Sourdough Sandwich Loaf
Soft, sliceable sourdough sandwich bread perfect for everyday sandwiches. Mild tang with excellent structure.
My kids wouldn't eat my artisan loaves. They wanted "normal bread"—soft, sliceable, nothing with a crunchy crust. So I developed this recipe: all the flavor and benefits of sourdough in a form they'd actually use for sandwiches. Now the whole family is happy, and I haven't bought grocery store bread in over a year.
The butter and milk create a tender crumb while maintaining excellent structure for sandwiches. It's sourdough that doesn't compromise on softness.
Instructions
- 1
Mix
Combine starter, milk, flour, and honey in a large bowl. Mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
- 2
Add Salt and Butter
Add salt and softened butter. Squeeze and fold until fully incorporated, about 3-4 minutes.
- 3
Bulk Fermentation
Cover and ferment at room temperature for 5-7 hours, performing 3-4 sets of stretch and folds during the first 2 hours. Dough should be puffy and increased by 50-75%.
- 4
Shape
Turn dough out onto a lightly floured surface. Flatten into a rectangle roughly the width of your loaf pan. Roll tightly into a log. Pinch seam closed.
- 5
Proof in Pan
Place seam-side down in a greased 9x5 inch loaf pan. Cover and proof at room temperature for 2-3 hours, or refrigerate overnight (8-12 hours).
- 6
Bake
Preheat oven to 190°C (375°F). If refrigerated, let sit at room temperature 1 hour before baking. The dough should dome about 1 inch above the pan rim.
- 7
Finish
Bake for 30-35 minutes until deep golden brown. Internal temperature should reach 95°C (200°F). Turn out onto rack to cool completely before slicing.
Tips & Notes
- For softer crust, brush top with butter immediately after baking.
- Cool completely (at least 2 hours) before slicing for best texture.
- Stores well wrapped at room temperature for 4-5 days.
- Excellent for toast—develops beautiful caramelization.
- Can substitute milk with milk + 2 tbsp milk powder for extra softness.