Admit it, a line for Bimbo bread has snuck onto your grocery list more than once. If you’ve fallen for it, don’t feel bad—it happens to all of us. Craving a ham and cheese sandwich now and then is perfectly normal.
The good news? Making fantastic, healthy sliced bread that stays fresh for several days is easier than you think.
Don’t be put off by the name. With this bread, your sandwiches will still be soft and fluffy. While sourdough is often used in large loaves with a hard crust, semi-wholemeal, and holes all over, its potential goes far beyond that. This loaf is incredibly soft and aromatic, perfect for taking your sandwiches to the next level. The sourdough starter improves preservation, texture, and flavor.
This recipe makes one large loaf, but in an Ankarsrum stand mixer, you can easily make three times the dough (2.55 kg). A standard domestic oven can fit up to three loaves of this size, allowing you to bake enough bread for the whole family in one session.
Table of Contents
What is Sourdough Discard?
The discard is the portion of sourdough starter removed during feeding. Although it’s no longer active for fermentation, it retains flavor, aroma, and natural nutrients—perfect for recipes like this one.
Materials Needed 🧰
You don’t need professional tools, but these will make the process easier:
- Large mixing bowl
- Kitchen scale for precise measuring
- Measuring spoons and cup
- Wooden spatula or spoon
- Clean cloth to cover the dough
- Rectangular loaf molds
- Conventional oven
- Optional: dough hook mixer
These materials help achieve a better texture and consistency while making the process convenient.
How to Make Sourdough Sandwich Bread?
This loaf is soft, aromatic, and ideal for sandwiches or toast. It’s a slow-fermented artisan bread with a delicate flavor.
Preparation: 45 minutes
Cooking: 30 minutes
Fermentation: 1 day
Total Time: 1 day 1 hour 15 minutes
Servings: 12 portions
Calories per Serving: 158 kcal
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 260 g (1 cup + 1 tbsp) |
| Active sourdough starter | 120 g (½ cup) |
| Bread flour | 425 g (3 ½ cups) |
| Extra virgin olive oil | 16 g (1 tbsp) |
| Honey | 20 g (1 tbsp) |
| Salt | 9 g (1 ½ tsp) |
| Butter | For glazing |
Instructions
- In a stand mixer bowl, place all ingredients in the order listed. Mix with a dough hook until combined, with no dry bits (no need to knead yet).
- Cover the bowl with plastic wrap and rest for 45 minutes.
- With slightly damp fingers, stretch and fold the dough. When it can’t stretch further, cover and rest for 30 minutes. Repeat 3–4 more times.
- Let dough rest covered for 2 hours, then refrigerate for 12 hours.
- After refrigeration, let the dough rest at room temperature for 1 hour.
- On a floured surface, stretch dough into a rectangle. Roll into a cylinder, then spiral it. Shape into a smooth ball and rest 10 minutes.
- Cut parchment paper the length of your mold, place dough in the center, and refrigerate for at least 6 hours (up to 12 hours for more flavor).
- Preheat oven to 400°F (200°C).
- Baking:
- Pullman loaf: Bake covered 20 min, uncover, brush with butter, bake 10 more min until golden and internal temp reaches 200°F (93°C).
- Standard loaf: Make three shallow cuts, bake 20 min, brush with butter, cover with foil/parchment, bake 10 more min until internal temp reaches 200°F (93°C).
- Remove from oven, rest 10 minutes, then unmold. Cool completely before slicing.
Video Guide 📺
Nutritional Facts
| Nutrient | Per Serving | % Daily Value* |
|---|---|---|
| Calories | 158 | – |
| Calories from fat | 18 | – |
| Fat | 2 g | 3% |
| Saturated fat | 1 g | 6% |
| Trans fat | 0.02 g | – |
| Polyunsaturated fat | 0.4 g | – |
| Monounsaturated fat | 1 g | – |
| Cholesterol | 1 mg | 0% |
| Sodium | 296 mg | 13% |
| Potassium | 36 mg | 1% |
| Carbohydrates | 29 g | 10% |
| Fiber | 1 g | 4% |
| Sugar | 1 g | 1% |
| Protein | 5 g | 10% |
| Vitamin A | 15 IU | 0% |
| Vitamin C | 0.01 mg | 0% |
| Calcium | 6 mg | 1% |
| Iron | 0.3 mg | 2% |
Tips for Perfect Sourdough Bread
- Always let the bread cool completely before slicing.
- Use a bread knife for clean, even slices. Slicing the next day often makes it easier.
- Hydration is ~61%, perfect for a soft and fluffy loaf.
FAQs
Q1: Can I use whole wheat flour instead of bread flour?
A: Yes, but the texture will be denser and less fluffy. You may need to adjust hydration slightly.
Q2: How long does this bread stay fresh?
A: Stored in an airtight container, it lasts 3–4 days at room temperature or up to a week in the fridge.
Q3: Can I freeze slices?
A: Absolutely. Freeze individual slices and toast as needed for best freshness.
Q4: Do I need a stand mixer?
A: No, hand kneading works fine, though a stand mixer makes the process easier and faster.
Q5: Can I skip the overnight refrigeration?
A: You can, but slower fermentation improves flavor and texture significantly.
Conclusion
Making sourdough sandwich bread at home is easier than you think, and the results are far superior to store-bought loaves. With its soft crumb, delightful aroma, and lasting freshness, this bread is perfect for sandwiches, toast, or any meal of the day. Once you master this recipe, you’ll never look back at packaged bread again!
