Here’s a complete, step-by-step sourdough sandwich loaf recipe — soft, sliceable, and perfect for toast or sandwiches.

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Soft Sourdough Sandwich Loaf

Yield: 1 standard 9×5-inch loaf
Time: ~8–12 hours total (including fermentation)

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Ingredients

Levain (if needed)

• 50g active sourdough starter (100% hydration)
• 50g bread flour
• 50g water

Dough

• 500g bread flour (or 450g bread flour + 50g whole wheat)
• 300g warm water (60–75°F / 16–24°C)
• 100g active sourdough starter
• 30g unsalted butter, softened (or 2 tbsp olive oil)
• 20g honey or sugar (optional, for softer crumb)
• 10g fine sea salt

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Equipment

• 9×5-inch loaf pan
• Mixing bowl
• Kitchen scale
• Dough scraper
• Clean towel or plastic cover

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Step 1: Make Sure Starter is Active

Your starter should be bubbly and doubled in size within 4–6 hours of feeding.
If needed, mix the levain ingredients and let rise until doubled before using.

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Step 2: Mix the Dough

1. In a large bowl, mix:
   • 500g flour
   • 300g water
   • 100g starter
2. Stir until no dry flour remains.
3. Cover and rest for 30–45 minutes (autolyse).

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Step 3: Add Remaining Ingredients

Add:

• 10g salt
• 30g softened butter
• 20g honey (if using)

Knead by hand (8–10 minutes) or mixer (5–6 minutes) until:

• Dough is smooth
• Slightly tacky but not sticky
• Passes a light windowpane test

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Step 4: Bulk Fermentation

1. Place dough in a lightly oiled bowl.
2. Cover and let rise at room temp (70–75°F / 21–24°C) for 4–6 hours.
3. Perform 2–3 stretch and folds during the first 2 hours (every 30–45 minutes).

Dough should increase by about 50–75% (not necessarily double).

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Step 5: Shape

1. Lightly flour the surface.
2. Gently press dough into a rectangle (about loaf width).
3. Roll tightly into log.
4. Pinch seam closed.
5. Place seam-side down in a greased loaf pan.

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Step 6: Final Proof

Cover and let rise until dough crowns about 1 inch above pan rim.

This usually takes:

• 2–4 hours at room temp
  OR
• Overnight in fridge (8–12 hours) for deeper flavor.

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Step 7: Bake

1. Preheat oven to 375°F (190°C).
2. Optional: Brush top with milk or egg wash for soft crust.
3. Bake for 35–40 minutes.
4. Internal temperature should reach 200–205°F (93–96°C).

If browning too fast, tent with foil at 25 minutes.

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Step 8: Cool

• Remove from pan after 5–10 minutes.
• Cool completely (at least 1 hour) before slicing.

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Tips for a Softer Sandwich Crumb

• Use milk instead of half the water for extra softness.
• Add 1 tablespoon dry milk powder.
• Brush crust with melted butter after baking.
• Store in airtight bag once fully cooled.

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Storage

• Room temp: 3–4 days
• Freeze slices up to 2 months