Prep Time: 30 minutes
First Rise (Bulk Fermentation): 6–8 hours
Second Rise (Proofing): 2–3 hours
Bake Time: 40 minutes
Cooling Time: 1 hour
Total Time: Approximately 10–12 hours
Difficulty Level: Intermediate
Recipe Yield: 1 loaf (12 slices)
Cuisine: American
Ingredients
- 500 g bread flour
- 100 g active sourdough starter
- 300 g warm water
- 30 g unsalted butter, softened
- 20 g honey or maple syrup
- 10 g salt
Optional Toppings
- Rolled oats
- Sesame seeds
- Melted butter for brushing
Equipment Needed
- Large mixing bowl
- Digital kitchen scale
- Dough scraper
- 9×5-inch loaf pan
- Clean kitchen towel
- Wire cooling rack
Instructions
Step 1: Feed the Sourdough Starter
Begin by feeding your sourdough starter 4–6 hours before mixing the dough. The starter should be active, bubbly, and doubled in size before use. This ensures a strong rise and excellent flavor development.
Step 2: Mix the Dough
In a large mixing bowl, combine the warm water and active sourdough starter. Stir until the starter is mostly dissolved.
Add the bread flour, honey, and softened butter. Mix until a shaggy dough forms. Let the mixture rest for 30 minutes. This resting period, known as autolyse, helps hydrate the flour and improves gluten development.
After the rest, sprinkle the salt over the dough and mix thoroughly until incorporated.
Step 3: Bulk Fermentation
Cover the bowl with a damp towel and allow the dough to ferment at room temperature for 6–8 hours.
During the first 2 hours, perform four sets of stretch-and-folds every 30 minutes. To do this, gently pull one side of the dough upward and fold it over itself. Rotate the bowl and repeat on all four sides.
The dough should become smoother, stronger, and noticeably puffier by the end of fermentation.
Step 4: Shape the Dough
Lightly flour a work surface and turn out the dough. Gently flatten it into a rectangle.
Fold the left side toward the center, then the right side over it. Roll the dough tightly from the short end into a log shape.
Pinch the seam closed to create surface tension and ensure a uniform loaf shape.
Step 5: Final Proof
Grease a 9×5-inch loaf pan with butter or nonstick spray.
Place the shaped dough seam-side down into the pan. Cover loosely with a towel or plastic wrap.
Allow the dough to proof for 2–3 hours, or until it rises about 1 inch above the rim of the pan.
The exact proofing time depends on room temperature and starter strength.
Step 6: Preheat the Oven
About 30 minutes before baking, preheat your oven to 375°F (190°C).
If desired, brush the top of the loaf lightly with water and sprinkle with oats or sesame seeds.
Step 7: Bake
Place the loaf pan on the center rack 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 crust begins browning too quickly, tent the loaf loosely with aluminum foil during the final 10 minutes of baking.
Step 8: Cool Completely
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 for at least 1 hour before slicing.
Cutting the bread too early may result in a gummy texture because the crumb is still setting.
Tips for Success
- Use an active and mature sourdough starter for the best rise.
- Bread flour provides a stronger gluten structure than all-purpose flour.
- Avoid adding extra flour during shaping unless absolutely necessary.
- Proofing times may vary depending on room temperature.
- For a softer crust, brush the loaf with melted butter immediately after baking.
Storage Instructions
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 individual portions for up to 3 months. Thaw slices at room temperature or toast directly from frozen.
Serving Suggestions
This sourdough sandwich loaf is delicious with:
- Peanut butter and jam
- Grilled cheese sandwiches
- Avocado toast
- French toast
- Turkey and vegetable sandwiches
- Homemade garlic toast
Its soft crumb and mild sourdough flavor make it suitable for both sweet and savory toppings.
Nutrition Information
Per Serving (1 Slice)
- Calories: 165
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 3 g
- Saturated Fat: 1.5 g
- Cholesterol: 5 mg
- Sodium: 190 mg
- Fiber: 1.5 g
- Sugar: 2 g
- Calcium: 15 mg
- Iron: 1.5 mg