About the Recipe
This recipe for the perfect Soft Sourdough Sandwich Loaf—light, fluffy, and full of that signature sourdough flavor without the chewiness of a rustic boule. This loaf is ideal for sandwiches, toast, or just enjoying warm with butter! If you love cooking, hosting, and all things dinner parties, you're in the right place. I share tried-and-true recipes, hosting tips, and themed dinner party inspiration to make gatherings effortless and unforgettable.
Ingredients
650g warm water
300g active sourdough starter (fed and bubbly)
50g olive oil
40g honey
1000g bread flour
20g salt
1 egg + splash of milk (egg wash)
Preparation
1.Mix the Dough
In a large bowl, combine the warm
water, active starter, olive oil, and
honey. Mix well until the starter is
dissolved. Add the bread flour and
salt, mixing until it forms a shaggy
dough.
2. Autolyse (Rest)
Cover the bowl with a damp cloth
and let the dough rest for about 30
minutes. This rest period will help
the flour hydrate and make the
dough easier to work with.
3. Stretch & Fold
4. After the rest period, it's time to
stretch and fold. While keeping your
dough in the bowl you are going to
dampen your hands. Grabbing part
of the dough at the edge and
stretching it upward (without tearing)
and fold it into its center. Give the
bowl a 1/4 turn and repeat this 3
more times until all sides of the
dough have been stretched and
folded into the center, creating a
ball-ish looking dough ball. Cover
your dough with your damp towel
and repeat this step every 30
minutes for a total of 3-4 sets of
stretch and folds. Each set your
dough will get more elastic and easy
to manage.
5. Bulk Fermentation
Transfer the dough to a lightly oiled
bowl, cover it, and allow it to rise at
room temperature for 4–6 hours
(depending on your room’s
temperature) until it doubles in size.
(Alternatively, you can let it rise in
the refrigerator overnight for a
slower ferment and added flavor.)
6. Shape the Dough
Once doubled, gently turn the dough
out onto a lightly floured surface.
Divide it into two equal portions for
two loaves or keep it whole for one
large loaf. Shape each portion into a
tight loaf and place it in a greased
loaf pan.
7. Final Proof
Cover the loaf pans and let the
dough rise at room temperature for
about 1–2 hours, or until it has risen
just above the edge of the pan.
8. Preheat the Oven
While the dough is in its final proof,
preheat your oven to 375°F (190°C).
9. Egg Wash & Bake
Whisk together the egg and a splash
of milk for an egg wash. Brush the
tops of the loaves with the egg
wash, which will give the crust a
beautiful golden-brown color and
slight shine. Bake for 35–40
minutes, (High altitude 45-50) or
until the loaves are golden and
sound hollow when tapped on the
bottom.
10. Cool and Enjoy
Remove the loaves from the oven
and let them cool in the pans for 10
minutes. Then, transfer to a wire
rack to cool completely before
slicing.