The Best Sourdough Sandwich Bread
I finally found it. The best sourdough sandwich bread recipe. I have been tweaking it for weeks and finally have it perfected. Believe it or not, using maple syrup was a game changer!
I have made it each Sunday so all week my kids have soft perfection for sandwiches for school. This bread is even perfect for peanut butter and jelly. Sometimes sourdough is too tangy for PB&J but not this one! Toast it up for the best toast. This is seriously the best sourdough sandwich bread I have tasted!
Some tips: typically I feed my starter Saturday so it’s ready to mix up dough after dinner. After a rest I do stretch and folds while hanging out with the hubs and it bulk ferments over night. Right before we leave for church around 10am on Sunday, I shape the two loaves and put them in the pans to rise while we are gone. By 1pm or so they are puffed up above the loaf pan and into the oven they go! Also keep in mind I did recipe testing in the winter so it was cold in my house. Each step will take less time in the summer so make sure you keep an eye on it, especially if it’s warm in your home during the summer.
If you want some of my suggestions for sourdough accessories check out my Amazon storefront HERE and I have a few other sourdough recipes right here on the blog.
- Amazing Cranberry Pecan Pumpkin Seed Sourdough
- The Best Sourdough Sandwich Bread
- The Best Sourdough Protein Pumpkin Bread
- High Protein Lemon Blueberry Muffins
- How To Have A Well Stocked Pantry + Free Pantry Guide
The Best Sourdough Sandwich Bread
After trying sourdough sandwich loaf recipes for years I felt like they were too dense. After tweaking this for weeks, I finally found the PERFECT soft loaf!
Ingredients
- 2 2/3 cups warm water
- 1 cup bubbly starter
- 1/4 cup maple syrup
- 1225 grams organic AP flour
- 25 grams salt
- 3 tablespoons olive oil or avocado oil
Instructions
- Mix all ingredients together until no flour is present and let it rest for 60-75 minutes. Do a series of stretch and folds over the next 1.5 hours (try to get 6 in if possible)
- Allow to rest on the counter overnight or for 8-10 hours until risen, puffy and proofed.
- Dump out onto the counter and use a bench scraper to cut into two. Shape each by pulling into a rectangle and then roll them up into a cylinder. Pinch off the ends. Let them rest while you prepare your loaf pans.
- Crumple up parchment paper and then spread out into loaf pans (crumpled parchment is easier to shape to the pan)
- Shape your dough again to make them into tighter taut rolls. Pinch up the sides again and put them in your loaf pans pinched side down. Cover with a towel and allow to rise until it’s risen above the pan, about 2-3 hours.
- Preheat the oven to 375 and bake for 40 minutes. Take them out of the pan, remove the parchment and butter the tops. Allow to cool completely before slicing.
Notes
Bulk fermenting times will likely be shorter in the summer so keep an eye on it. When it's warm everything happens faster!
