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This sourdough sandwich bread is soft, fluffy, and bulk-fermented overnight.

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This sourdough sandwich bread is one of my favorite go-to recipes right now. I like how I can quickly get it going the night before and by lunch the next day it is ready to enjoy. This sourdough bread is the easiest recipe, anyone can do it.

The soft and fluffy texture is wonderful. The added tang of the sourdough takes it to the next level. The options with this bread are endless. This bread is great sliced, toasted, and grilled. Or use the leftovers and turn them into bread crumbs or croutons. So delicious!

If you don’t have a sourdough starter, be sure to visit my other post All Things Sourdough Starter for all the information you need on making your own starter. Or reach out to me and I’d love to share my Arlo the Sourdough with you!

Below are some tools you will need to make this easy loaf. I’m excited to hear your thoughts once you try it.

Tools:

• Bowl
• Wooden spoon
• Bread pan
• kitchen scale

Bakers Schedule:

12:00 pm:  Feed sourdough starter (allow 8-12 hours for starter to be ready)

8:00 pm: Mix dough to proof overnight.

8:00 am: Shape the dough, cover, and allow to rise (1-2 hours)

10:00 am: Bake

12:00 pm: Lunch!

While this is just a sample schedule you can start them a little earlier or pop the dough in the fridge until you are ready to bake. You will need to take into consideration the temperature of your kitchen which might vary the proofing/rising times. My kitchen is normally 70 degrees and my starter is ready sooner than the average time. In very warm environments your starter could be ready to use in as little as 4-6 hours. 

Step-by-Step Instructions:

• 1. Mix and Rest:
  • Mix the starter, water, and sugar in a large bowl until dissolved. Add bread flour, salt, and oil. Stir with a wooden spoon, until combined. The dough will look very shaggy. 
  • Continue mixing with your hands until the flour is combined. Cover with a damp tea towel and allow to rest for 30 minutes.

• 2. Stretch, Fold, and Rise:
  • Perform four stretches and folds on the dough. Pull up the side of the dough and stretch a few inches up and then fold it down on the opposite side. Turn the bowl ¼  and continue until you have returned to the beginning. 
  • Cover with plastic wrap and allow to ferment overnight at room temperature. This will take 10-12 hours or until it has doubled.

• 3. Shape and Rise:
  • The next morning, flour your work surface and coax the dough from the bowl. Gently stretch into a rectangle by pushing out and dimpling the surface with your fingers (refer to photo).

• Roll the dough into a log shape and tuck in the sides. Place in a greased bread pan seam side down.

• Cover and allow the dough to rise for the second time for 1-2 hours. The dough is ready when you push in an indention about ½” and the mark remains.

• 4. Bake: 
  • Preheat your oven to 375 degrees. 
  • Bake for 35-40 minutes or golden in color. After you take it out of the oven, put a light coat of butter on top of the loaf and cover it for 10 minutes. 
  • Then carefully remove the bread from the pan and allow it to cool completely before cutting. This might take 30 minutes to an hour.

Tips:

• If using measuring cups make sure to scoop and level your flour so you don’t end up with too much.
• Always allow the bread to cool completely before cutting.
• Store in a bread bag at room temperature for up to 5 days.

We are big bread consumers in our house, and this easy sourdough loaf has been a great addition to our go-to recipes. There is something so satisfiying about baking bread. With this recipe you will forget the store bought bread and never look back. Let me know what you think and how it turns out!

Recipe

This sourdough sandwich bread is soft, fluffy, and bulk-fermented overnight.

Prep Time: 25 mins. Cook Time: 40 mins. Fermentation Time: 12 hours.

Servings: 16 slices Author: Elizabeth Loveday

Ingredients 

• ⅓ cup fed sourdough starter (65 g)
• 1 ⅓ cups of warm water (300 g)
• ¼ cup of sugar (56 g)
• 4 cups of bread flour  (500 g)
• 2 tsp salt (9 g)
• 1 tbsp extra virgin olive oil

Instructions

• 1. Mix and Rest:
  • Mix the starter, water, and sugar in a large bowl until dissolved. Add bread flour, salt, and oil. Stir with a wooden spoon, until combined. The dough will look very shaggy. 
  • Continue mixing with your hands until the flour is combined. Cover with a damp tea towel and allow to rest for 30 minutes.
• 2. Stretch, Fold, and Rise:
  • Perform four stretches and folds on the dough. Pull up the side of the dough and stretch a few inches up and then fold it down on the opposite side. Turn the bowl ¼  and continue until you have returned to the beginning. 
  • Cover with plastic wrap and allow to ferment overnight at room temperature. This will take 10-12 hours or until it has doubled. 
• 3. Shape and Rise:
  • The next morning, flour your work surface and coax the dough from the bowl. Gently stretch into a rectangle by pushing out and dimpling the surface with your fingers (refer to photo). 
  • Roll the dough into a log shape and tuck in the sides. Place in a greased bread pan seam side down.
  • Cover and allow the dough to rise for the second time for 1-2 hours. The dough is ready when you push in an indention about ½” and the mark remains. 
• 4. Bake: 
  • Preheat your oven to 375 degrees. 
  • Bake for 35-40 minutes or golden in color. Option: put a light coat of butter on the top of the loaf and cover for 10 minutes. 
  • Then carefully remove the bread from the pan and allow it to cool completely before cutting. This might take 30 minutes to an hour.