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Loaf of delicious homemade sourdough sandwich bread on a wooden cutting board

Delicious Sourdough Sandwich Bread

A rewarding loaf of sourdough sandwich bread with a crispy crust and soft interior, perfect for sandwiches or alongside soups.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 1 loaf
Course: Bakery, Bread
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g bread flour Look for flour with high protein content.
  • 350 g water Adjust according to humidity for the right dough consistency.
  • 100 g active sourdough starter Ensure your starter is active and bubbly.
  • 10 g salt Enhances flavor.

Method
 

Mixing the Dough
  1. In a large mixing bowl, combine 500g of bread flour and 10g of salt.
  2. In a separate container, mix 100g of sourdough starter with 350g of water and stir to incorporate.
  3. Pour the wet mixture into the dry ingredients.
Kneading
  1. Using your hands, mix the ingredients until they form a rough dough.
  2. Wet your hands to avoid sticking, and cover the dough with a damp cloth for about 30 minutes to rest.
Stretch and Fold
  1. Perform the first stretch and fold by gently pulling one side of the dough up and folding it over itself.
  2. Repeat this on all four sides, cover, and let rest for another 30 minutes.
  3. Repeat this step for a total of 4 times over the next 2 hours.
Shaping
  1. Once the dough has risen and has a nice structure, turn it out onto a lightly floured surface.
  2. Gently shape it into a round or rectangular loaf.
Proofing
  1. Place the loaf in a lightly floured proofing basket and cover it with a damp cloth.
  2. Let it proof at room temperature for about 4-6 hours or until doubled in size.
Preheat Oven
  1. About 30 minutes before baking, preheat your oven to 450°F (230°C).
  2. If you have a baking stone or Dutch oven, place it in the oven to preheat as well.
Scoring & Baking
  1. Once the dough has risen, carefully turn it onto a piece of parchment paper.
  2. Use a sharp knife to score the top of the bread.
  3. Carefully place your loaf in the preheated Dutch oven or on a baking stone.
  4. Bake for 30-35 minutes until the crust is deeply golden and sounds hollow when tapped on the bottom.
Cooling
  1. Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

Store the bread in a paper bag at room temperature for up to 3 days, or freeze it. When ready to enjoy, let it thaw or refresh in the oven.