Sourdough Sandwich Bread (Pullman Loaf Size)

 

Sourdough Sandwich Bread

A soft, slow-baked loaf with just enough tang — perfect for everyday sandwiches and toast.

Prep time: 20 minutes | Rise time: 1–2 hours | Bake time: 45 minutes | Oven temp: 350°F

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Ingredients

• 500 g bread flour
• 250 g warm water
• 100 g sourdough starter, active and bubbly
• 60 g unsalted butter, room temperature
• 20 g granulated sugar
• 10 g salt
• 7 g instant or active dry yeast

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Instructions

1. Activate the yeast. In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. This tells you the yeast is alive and ready to work.
2. Add the starter. Stir in the sourdough starter until combined. The mixture will look a little shaggy at this stage — that's totally normal.
3. Mix in the flour and salt. Add the bread flour and salt. Mix until a rough dough forms, making sure all the flour is incorporated.
4. Knead in the butter. Add the softened butter a little at a time, working it fully into the dough before adding more. Knead for 8–10 minutes by hand (or 5–6 minutes in a stand mixer on medium) until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
5. First rise. Shape the dough into a ball, cover the bowl with plastic wrap or a damp towel, and let it rise in a warm spot for 1–2 hours, or until roughly doubled in size.
6. Shape the loaf. Punch down the dough and turn it out onto a lightly floured surface. Gently stretch it into a rectangle roughly as wide as your loaf pan, then roll it up tightly into a log. Pinch the seam closed and place it seam-side down into a greased 9×5-inch loaf pan.
7. Second rise. Cover loosely and let rise again for 45–60 minutes, until the dough has crowned about an inch above the rim of the pan.
8. Bake low and slow. Preheat your oven to 350°F. Bake for 45 minutes, until the top is deep golden brown and the loaf sounds hollow when you tap the bottom. If the top is browning too fast, tent loosely with foil around the 30-minute mark.
9. Cool before slicing. Remove from the pan and transfer to a wire rack. Let cool for at least 5 minutes before slicing so the crumb sets properly.

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Tips for Success

Make sure your sourdough starter is active and bubbly before you begin — feed it 4–8 hours ahead if needed. The butter must be truly room temperature (soft enough to press a finger through) or it won't incorporate smoothly. Low and slow baking is what keeps this loaf tender and prevents the crust from getting too thick.