Prep Time: 30 minutes
First Rise (Bulk Fermentation): 6–8 hours
Second Rise: 2–3 hours
Bake Time: 35–40 minutes
Total Time: Approximately 10–12 hours
Yield: 1 loaf (12 slices)
Difficulty Level: Intermediate
Cuisine: American
Course: Bread
Ingredients
For the Dough
- 500g bread flour
- 350g water, room temperature
- 100g active sourdough starter
- 10g salt
- 20g honey or maple syrup
- 20g unsalted butter, softened
Optional Topping
- Melted butter for brushing after baking
Equipment Needed
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Loaf pan (9 x 5 inch)
- Clean kitchen towel
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter dissolves completely.
Add the bread flour and mix until no dry flour remains. Cover the bowl and allow the dough to rest for 30 minutes. This resting period, known as autolyse, helps develop gluten and improves dough structure.
After resting, add the salt, honey, and softened butter. Mix thoroughly until all ingredients are fully incorporated.
Step 2: Strengthen the Dough
Perform a series of stretch-and-folds every 30 minutes for the first 2 hours.
To do this:
- Wet your hands.
- Grab one side of the dough.
- Stretch it upward.
- Fold it over itself.
- Rotate the bowl and repeat on all four sides.
Complete four rounds of stretch-and-folds.
The dough will gradually become smoother and stronger.
Step 3: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for 4–6 additional hours.
The dough should rise by approximately 50–75% and appear airy with visible bubbles along the sides.
Fermentation time may vary depending on the temperature of your kitchen and the strength of your starter.
Step 4: Shape the Dough
Lightly flour your work surface.
Turn the dough out onto the counter and gently press it into a rectangle.
Fold the left and right sides toward the center, then roll the dough tightly into a log shape.
Place the shaped dough seam-side down into a lightly greased loaf pan.
Step 5: Final Proof
Cover the loaf pan with a towel or plastic wrap.
Allow the dough to rise for 2–3 hours at room temperature until it has expanded noticeably and reaches about 1 inch above the rim of the pan.
For deeper flavor, you can refrigerate the loaf overnight and bake the next day.
Step 6: Bake
Preheat your oven to 375°F (190°C).
Place the loaf pan in the center of the oven.
Bake for 35–40 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
If the top begins browning too quickly, loosely tent it with aluminum foil during the final 10 minutes of baking.
Step 7: Cool
Remove the loaf from the oven and allow it to rest in the pan for 10 minutes.
Transfer the bread to a wire rack and cool completely before slicing.
Brushing the top with melted butter while warm will create a softer crust and add extra flavor.
Tips for Success
- Use a highly active sourdough starter that has doubled in size before mixing the dough.
- Measure ingredients by weight for consistent results.
- Avoid slicing warm bread, as it can become gummy inside.
- If your kitchen is cold, fermentation may take longer.
- Store the loaf in a bread bag or airtight container to maintain freshness.
Serving Suggestions
This sourdough sandwich loaf is perfect for:
- Grilled cheese sandwiches
- Breakfast toast
- Peanut butter and jelly sandwiches
- French toast
- Avocado toast
- Homemade croutons
Its soft texture and mild tang make it versatile enough for both sweet and savory toppings.
Storage Instructions
Room Temperature
Store in an airtight container for up to 4 days.
Freezer
Slice the loaf before freezing. Store in a freezer-safe bag for up to 3 months.
Thaw slices individually or toast directly from frozen.
Frequently Asked Questions
Can I use all-purpose flour?
Yes. However, bread flour produces a stronger gluten structure and a better rise.
Why didn’t my loaf rise enough?
The most common causes are an inactive starter, insufficient fermentation time, or a cool room temperature.
Can I make this recipe without butter?
Yes. You can substitute olive oil or omit the fat entirely, though the loaf may be slightly less soft.
How do I know when the bread is fully baked?
The internal temperature should reach 200–205°F (93–96°C) when measured with an instant-read thermometer.
Nutrition Information
Per Slice (Based on 12 Slices)
- Calories: 165
- Carbohydrates: 31g
- Protein: 5g
- Fat: 2.5g
- Saturated Fat: 1g
- Fiber: 1.5g
- Sugar: 1.5g
- Sodium: 195mg
- Cholesterol: 4mg