This easy-to-follow recipe for sourdough sandwich bread uses a loaf pan to create a perfectly structured loaf with a soft crumb and thin crust. Ideal for sandwiches, this bread is full of the tangy flavor and health benefits of naturally fermented sourdough.
Mixing the Dough:
Combine flour, water, and sourdough starter in a large mixing bowl. Let it rest for 30 minutes (autolyse).
Adding Salt:
Add salt and mix until fully incorporated. If desired, mix in sugar or honey for a hint of sweetness.
Bulk Fermentation:
Cover the bowl with a damp towel and let it rise in a warm place for 4–6 hours, folding the dough every 30 minutes.
Shaping the Dough:
Transfer the risen dough to a floured surface, shape it into a loaf, and place it seam-side down into a greased loaf pan.
Final Proofing:
Allow the dough to rise for 1–2 hours until it’s slightly above the pan’s rim.
Baking:
Preheat the oven to 425°F (220°C). Bake for 35–40 minutes until golden brown and the loaf sounds hollow when tapped.