Sourdough Sandwich Bread Recipe

A fluffy, bakery-style sourdough sandwich loaf with a tender crumb, great for toast, PB&J, and grilled cheese. Milk, butter, and a touch of sugar keep it soft for days.

Course Bread, sandwich

Keyword artisan bread, quick sourdough recipes, sandwich bread, sourdough bread

Prep Time 30

Cook Time 40

Proofing & Resting Time 18

Total Time 19 10

Servings slices

Calories 204kcal

Author Tiffany bendayan

Ingredients

500 grams bread flour
280 grams whole milk room temperature
100 grams active sourdough starter
40 grams unsalted butter softened
25 grams sugar
10 grams salt
butter for brushing after baking (optional)

Instructions

Feed starter (night before): Have it bubbly and ready by morning.
Autolyse: In the mixer bowl, combine flour, starter, and milk just until no dry bits remain. Rest 30 minutes covered
Mix: Add sugar, and salt. Mix on low (speed 2) until combined
Knead: Add softened butter a little at a time. Increase to speed 3–4 and knead 8–10 minutes until smooth, elastic, and windowpane thin. Dough should pull from the bowl but feel soft/tacky
Bulk ferment: Transfer to a greased bowl and cover. Ferment 4–6 hours at ~75°F until roughly doubled and airy
Cold retard: Cover tightly and refrigerate 8–16 hours for easier shaping and mellow flavor
Shape: Let the dough warm 30–45 minutes if stiff. Gently press into a rectangle, roll into a tight log, and place seam-side down in a greased 9×5 pan
Proof: 2–3 hours at room temp until the crown is about 1 inch above the rim and a fingertip poke springs back slowly
Bake: 375°F (190°C) for 35–40 minutes until golden and 195–200°F (90–93°C) internal. Brush hot loaf with butter. Cool at least 1 hour before slicing
Enjoy!

Notes

Notes / Troubleshooting

Collapsed top? Over-proofed, next time bake as soon as it reaches 1″ above the rim.
Dense/chewy? Under-kneaded, stay on the mixer until it passes the windowpane.
Too sour? Shorten the fridge rest to 8–10 hours or bake the same day.
Rubbery crust? Let it cool fully before bagging; brush butter while hot for a softer crust.

Variations

20% Whole Wheat: Replace 100 g flour with whole wheat; add 10–15 g extra milk if the dough feels stiff.
Honey-Oat: Replace sugar with 2 tbsp honey; press oats onto the top after egg wash or before baking.
Garlic-Herb: Add 1 tsp garlic powder + 1–2 tsp dried Italian herbs during mixing.

Nutrition