1.4 kg Sourdough Sandwich Loaf
Introduction
This sourdough sandwich loaf combines the soft, pillowy texture of classic store-bought white bread with the superior flavor, digestibility, and fermentation benefits of sourdough. By using a higher proportion of starter, the loaf maintains only a subtle tang, making it approachable for all palates while still delivering depth and complexity.
Description
The loaf features a tender, finely structured crumb and a lightly golden crust enhanced with an egg yolk wash and sesame seed topping. Designed specifically for slicing, it produces uniform sandwich slices ideal for both sweet and savory fillings, offering the comfort of white bread with artisanal quality.
Ingredients (1 loaf, approx. 1.4 kg)
200 g active sourdough starter (100% hydration)
700 g bread flour
420 g water
16 g salt
10 g diastatic malt powder
10 g honey
40 g vegetable oil
2 g lecithin
Egg yolk (for wash)
Sesame seeds (for topping)
Instructions
In a large mixing bowl, combine the water, sourdough starter, honey, oil, and lecithin. Mix until well incorporated.
Add the flour and diastatic malt. Mix until a rough dough forms.
Add the salt and knead until the dough becomes smooth, elastic, and slightly tacky but not sticky.
Cover and allow bulk fermentation at room temperature for 3–4 hours, performing one or two gentle stretch-and-folds if needed.
Shape the dough into a tight log and place it into a lightly greased sandwich loaf pan.
Cover and proof until the dough rises to just above the rim of the pan, approximately 2–3 hours.
Preheat the oven to 190°C (375°F).
Brush the loaf gently with egg yolk wash and sprinkle with sesame seeds.
Bake for 40–45 minutes, until the crust is golden and the internal temperature reaches about 96°C (205°F).
Remove from the pan and cool completely before slicing to minimize tearing.
Origin and Cultural Significance
This loaf represents a modern evolution of traditional sourdough baking, blending artisanal fermentation with contemporary sandwich bread expectations. It reflects a growing movement among bakers to reconcile convenience, softness, and nutritional integrity without sacrificing flavor or craftsmanship.
Optional Additions
Milk or milk powder for extra softness
Butter in place of vegetable oil for richer flavor
Rolled oats or mixed seeds for texture
A touch of vinegar to further improve crumb softness and shelf life
Tips for Success
Use a highly active starter to ensure good rise and minimal sourness.
Allow the loaf to cool completely before slicing to prevent tearing.
Diastatic malt supports yeast activity and enhances crust color—measure accurately.
Lecithin improves emulsification, contributing to a softer, more uniform crumb.
Nutritional Information (approx. per slice, based on 20 slices)
Calories: ~160 kcal
Protein: 5 g
Carbohydrates: 28 g
Fat: 3 g
Fiber: 1.5 g
Lower glycemic impact compared to commercial white bread due to fermentation
Conclusion
This sourdough sandwich loaf successfully bridges the gap between artisan bread and everyday practicality. Soft, sliceable, and subtly flavorful, it delivers consistent performance while preserving the nutritional and sensory advantages of sourdough fermentation.
Recommendation
Highly recommended for households seeking a versatile, family-friendly bread suitable for sandwiches, toast, and grilled applications. Ideal for bakers aiming to replicate store-bought softness with superior taste and ingredients.
Embracing Healthful Indulgence
This loaf proves that indulgence does not have to compromise health. Through thoughtful ingredient choices and controlled fermentation, it offers comfort, nutrition, and craftsmanship in every slice — a refined balance between tradition and modern baking 🍞✨
If you’d like, I can also convert this into baker’s percentages, a production schedule, or a troubleshooting guide for crumb tearing.
