Simple Sourdough Sandwich Bread

🍞 Simple Sourdough Sandwich Bread

(Soft, slightly tangy, perfect for toast & sandwiches—no commercial yeast needed!)

🥖 Ingredients

• 1 cup (240g) active sourdough starter (fed, bubbly, at peak)

• 1 ¼ cups (300g) warm water (or milk for extra softness)

• 2 tbsp (30g) honey (or sugar)

• 2 tbsp (28g) butter (melted, or olive oil)

• 1 ½ tsp (9g) salt

• 4 cups (500g) bread flour (or all-purpose, but bread flour is chewier)

*(Optional Add-ins: 2 tbsp seeds, 1 tbsp herbs, or ¼ cup oats for texture!)*

📝 Instructions

1. Mix & Autolyse (Rest)

• In a large bowl, mix starter + water + honey until dissolved.

• Add flour and mix until just combined (no dry bits).

• Cover and rest 30-60 mins (helps gluten develop).

2. Add Butter & Salt

• Mix in melted butter and salt.

• Knead 8-10 mins by hand (or 5-7 mins in a stand mixer) until smooth and elastic.

3. Bulk Ferment (Rise)

• Cover and let rise at room temp (~75°F/24°C) for 4-6 hours, until ~50% larger.

• *(Optional: Do 1-2 gentle “stretch & folds” during the first 2 hours.)*

4. Shape & Final Rise

• Gently shape into a loaf and place in a greased 9×5-inch loaf pan.

• Cover and let rise 2-4 hours (or overnight in the fridge for more tang).

5. Bake

• Preheat oven to 375°F (190°C).

• Bake 40-45 mins until golden and internal temp hits 190°F (88°C).

• Cool 1 hour before slicing (or it’ll be gummy!).

🌟 Pro Tips

✔ Starter not bubbly? Feed it 4-12 hours before baking.
✔ Denser loaf? Extend bulk ferment time (especially in cooler kitchens).
✔ Crust too hard? Brush with butter right after baking.

🍽 Serving Ideas

• Avocado toast with chili flakes

• Grilled cheese with tomato soup

• PB&J for a nostalgic twist

This bread stays fresh for 3-4 days (or freeze slices for later!). Want a whole-grain version? Swap 1 cup bread flour for whole wheat or rye! 😊