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Golden & Crispy Sourdough Sandwich Bread

This Golden & Crispy Sourdough Sandwich Bread is soft, flavorful, and perfectly crunchy on the outside. Made with an active sourdough starter and simple pantry ingredients, it’s a wholesome, same-day recipe that brings classic bakery flavor right to your kitchen. Ideal for sandwiches, breakfast toast, or artisan rolls.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 cup 240g active sourdough starter (fed and bubbly)
  • 1 ½ cups 360ml warm water
  • 4 cups 480g bread flour
  • 2 tbsp sugar or honey
  • 2 tbsp unsalted butter or olive oil
  • 1 ½ tsp salt
  • Optional Add-ins:
  • ½ cup shredded cheddar for sourdough cheese bread
  • 1 tbsp herbs or seeds for extra flavor

Method
 

  1. Activate the Starter: Feed your sourdough starter 4–6 hours before baking until it doubles in size and looks bubbly.
  2. Mix the Dough: In a large mixing bowl, combine starter, warm water, and sugar or honey. Add flour and salt, stirring until a sticky dough forms.
  3. Knead: Knead for 8–10 minutes by hand or mixer until smooth and elastic. Add butter or oil during kneading for a soft crumb.
  4. First Rise: Place dough in a greased bowl, cover, and let rise for 3–4 hours at room temperature. Fold once halfway through.
  5. Shape: Gently deflate the dough, shape into a loaf, and place in a greased loaf pan. For mini versions, divide into rolls.
  6. Second Rise: Cover and let rise for 1–2 hours, or until dough doubles in size.
  7. Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes, or until golden and crispy.
  8. Cool: Transfer to a wire rack and cool completely before slicing to maintain texture.
  9. If your kitchen is cool, extend proofing time slightly for a better rise.
  10. For a tangier flavor, refrigerate the dough overnight before baking.
  11. This bread is naturally leavened — easier to digest and packed with nutrients.

Notes

  • If your kitchen is cool, extend proofing time slightly for a better rise.
  • For a tangier flavor, refrigerate the dough overnight before baking.
  • This bread is naturally leavened — easier to digest and packed with nutrients.