Easy Sourdough Sandwich Bread
A simple and delightful homemade sourdough bread recipe that results in a soft, fluffy loaf, perfect for sandwiches or toast.
Ingredients
For the Dough
- 65 grams active sourdough starter (active + bubbly) Feed your starter 4-8 hours prior to use.
- 300 grams lukewarm water
- 12 grams salt (2 teaspoons)
- 14 grams sugar
- 15 grams oil (avocado or olive) (1 tablespoon, plus more for coating the pan)
- 400 grams bread flour
- 100 grams all-purpose flour
Instructions
Feeding the Starter
- Feed your sourdough starter 4-8 hours before making the bread to ensure it is active and bubbly.
Making the Dough + First Rise
- In a large bowl, combine the active sourdough starter, lukewarm water, salt, sugar, and oil. Mix well.
- Gradually add the bread flour and all-purpose flour. Stir until a shaggy dough forms.
- Cover the bowl with a cloth and let it rise for about 4-6 hours, or until it has doubled in size.
Shaping
- After the first rise, turn the dough out onto a lightly floured surface. Gently punch it down and shape it into a loaf.
- Place the loaf in a greased bread pan.
Second Rise
- Cover the pan with a cloth and let the dough rise again for about 1-2 hours, or until it has puffed up.
Bake
- Preheat your oven to 375°F (190°C).
- Bake the bread for 30-35 minutes, or until it is golden brown.
- Let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely.
Notes
Store the bread in an airtight container or a bread bag at room temperature for 3-5 days. For longer storage, slice and freeze for later use. Toast to serve.