Preparation Time: 30 minutes
First Rise: 8–10 hours
Second Rise: 2–3 hours
Baking Time: 40–45 minutes
Total Time: Approximately 12–14 hours
Yield: 1 loaf (12 slices)
Difficulty Level: Intermediate
Ingredients
- 500g bread flour
- 100g active sourdough starter
- 300g warm water
- 30g unsalted butter, softened
- 20g honey or maple syrup
- 10g fine sea salt
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until mostly dissolved. Add the bread flour and mix until a shaggy dough forms. Let the dough rest for 30 minutes. This resting period, called autolyse, helps the flour absorb moisture and improves gluten development.
Step 2: Add Salt and Butter
Sprinkle the salt over the dough and knead until incorporated. Add the softened butter and continue kneading for 8–10 minutes until the dough becomes smooth, soft, and elastic. If using a stand mixer, knead on medium speed for about 6 minutes.
Step 3: Bulk Fermentation
Transfer the dough to a lightly greased bowl and cover with a damp towel or plastic wrap. Allow it to ferment at room temperature for 8–10 hours or until nearly doubled in size. During the first two hours, perform three or four sets of stretch-and-folds every 30 minutes to strengthen the dough.
Step 4: Shape the Dough
Turn the dough onto a lightly floured work surface. Gently flatten it into a rectangle, then roll it tightly into a loaf shape. Pinch the seam closed and place it seam-side down into a greased 9×5-inch loaf pan.
Step 5: Final Proof
Cover the loaf pan loosely and let the dough rise for 2–3 hours until it has risen about one inch above the rim of the pan. The exact proofing time will vary depending on room temperature.
Step 6: Bake
Preheat your oven to 375°F (190°C). Bake the loaf for 40–45 minutes until the crust is golden brown and the internal temperature reaches approximately 200°F (93°C). If the top browns too quickly, loosely cover it with aluminum foil during the final 15 minutes of baking.
Step 7: Cool
Remove the bread from the pan immediately after baking and place it on a wire rack. Allow it to cool completely for at least one hour before slicing. Cutting too soon may result in a gummy texture.
Tips for Success
- Use a healthy, active sourdough starter that doubles in size after feeding.
- Bread flour produces the softest and highest-rising loaf.
- Avoid adding too much extra flour, as a slightly sticky dough produces softer bread.
- Use a kitchen scale for the most accurate measurements.
- Allow the loaf to cool completely before slicing for clean, even slices.
Serving Suggestions
This sourdough sandwich bread is perfect for:
- Classic turkey or ham sandwiches
- Peanut butter and jelly
- Avocado toast
- Grilled cheese sandwiches
- French toast
- Homemade garlic bread
- Breakfast toast with butter and jam
Storage
Store the cooled loaf in an airtight container or bread bag at room temperature for up to 4 days. For longer storage, slice the loaf and freeze it for up to 3 months. Toast frozen slices directly from the freezer for fresh-tasting bread anytime.
Nutrition Information
Per Slice (Approximate)
- Calories: 170
- Carbohydrates: 31g
- Protein: 5g
- Fat: 3g
- Saturated Fat: 1.5g
- Fiber: 2g
- Sugar: 2g
- Sodium: 220mg
- Cholesterol: 5mg