This Sourdough Sandwich Bread is made with a flour roux and olive oil, resulting in an extra soft texture that's perfect for your favorite sandwiches! It's easy to make and can be prepared the same day or fermented overnight for even more flavor.
Since I’m not typically a sandwich eater, it took me a while to experiment with making sourdough sandwich bread (much to my sandwich-eating family's dismay). But now that I have, I can’t get enough of it!
While I still don’t eat many sandwiches, this bread is perfect for grilled cheese, egg sandwiches, French toast, stuffing, and so much more.
My secret to making extra soft sandwich bread is using a flour roux to help the dough retain moisture. Swapping butter for olive oil, which is liquid at room temperature, also contributes to the softness. Finally, kneading the dough well in a stand mixer develops gluten, giving you a soft, tall loaf that rises beautifully in the oven.
I love this recipe because it’s so easy. After making the roux, the stand mixer does most of the work for you. Just let the dough rise, and you can enjoy fresh sandwich bread the same day. Or refrigerate it overnight for a more pronounced sourdough flavor.
I hope you’ll give it a try and enjoy it as much as I do!
Looking for something with a little more fiber? Give my honey wheat sourdough sandwich bread recipe a try!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- This sourdough sandwich bread depends on your sourdough starter to rise, so make sure it’s bubbly and active. If you want to use discard, choose some that is less than a week old, but keep in mind that it may take longer for your dough to rise. You can also add ¼ teaspoon of instant yeast to help it along.
- All-Purpose Flour- All-purpose flour has enough gluten to help the bread rise tall without being too chewy. If you want, you can replace some of it with whole wheat flour, but you might need to add extra water to keep the dough just the right texture - not too dry and not too sticky.
- Whole Milk- Adding whole milk enriches the bread with fat, which contributes to its soft texture and flavor. Cooking the milk with the flour and water creates a roux that helps the dough retain more moisture.
- Olive Oil- Using olive oil instead of butter keeps this sandwich bread soft even after it cools, thanks to its liquid state at room temperature.
- Water- Hydrates the dough.
- Granulated Sugar- Adds a touch of sweetness that balances the bread's overall flavor.
- Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which measures about 8 grams per tablespoon. If you use table salt, be sure to measure by weight or use only ½ tablespoon.
Tips for Success
- Cool the roux. Make sure the roux is at room temperature before mixing it with your sourdough starter. If it’s too hot, it can kill the yeast, making your bread not rise properly. I learned this the hard way.
- Use active starter or fresh discard. For the best results, use an active sourdough starter or fresh discard. If you opt for discard, keep in mind that it may take longer for your dough to rise.
- Knead thoroughly. Kneading is key to building gluten, which helps create a tall loaf. Knead the dough in the stand mixer until it pulls away cleanly from the sides of the bowl.
- Find a warm spot to rise. Let your dough rise in a warm (but not hot) area. This is especially important during winter, as a warmer spot will help speed up the rising process.
- Roll tightly when shaping. When shaping the loaf, roll the dough tightly and use minimal flour. This helps seal the spiral inside. A poorly sealed spiral can create an uneven texture in the baked loaf.
- Refrigerate for flavor. You can refrigerate the dough after shaping to slow down fermentation and fit it into your schedule. This also enhances the tangy flavor. Just remember to let it proof at room temperature before baking.
- Let it cool completely. Resist the urge to slice the bread too soon. Cutting it while it’s still warm can lead to a gummy texture. Allow the bread to cool for at least two hours before slicing for the best texture (trust me, it’s worth the wait!).
How to Make Sourdough Sandwich Bread
Here is how to make extra soft sourdough sandwich bread with olive oil.
Step 1: Feed sourdough starter. Feed your sourdough starter 6-12 hours before starting this recipe to ensure it's bubbly and active.
Step 2: Make the roux. In a small saucepan, whisk together ½ cup (60 grams) of flour, whole milk, and water. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens to a mashed potato-like consistency. Once thickened, transfer the roux to the bowl of a stand mixer and allow it to cool for 20-30 minutes. To speed up cooling, you can set the mixing bowl over a larger bowl filled with ice while stirring.
Step 3: Mix the dough. Once the roux has cooled to room temperature, add the remaining 2 ½ cups (300 grams) of flour, sourdough starter, olive oil, sugar, and salt to the bowl. Attach the dough hook and knead on medium to medium-high speed for about 15-20 minutes, or until the dough becomes tacky and elastic, pulling away from the sides of the bowl.
Step 4: Bulk fermentation. Scrape the dough out of the stand mixer bowl and form it into a tight ball using your hands. Place the ball seam-side down in a clean bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for 6-12 hours, or until doubled in size.
Step 5: Shape the dough. Grease the bottom and sides of your loaf pan with a bit of olive oil. Transfer the risen dough to a lightly floured surface and gently pull it into a rectangle. Starting from one of the short ends, roll the dough tightly into a log, pinching the seam and ends to seal.
Step 6: Proof. Place the rolled dough seam-side down in the greased loaf pan. Cover and proof at room temperature for 2-3 hours, or until the dough rises to the top of the pan. For a more pronounced sourdough flavor, you can refrigerate the dough overnight, then allow it to proof at room temperature before baking.
Step 7: Bake the bread. About 20 minutes before the bread is done proofing, preheat your oven to 375°F. Bake the bread in the preheated oven for 30-35 minutes, or until it is golden brown and has an internal temperature of 190°F.
Step 8: Cool. Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.
Baker's Timeline
Here is an example of a schedule you can use to make this sourdough sandwich bread.
- 10:00 PM (Night Before): Feed your starter.
- 6:00-6:30 AM: Prepare the roux.
- 6:30-7 AM: Mix the dough.
- 7 AM-1 PM: First rise (bulk fermentation).
- 1:00-1:30 PM: Shape the dough.
- 1:30-3:30 PM: Second rise (proof).
- 3:30-4 PM: Preheat and bake.
- 4-6 PM: Cool.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. I found this dough to be a slow riser overall so have patience with it for the best results.
How to Store
Store this sourdough sandwich bread in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice and wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or in the microwave before serving.
Sandwich Ideas
This sourdough sandwich bread is perfect for everything from a summer beach day sandwich to a cozy grilled cheese. Here are a few ideas to get you started:
- Sourdough BLT
- Turkey and Cheese
- Grilled Cheese
- Bacon, Egg & Cheese Breakfast Sandwich
- Tuna Melt
- Chicken Salad
- Avocado or Hummus
- Egg Salad
- Peanut Butter and Jelly
- Caprese (mozzarella, tomato, basil)
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Sandwich Bread
Ingredients
- 3 cups (360 grams) all-purpose flour divided
- ½ cup (120 grams) whole milk
- ½ cup (120 grams) water
- ½ cup (100 grams) active sourdough starter or "fresh" sourdough starter discard (may take longer to rise)
- ¼ cup (50 grams) extra virgin olive oil plus more for loaf pan
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (8 grams) Diamond Crystal Kosher Salt
Instructions
- Feed your sourdough starter 6-12 hours before starting this recipe to ensure it's bubbly and active.
- In a small saucepan, whisk together ½ cup (60 grams) of flour, whole milk, and water. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens to a mashed potato-like consistency. Once thickened, transfer the roux to the bowl of a stand mixer and allow it to cool for 20-30 minutes. To speed up cooling, you can set the mixing bowl over a larger bowl filled with ice while stirring.3 cups (360 grams) all-purpose flour, ½ cup (120 grams) whole milk, ½ cup (120 grams) water
- Once the roux has cooled to room temperature, add the remaining 2 ½ cups (300 grams) of flour, sourdough starter, olive oil, sugar, and salt to the bowl. Attach the dough hook and knead on medium to medium-high speed for about 15-20 minutes, or until the dough becomes tacky and elastic, pulling away from the sides of the bowl.3 cups (360 grams) all-purpose flour, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) extra virgin olive oil, 2 tablespoons (25 grams) granulated sugar, 1 tablespoon (8 grams) Diamond Crystal Kosher Salt
- Scrape the dough out of the stand mixer bowl and form it into a tight ball using your hands. Place the ball seam-side down in a clean bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for 6-12 hours, or until doubled in size.
- Note: This dough is a slow riser, so be patient and wait until it’s fully doubled for best results. You can also refrigerate the dough during this stage to pause the process if it better suits your schedule.
- Grease the bottom and sides of your loaf pan with a bit of olive oil. Transfer the risen dough to a lightly floured surface and gently pull it into a rectangle. Starting from one of the short ends, roll the dough tightly into a log, pinching the seam and ends to seal.
- Place the rolled dough seam-side down in the greased loaf pan. Cover and proof at room temperature for 4-6 hours, or until the dough rises to the top of the pan. For a more pronounced sourdough flavor, you can refrigerate the dough overnight, then allow it to proof at room temperature before baking.
- Note: Proofing may take longer, so wait until the dough reaches the top of the loaf pan. If needed, refrigerate to pause and resume at a convenient time.
- About 20 minutes before baking, preheat your oven to 375°F.
- Bake the bread in the preheated oven for 30-40 minutes, or until it is golden brown and has an internal temperature of 190°F.
- Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.
Notes
- Storage: Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature or in the microwave before serving.
Comments
No Comments