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Sourdough Sandwich Bread

Dense and chewy, but still perfect for sandwiches, toast, and French toast.
Prep Time 1 hr 30 mins
Cook Time 40 mins
Rising Time 1 hr
Total Time 3 hrs 10 mins
Course Baked Goods, Bread
Cuisine American
Servings 1 Loaf (~14 Slices)


  • Kicthen Scale


  • 435 g All Purpose Flour
  • 2 g Kosher Salt
  • 40 g Sugar
  • 8 g Dry Active Yeast
  • 300 g Filtered Water
  • 142 g Active Sourdough Starter 80% Hydration


  • Combine the flour and salt in a large mixing bowl. Combine the water, sugar and yeast in a measuring cup, and stir together. Allow the yeast to bloom for 10-15 minutes.
  • Pour the water/yeast mix into the flour, and stir together into a ragged dough.
  • Add the sourdough starter. Fold the edges of the ragged dough up and over the starter to enclose it in dough. Using wet hands, pinch the dough 3-4 times to cut it into chunks. Fold the dough back together a few times. Then repeat the pinching and folding for 5-6 minutes, until the dough is fully mixed. See videos above. Cover and rest for 15 minutes.
  • This dough needs 3-4 more folds. The folds for the rest do not include any pinching and only take about 10 seconds each. Each 15 minutes for the next 45 minutes- 1 hour, uncover the dough, fold the edges up and over the center, all around the outside of the bowl. Then cover and rest again. See videos above.
  • After the folds are done, cover tightly and allow to rise in a warm place for 1 hour, or until doubled in size.
  • Once the dough is doubled in size, tip it out onto a floured counter to shape it.
  • Flour your hands and the top of the dough slightly. Press the dough into a rough rectangle, then fold in the right and left sides in thirds, like a letter. Rotate the dough 90 degrees, flatten it slightly, then fold in the left and right, again, in thirds. Flatten it slightly again. Video above.
  • Roll the dough up and away from you into a log. Seal it tight by pressing gently on the counter and pulling it back towards you at the same time. See video above.
  • Pre heat the oven to 375F. Transfer the log to a greased loaf pan, oil the top lightly, and cover loosely with plastic wrap. Allow to rise for 45 minutes-1 hour. It's ready when it doesn't spring back immediately when poked.
  • Bake for 35-40 minutes until golden brown, and when it sounds hollow when tapped on the underside.
  • Cool fully on a wire rack before slicing. Once cooled, store in a plastic bag in the fridge for 2-3 weeks. Or in the freezer for up to 2 months.
Keyword bread, sourdough