This Easy Sourdough Sandwich Bread is a revelation! Made with my CLASSIC SOURDOUGH BREAD MADE EASY recipe, it’s then baked in a traditional loaf tin.
Baked in an Traditional Loaf Tin
Today’s recipe for Easy Sourdough Sandwich Bread is a revelation! Made with the basic recipe for my CLASSIC SOURDOUGH BREAD MADE EASY, it has a drop of milk added, for a softer crumb, and is baked in a traditional loaf tin.
I baked this Easy Sourdough Sandwich Bread in a long shallow bread tin, which is 12″ (35cms) long, 4 1/2″ (11.5cms) wide and 2 1/2″ (6.5cms) deep.
This size tin yields a lovely long loaf with small square slices. Perfect for the toaster as well as most toastie makers too.
It also makes “child-size” sandwiches for the school lunch box, although depending on the thickness, adults can enjoy a “doorstep” sarnie too!
It was so easy to make, with just a minimum amount of kneading after an overnight prove, and you can bake it almost straight away after kneading too, as I did here.
The added milk makes for a softer crumb, but you’ll still have a rather delectable crusty loaf, which means it’s absolutely amazing when sliced and spread simply with butter.
This Easy Sourdough Sandwich Bread also makes the MOST amazing toast. You need to slice it slightly thicker for toast, so you get that essential thickness and crumb for capturing all those golden pools of melted butter.
And, as you may have already realised, it makes a fabulous vehicle for poached eggs, scrambled eggs, cheese on toast, beans on toast, and Welsh rarebit!
The crumb in this bread is open with a very slight chewiness that sourdough gives you. If you want a glazed loaf, then you can brush it with milk before baking.
I have made this for our current Bed and Breakfast guests, and it was well received when served with homemade jams and marmalade.
I love sourdough bread, but the usual “boule” shape I usually make makes rather large sandwiches, and often doesn’t fit in the toaster too. So, this bread is handier for that.
I have discovered it freezes beautifully – simply slice the bread, and freeze 4 to 6 slices in a freezer bag (ziplock bag). Take the bread out the night before you need it, and leave to defrost it in the bag to maintain the soft crumb.
I hope you love this recipe as much as we all do here, and as much as the B & B guests loved it too.
Do let me know if you make it, in the comments below, or ask me any questions that you may have.
Have a great week, and as July is National Picnic Month, this bread recipe would make the most fabulous sandwiches for any picnics you may have planned. Karen
Baking Tips
- In place of milk, you can use 2 tablespoons of milk powder, with 320mls of tepid water.
- For a very soft crust and crumb, cover the loaf with a clean tea towel as it is cooling.
- For a seeded loaf, add 2 tablespoons of mixed seeds in step 2 of the recipe below.
- If you want a glazed loaf, then you can brush it with milk before baking.
More Bread Recipes
- Sourdough Pizza Bread Rolls
- “Hovis” Granary Bread Loaf
- Ciabatta Bread
- Mum’s Scottish Morning Rolls – Baps
Sourdough Pizza Bread Rolls 
“Hovis” Granary Bread Loaf 
Ciabatta Bread 
Mum’s Scottish Morning Rolls – Baps
Pin me for Later Baking
Recipe for Easy Sourdough Sandwich Bread
Easy Sourdough Sandwich Bread
Today's recipe for Easy Sourdough Sandwich Bread is a revelation! Made with the basic recipe for my CLASSIC SOURDOUGH BREAD MADE EASY, it has a drop of milk added, for a softer crumb, and is baked in a traditional loaf tin.
Ingredients
- 60g recently fed sourdough starter
- 5g teaspoon sea salt
- 200ml tepid filtered water (or boiled water)
- 120ml milk (semi-skimmed or full fat)
- 500g strong white bread flour
- Rice or wheat flour (for dusting)
Instructions
1. 2 to 3 hours before you want to start your sourdough bread, take the starter out of the fridge and feed it with 40g filtered water and 40g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
2. Place a bowl onto some digital scales and set the tare to zero. Add 60g of sourdough starter and set the tare to zero again; then add the salt, water and milk, again, I find it easier to set the tare to zero before adding the flour. Take the bowl off the scales and mix well, it will look rough and lumpy, but never fear it will soon start to look like bread dough! Cover the dough with cling film/shower cap and set to one side.
3. After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Do this for about 15 to 20 times - I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
4. Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready at about 8pm to 9pm.
5. Once the dough is smooth and elastic (see above) and it will have risen by now too, take a 22cm (9") to 24cm (10") banetton basket and dust it with rice flour. Do one more set of folding actions with the dough and then place the ball of dough into the floured banneton basket. Easing the dough up around the sides, sprinkle some more flour around it and then sprinkle some over the top of of the dough. Cover with cling film/shower cap and set to one side in a cool place to prove overnight. (I use my pantry which is about 14 degrees C)
6. In the morning, the dough will have risen overnight and you will have a large, round ball of smooth dough that's ready to bake. Pre-heat the oven to 210C/200C Fan/425F/400F Fan/Gas mark 7 and line a long shallow bread tin, which is 12" (35cms) long, 4 1/2" (11.5cms) wide and 2 1/2" (6.5cms) deep with grease-proof baking paper. OR, use any traditional bread/loaf tin you may have.
7. Tip the dough out onto a well floured board and shape it into a long sausage shape, that will fit the tin you are using. Gently ease it in to the tin, being careful not to knock the air out of the dough. If the dough has deflated a bit, cover the tin and allow it to rise for about an hour, then score the top with a lame or a razor blade. (For a classic "split tin" shape, make a long cut down the middle of the dough)
8. Bake in the pre-heated oven for 40 to 45 minutes until the bread is well-risen, golden brown and with a crisp crust.
9. Carefully turn the loaf out onto a wire cooling rack and allow to cool for 45 minutes to 1 hour before slicing it.
10. To freeze: Slice the bread, and freeze 4 to 6 slices in a freezer bag (ziplock bag). Take the bread out the night before you need it, and leave to defrost it in the bag to maintain the soft crumb.
Notes
In place of milk, you can use 2 tablespoons of milk powder, with 320mls of tepid water.
For a very soft crust and crumb, cover the loaf with a clean tea towel as it is cooling.
For a seeded loaf, add 2 tablespoons of mixed seeds in step 2 above.
If you want a glazed loaf, then you can brush it with milk before baking.
Nutrition Information
Yield 14 slices Serving Size 1Amount Per Serving Calories 188Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 145mgCarbohydrates 38gFiber 1gSugar 0gProtein 6g
Fatemah Rajah says
Hi
Just wondering why it needs proofing in a banneton as opposed to the bowl it was mixed in? is it to maintain a shape once it is tipped out and reshaped for the loaf tin?
Karen Burns-Booth says
Hello Fatemah,
I find by leaving it in a floured banneton overnight, it’s less sticky and easier to handle when shaping.
You can of course leave it in a bowl, and then turn it out with the help of a scraper next day.
It’s up to you!
Karen
Jessica Pearce says
Definitely want to try this recipe! Could you prove it in the loaf tin itself overnight? Rather than a basket?
Karen Burns-Booth says
Hmmmm not really, as can see from my photo of the overnight proved dough, it’s very bubbly and soft, and may rise over the edge of the tin. Plus, it will be hard to score it. You also need to do a bit of shaping before placing the dough in the tin. I baked mine after a short knead and shape, and it baked beautifully.
Hope this helps, Karen
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this loaf looks lovely 🙂
Karen Burns-Booth says
My pleasure! Karen
Kari says
Thanks so much for this recipe and I can’t wait to make it. I wanted to see with the starter. How much starter are we supposed to start with when we add the 40g Filtered water and 40g of flour? Would we be starting with 40g of starter to keep a 1:1:1 ratio?
Karen Burns-Booth says
You feed the starter and then when it’s awake, you add 60g of freshly fed starter – see step 2. Karen
Mary says
I did not mean for my question to post in all caps as if yelling. Please excuse that error.
Karen Burns-Booth says
Not a problem