Sourdough Sandwich Loaf

Soft, tender crumb with that signature sourdough tang — perfect for toast or lunchbox classics.

At a Glance

• Loaf Style: Enriched Pan Loaf

• Skill Level: Beginner-friendly

• Total Time: ~20–24 hours

• Prep Time: ~25 minutes

• Yield: One standard loaf (9x5" tin)

• Hydration: 70%

• Bake Temp: 375°F / 190°C

• Baking Vessel: Loaf tin (9x5 inches / 23x13 cm)

Ingredients

• 100g active sourdough starter

• 320g water (75°F / 24°C)

• 500g bread flour

• 30g soft unsalted butter

• 10g fine sea salt

• Optional: 15g sugar or honey (for a slightly enriched flavor)

Instructions

Mix and Rest (Autolyse)

1. In a large bowl, dissolve the starter in water.
2. Add flour and mix until a shaggy dough forms.
3. Cover and rest for 30–45 minutes.

Add Salt and Butter
4. Sprinkle salt and sugar (if using) over the dough.
5. Add softened butter in small pieces and knead or pinch it into the dough until fully incorporated.
6. Dough will feel sticky at first but smooth out as you mix.

Bulk Fermentation with Folds
7. Let the dough rise at room temperature (74–78°F / 23–26°C) for 4–5 hours.
8. During this time, perform 2–3 sets of stretch and folds, spaced 30–45 minutes apart. To do this:

• Wet your hands slightly to prevent sticking.

• Gently lift one edge of the dough, stretch it upward, and fold it over to the opposite side.

• Rotate the bowl 90 degrees and repeat on the remaining three sides (north-south-east-west).

• After each set, cover the bowl again and let rest until the next fold.

With each set, the dough will become smoother, more elastic, and easier to handle.

9. By the end of bulk fermentation, the dough should look puffed, smoother, and have risen by about 50%.

Shape and Pan
10. Turn the dough onto a lightly floured surface. Gently press into a rectangle, then roll up tightly like a jelly roll.
11. Pinch the seam closed and place seam-side down into a greased or parchment-lined loaf tin.
12. Cover and let rise until the dough crowns about 1 inch over the rim — this may take 3–4 hours at warm room temp, or refrigerate overnight.

Bake
13. Preheat oven to 375°F / 190°C.
14. Brush the top of the dough with milk, egg wash, or melted butter if desired.
15. Bake for 40–45 minutes until golden brown and the internal temperature reaches 200°F / 93°C.
16. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Visual Cues

• After final proof: Dough should rise well over the tin with a domed top, springing back slowly when gently pressed.

• After baking: Loaf is richly golden, with a soft, even crumb and slightly chewy crust.