Introduction

This same-day sourdough sandwich bread offers a delicious homemade loaf with a tender crumb and crisp crust. It’s perfect for sandwiches or toasting, made using an active sourdough starter and simple ingredients. The recipe includes detailed steps for shaping and proofing to ensure a beautiful rise and flavorful bread.

The image shows a close-up of a loaf of bread with a golden brown crust on the top and a soft, light creamy white inside with some small air holes. One slice is cut and laid flat in front of the loaf on a piece of white parchment paper with a slightly greasy texture. The background is blurred but has a white marbled texture surface visible beneath the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

325 grams warm water (room temperature)
100 grams leavened sourdough starter
40 grams honey
20 grams olive oil
500 grams unbleached King Arthur bread flour (or all-purpose flour)
10 grams salt

Instructions

Step 1: Place a mixing bowl on a food scale. Add the warm water, olive oil, honey, and active sourdough starter. Remove the bowl from the scale and stir with a bread whisk until the honey and starter are dissolved.
Step 2: Return the bowl to the scale, zero it, then add the flour and salt. Remove the bowl and mix the dough by hand until it forms a shaggy mass, scraping down the sides of the bowl. Cover with plastic wrap and let it sit in a warm place for one hour to autolyse.
Step 3: With wet hands, stretch and fold the dough. Gently pull one side up and fold it toward the center, repeating on all sides. Cover the bowl and let rest for 45 minutes. Repeat this stretch and fold process a total of 3 times.
Step 4: Cover the bowl and allow the dough to bulk rise for 3 to 4 hours in a warm spot (around 90°F if possible) until it nearly doubles in size and becomes bubbly.
Step 5: Turn the dough out onto a clean countertop, dusted with a little flour if sticky. Cover with a tea towel and rest for 10 minutes to relax the dough.
Step 6: Stretch the dough by hand into a rectangle on the countertop. Fold one side to the center, then fold the opposite side over it to form a long rectangle.
Step 7: Roll the rectangle tightly into a small log. Shape by pressing both hands on one side and pushing towards you to create tension, then rotate and repeat. Pinch the ends closed.
Step 8: Optionally, roll the top of the dough in oats, seeds, or your desired toppings.
Step 9: Grease a bread pan or line it with parchment paper. Place the dough seam-side down in the pan. Smooth the top with your fingers to ensure an even rise.
Step 10: Wrap the pan in a food-safe plastic bag and proof in a warm place for 1 hour or until the dough reaches the top of the pan. Alternatively, refrigerate for a slow overnight fermentation, keeping it covered to avoid a hard crust.
Step 11: Preheat oven to 375°F (190°C). Bake the bread uncovered for 35–40 minutes, until the crust is golden and the internal temperature reaches 205°F (96°C). If baking after refrigeration, bake the loaf cold.

Tips & Variations

Use a warm proofing spot like an oven set to its lowest temperature or a proof setting to speed up rising.
Add your favorite seeds or oats for texture and flavor on top of the loaf before baking.
For a softer crust, brush the top with olive oil before baking instead of using toppings.
If your dough is sticky, use a bench scraper to help shape instead of adding extra flour.

Storage

Store the bread in a paper bag or wrapped loosely in a kitchen towel for up to 3 days at room temperature to maintain crust crispness. For longer storage, slice and freeze the bread, then toast slices directly from the freezer. Reheat in a 350°F oven for 10 minutes to refresh the crust if stored at room temperature.

How to Serve

A freshly baked loaf of bread with a golden-brown crust, slightly shiny and dusted with light flour, sits on a crinkled piece of parchment paper. The loaf is rectangular with a soft, smooth top that shows subtle texture from baking. The parchment paper rests on a wooden board with a square pattern, placed on a white marbled surface. In the background, there are blurred white ceramic cups. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used. The bread may be slightly less chewy but will still turn out delicious.

What if I don’t have a sourdough starter?

This recipe relies on an active sourdough starter for leavening. You can make one at home or substitute with commercial yeast, but expect different flavor and rise times.