Go Back
a loaf of Sourdough Everyday Sandwich Bread sliced on a cutting board

Everyday Sourdough Sandwich Bread Made with Fresh Milled Flour

This everyday sourdough sandwich bread is soft, flavorful, and holds it's shape better than many other recipes I have tried. I love how this bread can become anything from French toast to garlic flavored croutons and everything in-between. I get to master one loaf of bread and use it in so many different meals.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Fermentation Time 8 hours
Total Time 10 hours
Course Bread, Dinner, Lunch, Main Course, Snack
Cuisine American
Servings 12 Slices

Equipment

  • 2 Medium Bowls
  • 1 Set of Measuring Spoons
  • 1 Set of Measuring Cups
  • 1 Spoon
  • 1 9 by 5 inch Loaf Pan
  • 1 Kitchen Scale

Ingredients
  

  • 600 Grams Flour 4½ Cups
  • 2 Eggs
  • 100 Grams Honey ¼ Cup
  • 360 Grams Milk 1½ Cups
  • 10 Grams Salt
  • 150 Grams Sourdough Starter ½ Cup

Instructions
 

Mixing the Dough Together

  • Mix together all the dry ingredients. Mix the flour and salt together in a medium size bowl.
  • Combine the wet ingredients together. Mix the eggs and starter, then add the milk and honey.
  • Combine the dry and wet together. Make a well in the dry ingredients and add the wet ingredients to the well. As you mix it together the dough will look like a sloppy mess right now.
    bowl of Sourdough Everyday Sandwich Bread dough
  • Rest for 30 minutes for the flour to hydrate. Fresh milled flour needs extra time to soak up water.
  • Start the 'stretch and folds' or knead the dough. Knead the dough for 5-10 minutes or until it can pass the window pane test. If you want to do stretch and folds then plan to do 4-6 of them.
  • Let the dough bulk ferment for 5-8 hours. Once all the stretch and folds are complete let the dough bulk ferment for 5-8 hours. It will take more time if your home is cold (75°F or 23°C and colder) and less time if your home is warmer (76°F or 24°C and warmer).
    a bowl bulk fermented dough

Shaping the Everyday Sourdough Sandwich Bread

  • Turn your dough out on a floured or oiled surface. You do not want the dough to stick to the counter at all!
  • Roll to about an inch thick (about 2.5 cm) in a rectangular shape. Don’t stress about making the rectangle perfect, just get pretty close!
    hands rolling up the loaf of dough
  • Roll up the loaf from the bottom. Stretch the dough a little as you roll the loaf. Keep stretching and rolling until you have a log.
  • Seal the bottom edge seam. Turn the bread vertically and use the pinky edge of both of your hands to use the dough back and forth along the counter. This makes the seam stick together and more stable.
  • Tuck the ends under. Take the ends of your bread and tuck them under the loaf to get a smooth beginning and ending. Turn the bread and tuck the second end. Repeat the seam sealing process with the pinky edge of both of your hands.
    hands tucking under the edge of the loaf of the dough
  • Place in a greased 9 by 5 inch loaf pan.
    a loaf of Sourdough Everyday Sandwich Bread dough inside a buttered loaf pan
  • Cover and let rise until it it jiggles a little when gently shaken or passes the poke test.
    a risen loaf of Sourdough Everyday Sandwich Bread dough in a loaf pan
  • Bake the loaf at 375°F (190°C) for 45-60 minutes. Cool and serve.
Keyword Beginner Recipe, Fresh Milled Flour, Fresh Milled Flour Bread, Sourdough