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Basic All Purpose Sourdough Sandwich Bread
This recipe is the sandwich bread companion to our Basic All Purpose Sourdough Bread, which focuses on baking a simple crusty artisan style loaf. That recipe is a “lean” dough comprised of flour, water and salt. In contrast, traditional sandwich breads like the one we present here often include milk, butter, and sugar. This enriched dough makes for a sandwich bread that is tender in texture with a hint of buttery sweetness. It works great for toast, and of course, sandwiches.
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The process outlined below is simple and can be done in one day, though I recommend refrigerating the final proof overnight and baking the following morning. The formula is given in weight (grams), volume (cups and teaspoons), and baker’s percentages. Different flour brands may have different absorbency, and being able to adjust ingredients based on feel is more important than adherence to ingredient amounts. This video shows the dough “feel” just after mixing. If your dough seems much wetter or dryer at the same stage, you can add a little flour or water.
The most important aspect of sourdough baking bread is to observe the dough and transition it to the next step only when the dough looks and feels ready, not when the recipe or clock says it should be ready. The timing of any sourdough recipe is determined by the temperature and the vigor of the starter that particular day, and these variables differ between kitchens and bakers.
I’ve included photos of this dough at the beginning and end of each rising stage (bulk fermentation and final proof) so you know what to look for. I’ve also worked this out to be a daytime process so you can keep an eye on the dough. That said, as you gain familiarity with sourdough baking and fermentation principles, you can adjust the recipe’s timing to suit your schedule. For example, this article about managing your starter without discard offers feeding strategies to work with different schedules.
The dough in the right photo above rose for about 5 hours in a warm oven with the light on. Enriched dough usually takes longer to rise than lean dough, all else equal, because fat and protein slow the fermentation a bit. (A sugar amount more than 10% of the weight of the flour also slows fermentation, but it is only 5% in this recipe.)
For shaping, you can follow the multi-lobed method shown in this recipe for Whole Wheat Hokkaido Milk Bread or try the simple method in this guide to How to Shape Dough. For the final proof, let the dough double in size either at room temperature or with a combination of room temperature and the refrigerator (to enhance the bread’s sourness and overall flavor).
The dough in the right photo above rose for 30 minutes at a cool room temperature, then overnight in the refrigerator, followed by another 5 hours rising again at room temperature the next day.
For additional articles on bread baking steps, check out the Techniques category of the Breadtopia blog, and if you want to explore other types of flour and varieties of wheat, this Newbie’s Guide to Flour for Bread Baking is a good place to learn more.
Basic All Purpose Sourdough Sandwich Bread
Enjoy this basic sourdough sandwich bread made with all purpose flour. The bread has a soft, tender texture and is buttery, with a hint of sweetness and a subtle complexity that you will never find in bread from a grocery store. It works great for toast, and of course, sandwiches.
Ingredients
Starter Build
Final Dough Ingredients
Final Dough Baker's Percentages
Instructions
Sourdough Starter Build
Mixing and Bulk Fermentation
Shaping and Final Proof
Baking
Shopping List
All Purpose Flour
Sourdough Starter (Dry)
Stainless Steel Mixing Bowls — Set of 3
$39.99Breadtopia’s Choice Kitchen Scale
$18.00Danish Dough Whisk — Large
Bench Knife by Lamson — Walnut Handle
American Made Bread Loaf Pan from USA Pan
Bowl Covers (5 pcs)
Basic All Purpose Sourdough Sandwich Bread