WILBREAD

Sourdough White Sandwich Bread

Yield
1 Loaf
Prep Time
30 min
Cook Time
35 min
Added Time
8 h
Total
9 h 5 min

white sandwich bread


When it comes to crafting the perfect sandwich, nothing beats the classic simplicity of white sandwich bread. With its soft texture, light flavor, and versatility, white sandwich bread is a beloved staple in households and eateries around the world. Whether toasted or fresh, this bread is the ideal canvas for a wide range of fillings and toppings, making it a go-to choice for making delicious sandwiches.

Ingredients

  • 420 g all-purpose flour
  • 240 g water
  • 100 g active sourdough starter
  • 20 g olive oil
  • 20 g honey
  • 10 g salt

    Egg wash (optional):

  • 1 egg
  • 1 Tbsp milk

Equipment

  • Bowl
  • Danish Whisk/ Whisk
  • Scale
  • Dough Scraper
  • Spatula
  • Bread Pan
  • Plastic Wrap/Tea Towel
  • Cooling Rack
  • Bread Knife
  • Oven Mitts
  • Pastry Brush

Instructions

(Show/Hide Images In The Recipe)

1. In a bowl, combine wet ingredients.
240 g water
100 g active sourdough starter
20 g olive oil
20 g honey

Wet ingredients for sourdough sandwich bread recipe

2. Add dry ingredients and mix until well incorporated.
420 g All-Purpose Flour
10 g Salt

Sandwich bread sourdough

3. Cover the bowl and let it rest for 30 minutes.

Sandwich bread sourdough before stretch and fold sets

4. Perform 3 to 4 sets of stretches and folds*, letting the dough rest for 30 minutes between each one.
Stretch and Fold*: Gently lift one side of the dough and fold it towards the center. Repeat this process for the remaining three sides of the dough. This method essentially turns the dough inside out.

sourdough sandwich bread before first stretch and fold

*before first stretch and fold*
sourdough sandwich bread after first stretch and fold

*after first stretch and fold*
sourdough sandwich bread after second stretch and fold

*after second stretch and fold*

5. After completing the last stretch and fold, cover the dough and let it rest in a warm place until it doubles in size, it could take anywhere from 4 to 12 hours depending on the room temperature. In my case, it took about 5 hours at room temperature, 73°F/23°C.

sourdough sandwich bread before bulk fermentation

sourdough sandwich bread after bulk fermentation

Dough before and after bulk fermentation

6. Lightly flour your surface, flatten the dough into a rectangle, and roll it up tightly from the short end. Pinch the seam, tuck the ends under, and place it seam-side down in a greased loaf pan.

sourdough sandwich bread before proofing

7. Cover the dough and let it rest for 2 to 4 hours at room temperature or in the refrigerator overnight. Once fully proofed, you will notice that the dough has increased in volume and looks fluffy.

sourdough sandwich bread after proofing

8. Spritz a little water, then bake at 375°F/190°C for about 35 minutes or until lightly browned.
For a shinier finish, you can brush the dough with egg wash: beat one egg with a tablespoon of milk, and brush it over the surface right before baking.

sourdough sandwich bread before baking

sourdough sandwich bread after baking

Enjoy!

sourdough sandwich bread after baking

Tips:

  • Store it in a container or resealable bag at room temperature for up to 5 days, or freeze them for up to 3 months.
  • For a softer texture, once the bread is cold and before cutting it, wrap it in a kitchen towel or plastic bag for 12 to 24 hours.