Sourdough White Sandwich Bread

sliced loaf of white sourdough sandwich bread.

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5 from 14 votes

A soft and fluffy sandwich loaf made with sourdough starter. Perfect for everyday sandwiches and toasting.

Prep Time30

Cook Time40

rising12

Total Time13 10

Course: Bread

Cuisine: American, european

Keyword: soft sourdough bread, sourdough sandwich bread, white sandwich loaf

Servings: slices

Calories: 120kcal

Author: Katie

Ingredients

¾ cup sourdough starter (active and mature)
3 cups all-purpose flour
¼ cup powdered milk
2 tablespoons sugar
1 ½ teaspoons salt
2 tablespoons butter
½ cup plus 2 tablespoons water may need a bit more depending on how hydrated your starter is
1 egg

Instructions

Mix. Combine all ingredients in a large mixing bowl and stir until the texture is slightly sticky and looks "shaggy." Adjust flour or water if needed. Allow to rest for 20 minutes at room temperature.
Knead. Knead the dough using a bread machine, stand mixer, or hand until smooth and elastic for at least 10 minutes.
First rise. Allow the dough to rise, covered, in a warm place for 4 hours or until it is very puffy and has doubled in bulk.
Shape a sandwich loaf. Shape the dough into a loaf by lightly stretching it into a 9 x 18-inch rectangle. Tuck in the corners and then roll down. Remember the saying, “shoulders in, head down.”
Roll it up. Roll it up like a log with seams on one side. Pinch all seams closed. Then, put it seam-side down into an oiled loaf pan.
Cover. Cover with heavily greased plastic wrap and let it rise in a warm place until the dough rises 1-2 inches above the top of the pan. (If it's getting late, you can place the loaf in the fridge and continue the rising process in the morning.) Towards the end of the rising time, preheat the oven to 350°F.
Bake. Dust the dough generously with flour and gently rub it in. Bake for 40 minutes or until golden brown. Cool on a rack before slicing.

Video

Notes

Before you begin, make sure your sourdough starter is active and bubbly. Feed it 4-6 hours before you plan to bake or the night before if you're baking in the morning.

Your dough should be slightly sticky but not too wet. If it’s too dry, add a teaspoon of water until it feels right. If it’s too wet, add a little flour.

For a softer, fluffier loaf, add 1 1/2 teaspoons of instant yeast and reduce the rising times to 1 hour each. This will result in a loaf with less sour flavor.

Knead the dough until it passes the "windowpane test." Stretch a small piece of dough; it's ready if it stretches into a thin, translucent sheet without tearing.

Powdered milk is the secret ingredient for a high-rising, soft loaf. It's inexpensive and can be found in the baking aisle of your grocery store.

Nutrition