Sacha Nadeau
Honestly, this sourdough sandwich loaf is an absolute gem
You know those times when you want homemade bread but don’t feel like making life complicated? Well, this one’s super easy to make in a single day, and seriously… everyone is going to love it. The kids will ask for it, but you and the rest of the family are going to flip too, because it’s so soft and the crumb is light and tender.
The best part? It works with just about anything. Make loaded sandwiches, perfectly melty grilled cheese, morning toast with your favourite butter and jam, or even French toast for a decadent brunch. The crust is firm enough to slice thin, even slices without crumbling, making it perfect for all kinds of toppings.
And honestly, the taste… it has that little sourdough magic that makes it delicious even on its own. Easy to make, practical, and oh-so-satisfying straight from the oven… I swear, once you try it, you won’t want to buy store-bought sandwich bread ever again. 🥰
1 loaf
Serving
15 minutes
Preparation
30 minutes+
Baking
8 hours +
Fermentation
Sourdough Sandwich Loaf
Ingredients
For the bread
150 g active sourdough starter (100% hydration)
420 g unbleached all-purpose flour
210 g lukewarm water
55 g melted butter
20 g sugar
8 g salt
For brushing
20 g melted butter
Steps
1. In the bowl of a stand mixer, combine the sourdough starter, flour, lukewarm water, melted butter, sugar, and salt. Mix on medium speed with the dough hook for 8–10 minutes, until you have a smooth, elastic dough.
2. Cover the dough and let it ferment for 6–8 hours, or until it has doubled in size.
3. Turn the dough out onto a lightly floured surface. Roll it into a large rectangle roughly the width of your loaf pan. Then roll it up like a cinnamon bun to form a large log.
4. Place the dough in a buttered loaf pan. Cover with plastic wrap or a clean kitchen towel and let it rise for about 2 hours on the counter, or in the oven with just the light on, until the loaf is nicely puffed.
5. Preheat the oven to 375°F (190°C). Bake the loaf for 30–40 minutes, until golden brown and the internal temperature reaches around 92°C (198°F).
6. Remove from the oven and brush the top with melted butter for an extra soft, tender crust. Let the loaf cool for 2 hours before slicing.
Bring home our sourdough favorites
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Sacha Nadeau
Léa Nadeau
11 comments
Hi! Thanks for sharing your recipes. Can I know what size loaf pan did you use for this recipe?
Hi! This size : https://a.co/d/09WkUunU
You don’t do any stretch and folds with this recipe?
You don’t do any stretch and folds? Thanks!
Hi K, I apologize for my delayed response. I don’t perform any stretch and folds because I mix the dough in the stand mixer for a few minutes, as mentioned in the recipe. Since the dough is enriched, it doesn’t require any stretch and folds. You can certainly do them if you prefer, but I find it simpler to skip them.
Hi, can I leave the sugar out of the recipe?
Thanks. X
Hi! Thank you for your comment. I recommend replacing the sugar with something else, probably 20 g of honey or 20 g of maple syrup. It does add a nice flavor to the loaf, but if you want to skip it completely, yes, you can.
Hi, can I replace the butter with olive oil? If so, would it be a 1:1 ratio?
Yes!
I am new to sourdough, and very excited to try your recipe out. Do you cover the pan while baking. Like with another pan or aluminum foil? I know some recipes call for a short while and then removing it for the duration of the time for browning the top. And when do you remove from the pan after baking? Thanks for helping me out!
Hi! This is such an exciting time. As this dough is enriched, you don’t need to cover it with another pan when cooking. That technique is mostly for artisan loaves. Hope this helps 🙂