Easy Same-Day Sourdough Sandwich Bread Recipe (Soft, Fluffy & Perfect for Sandwiches)

Looking for an easy same-day sourdough sandwich bread recipe? This soft and fluffy sourdough loaf is perfect for sandwiches, toast, French toast, grilled cheese, and back-to-school lunches.

Unlike many sourdough recipes, this sandwich loaf doesn't require an overnight cold proof. Mix it in the morning and enjoy freshly baked bread by dinner.

PREP: 10m
COOK: 35m - 45m

NOTES:  This Sourdough sandwich bread recipe is meant for a standard sized loaf pan.

INGREDIENTS:

• 350 g warm water
• 130 g active sourdough starter (fed and bubbly)
• 450 g bread flour
  
• 40 g honey
• 15 g sugar
• 14 g salt
• 55g olive oil
  

PROCEDURE:

1.  In a large bowl, combine the water, sourdough starter, honey, sugar, and olive oil, salt. Stir until the starter is mostly dissolved. Add the bread flour and mix until no dry flour  bits remain.  Cover and let the dough rest for 30 minutes.

2.  Strengthen the Dough
To develop the gluten perform 3 sets of stretch-and-folds, spaced 30 minutes apart.

3.  Bulk Fermentation
Cover the dough with your favorite reusable bowl cover,  and allow it to ferment at room temperature 6 to 8 hours. You're looking for pillowy dough, with some jiggle.  At 21°C (70°F), this usually takes ~6 hours, but always watch the dough rather than the clock.

Remember, sandwich bread is designed to have a softer, tighter crumb than an artisan sourdough loaf, so don't wait for large, open holes to develop. 

4.  Shape
Lightly oil / spray with water your work surface. Shape the dough into a tight log and place it into a greased loaf pan (I like to coat the pan with smeared butter).

5. Final Proof
Cover the pan and allow the dough to proof until it rises to 1–2 inches above the rim of the loaf pan. This usually takes 2–4 hours, depending on the strength of your starter and the temperature of your kitchen.

6.  Bake
Bake at 375°F (190°C) for 35–40 minutes, or until the loaf is deep golden brown and the internal temperature reaches 200–205°F (93–96°C).  If the top becomes too dark, you can drape a piece of foil over the top to prevent over-browning.  

Once out of the oven, I like to rub butter on the top crust.  Cool completely before slicing.