Step 7: Bake
Preheat your oven to 375°F / 190°C.
Place the loaf on the center rack and bake for 40–45 minutes.
The loaf is done when:
- The top is golden brown
- The loaf sounds hollow when tapped
- Internal temperature is about 200°F / 93°C
If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Step 8: Cool Completely
Remove the loaf from the pan and place it on a cooling rack.
Let it cool for at least 1 hour before slicing.
Cutting too early will result in a gummy crumb and uneven slices. Cooling finishes the baking process internally—this matters.
Texture, Flavor, and Storage
Texture
- Fine, even crumb
- Soft but sturdy slices
- Flexible, not crumbly
Flavor
- Mild sourdough tang
- Slight sweetness
- Rich but not heavy
Storage
- Room temperature: 3–4 days in a bread bag or wrapped towel
- Refrigeration: not recommended (dries bread)
- Freezer: slice first, then freeze up to 2 months
Variations and Adjustments
Whole Wheat Sandwich Bread
Replace 25–30% of the flour with whole wheat flour. Add 1–2 tablespoons extra milk.
Extra-Soft Bread
Add:
- 1–2 tablespoons milk powder
or - Replace 50 g flour with cooked, mashed potato
Less Tang
Shorten bulk fermentation and bake the same day.
More Tang
Extend bulk fermentation or proof overnight in the fridge.
Final Thoughts
This sourdough sandwich bread is meant to be useful. It’s the kind of loaf you bake every week, not just on special occasions. Once you’ve made it a few times, you’ll start to feel the dough instead of watching the clock—and that’s when sourdough really clicks.
