Easy Sourdough Sandwich Loaf

A simple and easy recipe for homemade sourdough sandwich bread. This dough can be mixed at night so you have fresh bread in the morning! Fluffy Sourdough Sandwich Bread | Healthy Sourdough Sandwich Bread | Classic | Sourdough Sandwich Bread | DIY Sourdough Sandwich Bread Recipe | Rustic Sourdough Sandwich Bread | Perfect Sourdough Sandwich Bread | Sourdough Sandwich Loaf | Delicious Sourdough Sandwich Bread | Homemade Sourdough Sandwich Bread from Scratch | Sourdough Bread for Tasty Sandwiches

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Easy Sourdough Sandwich Loaf

Author: Chef Mia

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Description

A simple and easy recipe for homemade sourdough sandwich bread. This dough can be mixed at night so you have fresh bread in the morning.

Instructions

In a large bowl combine 1 cup water, starter, and honey. Mix to combine.
Add in flour and salt. Mix to combine and knead dough for about 5 minutes. If dough is too dry add up to an additional 1/2 cup water.

Place back into large mixing bowl, cover, and let rise for 8-10 hours (70F).
After the bulk rise place dough onto the counter and gently shape into a rectangle to roll into a loaf. Place into a loaf pan, cover and let rise for another 2 hours.
Bake at 375 for 45-50 minutes. Remove from oven and place a tea towel on top. This helps the crust soften up a bit.

Enjoy!

Nutrition

Calories: 1998kcal
Sugar: 19g

Protein: 55g

Italian Herbs & Cheese Artisan Sourdough Bread Recipe

Italian Herbs and Cheese Artisan Sourdough Bread

Author: Chef Mia

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Description

Inspired by nostalgic flavors but elevated with the tang and complexity of homemade sourdough, this Italian Herbs and Cheese Artisan Sourdough Loaf combines aromatic Italian spices, lightly dried basil, and a blend of Colby Jack and Parmigiano Reggiano cheese. The result? A soft, flavorful bread with a perfectly crisp crust thats as delicious on its own as it is stacked into a sandwich. Beginner-friendly and versatile, this recipe is ideal for anyone ready to explore the world of sourdough inclusions.

Ingredients

Scale

12 g sourdough starter (active or discard)

60 g water
60 g bread flour (unbleached, King Arthur)

Instructions

The night before you plan to make your dough, feed your starter. Mix together 12 g sourdough starter, 60 g water, and 60 g bread flour. This gives you a little more than you need so you don't have to scrape out every last bit from the jar (you can also feed the leftovers to maintain your starter). At this feeding ratio, your starter should peak by morning (about 10-12 hours after you feed).

In the morning, mix 450 g bread flour, 50 g whole wheat flour, 120 g active sourdough starter, and 325 g water. (This is the beginning of the bulk fermentation.) Knead the ingredients together until fully incorporated and you have a shaggy dough. Cover with plastic wrap, a shower cap bowl cover, or cloth bowl cover, and let rest for about 1 hour.Optional: you can opt to do an autolyse by mixing just the flours and water and letting it rest for 30 minutes, up to overnight. Then, proceed by adding your starter.
Add 10 g sea salt and 25 g water. Dimple in and squeeze the saltwater into the flour. The dough will break up, get stringy, and feel rubbery. This is normal. Mist your counter with water and turn out the mass of dough onto your counter. Do slap and folds for 2-4 minutes, or until the dough smooths out and the saltwater is fully incorporated. Cover and let rest for 30 minutes.
Add inclusions (3 g Italian seasoning blend, 4 g lightly dried basil, 110 g Colby jack cheese, shredded, and 15 g Parmigiano Reggiano, shredded) on top of the dough in the bowl. Stretch and fold the inclusions into the dough. Cover and let rest for 30 minutes.

Stretch and fold the dough. Cover and let rest for 30 minutes.
Coil fold the dough. Cover and let rest for 30 minutes.
Coil fold the dough. Cover and let rest for 30 minutes.

The dough strengthening is now completed, so we wait until the dough has finished its bulk fermentation.Bulk fermentation is done when the dough is visibly larger (the exact percentage rise is not as important as the other visual signs), with bubbles all around the sides and underneath the surface. The dough should jiggle like jelly when you shake the bowl and feel light, airy, and puffy to the touch. It should be domed on the edges where the dough meets the bowl. Dont worry about exact timing; trust these visual and tactile cues to guide you. Warmer dough ferments faster, colder dough takes longer, but slightly overproofed dough often makes better bread than underproofed. Don't be afraid to push the limits. For me, bulk fermentation took 7.5 hours; my dough was 70-72°F (21-22°C) and my home was 71°F (21.6°C), for reference.
When bulk fermentation is done, dump out dough onto the counter. Gently pre-shape using a bench scraper to coax the dough into a tight ball. This is the end of the bulk fermentation.
Final shape the dough using the single caddy clasp method. Flip into a floured banneton, seam-side up. Pinch the seam shut. Optional: Let the dough rest for about 10 minutes. Stitch the top of the dough to increase surface tension and cover. Put in the fridge overnight.

The next day, at any time, preheat oven to 450°F/230°C with a Dutch oven inside.
Score the dough and place it in the preheated Dutch oven. Cover and bake for 30 minutes.
Remove lid and lower oven temperature to 425°F/220°C. Bake for an additional 15-20 minutes, or until the top is as golden brown as you prefer. Feel free to temp the bread to ensure it is fully baked. It should be around 205-210°F (96-99°C).

Wait for the bread to cool down, about 2 hours. Cut into the cooled bread and enjoy!!

Notes

Lightly dried basil: To clarify, this isnt dried basil in a spice jar. Its found in the produce section and lasts up to 4 weeks in the fridge. Its basically halfway between fresh basil and dried basil.
To make two loaves, simply double the recipe.

Flavorful Dill Pickle Sourdough Bread

SAVE FOR LATER ❤️ You’ve gotta try this Crusty Dill Pickle Sourdough Bread—it’s tangy, crunchy, and totally unique! Perfect for jazzing up your sandwich at lunch or impressing friends at weekend brunch.

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Tangy Dill Pickle Sourdough Bread

Author: Chef Mia

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Instructions

Easy Lemon Blueberry Sourdough Bread Recipe

Easy Lemon Blueberry Sourdough Bread Recipe – Simplicity and a Starter

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Lemon Blueberry Sourdough Bread Recipe

Author: Chef Mia

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Description

Lemon Blueberry Sourdough Bread is bursting with juicy blueberries and sweet lemon flavor from fresh lemon zest. It’s the sourdough loaf you’re going to want to bake all spring long.

Ingredients

Scale

50 grams active sourdough starter 1/4 cup

350 grams water scant 1 1/2 cups
500 grams bread flour 3 1/2 cups
11 grams salt 2 teaspoons

150 grams fresh blueberries 1 cup
zest of a lemon

Instructions

An active starter can take around 4-12 hours to peak, so adjust to what works best for your situation.

In a straight-edge bowl, add the active sourdough starter and filtered water. Mix with a Danish dough whisk or with your hand until it looks like a milky liquid.I love using this straight-edge bowl because it allows me to clearly see when the dough is done rising.50 grams active sourdough starter, 350 grams water
Then, add the bread flour and salt. Again, mix with a whisk or by hand. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.500 grams bread flour, 11 grams salt
Let the dough rest for at least a half hour before you move on to the next step.

With a bowl scraper, scrape the dough away from the bowl.
Now, with slightly wet hands, grab a section of the dough and stretch the bread dough above your bowl. Then fold it over on top of the dough.
Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle, about 6 stretch and folds in total. You will notice the dough will start to look much smoother than before.Doing stretch and folds develops gluten in your dough, which is what allows your bread to rise beautifully while it bakes.

Let the dough rest for another 30 minutes. (Now this is super flexible you dont have to stretch and fold every 30 minutes on the dot, but every 30 60 minutes will do just fine. As I said, its flexible).
Repeat the identical stretch and fold process three more times (for a total of 4 different rounds), waiting at least 30 minutes between each stretch and fold.
Cover the dough after each stretch and fold.

Now this is the most finicky part of sourdough. There isnt a set time for your bulk ferment. It is greatly dependent on the temperature of your environment. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.
Bulk fermentation begins the moment you mix your dough and continues until you shape your dough.
In an environment of 70 degrees, doughs will typically bulk ferment for a total of 12 hours, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warm temperatures will be faster, while cooler will be slower.

The dough should have increased in size by 75%-The dough looks light, airy and jiggles when shaken.-The dough should easily pull away from the bowl.-There should be visible bubbles on top of the dough.-The dough doesnt tear when you do a windowpane test.
With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!
Tilt the bowl and leave gravity to do the work to move the dough on the counter.

Preshape the dough by doing another round of stretch and folds until you have gone full circle.
With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Cover the dough with the bowl and let it rest for 30 minutes.
While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel. The purpose of this proofing basket is to keep the tight shape that you just created, so make sure you are using a standard bowl that is around 10 inches to help keep the shape.

Dust the banneton or the tea towel with flour (most will say to use rice flour, but I have used just regular all-purpose flour) to prevent sticking.
Gather the fresh blueberries and the zest of one lemon. Set them to the side.150 grams fresh blueberries, zest of a lemon
After 30 minutes of rest, flip the dough, with the seam side up.

Gently stretch the dough into a large rectangle, this is called lamination technique. Be careful not to stretch any sections of the dough too thinly, as the blueberries will break through.
Spread half of the blueberries and lemon zest over the dough.
Next, take the left side of the dough and fold it towards the middle. Spread 1/2 of the remaining blueberries and lemon zest on top of this new section.

Finally, take the right side of the dough and fold that towards the middle on top of the last section, like a tri-fold. Spread the remaining blueberries and lemon zest on top. Now, roll up the dough, starting with the part of the dough closest to you.
Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. Stop if the dough starts to tear. Some blueberries may pop through the dough, this is okay.
With a bench scraper or just your hands, carefully scope up the dough and lay it upside down (smooth side down) into your floured proofing basket and cover it with a plastic bag or a shower cap.

Place your proofing basket in the fridge to cold proof for 8-72 hours.Placing your dough in the fridge slows down the fermentation process, which deepens the flavors of your loaf. It also gives you flexibility in when you want to bake your bread. But dont wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise.
Thirty minutes before baking, place the dough in the freezer. This helps with the scoring design.
At the same time, place your Dutch oven in your oven and preheat to 450 degrees F. Allow the Dutch oven to preheat for at least 30 minutes.

Place a piece of parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
With a lame or sharp knife, score a crescent moon shape, or any other scoring design your prefer. This is necessary for your bread to be able to expand while baking.
Grab the corners of the parchment paper and carefully place the loaf into the preheated Dutch Oven and cover it with the lid.

Bake the Blueberry Lemon Sourdough Bread covered for 27 minutes. Then remove the lid of the Dutch oven and continue to bake the bread for an additional 10-15 minutes with the lid off or until golden brown with an internal temperature of 205-210 degrees F.
Once golden brown, remove the Dutch Oven from your oven.
Using the corners of the parchment paper, lift the sourdough bread out of the Dutch oven and place it onto a wire rack to cool.

Allow your homemade bread to cool for at least 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) In the meantime, listen to your loaf sing its little tune to you with every crinkle and crack.
Once the hour is up, slice into your work of art, slather on some whipped blueberry honey butter, and enjoy!
To a bowl of a stand mixer with the whisk attachment, beat together the room temperature butter, mashed blueberries, honey and salt on high until desired consistency is reached (2-3 minutes).113 grams unsalted butter, room temperature, 75 grams fresh blueberries, mashed, 45 grams honey, a pinch of salt

Notes

This recipe card was updated on 03/05/26.
Day 1
Feed starter before bed 1:4:4 ratio (ex. 25g starter /100g flour /100g water)
DAY 2
9 am Mix Ingredients
9:30 11:30 am Stretch and fold every 30 minutes
5 pm Preshape
5:30 pm Inclusions, shape and place in the fridge
DAY 3
Score and bake in the morning
** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.
DAY 1
Feed starter so that its active, bubbly, and at its peak (4-12hrs before mixing dough)
8 pm Mix Ingredients
8:30 10:00 pm Stretch and fold every 30 minutes
DAY 2
5 am Preshape
5:30 am Inclusions, shape and place in the fridge
Score and bake in the evening
** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.
Store sourdough at room temperature in a paper or linen bag for up to three days to maintain its crust. Avoid plastic, as it traps moisture and makes the bread soggy.
For longer storage, freeze the sliced or whole loaf by wrapping it in plastic wrap and placing it in a freezer bag for up to three months. Thaw at room temperature or reheat in a toaster or oven.
*Refrigeration is not recommended, as it dries out the bread and affects texture.
Sourdough Lemon Blueberry Bread is irresistible when sliced, lightly toasted and topped with salted butter, my whipped blueberry honey butter, honey, or jams!
If you happen to have any parts leftover that is starting to go stale, this Blueberry Lemon Sourdough Loaf makes for incredible French Toast or French Toast Casserole. Substitute plain sourdough with this Sourdough Lemon Blueberry Bread for a refreshing upgrade to a beloved breakfast option.

Nutrition

Calories: 2926kcal
Sugar: 61g

Protein: 64g

Quick Sourdough Discard French Bread

Try this Tasty Sourdough Discard French Bread Recipe for a delicious way to use your sourdough leftovers! It’s perfect for impressing guests at brunch or enjoying a cozy evening with homemade bread fresh out of the oven.

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Perfect Sourdough Discard French Bread

Author: Chef Mia

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