdough starter is active and bubbly before you start. Don’t rush the rising time—allowing the dough to rise overnight makes a significant difference in flavor. If the dough feels too sticky, don’t add too much extra flour; it will become easier to handle as it develops. Store at room temperature in a bread box or a paper bag for a couple of days, or wrap in plastic wrap and freeze for longer preservation.