Sourdough Sandwich Bread

Creamy crumb, soft crust, and the kind of comforting flavor that makes toast suddenly feel like a hug — that’s Sourdough Sandwich Bread in a nutshell.

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Course: Bread

Cuisine: American

Keyword: Easy, Sourdough

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: slices

Calories: 150kcal

Equipment

Mixing Bowl
Dutch Oven
Loaf Pan

Ingredients

Dry Ingredients

3 cups Bread Flour Measured and leveled
1 cup Whole Wheat Flour Measured and leveled
1 tablespoon Salt Fine or kosher

Wet Ingredients

1.5 cups Water Lukewarm (about 75°F / 24°C)
1 cup Sourdough Starter Active and bubbly (fed 4–12 hours before using)
1 tablespoon Honey Optional, room temperature

Instructions

In a large mixing bowl, combine the 3 cups bread flour, 1 cup whole wheat flour, and 1 tablespoon salt. Whisk briefly so the salt is evenly distributed and there are no flour lumps.
Add 1 cup active sourdough starter, 1 tablespoon honey (if using), and 1.5 cups lukewarm water to the dry ingredients. Use a wooden spoon or your hand to mix until a shaggy dough forms and there are no dry patches. The dough will be slightly sticky.
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until it becomes smooth and elastic. If the dough sticks too much, sprinkle a little flour, but avoid adding too much — a slightly tacky dough yields a lighter loaf.
Place the kneaded dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 4 to 6 hours, or until it has roughly doubled in size.
About 30 minutes before shaping, preheat your oven to 450°F (230°C) and place a Dutch oven (or heavy lidded pot) inside to heat up.
Gently deflate the risen dough and shape it into a loaf: fold the edges into the center, flip seam-side down, and roll into a smooth log that fits your loaf pan or will sit on parchment.
Cover and let the shaped loaf proof for another 30 to 60 minutes until slightly puffy.
Carefully remove the hot Dutch oven from the oven. If using parchment, lift the dough by the paper and place it inside the pot. Cover and bake for 15 minutes to trap steam.
Remove the lid and bake for an additional 10 to 15 minutes, until the crust is golden brown and the internal temperature reaches about 205°F (96°C).
Remove the loaf and let it cool completely on a wire rack before slicing to ensure the crumb sets and slicing is clean.

Notes

For best texture, refresh slices in a toaster or under the broiler for 1–2 minutes. To revive a whole loaf, wrap in foil and heat at 350°F for 10–15 minutes.

Nutrition