Easy Sourdough Sandwich Bread

Learn how to make the perfect sourdough sandwich bread with this easy, step-by-step recipe—perfect for beginners! Whether you're new to sourdough or just looking for a simple, homemade bread recipe, this tutorial will guide you through the entire process, from mixing the dough to baking a beautiful loaf with a soft, fluffy texture. This homemade sourdough sandwich bread is soft, flavorful, and perfect for sandwiches, toast, or enjoying with butter. I'll show you how to make sourdough bread with just a few basic ingredients: active sourdough starter, water, oil, sugar or honey, salt, and flour. Even if you've never baked bread before, this beginner-friendly recipe will help you achieve perfect results every time. 

Ingredients:
65 grams active sourdough starter (1/3 c)
300 grams warm water (1 1/3 c)
20 grams oil (1.5 Tbs)
28 grams sugar or honey (2 Tbsp)
9 grams salt (2 tsp)
500 grams all-purpose flour or bread flour (4 cups)

Instructions:
Measure all ingredients except flour into a mixing bowl and stir. Add flour and
mix until a shaggy dough forms and there are no dry pockets of flour, usually
about 2 minutes by hand. You can also use an stand mixer with a dough hook,
and mix until the ingredients are just combined. Cover bowl with a warm wet tea
towel and let dough rise for about 45 minutes to an hour. Do one set of stretch
and folds by pulling the dough from the side of the bowl to the other side as you
rotate the bowl. This will transform the dough into a smooth ball of dough. Cover
the bowl with plastic wrap and let dough rise for 6-8 hours on the counter. The
dough should expand in volume during this time. Next, turn the dough out of the
bowl, press out the dough, and shape into a loaf. Place into a well-oiled bread loaf
pan. Let rise again for 1-2 hours, or until the dough just peaks over the side of
the loaf pan. Bake in a preheated 350-degree oven for 32-35 minutes. Remove
immediately from the loaf pan, brush the loaf with butter, and cover with a tea
towel to cool for soft crust. Slice after cooling for the best texture and crumb.

Click Here for the Printable Recipe

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Used in this recipe:

Cast Iron Bread Loaf Pan 8.5x4.5: https://amzn.to/40Qn0qJ

Danish Dough Whisk: https://amzn.to/3zyoGdX

Kitchen Scale: https://amzn.to/3CCZR1n

Dough Mat: https://amzn.to/3AQ5XLx

Bowl Scrapers: https://amzn.to/42kUleN

Bread Lame for Scoring: https://amzn.to/40gnu9C

Real Salt: https://amzn.to/4eKJ5LZ

Flour Storage Container with lid: https://amzn.to/4aEYeN4

My favorite Bread Knife: https://amzn.to/4c2UUw7

Bread Bow Knife: https://amzn.to/4eRzxz4Real

Salt: https://amzn.to/4eKJ5LZ

Cast Iron Melting Pot & Silicone Basting Brush: https://amzn.to/40d9qMV

Tea towels for cooling: https://amzn.to/4b0WD4E

Bread Bags: https://amzn.to/3HyicMg

Weck Sourdough Starter Jar: https://amzn.to/4fIRfEl

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