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–+ servings
Two golden brown sourdough sandwich loaves cooling on a wire rack, ready for slicing.

Sourdough Sandwich Bread

This specialized sourdough method blends artisan fermentation principles with precise ingredient control, specifically integrating butter and using a rigorous 10-minute knead, to produce a structurally sound, soft, and tender sandwich loaf.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 17 hours 5 minutes
Course Breakfast
Cuisine American
Servings 24 servings
Calories 200 kcal

Equipment

  • Stand Mixer
  • Loaf pans

Ingredients
  

Primary Dough Ingredients

  • 1/2 cup butter (softened or coconut oil)
  • 2 tablespoons honey or sugar If using sugar, note that it will be 24 g
  • 1 tablespoon salt
  • 1 cup starter active and bubbly
  • 2 1/2 cups water
  • 8 cups all purpose flour*

Instructions
 

Assembly and Baking

  • To a stand mixer, add all of the ingredients. Add the flour last so you can fine-tune the hydration depending on your starter's activity.
  • Knead until the dough is stretchy, smooth, pulls away from the sides of the bowl, and passes the windowpane test—this usually takes about 10 minutes.
  • Allow the dough to bulk rise for 10-12 hours in a warm place (like on top of a stove or refrigerator) until it reaches a 75% volume increase.
  • Divide the dough into two equal parts.
  • Shape each portion by rolling the dough flat into a rectangle and then rolling it up tightly.
  • Place the shaped dough into parchment lined or buttered loaf pans.
  • Perform the second rise at room temperature for 2-4 hours, or until the dough has doubled in size and the highest point of the arch is about an inch above the rim of the pan.
  • Bake at 375°F for 45 minutes, or until the top is golden brown. (Optional: apply an egg wash for more browning).
  • Allow the loaves to cool completely before slicing to ensure the internal structure sets properly.

Notes

Pro tip for cooling: Use parchment paper slings in the loaf pans to easily lift the hot loaves out without damaging the crust. If slicing for freezing, place parchment paper between slices to allow for easy thawing of individual portions. For a softer crust immediately out of the oven, brush the top with melted butter while the loaf is still hot. Seasonal variation: Toast 1/2 cup of pecans and incorporate them during the bulk fermentation phase for autumn flavor.

Nutrition

Calories: 200kcalCarbohydrates: 35gProtein: 5gFat: 4g
Keyword added fat, kneading technique, sandwich loaf, soft sourdough
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