Sourdough Sandwich Bread

5 from 1 vote

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.

Course Bread

Cuisine American

Prep Time 10

Cook Time 35

Cool Time 2

Total Time 12 35

Servings slices

Calories 131kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.