Public Recipe
Soft & Tangy Sourdough Sandwich Loaf
Shared on 10/10/2025
By Henry Hunter
A soft, flavorful sourdough loaf that bridges artisan and everyday bread. Perfect for sandwiches, toast, or anytime you want a tender crumb with a hint of tang.
Prep Time
30 minutes
Bake Time
30 minutes
Yield
12 slices
Ingredients
- ~4 cups Bread flour
- 1 cup Water
- ¾ cup Active sourdough starter
- 2 tbsp Olive oil
- 1 ½ tsp Salt
- 1 tbsp Honey
Instructions
1
Combine flour, water, and starter. Mix until no dry spots remain. Cover and rest for 30 minutes.
2
Add salt, olive oil, and honey. Mix until fully combined. Knead 5–6 minutes by hand or use a stand mixer until smooth and elastic.
3
Cover and rest at room temperature 4–5 hours. Perform 3–4 stretch-and-folds every 30 minutes during the first 2 hours. Let rest until dough rises about 60%.
4
Turn onto a floured surface, press into a rectangle, fold sides inward, and roll tightly into a log. Place into a greased loaf pan.
5
Cover lightly and let rise 3–4 hours, or until 1 inch above the pan.
6
Preheat to 220°C (430°F). Bake 25–30 minutes until golden brown. Tent with foil if the top darkens too fast.
7
Cool in pan for 10 minutes, then move to a wire rack to cool fully before slicing.
Equipment
- Mixing bowl
- Loaf pan (8½x4½ in. or 9x5 in.)
- Stand mixer (optional)
- Wire rack
Tips
- •Roll tightly for a uniform sandwich crumb.
- •Bake once the dough rises 1 inch above the pan—avoid overproofing.
- •Brush with butter after baking for a soft, shiny crust.
Troubleshooting
- Issue: Dough didn’t riseSolution: Starter weak or environment too cold; warm area (75–80°F) and refresh starter.
- Issue: Dense textureSolution: Underproofed or overmixed; watch the dough, not the clock.
- Issue: Crust too darkSolution: Oven too hot or baked too long; tent with foil halfway through.
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