Recipe

Hearty Sourdough Sandwich Bread

A sturdy, soft-crumb sourdough loaf built for sandwiches with a crisp, crunchy crust and just enough tang to keep every bite interesting.

By Matt Campbell

•

4.8

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This is the loaf I make when I want real sandwich bread, not a fragile artisan boule that shatters into crust confetti the second you introduce turkey and mustard. We are going for a bread that is hearty, sliceable, and sturdy, with a crust that turns crispy and crunchy but still plays nice with a lunchbox.

It is naturally leavened with sourdough starter, gets a little boost from olive oil for tenderness, and uses a touch of whole wheat for flavor and structure. The crumb comes out even and fluffy, which means: grilled cheese that browns beautifully, PB&J that does not leak through, and deli sandwiches that do not collapse halfway through.

Heads up: sourdough has a schedule. The good news is the hands-on time is low, and most of the work is just letting dough do dough things while you live your life.

Why It Works

Sandwich-friendly shape: baked in a loaf pan for clean slices that fit in a toaster and stack like a dream.
Crispy, crunchy crust: a hot bake plus steam creates a crust with bite, not leather.
Soft, even crumb: gentle dough handling and a proper final proof keep the interior fluffy instead of holey.
Reliable rise without commercial yeast: a healthy starter and warm fermentation do the heavy lifting.
Flavor that stays interesting: mild tang, a little whole grain, and enough salt to make the butter taste like it is doing something.

Pairs Well With

Classic Tomato Soup
Easy Egg Salad
Herby Chicken Salad
Crispy Grilled Cheese

Storage Tips

Day 1 to 2 (best crust): Store the cooled loaf at room temperature in a paper bag, or loosely wrapped in a clean kitchen towel. This keeps the crust crunchy.

Day 3 to 4 (best softness): Move it to a bread box or a sealed bag. The crust will soften a bit, but the slices stay tender for sandwiches.

Freezer (my favorite move): Slice the loaf once fully cool, then freeze slices in a zip-top bag with parchment between a few of them. Toast straight from frozen.

Avoid the fridge: Refrigeration stales bread faster than the counter. Save the cold storage for your fillings, not your loaf.

Common Questions

Can I make this with all bread flour?

Yes. Swap the whole wheat flour for bread flour by weight. The flavor will be slightly milder and the crumb a touch lighter. Because whole wheat absorbs more water, this swap can make the dough feel a little wetter or slacker. If that happens, either hold back 10 to 20 grams of the water when mixing, or just keep going and use a light oiling on your hands for shaping.

My starter is bubbly but my dough is not rising. What gives?

Usually temperature. Sourdough needs warmth to move. Aim for a dough temperature around 75 to 80°F. If your kitchen is cool, proof in the oven with the light on or near a warm spot, and expect the bulk rise to take longer.

How do I get a crunchier crust in a loaf pan?

Steam early, then vent late. Add steam for the first 15 minutes, then remove the steam source and bake until deeply golden. For extra crunch, take the loaf out of the pan for the last 10 minutes and bake it directly on the rack.

Why is my bread gummy inside?

Two common culprits: underbaking or slicing too soon. Bake to an internal temperature of 205 to 210°F, then cool at least 2 hours before slicing so the crumb can set.

Can I use discard starter?

Not for this loaf. You need an active, recently fed starter that reliably doubles. Discard is great for pancakes, crackers, and muffins, but it will struggle to leaven sandwich bread.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Kitchen scale (strongly recommended)
Large mixing bowl
Dough scraper (handy, not required)
Clean kitchen towel or plastic wrap
Instant-read thermometer (optional but great for doneness)
Small sheet pan for steam, or a metal pan you can heat

I love a dramatic sourdough boule as much as the next carb enthusiast, but I hit a point where I just wanted a loaf that behaved. Something that could handle a stacked turkey sandwich without turning into a crumb avalanche. The first time I nailed this one, I sliced it, toasted it, and stood there eating it with butter like it was a full plan for dinner. Crisp crust, soft middle, and that little sourdough tang that makes even a basic ham and cheese feel like it has a personality. This is the loaf I keep coming back to when I want reliable results with just enough chaos to feel alive.

Hearty Sourdough Sandwich Bread

(4.8 Reviews)

Prep Time 25 mins

Cook Time 45 mins

Total Time 10 hrs 10 mins

Servings 12 slices

Ingredients

350 g bread flour
50 g whole wheat flour
280 g water, room temperature
80 g active sourdough starter (100% hydration, recently fed and at peak)
10 g fine sea salt
20 g olive oil (or melted unsalted butter)
10 g honey (or sugar), optional but recommended for softness and browning
Neutral oil or butter, for greasing the pan

Optional for extra crunch: 1 tablespoon sesame seeds or rolled oats for the top.

Instructions

Mix the dough. In a large bowl, whisk together the bread flour and whole wheat flour. Add water, starter, olive oil, and honey. Mix until no dry flour remains. Cover and let rest for 20 minutes. This quick rest helps hydration and keeps mixing low drama.
Add salt. Sprinkle the salt over the dough. Pinch and fold it in until evenly distributed, about 1 to 2 minutes. The dough should feel smoother and slightly tighter.
Bulk ferment with folds. Cover and let the dough rise at warm room temperature for 4 to 6 hours, until it looks puffier and has risen about 50 to 75%. During the first 2 hours, perform 3 sets of stretch-and-folds (one set every 30 to 40 minutes). To do a set: grab one edge, stretch up, fold over. Rotate the bowl and repeat 4 times.
Shape. Lightly oil your counter. Turn out the dough and gently press into a rectangle about the width of your loaf pan. Roll it up tightly into a log, pinching the seam closed. Place seam-side down into a greased 9x5-inch loaf pan.
Final proof. Cover and proof for 2 to 4 hours at room temperature, or refrigerate overnight for 8 to 14 hours. The dough is ready when it crowns about 1 inch above the rim and slowly springs back when lightly pressed.
Preheat the oven and set up steam. Place a rack in the lower-middle of the oven. Preheat to 425°F. Put an empty metal pan on the bottom rack to heat for steam.
Score and top (optional). If you want seeds or oats, lightly mist the top with water and sprinkle them on. Use a sharp knife or lame to score a shallow line down the center of the loaf. This helps controlled expansion.
Bake with steam. Put the loaf pan in the oven. Carefully pour 1 cup of hot water into the preheated steam pan, then close the door. Bake for 15 minutes at 425°F.
Finish baking. Reduce the oven to 375°F, remove the steam pan, and bake for 25 to 30 minutes more until deeply golden. For extra crust crunch, remove the loaf from the pan for the last 8 to 10 minutes and bake directly on the rack. The internal temp should read 205 to 210°F.
Cool completely. Let the bread cool on a rack for at least 2 hours before slicing. I know, it is rude. But this is how you avoid a gummy crumb.

Nutrition information is estimated.

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