Easy Fluffy Beginner Sourdough Sandwich Bread Recipe for Perfect Homemade Loaves
A simple and forgiving sourdough sandwich bread recipe perfect for beginners, yielding a soft, fluffy, and tangy loaf ideal for everyday sandwiches.
- Prep Time: 30 minutes active + 4-6 hours starter feeding
- Cook Time: 40-45 minutes
- Total Time: Approximately 24 hours including fermentation and proofing
- Yield: 1 loaf (about 12-16 slices) 1x
- Category: Bread, Main Course
- Cuisine: American
Ingredients
Scale
- 100g active sourdough starter (100% hydration, fed and bubbly)
- 500g (4 cups) all-purpose flour
- 350g (1.5 cups) lukewarm water
- 10g (2 tsp) fine sea salt
- Optional: 1 tsp honey
Instructions
- Feed your starter about 4-6 hours before starting so it’s bubbly and active.
- In a mixing bowl, combine 500g (4 cups) all-purpose flour and 350g (1.5 cups) lukewarm water. Stir until no dry flour remains. Cover loosely and rest for 30 minutes (autolyse).
- Add 100g (about ½ cup) active starter and 10g (2 tsp) fine sea salt to the dough. Mix well until combined; dough will be sticky.
- Let dough rest at room temperature (~70°F/21°C) for 4-5 hours. Every 30 minutes for the first 2 hours, perform gentle stretch and folds: wet hand, stretch one side of dough upwards, fold over, turn bowl, repeat 4 times.
- Turn dough onto a lightly floured surface. Shape into a tight loaf by folding edges into center and rolling into a log to fit loaf pan.
- Place shaped dough seam-side down into greased 9×5 inch loaf pan. Cover and let rise 2-3 hours at room temperature or overnight in fridge for slower rise and deeper flavor.
- Preheat oven to 425°F (220°C). Optionally place oven-safe dish with water on bottom rack for steam.
- Bake loaf for 20 minutes at 425°F, then reduce temperature to 375°F (190°C) and bake another 20-25 minutes until golden brown and internal temperature reaches 200°F (93°C).
- Remove bread from pan and cool completely on wire rack before slicing.
Notes
Do not rush fermentation; use stretch and folds instead of kneading to build gluten. Use steam in oven for a crisp crust and cool bread completely before slicing to avoid gummy crumb. If dough is sticky, lightly flour hands but avoid adding too much flour.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 150
- Fat: 1
- Carbohydrates: 30
- Protein: 5
Keywords: sourdough bread, sandwich bread, beginner sourdough, fluffy bread, homemade bread, easy sourdough, baking bread