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Enhanced Basic Sourdough Sandwich Loaf

This has become a weekly staple in my household as it is so easy to make and very versatile. I can also add fillings and shape them into buns! To make it healthier, I added wholegrain flour to this enhanced version of my basic sandwich loaf recipe.


  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 225g

  • Spelt Flour 25g

  • Cold Fresh Milk or Non-dairy Milk 110g

  • Sugar 35g

  • Sea Salt 4g

  • Unsalted Butter or Coconut Oil 40g


  • In a stand mixer, add active levain/sourdough discard, bread flour, spelt flour, sugar, salt, milk into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes

  • Add butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes

  • Divide dough into 3 equal portions, shape it into a ball, cover with cloth and bench rest for 2 hours

  • Lightly flour worktop, using a rolling pin, flatten the dough, fold top and bottom, flatten the dough again and roll it up

  • Place the dough into a loaf tin (11cm x 19.5cm x 10.5cm) proof until it reaches 85% of the tin, approx. 3-4 hours (at room temp, 28-30°C)

  • Preheat oven at 180°C for 15 minutes

  • Lightly egg wash the dough surface (optional)

  • Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)

  • Remove from tin and cool for at least 3 hours before slicing


  • Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out

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