Go Back
sourdough sandwich loaf
Print

Artisan Sourdough Sandwich Bread Recipe

The best artisan sourdough sandwich bread recipe produces a delicious loaf with a beautifully chewy crust—reminiscent of classic sourdough—paired with a softer, more tender crumb that’s perfect for sandwiches or toasting.
Servings 10 slices

Ingredients

  • 150 grams sourdough starter active & bubbly, fed
  • 315 grams warm filtered water
  • 18 grams avocado oil
  • 450 grams bread flour
  • 13 grams mineral salt
  • oil for greasing pan

Instructions

  • In a large bowl, combine all ingredients and stir until combined. Cover with a clean towel for 45 minutes.
  • Complete first set of stretch and folds.
  • Complete 3 more sets of stretch and folds every 30-45 minutes.
  • Cover and leave to rise overnight or until doubled in size (8-12 hours).
  • Prepare your loaf pan by spraying it with oil and placing a piece of parchment paper in the middle.
  • Remove dough from bowl and place onto a clean, floured surface. To shape bread dough into a loaf, gently press it into a rectangle, fold the sides in toward the center, and then roll it tightly from the short end, pinching the seam before placing it seam-side down into the greased loaf pan. Cover with plastic wrap and refrigerate for 8-24 hours.
  • Remove pan from fridge for one hour while preheating the oven to 450℉. Place a secondary loaf pan on top and bake covered for 30 minutes.
  • Remove top loaf pan and continue to bake for 15-20 minutes or until the outside is golden brown.
  • Remove from the oven and cool for 10 minutes before removing it from the pan. Cool before cutting.

Notes

  • If you do not have a secondary loaf pan, try using tin foil to tent over the bread and hold in steam.
  • Make sure you let your loaf pan warm up by setting it out ahead of time, after it's been sitting in the fridge overnight. Especially if it’s glass, it may shatter if you put it directly into a hot oven. 
  • I prefer using a loaf pan with straight sides to get the right shape of my artisan sourdough sandwich bread. Using a wider loaf pan will cause your loaf to be shorter and fatter.