Sourdough Sandwich Bread
The best of both worlds \u2014 sourdough tang with a soft sandwich bread texture. No commercial yeast needed.
Prep: 30 min
Cook: 40 min
Rest: 12 hr
Total: 13 hr 10 min
Yield: 1 loaf
mediumInstructions
- 1
Mix starter, milk, honey, flour, and salt until combined.
- 2
Add butter and knead 10-12 minutes until smooth and passes windowpane test.
- 3
Bulk ferment at room temperature for 4-6 hours with folds every hour.
- 4
Shape into a log and place in a greased 9x5 loaf pan.
- 5
Cover and refrigerate overnight (8-12 hours) or proof at room temperature 3-4 hours.
- 6
If refrigerated, let sit at room temperature for 1-2 hours before baking.
- 7
Preheat oven to 375°F (190°C). Bake 35-40 minutes.
- 8
Cool completely on a wire rack before slicing.
Baker's Tips
- •This bread has a milder sourdough tang than a traditional boule.
- •Perfect for making sourdough grilled cheese sandwiches.
Published February 3, 2026