There is not much better than home baked bread. These sourdough bread loaves have exceptional feel, aroma, and flavor! Soft crusts and delightful texture, you’ll love these bread for all your sandwiches!
Sourdough Sandwich Loaf
This sandwich loaf is so delicious and satisfying and is amazing for sandwiches, French toast, toast with butter and jam, really all the things.
Sourdough bread loaves are made using my Sourdough Bread Master Recipe. Click the links below for additional recipes:
Using the Sourdough Bread Master Recipe will result in a fluffy loaf that has a tender texture and soft crust.
Prepare dough using the Sourdough Bread Master Recipe.
Check the Master Recipe for bulk fermentation instructions, Method 1 is recommended for this recipe. Continue here after the bulk fermentation is complete.
Shape the Loaf
Press the dough out into a large rectangle. Fold the dough in thirds bringing one side to the middle and layering the other side on top, like a tri-fold letter.
With the seam side up, roll the dough from the end closest to you toward the other end. Turn the seam side up and pull the sides around to the seam to form an elongated loaf, pinching the dough together at all the seams.
Place the loaf in the prepared loaf pan.
Proof the Dough
To proof just means to let it rise. Shaping the dough redistributes the yeast and knocks some of the air out. Letting the dough rest and rise again before baking give the yeasts a chance to get active again creating a light airy texture in the bread.
Cover with greased plastic wrap and allow to rise in a warm spot for 1 hour or until it’s nearly doubled in size.
Bake the Loaf
Preheat oven to 375˚. It’s always tempting to put your dish in the oven before it’s completely pre-heated. Don’t give in to that urge. It doesn’t actually speed up the cooking process and compromises crust development. A fully heated oven will set the crust first crating a lovely golden brown exterior while steaming the interior, keeping it moist and preserving the texture.
Before baking, remove plastic wrap and brush the top with egg wash. The egg wash aids in browning and results in an amazing golden brown shiny crust. Be sure to brush all the sides and edges as they will expand during baking.
Bake on the middle rack for 40 – 50 minutes until internal temperature reaches 190˚. If the top browns too quickly cover with foil until done baking.
Remove and let cool on baking rack for 10 minutes. Turn out and allow to completely cool before serving. This is the hard part, the waiting. But it’s important to the texture of the bread. If the bread is cut into while it’s still hot steam is released. That steam equals moisture. While the bread will be amazing served hot the leftovers can be dry. Wait at least long enough that the bread is only warm to the touch, not hot.
Leftovers should be stored in an airtight container and eaten within 5 days.
Variations:
Sourdough Demi Loaves & Hoagie Rolls
Demi Loaves are like small baguettes. They can be ½ or 1/3 the size of a traditional baguette loaf. Because this recipe is more like an enriched bread with eggs, milk, and butter, the flavor and texture are quite different than a baguette which is lighter and has an airier, open crumb.
Demi loaves are fantastic accompaniments for large family meals. They are also a great option if you find it difficult to get through a typical bread loaf within a week. Demi loaves can be made ahead and stored in the fridge or freezer for future use.
Hoagie loaves are an elongated sandwich roll that are fantastic for sub style sandwiches and hot sandwiches like meatball subs. Other favorites are hot ham and cheese or roast beef with au jus.
Both the Demi Loaves and the Hoagie Rolls can be dressed up by topping them with seeds, nuts, cheese, and/or herbs.
Begin the recipe as you would with the sandwich bread loaf – Prepare dough using the Sourdough Bread Master Recipe. Continue here after the bulk fermentation is complete.
Shape the Loaves
Divide the dough into 4 equal pieces for demi loaves or 6 equal pieces for hoagie buns. The shaping of the loaves is the same as the larger bread loaf – Working one piece at a time, press the dough out into a large rectangle. Fold the dough in thirds bringing one side to the middle and layering the other side on top, like a tri-fold letter.
With the seam side up, roll the dough from the end closest to you toward the other end. Turn the seam side up and pull the sides around to the seam to form an elongated loaf, pinching the dough together at all the seams.
For a more rustic loaf, place the shaped dough pieces onto a parchment lined baking sheet, 2 loaves to a sheet for the demi loaves and 3 loaves per sheet for the hoagies. To achieve more uniform loaves, use small loaf pans or form aluminum foil into a boat shape and place each loaf in a boat for baking.
Cover and rise for 1 hour. Remove plastic wrap and brush with egg wash. Additional toppings can be added here. For the Demi Loaves – Slash the dough down the center with a sharp knife or bread lame.
Bake at 350˚ for 20 -30 minutes, depending on the size of the loaves. The top should be golden brown and the internal temperature should be 190˚
Store leftovers in an airtight container and consume within 5 days. Loaves can be frozen after baking. To use, set at room temperature until completely thawed.
There you have it, sourdough bread loaves! I hope you enjoy!
More recipes using the Sourdough Bread Master Recipe:
Sourdough Bread Loaves – Sandwich Loaves
Equipment
- Measuring Spoons
- Measuring Cups
- Bench Scraper
- Instant read thermometer Optional
- Plastic wrap
- Standing Mixer optional
- Pastry brush
- Loaf Pan(s) or Baking sheets
- Parchment
- Small Mixing bowl
- Large Mixing Bowl
- Bread Lame or Sharp Knife
Ingredients
Sourdough Bread Master Recipe
- 1 Egg yolk
- 1 tsp water
- 1 tbsp Melted Butter for topping after bake.
Instructions
Prepare dough using the Sourdough Bread Master Recipe.
Continue here after preparing and rising the dough:
- Turn the dough out onto a lightly floured surface. Knead gently 2-3 times.
- Press the dough out into a large rectangle.
- Fold the dough in thirds bringing one side to the middle and layering the other side on top, like a tri-fold letter.
- With the seam side up, roll the dough from the end closest to you toward the other end. Turn the seam side up and pull the sides around to the seam to form an elongated loaf, pinching the dough together at all the seams.
- Place the loaf in the prepared loaf pan. Cover with greased plastic wrap. Allow to rise for 1 hour.
- Preheat oven to 375˚.
- Remove Plastic wrap.
- prepare the egg wash by combining 1 egg yolk and 1 tsp water and whisking with a fork. Brush the top of the bread with egg wash.
- Bake on the middle rack for 40 – 50 minutes until internal temperature reaches 190˚. If the top browns too quickly cover with foil until done baking.
- Remove and let cool on baking rack for 10 minutes. Turn out and allow to completely cool before slicing and serving.
Demi-loaves and Hoagie Rolls
- Begin the recipe as you would with the bread loaf – Prepare dough using the Sourdough Bread – Master Recipe.
- When ready to shape – Divide the dough into 4 equal pieces for demi loaves or 6 equal pieces for hoagie buns. The shaping of the loaves is the same as the larger bread loaf – Working one piece at a time, press the dough out into a large rectangle. Fold the dough in thirds bringing one side to the middle and layering the other side on top, like a tri-fold letter.
- With the seam side up, roll the dough from the end closest to you toward the other end. Turn the seam side up and pull the sides around to the seam to form an elongated loaf, pinching the dough together at all the seams.
- For a more rustic loaf, place the shaped dough pieces onto a parchment lined baking sheet, 2 loaves to a sheet for the demi loaves and 3 loaves per sheet for the hoagies. To achieve more uniform loaves, use small loaf pans or form aluminum foil into a boat shape and place each loaf in a boat for baking.
- Cover and rise for 1 hour. Remove plastic wrap and brush with egg wash. Additional toppings can be added.*
- For the Demi Loaves – Slash the dough down the center or 3 diagonal slashes across the top with a sharp knife or bread lame.
- Bake at 350˚ for 20 -30 minutes, depending on the size of the loaves. The top should be golden brown and the internal temperature should be 190˚
Notes
- Seeds – Sesame, Poppy, Pumpkin
- Cheese – Cheddar or Parmesan
- Herbs or dried onion
- Everything Bagel Seasoning
Sourdough Bread Master Recipe
Equipment
- Standing mixer with Dough Hook Attachment Optional
- Measuring Cups Liquid and dry
- Measuring Spoons
- Large Mixing Bowl if not using standing mixer
- Bench Scraper
- Plastic wrap, beeswax wrap, or parchment paper
- Dough Whisk Optional
Ingredients
- 3 3/4 Cup All Purpose Flour
- 1/4 Cup Sugar or Honey
- 1 tsp Kosher Salt or Sea Salt
- 1 Large Egg room temperature
- 1 Cup Active Sourdough Starter
- 3/4 Cup Milk warmed to 90˚ F on stovetop or microwave
- 6 Tbls Butter Softened
Instructions
- Be sure your sourdough starter is fed and at peak activity. If you keep your starter in the fridge you may need to feed it twice to get peak activation. (See the recipe notes for a quicker version of this recipe using sourdough discard and the addition of dry yeast.)
If Using Standing Mixer:
- Measure the flour, sugar, and salt and add it to the bowl of a standing mixer fitted with a dough hook.
- Combine the sourdough starter, egg, and milk in a 4 cup glass measuring cup or medium bowl. Mix well to incorporated the starter.
- With the standing mixer running at a low speed, slowly pour in the wet ingredients and add the softened butter. Mix until fully combined and no flour is remaining in the bottom of the bowl.
- Set the mixer at medium speed to knead the dough for 6 minutes. The dough is done when it completely pulls away from the sides and balls up around the dough hook. The dough should look smooth and when pressing your finger into the dough it will leave an imprint, the dough will feel tacky but no dough will stick to your finger.
If Mixing by Hand:
- Combine the wet ingredients in a large mixing bowl. Using a dough whisk helps with this task.
- Pour in the dry ingredients and the butter and combine fully.
- Turn the dough out onto a lightly flour surface and knead for 8-12 minutes, use a bench scraper to help turn and knead the dough if it feel loose and sticky at first. Knead until the dough is tacky but doesn't stick your hands. Pressing a finger into the side of the dough leaves an indentation. The dough should be smooth and hold it's shape.
Proceed After Kneading by Mixer or by Hand:
Bulk ferment the dough – 2 Methods*
- The temperature of the room will affect the timing. Be sure it's in a warm place, 75 – 80 degrees is ideal. Be sure your starter is at peak activity.
- After the bulk fermentation is complete proceed with any of the linked recipes in this post.
Method 1: Preferred for all linked recipes
- Cover the dough and place it in a warm area of the kitchen and allow to rise for 4 – 5 hours. You may not get a lot of rise out of the dough in this first rise. Transfer the dough to the fridge and leave overnight. Remove from the fridge and let rise again in a warm place until it has doubled from it's original size, about 5-8 hours depending on the temperature of your kitchen. Then proceed with one of the linked recipes. Keep in mind there may be an additional 1 hour rise time for most of the recipes.
Method 2: Best for Dinner Rolls and Sandwich Breads
- This method uses a longer initial rise time and is refrigerated after shaping the dough. When used for cinnamon rolls and monkey bread the filling can weep. This method is not ideal for those recipes.
- Cover and place the dough in a warm area of the kitchen for 8-12 hours until the dough has doubled in size. Once the dough has doubled, shape it according to the recipe directions you've chosen. Cover and refrigerate overnight 8-12 hours. Set the shaped dough out at room temperature for 1-2 hours so the dough comes to room temperature and rises a bit more. Proceed with baking according the recipe instructions.
