Artisan Sourdough Loaf for Sandwiches

My First Sourdough Surprise

My first sourdough loaf was a funny little brick. I was so nervous. I almost threw it out.

My grandson saw it and said it looked like a friendly doorstop. I still laugh at that. We ended up toasting it with lots of jam. It was still tasty in its own way. This matters because every baker has a first loaf. Yours will be wonderful.

Getting Your Dough Ready

Put everything in your mixer except the flour. Add the flour last. This lets you control how the dough feels. Your starter might be a little wet or dry today.

Now, let the mixer do the work. Knead it for about ten minutes. The dough will become smooth and stretchy. It should pull away from the bowl’s sides. Fun fact: a stretchy dough means your bread will be soft and not crumbly.

The Long, Cozy Wait

This dough needs a long nap. Let it rise for 10 to 12 hours. I put mine in the oven with the light on. It feels like a warm little bed for it.

This slow rise matters so much. It gives the bread its special sourdough flavor. It also makes it easier for our bodies to enjoy. What’s your favorite smell while waiting for bread to rise? Doesn’t that smell amazing?

Shaping and Baking Your Loaves

Grease your loaf pans well. Divide your big dough ball in two. Roll each piece flat into a rectangle. Then, just roll it up like a cozy blanket.

Let the shaped dough rise again. It will get nice and puffy. Then into the oven it goes. Bake until the top is a golden brown. The smell will fill your whole house. It is the best welcome home.

The Hardest Part

You must let the bread cool completely. I know, it is so hard to wait. The bread is still cooking inside from its own heat.

If you slice it too soon, it can get gummy. Waiting gives you the perfect slice. This patience makes the best sandwiches. What is the first sandwich you will make with your bread? Tell me about it.

Why We Bake From Scratch

This bread has simple, real ingredients. You know every single thing that went into it. That is a good feeling for your heart and your tummy.

Baking bread connects us to generations of home bakers. It is a quiet, happy magic. Sharing a loaf with a neighbor spreads so much joy. Have you ever shared something you baked? What was it?

Ingredients:

Ingredient	Amount	Notes
Butter or Coconut Oil	1/2 cup	softened
Honey or Sugar	2 tablespoons	If using sugar, note that it will be 24 g
Salt	1 tablespoon
Sourdough Starter	1 cup	active and bubbly
Water	2 1/2 cups
All Purpose Flour	8 cups

My Favorite Sandwich Sourdough

Hello, my dear. Come sit at my kitchen table. I want to share my sourdough recipe with you. This one makes the most wonderful sandwich bread. It has a soft crumb and a sturdy crust. I love the gentle tang it gets from the starter.

My grandson calls this “Grandma’s magic bread.” He loves it for his peanut butter and jelly. The secret is a long, slow rise. This lets all the lovely flavors get to know each other. Doesn’t that smell amazing when it bakes?

• Step 1: Let’s get our dough started. Put everything into your mixer bowl. Add the flour last. This way you can see if you need a little more. Your starter can be thirsty some days. I still laugh at the time I added too much flour. My loaf was as dense as a brick!
• Step 2: Now, we knead. Let the mixer do the work for about ten minutes. The dough will become smooth and stretchy. You should be able to pull a thin, see-through piece without it tearing. (A hard-learned tip: if it sticks to the bowl, add just a spoonful more flour.)
• Step 3: Pat the dough into a nice ball. Let it rest in a warm spot. I tuck mine near the oven. It needs 10 to 12 hours to rise. This slow rise is what makes the flavor so special. It’s a lesson in patience, my dear.
• Step 4: Grease two loaf pans well. You don’t want your beautiful bread to stick. I have my grandmother’s old pans. They make perfectly square loaves for sandwiches. What’s your favorite kitchen tool? Share below!
• Step 5: Punch the dough down. It will sigh and deflate. Divide it into two equal pieces. Then, roll each piece out into a rectangle. Roll it up tightly, like a sleeping bag. This gives your bread lovely layers inside.
• Step 6: Place your shaped dough into the pans. Let them rise again for a few hours. They should look puffy and doubled in size. Now, pop them into a hot oven. Bake until they are golden and sound hollow when tapped.
• Step 7: This is the hardest part. You must let the bread cool completely. I know it’s tempting to cut a warm slice. But waiting gives you a perfect crumb for slicing. It’s worth the wait, I promise.

Cook Time: 45 minutes
Total Time: 14-17 hours
Yield: 2 loaves
Category: Bread, Baking

Let’s Get Creative With Your Loaf

Once you master the basic loaf, you can have some fun. I love adding little twists to my bread. It makes every loaf a new adventure. Try one of these ideas next time you bake.

• Everything Bagel Bread: Mix sesame seeds, poppy seeds, and garlic into the dough. It’s perfect for your morning avocado toast.
• Sun-Dried Tomato & Herb: Chop up some sun-dried tomatoes. Add them with a handful of fresh rosemary. It smells like an Italian garden.
• Honey & Oat: Use rolled oats for half a cup of the flour. Drizzle in a little extra honey. This one is wonderfully sweet and comforting.

Which one would you try first? Comment below!

My Favorite Ways to Serve It

A warm slice of this bread needs very little. A smear of good butter is pure happiness. For a real treat, try it with local honey. The flavors just sing together.

It makes the best turkey and cheese sandwich. Add some crisp lettuce and a little mayonnaise. Or toast a slice and top it with ripe avocado and a sprinkle of salt. So simple, so good.

This bread pairs nicely with a cold glass of apple cider. For the grown-ups, a pale ale complements the sourdough tang beautifully. Which would you choose tonight?

Keeping Your Sourdough Fresh

Let’s talk about keeping your bread soft. A fresh loaf is a happy loaf. I always let mine cool completely first. Then I wrap it tightly in plastic wrap.

You can keep it on the counter for a few days. For longer life, the freezer is your friend. Slice the entire loaf first. Then you can pull out one piece at a time.

I remember my first frozen loaf. I forgot to slice it first. Trying to cut the frozen block was so hard. My knife just bounced right off. Now I always slice before freezing.

Batch cooking saves you so much time. Making two loaves is just as easy as one. You get double the delicious sandwiches. This matters because good food should be easy to enjoy all week.

Have you ever tried storing it this way? Share below!

Simple Fixes for Sourdough Troubles

Is your dough not rising? Your starter might be sleepy. Make sure it is active and bubbly before you start. A happy starter makes a happy loaf.

Is your bread too dense? You might have added too much flour. The dough should be soft and a little sticky. I once made a brick because I added extra flour. It was not good for sandwiches.

Is the top pale? Try that optional egg wash. It gives the crust a lovely golden color. This matters because we eat with our eyes first. A beautiful loaf just tastes better.

Fixing small problems builds your confidence. Soon, you will feel like a master baker. Which of these problems have you run into before?

Your Sourdough Questions Answered

Q: Can I make this gluten-free? A: You can try a 1-to-1 gluten-free flour blend. The texture will be a little different, but still tasty.

Q: Can I make the dough ahead? A: Yes. After the first rise, you can shape it and put it in the fridge. Bake it the next day.

Q: What can I use instead of honey? A: White sugar or maple syrup will work just fine. They all feed the starter and add a little sweetness.

Q: Can I make just one loaf? A: Of course. Just cut all the ingredients in half. It is a great way to try the recipe.

Q: Is the egg wash necessary? A: No, it is just for looks. Your bread will taste wonderful without it. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this bread. There is nothing like the smell of a baking loaf. It fills the whole house with warmth and love.

*Fun fact: The little holes in sourdough are from the gas the starter makes. It is like the bread is breathing.*

I would be so thrilled to see your creations. Have you tried this recipe? Tag us on Pinterest! Sharing food is one of life’s greatest joys.

Happy cooking!

—Elowen Thorn.