Beginner Artisan Sourdough Sandwich Loaf

If you’re just starting your sourdough journey, this beginner-friendly sandwich loaf is the perfect place to start. It’s soft, fluffy, and slightly tangy, making it ideal for sandwiches, toast, or simply enjoying with butter. This recipe includes detailed steps, tips for shaping, and easy-to-follow instructions, whether you’re new to sourdough or simply looking for a foolproof artisan sandwich loaf.

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Essential Tools

1. Measuring Cups and Spoons

• For measuring ingredients.

2. Large Square Tupperware

• For combining and working with the dough. I like this container that comes with a lid https://amzn.to/3Cy0KZr and is clear to easily see how my dough is rising.

Note: You can use a bowl, it just may be more difficult to assess an accurate rise leading to possible over/under fermentation. However, if that is all you have just do your best to pay attention to visual cues I will list below to help you know when your dough is ready.

3. Plastic Wrap or Damp Kitchen Towel

• To cover the dough during fermentation and proofing.

4. Loaf Pan

• A standard 8.5 x 4.5-inch or 9 x 5-inch pan for baking. I love this loaf pan from USA Bakeware https://amzn.to/3WzgaUi, but any loaf pan will work.

5. Silicone Spatula or Dough Scraper

• For mixing and handling the dough.

Optional Tools

6. Meat Thermometer

• Optional for checking dough temperature during fermentation (ideal range: 75–79°F).

7. Cooling Rack

• For cooling the bread after baking.

8. Serrated Bread Knife

• For slicing the cooled loaf cleanly. This is my favorite bread knife https://amzn.to/4jr2jcl

The Night Before: Feed Your Starter

Baker's Schedule: Day before making bread- 8:00 PM

To ensure a bubbly and active starter, feed it the night before baking.

Use a 1:5:5 ratio to feed your starter (this means one part ripe starter, five times the water, five times the flour as listed below)

Mix the starter:

• 20g (1 tablespoon) mother starter

• 100g (1/2 cup) water

• 100g (3/4 cup) flour

Mix these together in a jar with a spatula, cover loosely with lid, and mark the volume of the starter in your jar with a rubber band or piece of tape and marker. Let starter sit at room temperature (70-75 degrees) overnight until bubbly and doubled in size.

The Next Day: Making the Dough

Baker's Schedule: Day 1- 8:00 AM

Ingredients (with grams and cups):

• 100g (1/3 cup) active sourdough starter (fed and bubbly)

• 360g (1 1/2 cups) room temperature water (approx 75 degrees F)

• 25g (1 1/4 tablespoons) honey

• 10g (1 1/2 teaspoons) salt

• 500g (slightly under 4 cups) bread flour

1. Combine Ingredients:

In a large bowl, mix the 100g active starter, 360g water, 25g honey, 10g salt, and 500g flour. Stir and knead with your hand until all ingredients are combined into a shaggy dough. Cover with a damp towel or plastic and let it rest for 30 minutes at room temperature (70-77 degrees).

2. Stretch and Folds:

After the rest, begin your stretch and folds. This helps build structure in your dough.

Starting at the edge of the dough with wet hands, gently lift one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat with the next side. Do this for all four sides of the dough to form a ball.

Cover the dough and let it rest for 30 minutes. Repeat this stretch-and-fold process two more times at 30-minute intervals for a total of 3 sets. Your dough should go from being rough and clumpy to smooth and silky.

3. Bulk Fermentation:

After the stretch and folds, cover the dough and let it bulk ferment for 5-6 hours. Keep the dough at a temperature of 75–78°F (24–26°C) for best results. The dough should rise by 80%, stopping just shy of doubling in size.

The best way to measure dough has proofed 80 percent in volume is to mark the volume of the dough in your container or bowl when you first mix your dough, then as the dough ferments you can more accurately assess how much it has risen in volume and when it's ready to shape. Other signs of dough being properly fermented and ready for shaping include fermentation bubbles, a domed top, and springs back when you poke it with your finger.

Note: if dough proofs over 80%, it’s best to bake same day. Overproofed dough won’t sustain an overnight refrigeration and runs the risk of being flat.

Shaping the Dough

1. Prepare the Surface and Pan:

Lightly spray your work surface with coconut oil to prevent sticking. Also, spray your sandwich loaf pan with a bit of oil.

2. Shape the Loaf:

• Turn the dough out onto the oiled surface and gently stretch it into a rectangle about 9x 13 inches.

• Fold one third of the dough over the center, then fold the remaining third over that (like folding a letter).

• Stretch and fold the ends over to create a compact shape. Finally, fold the entire loaf in half lengthwise and pinch the ends to seal.

3. Transfer to the Pan:

Place the shaped dough into the prepared loaf pan, seam-side down. Cover it loosely with plastic wrap.

NOTE FOR OVERNIGHT REFRIGERATION AFTER SHAPING:

At this point you have the option to cover the loaf in the pan with plastic and refrigerate overnight for optional fermentation, or proceed with proofing and baking.

If you choose to refrigerate overnight, do not proof after shaping. Dough will proof in refrigerator in pan, but will need additional proofing time at room temperature. Allow loaf to come to room temperature the next morning and proof 1-2 hours or until dough is risen over the edge of the pan and proceed with baking instructions as listed below.

If skipping overnight fermentation:

Let it proof at room temperature for about 1 hour, or until the dough is just peeking over the edge of the pan. See guide below for more shaping details.

Baking the Loaf

1. Preheat the Oven:

Preheat your oven to 400°F (200°C) on convection bake.

2. Bake:

When the oven is preheated, place the loaf in the oven and bake for 10 minutes.

If desired, remove pan from oven and score loaf after baking for ten minutes for a more even expansion. You can use a sharp knife or a bread lame to make one cut right down the center of the loaf from one end of the loaf to the other.

Return loaf to oven, and bake another 40-45 minutes or until the internal temperature of the loaf reads 200-205 F. You can use a meat thermometer inserted into the loaf to check this.

3. Finish the Loaf:

While the loaf is still warm, brush the top with a cold butter stick for a soft and shiny crust. Allow the bread to cool completely on a wire rack before slicing.

Final Tips:

• Cooling is Key: Cooling the bread fully ensures the interior sets properly and slices beautifully.

• Storage: Wrap in plastic or store in a bread bag for up to 3 days at room temperature, or slice and freeze for longer storage for up to 2 months.

Enjoy your homemade sourdough sandwich loaf—perfectly soft, flavorful, and easy to master!

Makes 1 loaf

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