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Easy Same-Day Sourdough Sandwich Bread: Best Homemade Recipe

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This easy same-day sourdough sandwich bread recipe delivers real sourdough flavor in just 6-8 hours, with a soft, tender crumb perfect for sandwiches. Made with simple ingredients and beginner-friendly techniques, it’s the perfect loaf for anyone who wants homemade sourdough without the two-day commitment.

Ingredients

Scale
  • 400 grams bread flour
  • 100 grams whole wheat flour
  • 375 grams water, lukewarm (about 80°F / 27°C)
  • 100 grams active sourdough starter, bubbly and doubled
  • 10 grams fine sea salt

Instructions

  1. Mix the dough (8:00 AM): In a large mixing bowl, combine 400 grams bread flour and 100 grams whole wheat flour. Add 375 grams lukewarm water and 100 grams active sourdough starter. Mix with your hand or a dough whisk until no dry flour remains. The dough will look shaggy and rough. Cover the bowl with plastic wrap and let it rest for 30 minutes (autolyse).
  2. Add the salt (8:30 AM): Sprinkle 10 grams fine sea salt over the rested dough. Add 15 grams of water (about a tablespoon) to help the salt dissolve. Pinch and squeeze the dough with your fingers to incorporate the salt evenly for 2-3 minutes until the dough starts to smooth out. Cover and let rest for 30 minutes.
  3. Stretch and folds (9:00 AM – 11:00 AM): Over the next 2 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart. Wet your hand slightly, grab one side of the dough, stretch it up as far as it will go without tearing, and fold it over the top. Rotate the bowl a quarter turn and repeat all the way around. After each set, cover the bowl and let it rest.
  4. Bulk fermentation (11:00 AM – 1:00 PM): After the last set of folds, let the dough rise undisturbed in a warm spot (75-80°F / 24-27°C) until it has increased in volume by about 50-75%, looks domed on top, and has bubbles visible on the surface. This usually takes 2-3 hours.
  5. Shape the dough (1:00 PM): Lightly flour your work surface. Turn the dough out gently. Stretch it into a rough rectangle about 8×10 inches. Fold the top third down to the center, then the bottom third up over that (like folding a letter). Starting from the top, roll the dough toward you, tucking it tightly as you go. Pinch the seam closed. Place the shaped dough seam-side down into a greased 9×5-inch loaf pan.
  6. Final proof (1:00 PM – 3:30 PM): Cover the loaf pan with a kitchen towel or lightly greased plastic wrap. Let it rise in a warm spot until the dough has risen about 1 inch above the rim of the pan, usually 2-3 hours. The dough should feel puffy and spring back slowly when gently poked.
  7. Preheat and bake (3:30 PM): About 30 minutes before the dough is ready, preheat the oven to 375°F (190°C) with a rack in the middle position. Place the loaf pan in the oven and bake for 40-45 minutes, until the top is deep golden brown and the internal temperature reaches 200°F (93°C). If the top is browning too quickly, tent loosely with foil after 25 minutes.
  8. Cool completely (4:15 PM): Remove the bread from the pan immediately and let it cool on a wire rack for at least 2 hours before slicing.

Notes

Temperature management is crucial: keep dough at 75-80°F (24-27°C) for best results. Don’t skip the stretch and folds—they build gluten structure. Learn to read your dough rather than relying solely on times. For consistent results, keep a bread journal. Let the bread cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: sourdough, sandwich bread, same-day sourdough, homemade bread, easy sourdough recipe, beginner sourdough, sourdough sandwich bread

Find it online: https://freshforkful.com/easy-same-day-sourdough-sandwich-bread-best-homemade-recipe/