Here’s an easy sourdough sandwich bread recipe that’s soft, sliceable, and perfect for toast or packed lunches—without needing advanced artisan techniques. This version uses active sourdough starter, is knead-friendly, and can be made in a loaf pan.
🍞 Easy Sourdough Sandwich Bread
🧾 Ingredients (for 1 standard loaf):
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1 cup (240g) active sourdough starter (fed and bubbly)
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1 cup (240ml) warm water
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2 tbsp olive oil or melted butter
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1 tbsp sugar or honey
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1½ tsp salt
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3 to 3¼ cups (360–390g) bread flour (or a mix of all-purpose and bread flour)
🕒 Timeline (Basic)
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Mix dough: Morning (or night before)
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Bulk ferment: 4–6 hours at room temp
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Shape and final rise: 1–2 hours or overnight in fridge
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Bake: 35–40 minutes
👨🍳 Instructions
1. Mix the Dough
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In a large bowl, combine sourdough starter, warm water, sugar/honey, and oil.
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Stir in the flour and salt until a shaggy dough forms.
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Knead (by hand or mixer) for 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky.
2. First Rise (Bulk Ferment)
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Cover and let rise at room temp for 4–6 hours, or until doubled.
(In a cooler kitchen, bulk fermentation may take up to 8 hours.)
3. Shape and Pan
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Lightly flour your counter. Flatten the dough into a rectangle and roll into a log.
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Place into a greased 9×5″ loaf pan, seam side down.
4. Second Rise
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Cover loosely and let rise at room temp for 1–2 hours until the dough crests about 1 inch above the rim.
Or: Cover and refrigerate overnight for a morning bake (adds more sour flavor).
5. Bake
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Preheat oven to 375°F (190°C).
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Bake for 35–40 minutes, until golden brown and the loaf sounds hollow when tapped.
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(Optional: Tent with foil halfway through if browning too fast.)
6. Cool
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Remove from pan and cool completely on a wire rack before slicing. This helps the crumb set properly.
💡 Tips:
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Want softer crust? Brush the top with melted butter right after baking.
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Add-ins like seeds, oats, or herbs can be mixed in after kneading.
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Store in a bread box or freeze in slices for easy toasting.
Would you like a same-day version using discard and yeast for faster results?