Sourdough Sandwich Bread Recipe - Buttered Side Up (2024)

This sourdough sandwich bread is soft, naturally leavened, and perfect for toast, sandwiches, etc.

My first love with sourdough was my homemade artisan sourdough bread – that recipe makes some out-of-this-world-good bread. I truly think that every sourdough baker should make a rustic loaf like that at least once.

That loaf is insanely delicious. BUT…it isn’t always the most practical. All those beautiful little air bubbles don’t always make for the best toast or sandwich. When you don’t want to have to tear at a sandwich with your teeth, or when you don’t want the melted butter to run out the bottom of your toast, you make this sourdough sandwich bread.

This loaf is soft and beautiful and delicious. The perfect vehicle for any sort of topping you want to throw at it. Let’s dive in and see how it’s made:

How to Make Sourdough Sandwich Bread

First, we need to make the leavain. What is a levain, you ask? It’s basically a sourdough starter that you mix up specifically for your recipe. It’s the leaven that will make your bread rise.

Unlike my artisan sourdough bread recipe, we’re noting using a wet, 100% hydration levain. This one’s more like a stiff dough, and it contains milk! Mix it together and wait for it to ripen and rise.

Mixing the Dough:

Next, you add all of the ingredients (including the levain) except for the salt and butter to the bowl of a stand mixer. Mix with the paddle attachment just until everything is combined. Let rest (autolyse) for 30 minutes.

Switch to the dough hook. Add the salt and knead the dough until it starts to come together, about 3 minutes.

With the mixer running, gradually add the butter, mixing well after each addition. At first it will seem like a greasy mess. Just keep going and the butter will eventually absorb into the dough.

Keep kneading until the dough is beautifully smooth and passes the windowpane test. Be patient – it can take quite a while for the gluten to develop enough!

At this point you have a couple of options:

• You can let the dough rise at room temperature for 2 hours, then place it in the refrigerator overnight.
• If your kitchen is quite cold like mine is in the winter/spring, you can do the bulk rise overnight at room temperature. If your kitchen is quite warm, I recommend using the first method.

Forming the Loaf:

The next day, divide your dough into 3 equal parts. Cover with a damp tea towel and let rest for 1 hour.

Roll the balls out into ovals.

Now roll each oval up jelly-roll-fashion.

Flatten the roll back out into an oval again along the seam.

Roll the dough back up one more time like a jelly-roll.

Put the rolls into a buttered loaf pan, seam side down.

Cover with a damp tea towel and allow to rise at room temperature for 6 hours.

Baking Sourdough Sandwich Bread:

Bake in a hot oven for about 40 minutes. You want the dough to reach an internal temperature of about 195-200° F.

Transfer to a wire rack to cool.

Try your best to wait until the loaf has completely cooled to slice into it.

The first time I made this bread, we scarfed down about half a loaf in one sitting. Reuben devoured slice after slice, even though he isn’t a big bread fan! It’s that good.

Notes:

• I scaled up the original recipe (BTW, go follow Cook Til Delicious) to better fit a standard American loaf pan. The original amount was for a pullman loaf pan, which I don’t own.
• I have made this recipe with and without the sugar. Of course it’s absolutely delicious with the sugar, but it’s still really good without it.
• If you don’t have any bread flour on hand, you can still totally pull off this loaf. I’ve made it with part bread flour, and also with all AP flour.

Here are some ideas for what to make with your Sourdough Sandwich Bread:

• Ricotta Avocado Toast
• Cream Cheese and Chive Sandwiches
• French Toast
• Bacon and Brie Grilled Cheese
• Bacon, Avocado, and Tomato Sandwich

Here’s a video demonstration of the process: