Sourdough Sandwich Bread

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5 from 6 votes

Sourdough Sandwich Bread

A simple, slightly sweet white sourdough sandwich bread recipe for toast, sandwiches, buttering, & more!

Prep Time11

Cook Time28

Servings: slices (3 loaves, 16 slices each)

Calories: 126kcal

Ingredients

400 g active, bubbly starter
600 g warm water
250 g honey or maple syrup I prefer half of each
70 g avocado oil or melted coconut oil
1 egg beaten
17 g salt
1190 g unbleached all purpose flour (about 9.5 cups)

Instructions

The Night Before

About 12 hours prior to starting the dough, feed your starter so it is active & bubbly the next morning. See notes for my ratio!

In The Morning

Combine the active sourdough starter, water, honey and/or maple syrup, oil, egg, and salt in a large bowl or stand mixer. Add the flour about 300g at a time, mixing as you go. Use your hands to incorporate the last bit of flour, then knead the dough with the mixer or your hands for 10 minutes.
Cover the dough with a lid or light towel and allow to rise until doubled (about 4 to 6 hours). I mark the side with a dry erase marker so I can visually gauge when it's doubled.

In the Afternoon

Line three 9 x 5 inch (or 1.5 qt) loaf pans with a strip of parchment paper cut to fit the widest side of the pan and long enough to hang over the edges & act as a sling to easily remove the loaves. Set aside
Once the dough has doubled in size, use your hands to gently scoop it out onto a large, lightly floured cutting board. Use a dough scraper to divide the dough into 3 portions. Gently form into loaf shapes and put each portion into a lined loaf pan.
Cover with a light towel and allow to rise until doubled, about 3 to 5 hours (it will rise even more in the oven, but you want the dough to look plump and smooth and filling up the sides of the loaf pan).

In the Evening

Preheat the oven to 400ºF. Once the loaves have doubled, transfer to the oven and bake for 28 minutes or until golden on the outside and an internal temperature reads 180ºF. Immediately transfer to a cooling rack to prevent condensation.
Allow the bread to fully cool to room temperature, then slice & serve. Store the remaining bread in a ziploc bag (with any excess air squeezed out) in the fridge or freezer, and toast or sit out to come to room temperature for serving. Enjoy!

Notes

For the large batch of starter needed for this recipe, I use 60g starter, 250g warm filtered water, and 280g unbleached all purpose flour. This doubles in size (and then some) so use a large enough container to allow for that, or split it into two jars if needed. This will leave you with enough starter to make your 3 loaves, plus enough extra for discard to feed again or use in another recipe.

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