Go Back
–+ servings

Natural Yeast Sourdough Sandwich Bread

THEE BEST SOURDOUGH SANDWICH BREAD. Hands down.
5 from 4 votes
Print Pin
Course: Breads
Prep Time: 25 minutes
Cook Time: 35 minutes
Additional Time: 19 hours
Total Time: 20 hours
Servings: 3 loaves, 36 slices

Ingredients

  • 2.5 cups warm water
  • 2 cups active bubbly starter stirred down to deflate air bubbles, then measured
  • 3/4 cup honey
  • 1 egg
  • 1/3 cup melted coconut oil
  • 1 Tablespoon salt
  • 8 to 8.5 cups unbleached bread flour or unbleached all-purpose flour

Instructions

  • Activate your starter by feeding it so you have a total volume of at least 2 cups. When your starter is active, bubbly, and doubled in size after the feed, it’s time to start making the dough. (see sample schedule above) 
  • In a large bowl or if using a mixer, combine 2 cups of active bubbly starter with the water, honey, oil, egg and salt. Mix gently to combine. 
  • Add the flour one cup at a time, while mixing. When the dough pulls away from the sides of the bowl, is tacky but doesn’t stick to your fingers then it has enough flour.
  • Knead the dough for 5-15 minutes or until the dough is smooth and elastic. This can be done either by hand on the countertop, or can be done using a bosch mixer or a kitchenaid pro mixer. Note that the dough may need a tad more flour if the dough hydrates while kneading. Go for "tacky" dough that's neither overly sticky, or dry. 
  • Cover dough with either plastic or a clean dish towel and let rise until doubled in size. (*you can skip this first rise if needed, but for optimal fermentation and flavor, it’s favorable to keep it*) Note: the dough will rise best between 72 to 75 degrees Fahrenheit. 
  • When the dough has doubled in size, dump it out onto a lightly floured surface and divide in three equal portions. Form into a tight oval and place each in a greased loaf pan. {loaf pan size: 1.5 quarts, 8x4 inches or 9x5 inches} 
  • Cover dough and let rise until doubled a second time. This may take anywhere from 3-12 hours. Be patient and do not bake it unless it has risen! If it doesn’t rise then your starter may need some power feeds to strengthen it.
  • Once it has doubled, bake at 375° F for 30-35 minutes or until internal temperature reaches 180 degrees. If the tops of your loaves are browning too much, you can lay a flat sheet of aluminum foil on top of the loaves, but add two minutes to the baking time if you cover with foil. 
  • Remove loaves from the oven, remove loaves from pans and let cool completely, (about one hour) on  a cooling rack before slicing. 
  • Store in plastic twist tie bags at room temp. Freeze loaves that won’t get eaten in 4-5 days. 
  • This bread makes the best sandwiches, and the best toast! 

Notes

SAMPLE SCHEDULE

Figuring out the timing of making sourdough can be a little tricky, especially the first few times. It does get easier and you'll be able to effortlessly fit it into your lifestyle once you get the hang of it.
Just as an example, this is how I often time my sourdough.
Monday 10 PM: Feed my starter. Combine 1/2 cup starter with 2 cups of flour and 2 cups of water. (1:4:4 Ratio) Go for a thick pancake batter consistency. Mix. Mark height of starter in jar or glass bowl with a rubber band or with a sharpie. Cover and let sit at room temperature overnight.  Note: a 1:8:8 feed will take even longer to activate, and a 1:1:1 feed ratio will take less time to activate. 
Tuesday at 7:00 AM: Make sure starter is active. It should be doubled in volume, and full of bubbles.  If it isn't, then do not proceed. Try feeding your starter again.
Tuesday at 7:15 AM: using the recipe below, make the dough!
Tuesday at 7:30 AM: Cover dough and let rise until doubled in volume. 
Tuesday at 12:30 PM: Form dough and place in loaf pans. *IF/WHEN* dough has doubled in size, then divide in three and form into three loaves  and into greased loaf pans. Cover and let rise again until doubled in volume.  If dough has not doubled, wait until it does!
Tuesday at 3:30 PM: BAKE! *IF/WHEN* dough has doubled in volume, then bake all 3 loaves in a preheated 375 degree oven for 30 to 35 minutes or until internal temp reaches 180 degrees. Remove from pans and set on cooling racks so there will be no condensation. Let cool at least one hour. 
Tuesday at 5:15 PM: Enjoy! When loaves are sufficiently cooled, you can cut into them and enjoy!  I let my loaves rest on a cooling rack for a few hours, then I store them all in a plastic twist tie bag . I freeze anything that we won't use within 4-5 days. Everything else can be left at room temperature on the countertop, wrapped in a plastic bag.
Can I refrigerate or freeze the dough?
Unfortunately, I have had poor, inconsistent results when it comes to freezing the dough to defrost and bake at a later date. For this reason I would not recommend freezing the pre baked dough.
When it comes to refrigerating the dough to slow down or pause the process, YES! you can absolutely refrigerate the dough. I think the best time to do this is after the first bulk rise but before you form into a loaf pan. 
You can follow the directions below for refrigeration.