Sourdough Sandwich Bread
The best sourdough sandwich bread recipe for soft, sliceable loaves
Why you'll love this recipe:
You’ll never have to buy store-bought sandwich bread again once you start making this at home. This sourdough sandwich bread is soft, flavorful, and incredibly reliable, making it perfect for everyday use. It has all the classic tang and depth you love from sourdough, but with a tender, fluffy crumb that’s designed to be easily sliceable—no crumbling, tearing, or uneven slices.
Unlike a typical sourdough loaf, this bread is made specifically for sandwiches. It holds up beautifully whether you’re making PB&J, grilled cheese, breakfast toast, or packing lunches for the week. Each slice is sturdy enough for fillings yet soft enough to enjoy on its own with a little butter or jam.
What makes this recipe truly special is how simple and approachable it is. With just a few basic ingredients and a little patience, you’ll have a loaf that rivals anything from the store—without preservatives or unnecessary additives. Once you experience the flavor, texture, and satisfaction of baking your own sourdough sandwich bread, it’s hard to imagine going back. This loaf quickly becomes a household staple and a recipe you’ll reach for again and again.
Tools You Might Need:
Kitchen Scale
Bread Pan
Dough Wisk (optional)
Large Mixing Bowl
Plastic Wrap or Damp Kitchen Towel
Recipe:
Check-out this link for a how-to video!
Ingredients:
200g water
100g active sourdough starter
20g honey
20g olive oil
400g bread flour
8g salt
Directions:
In a large mixing bowl, combine the water, sourdough starter, honey, and olive oil. Stir until well blended.
Add the bread flour and salt, mixing until a cohesive dough forms. Knead until everything is fully incorporated.
Cover the bowl and let the dough rest for 1 hour.
Perform one set of stretch-and-folds, then cover and let rest for another hour. Repeat this process once more (2 total stretch-and-fold sets).
Turn the dough out onto a lightly floured counter and gently stretch it into a rectangle.
Roll the dough up tightly, burrito-style.
Lightly grease a bread pan and place the shaped dough inside.
Cover and let rise at room temperature until doubled in size.
Optional: For a slower fermentation and a deeper sourdough flavor, let the dough rise overnight in the refrigerator instead.
Once doubled, preheat the oven to 375°F (190°C).
Bake for about 30 minutes, or until the internal temperature reaches 208°F (98°C).
Remove from the oven and allow the bread to cool completely, then take it out of the pan.
Slice, serve, and enjoy! 🍞
