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Sourdough Sandwich Bread Recipe

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Yields: One 9×5 inch loaf
Prep Time: 30 minutes (active)
Rise Time: 4 – 8 hours (or overnight)
Bake Time: 40-45 minutes
Total Time: 5 to 10 hours (mostly hands-off)
Intensity: Intermediate – This recipe requires basic bread-making skills and an understanding of your sourdough starter’s activity. While the added yeast provides a safety net, patience and feel for the dough are still key.

Equipment You’ll Need

  • Active, bubbly sourdough starter

  • Stand mixer with a dough hook (or a large bowl and sturdy spatula)

  • 9×5 inch loaf pan

  • Kitchen scale (highly recommended for accuracy)

  • Bench scraper

  • Plastic wrap or a damp kitchen towel

  • Instant-read thermometer

Ingredients

For the Tangzhong (Flour Paste):

  • 3 tablespoons (25g) bread flour

  • ½ cup (120g) whole milk or water

For the Main Dough:

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

  • ½ cup (120g) warm whole milk (or milk of choice)

  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled, plus more for greasing

  • 2 tablespoons (25g) honey or granulated sugar

  • 1 large egg, at room temperature

  • 2 ¾ cups (350g) bread flour

  • 1 ½ teaspoons (9g) fine sea salt

  • 1 teaspoon instant yeast (optional, but recommended for reliability)

Instructions

Part 1: Create the Tangzhong (The Secret to Softness)

  1. Combine and Cook: In a small saucepan, whisk the 25g of bread flour and 120g of milk until smooth. Place the saucepan over medium-low heat and cook, stirring constantly with a spatula or whisk, until the mixture thickens to a paste-like consistency and lines form as you stir (this should take 3-5 minutes).

  2. Cool: Immediately transfer the tangzhong to a clean, small bowl and press a piece of plastic wrap directly onto its surface to prevent a skin from forming. Allow it to cool to room temperature. This step is crucial, as a hot tangzhong can kill the yeast in your starter.

Part 2: Mix and Knead the Dough

  1. Combine Wet Ingredients: In the bowl of your stand mixer, combine the cooled tangzhong, active sourdough starter, warm milk, melted butter, honey, and egg. Whisk these together by hand until fairly smooth.

  2. Add Dry Ingredients: Add the 350g of bread flour, salt, and the optional instant yeast. Fit the mixer with the dough hook and begin mixing on low speed until a shaggy dough forms and no dry flour remains.

  3. Knead to Perfection: Increase the speed to medium and knead for 8-10 minutes. The dough will start off sticky but should transform into a smooth, soft, and slightly tacky ball that clears the sides of the bowl. If kneading by hand, this will take 12-15 minutes of active kneading on a floured surface.

Part 3: The Bulk Fermentation (The First Rise)

  1. Let it Rise: Lightly grease a large bowl with butter or oil. Form your kneaded dough into a smooth ball and place it in the bowl, turning it once to coat lightly. Cover the bowl tightly with plastic wrap or a damp towel.

  2. Find a Warm Spot: Place the bowl in a warm, draft-free spot. Let the dough rise until it has nearly doubled in size. This can take anywhere from 4 to 8 hours, depending on the strength of your starter, the warmth of your kitchen, and whether you used the instant yeast. The dough should look puffy and hold an indent when gently poked with a floured finger.

Part 4: Shape and Final Proof

  1. Prepare the Pan: Lightly grease your 9×5 inch loaf pan with butter.

  2. Shape the Loaf: Turn the risen dough out onto a very lightly floured surface. Gently press it into a rectangle about 8×10 inches. With the short side facing you, fold the top third of the dough down to the center, and the bottom third up over that, like a business letter. Pinch the seam to seal. Roll the dough into a tight log and pinch the final seam closed. Place the loaf, seam-side down, into the prepared pan.

  3. The Final Rise: Cover the pan loosely with plastic wrap or a damp towel. Let the dough rise again until it has crowned about 1 inch above the rim of the loaf pan. This second rise is typically faster, taking 1 to 3 hours.

Part 5: Bake to Golden Perfection

  1. Preheat Oven: About 30 minutes before the end of the final proof, preheat your oven to 350°F (175°C).

  2. Bake: Once the loaf is nicely domed, place it in the preheated oven on the center rack. Bake for 40-45 minutes. The bread is done when it has a deep, golden-brown crust and sounds hollow when tapped on the bottom. For absolute certainty, an instant-read thermometer inserted into the center of the loaf should read 190°F (88°C).

  3. Cool Completely: This is the most critical step for a perfect texture. Immediately remove the bread from the pan and transfer it to a wire cooling rack. Allow it to cool completely, for at least 3-4 hours, before slicing. Cutting into a warm loaf will result in a gummy, dense crumb.

The Last of the Recipe: Storage & Reheating

  • Storing Leftovers: Once completely cool, store the loaf in a plastic bread bag or an airtight container at room temperature for up to 5 days. The natural acidity of the sourdough gives it a longer shelf life than conventional bread.

  • Freezing: This bread freezes beautifully. Wrap the completely cooled loaf (or pre-sliced portions) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen.

  • Reheating: To revive the loaf, warm individual slices in a toaster. To refresh a whole loaf, wrap it in aluminum foil and warm in a 300°F (150°C) oven for 10-15 minutes.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

  • Serving Size: 1 slice (1/12th of the loaf)

  • Calories: ~180 kcal

  • Total Fat: 4g

  • Saturated Fat: 2g

  • Cholesterol: 25mg

  • Sodium: 270mg

  • Total Carbohydrates: 30g

  • Dietary Fiber: 1g

  • Sugars: 4g

  • Protein: 6g

Chef’s Notes & Customizations

  • The Tangzhong is a Game-Changer: This Japanese technique gelatinizes the flour, allowing the dough to absorb more water. This results in an incredibly soft, moist crumb that stays fresh for days. Do not skip this step.

  • The Yeast Safety Net: The instant yeast is optional but highly recommended for beginners. It ensures a consistent and timely rise, making the recipe more forgiving if your starter is having a slow day.

  • The Cool-Down is Non-Negotiable: The structure of the bread is still setting as it cools. Slicing it warm will release steam and compress the delicate crumb, leading to a gummy texture.

  • Flavor & Flour Twists:

    • Whole Wheat: Substitute up to 1 cup of the bread flour with whole wheat flour. You may need to add an extra tablespoon or two of milk, as whole wheat flour absorbs more liquid.

    • Seeded Loaf: Add ¼ cup of a seed mix (sunflower, pumpkin, flax, sesame) during the final minute of kneading.

    • Herb Bread: Knead in 2 tablespoons of finely chopped fresh herbs like rosemary or thyme for a savory loaf

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