Sourdough Sandwich Bread Recipe
Soft everyday loaf at 68% hydration with honey, oil, and cook-along schedule
This sourdough sandwich bread recipe is a soft everyday loaf at 68% hydration with a touch of honey and oil for a tender crumb that slices clean for toast and sandwiches. Build a liquid leaven, knead to a windowpane, bulk until puffy, shape into a loaf pan, then cold-proof (or room-temp proof) before baking. Use the cook-along card to scale weights, then hand off to Bake Mode for clock-time reminders.
The Process
1. Build the leaven: Mix ripe starter, flour, and water. Cover until peaked and airy—doubled with a domed top and a web of bubbles when you peek underneath.
2. Mix & knead: Combine main-dough ingredients with the ripe leaven. Knead by hand or mixer until smooth and slightly tacky. Look for a thin windowpane that doesn’t tear easily.
3. Bulk ferment: Cover and ferment at room temperature until noticeably puffy—roughly doubled, with a fingertip indent that springs back slowly.
4. Shape into the pan: Degas gently, flatten into a rectangle, roll into a tight log, and place seam-down in a greased loaf pan. Aim for an even log that fills most of the pan length with a smooth top.
5. Cold proof: Cover and refrigerate overnight, or proof at room temperature until the dough domes just above the pan rim. Look for a puffy dome that jiggles slightly; the poke test should spring back slowly.
6. Bake: Bake at 375°F (190°C) for about 35–40 minutes until deep golden. Tent with foil if browning too fast. Done when you get a hollow tap on the base and an internal temperature near 200°F (93°C).
Pro Tip: Don’t rush the pan shape—a tight log with a sealed seam gives you that even sandwich crumb and a loaf that rises straight up instead of mushrooming over the sides.
Compare proof styles in Artisan vs Sandwich Proofing, nail the pan roll with Sandwich Pan Shaping, or adjust water with Hydration & Baker’s %. To tweak enrichments yourself, open the recipe calculator.