Looking for a soft, fluffy sourdough bread perfect for sandwiches, toast, and everything in between? This easy sourdough sandwich loaf is a total game changer. Made with just 5 simple ingredients, this no-knead recipe gives you a pillowy soft crumb, a golden crust, and all the gut-friendly goodness of traditional sourdough.
Whether you’re new to sourdough or looking for a reliable family loaf recipe, this will become your go-to homemade bread.
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🥖 Why You’ll Love This Sourdough Sandwich Loaf
• No kneading required – just mix, stretch, and fold
• Soft and sliceable – ideal for school lunches or toast
• Naturally fermented – better for digestion and full of flavor
• Versatile – use it for sandwiches, grilled cheese, French toast, and more
• Beginner-friendly – clear, step-by-step directions and minimal hands-on time
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🌾 Ingredients You’ll Need
• 150g active sourdough starter (bubbly and fed)
• 315g warm filtered water
• 18g olive oil
• 450g bread flour
• 10g Celtic salt
• Rice flour (for dusting)
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🧑🍳 Step-by-Step Directions
1. Mix & Hydrate (Autolyse)
In a large mixing bowl, combine sourdough starter, water, and olive oil. Mix with a dough whisk or clean hands. Add bread flour and salt, and mix until a shaggy dough forms. Don’t worry if it looks rough, it’ll smooth out during fermentation.
Cover the bowl with a towel or The Sourdough Way bowl cover and let it rest for 1 hour to fully hydrate (this is called the autolyse).
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2. Stretch & Fold
Wet your hands and perform 4 rounds of stretch and folds every 30 minutes (over a 2-hour period). This builds structure without kneading.
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3. Bulk Fermentation
Cover and let the dough rise in a warm spot (ideally 25–28°C) until it has grown by 30–40%. Total bulk time including autolyse and folds can take 3–8 hours depending on room temperature.
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4. Shape the Dough
Gently turn the dough onto a lightly floured bench. Shape into a rectangle, roll it up like a cinnamon scroll, and place seam-side down in a lined bread tin. Don’t worry if it doesn’t fill the tin yet, it will expand beautifully during proofing.
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5. Cold Proof
Cover with a lid or bowl cover and refrigerate overnight (12–48 hours). This slow fermentation deepens flavor and improves digestibility.
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6. Bake Your Loaf
• Preheat your oven to 250°C.
• Bake the loaf (straight from the fridge) with the lid on for 30 minutes.
• Remove lid, lower heat to 220°C, and bake another 20–25 mins until golden brown.
• Bread is ready when the internal temp reaches 97°C.
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7. Cool & Enjoy
Let your loaf cool for at least 1–2 hours before slicing. This helps set the crumb and avoid gumminess. Trust us, it’s worth the wait!
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💡 Pro Tips
• Don’t rush the bulk ferment, trust the dough’s rise over the clock.
• Use filtered water and a strong starter for best results.
• Swap olive oil for melted butter for a richer flavor.
• Use a bread tin with a lid, or create a makeshift one with foil to trap steam.
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🍞 The Perfect Loaf for Every Day
This loaf is everything you want from a homemade sourdough: soft, springy, and neutral enough to pair with sweet or savory toppings. It’s toddler-approved, lunchbox-perfect, and makes the best toast you’ll ever eat.
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📸 Tried It? Share It!
I’d love to see your bake! Tag @the_sourdough_way on Instagram or post inside our Facebook community group. Let’s celebrate real food, made simply and beautifully 💛