Traditional Sourdough Sandwich Bread

No Dutch Oven Needed

Traditional Sourdough Sandwich Bread

If you’re looking for an easy, everyday sourdough bread that’s perfect for toast, sandwiches, and everything in between, you’re going to love this one. This Traditional Sourdough Sandwich Bread is soft, flavorful, and (best part) you don’t need a heavy Dutch oven to make it! Just a simple loaf pan and a little love.

I actually sell more sandwich loaves than artisan rounds at my bakery and for good reason. It’s approachable, kid-friendly, freezer-friendly, and can be made in batches. I usually bake four loaves at a time and they fly off the shelf!

What Makes It Different?

The secret is adding 2 tablespoons of olive oil or melted butter during the stretch and folds. This tiny step gives the bread a soft, slightly rich texture that’s perfect for slicing. It still has that classic sourdough flavor, just with a little more tenderness and a beautiful golden crust.

And instead of wrestling with a heavy Dutch oven, you’ll bake it right in a lined loaf pan. Pro tip: I swear by USA Loaf Pans. They bake the prettiest, most even loaves every time.

Recipe Basics

This dough is designed to make two loaves (because if you’re making one, you might as well make two!). You can also add any inclusions you want — shredded cheese, seeds, herbs, cinnamon sugar swirls the possibilities are endless.

Here’s a quick overview of how it comes together:

• Mix your dough as usual (Check out our Artisan Sourdough Recipe Here)
• During stretch and folds,
• add 2 tablespoons of olive oil or melted butter.
• Shape and place into lined loaf pans after bulk ferment.
• Proof until puffy, then bake in a lined loaf pan — no Dutch oven required!

Why You’ll Love It

• Beginner-friendly:
• No complicated scoring, no special equipment.
• Versatile: Add-ins are welcome!
• Perfect for busy weeks: Makes two loaves at once.
• Easy to double or triple: If you want to stock the freezer or sell a few extras.

Tag us on Facebook or Instagram showing off your beautiful loaves! We love to see them and cheer you on.

Easy Traditional Sourdough Sandwich Bread

Print

Materials Needed:

10-inch mixing bowl

Scoring tool

Danish Dough Wisk Or Wooden Spurtle

Parchment paper

Tea Towel

Loaf Pan

Prep Time 2 hours

Cook Time 30 minutes

Additional Time 12 hours

Total Time 2 hours 42 minutes

Ingredients

• 2 Cups of lukewarm to cool water
• 4 - 6 Cups of All Purpose Unbleached Flour ( Or flour of your choice)
• 2 tsp Mineral Salt ( Redmond Real Salt, Hawaiian Salt, Pink Himalayan)
• 2 TBS Olive Oil or Melted Butter + Some for brushing the tops

Instructions

In a 10 mixing bowl add 2 cups of cool to lukewarm water

Add 1 cup of bubbly active sourdough starter just after peak.

Using your Danish dough whisk or wooden spurtle stir until incorporated into the water.

Add 4 cups of flour and mix.

Slowly add more flour half a cup at a time until your reach a shaggy consistency, Your dough shouldn't be sticky.

Cover with a damp tea towel or plastic wrap for 30 minutes.

After the 30 minute rest, add the 2 tsp of salt and the 2 TBS of Olive Oil or melted butter and stretch and fold every 30 minutes for 2 hours. Using water to dip your fingers in will help the dough from sticking to your fingers.

Cover the bowl with a warm cloth or plastic wrap for 12 hours in the warmest part of your kitchen. The warmer your house, the quicker your dough will rise. It could be ready in 8 hours. If your home is cooler it could take longer. You want your dough to be at 72 degrees.

After the 12-hour rise/ bulk ferment, you're going to lightly flour your counter and dump the dough out.

Cut in half using a bench scraper or really sharp knife.

Preheat oven to 425 degrees.

Take your dough and flatten it into a rectangle shape.

Then roll like a log.

Pinch the ends closed so they're neat and smooth.

Then gently pull the log toward you on the counter a few times to tighten the surface, similar to shaping a sourdough boule.

Repeat steps 12 & 13 with second half of dough.

Place on parchment paper and put it directly into a loaf pan.

Cover and let rise for another 30 minutes.

Brush the tops with olive oil and score with a scoring tool or a very sharp knife. I like to do 3 diagonal dashes down the bread or cut straight down the middle at a 45 degree angle.  

Bake at 425 for 25 minutes until the tops are golden brown or the internal temp reaches 205 degrees. Add more time in 5 minutes increment's as needed.

Once baked transfer to a wire cooling rack. Let it cool
completely before slicing. Store in an airtight container, bag on the counter or fridge or freeze.

Notes

You’re baking the dough on your parchment paper. The
parchment paper helps get your bread out of the loaf pan easily and prevents it
from sticking. 

A standard kitchen oven can fit up to 4 loaves, so feel free
to bake in bathes baking 2-4 loaves at a time.

You can also bake in a convection oven, just keep an eye on
it as it may cook a bit faster.

Looking to get the best flavor out of your bread?
Redmond Real Salt will make your bread taste better than anyone else.

Recommended Products

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• 
  Danish Dough with Sourdough Scoring Tool-Bread Whisk Set of 6 Pieces-Dough Hook,Dutch Whisk,Bread Lame,Bench Scraper & Pastry Brush
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  Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack)
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  SMARTAKE 400 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment
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  USA Pan Loaf Pan set 1 Lb, 1 Pound