Sourdough Sandwich Loaf
Makes one loaf
  • 5 ounces warm water
  • ¾ teaspoon active dry yeast
  • 8 ounces ripe sourdough starter, straight from fridge
  • 2-2¼ cups (10-11.25 ounces) all purpose flour, plus a few extra tablespoons as needed for kneading
  • 1+1/2 teaspoons salt
  1. Dissolve yeast in water and let sit for 5 minutes.
  2. Stir in sourdough starter and mix until nearly dissolved.
  3. Stir in flour and salt and mix until a shaggy dough forms.
  4. Turn out onto a lightly floured surface and knead for about 8-10 minutes until a soft ball of dough is formed that bounces back when lightly poked. Add flour one tablespoon at a time if dough becomes too sticky (like bubblegum) when kneading. Final texture should be just slightly tacky, soft,and supple. It should hold its own shape when held in the palm of your hand.
  5. Place in a lightly greased bowl and cover with a moist towel and place in a warm place to rise until doubled - about 2 hours.
  6. Grease an 8in x 5in (or thereabouts) loaf pan. Set aside.
  7. Turn dough out onto a lightly floured work surface. Roll dough out into a rough rectangle (about 12in x 8in) and shape into a sandwich loaf folding the dough like a trifold letter using the short sides. Then fold the dough letter in half length wise. Pinch edges together and then pinch the ends together.
  8. Place seam side down in greased loaf pan, cover with a moist towel and let proof for about 1.5 hours or until dough is even with top of pan. Alternatively, stick in the fridge for 6-8 hours or overnight and let rise slowly. Either way works well. If choosing the fridge route, remove bread from fridge and let come to room temperature before proceeding.
  9. Preheat oven to 450F.
  10. Fill a oven safe cup or bowl about half way with water. Place in oven - this will help with a good crust. If you prefer a softer crust, skip this step.
  11. Slash the top of the bread with a serrated knife (about 3 times). Place bread in preheated oven and bake for 10 minutes. Reduce temperature to 400F and continue baking for another 30 minutes.
  12. Bake until golden brown on top and the sound is hollow when the bread is tapped on the bottom.
  13. Remove the bread from the pan and let cool on wire rack.
  14. Slice and enjoy!
Adapted from The Kitchn.
Recipe by Fork Vs Spoon at