Shop
Print

Hand Mixed Sourdough Sandwich Loaf

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 30 Minutes | Inactive Time: 16 Hours | Bake Time: 45 Minutes
  • Yield: 1 8.5″x4.5″ loaf
Print Recipe

Description

This classic, buttery sandwich bread is soft and versatile – perfect for sandwiches, toast, and more. Use Leaven Foods All Purpose for a tangy, sour loaf, or Leaven Foods Wild Yeast for a sweeter, milder flavor. Mix it in the evening, then bake it fresh the next day. No mixer required!

Ingredients

Units

Equipment:

  • Mixing Bowl
  • Digital Thermometer
  • Measuring Cups/Spoons Digital Scale
  • 8.5” x 4.5” Loaf Pan

Final Dough Ingredients (Amount – Baker’s %):

  • 4 cups (500 g) All Purpose Flour (10%-12% protein) – 100%
  • 1 1/3 cups (315 g) Room Temperature Water – 63%
  • 1/4 cup (67 g) Melted Unsalted Butter – 13.5%
  • 2 Tablespoons and 1 teaspoon (30 g) Sugar – 6%
  • 2 teaspoons (10g) Salt – 2%
  • 1 1/2 teaspoons (2.5 g) Leaven Foods All Purpose or Leaven Foods Wild Yeast – 0.5%

Egg Wash Ingredients

  • 1 Egg
  • 1 Tbsp Water

Instructions

  • Incorporate – Add flour, sugar, salt, and Leaven Foods All Purpose or Wild Yeast into a bowl and whisk together. Once combined, add water and melted butter to the dry mixture and mix by hand until all of the dry ingredients are incorporated (about 3 minutes).
  • Rest – Allow the dough to sit in the mixing bowl for 20 minutes.
  • Mix –  At the end of the 20 minutes turn the dough out onto a clean work surface and knead the dough until it is smooth and pulls cleanly away from the counter (How to knead bread dough)-this should take about 8-10 minutes. The desired dough temperature is 75-80℉/24-27℃.
  • Divide and Shape – After the mixing is complete, pull the dough out of the mixing bowl and shape into a round, cover with a towel, and rest for 30 minutes. Flatten the dough out into a 8×8” square, fold the top 1/4 of the dough down, then fold the top corners into themselves to form a triangle on the top of the square. Next, fold and roll the dough onto itself to form a cylinder. (How to shape a sandwich loaf) Put into an oiled 5”x9” loaf pan, cover with a towel, and let rise at room temperature (70-74℉/21-23℃ ).
  • Proof – Proof at at room temperature (70-74℉/21-23℃ ) for 16 hours, until the dough is about an inch above the sides of the pan.
  • Bake – An hour before the bread is fully proofed, preheat the oven to 375℉/190℃. Brush the top of the loaf with an egg wash and bake for 40-45 minutes. Remove from the oven and turn out of the pan to prevent the bottom and sides from steaming and becoming soggy. Wait until fully cooled to enjoy!

Notes

Make sure to have a container of water handy to dip your hands as you mix-this prevents the dough from sticking to your fingers too much.

  • Prep Time: 17 Hours
  • Cook Time: 45 Minutes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

You also may like:

Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

Menu

CONTACT US

Mailing List

Get updates on new products and promotions!

©2025 Leaven Foods   |   Terms & Conditions   |   Privacy Policy   |   Cancellation Policy

Conversion Calculator