You can make just about any bread product with a sourdough starter and a soft sandwich bread is no exception.

With just a few ingredients, an overnight soak, and a quick rising in the morning, this loaf of bread can be easily made in a timely manner.

Here I go into tools you need, ingredients and step by step instructions for this easy to make sourdough sandwich loaf.

Let’s Dive In…

Sourdough Sandwich Loaf Recipe

This recipe makes one loaf of bread and uses a stand mixer.

You can easily mix this by hand if you wish.

Tools you need

Ingredients

Instructions

Night Before:

In your stand mixer, add starter, water, salt, sugar and oil. Mix until milky.
Slowly add your flour 1/2 cup at a time until you reach a thick sticky dough. (The dough should be sticky but still be able to form a ball with oiled hands)
Oil a large bowl with olive oil and transfer the dough to the bowl.
Form the dough into a ball (roughly) and turn over so all sides are covered in oil.
Allow to rise over night (12-14 hours) on a countertop.

Next Morning:

Dough should be doubled in size.
Punch down and place onto a very lightly floured surface.
Stretch and fold 10 times until the dough becomes taught.
Shape into a rectangle and tightly roll up like a log.
Place the log in an oiled, glass bread pan.
Place a wet tea towel over and allow to rise about 60 minutes on the countertop.
Bread should rise to about 1 inch from the top of the glass pan.
Preheat oven to 400 degrees F
Right before you place into the oven, make a large cut longwise so it does not split on the side.
Bake at 400 degrees F for 50 minutes.
Bread should have medium golden color.
After you take it out of the oven, use about a tablespoon or so of butter to coat the top.
Allow to cool completely. Enjoy!

Trouble Shooting:

Dough should be pretty sticky but still able to be formed into a ball with oiled hands. Not a wet mess.
Since flour has different weights, slowly adding flour 1/2 cup at a time. This way you can make sure you reach that ideal consistency. You may find you need a little more or less flour; 3.5-4 cups are about what I used every time to make this recipe.
Make sure to use an active starter for this. To make sure it’s active, feed your starter 12 hours prior.
Make sure your slit on the top of the bread deep, about one inch or more. If not, you will find the bread cracks on the side during baking. Although the bread will be still edible and delicious if this happens, it’ll make some bread slices uneven.