# Fluffy Sourdough Sandwich Bread

This recipe makes one loaf of fluffy sourdough sandwich bread.

- Total time: 180 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 325 g water
- 150 g active sourdough starter
- 20 g honey
- 20 g oil
- 500 g flour
- 10 g salt

## Instructions

1. Put 325 grams of water and 150 grams of active sourdough starter in a large bowl.
2. Mix well.
3. Add 20 grams of honey and 20 grams of oil.
4. Mix well.
5. Add 500 grams of flour and 10 grams of salt with a dough whisk.
6. Mix well.
7. With a wet hand, mix to combine until you feel no dry spots.
8. Scrape the bowl with a dough scraper until it's clean and your dough will be shaggy looking like this.
9. Cover and rest for 1 hour.
10. Do the first set of stretching folds with a wet hand: Grab one side of the dough from the very bottom, stretch up and fold over.
11. Turn your bowl a quarter turn, grab dough, stretch up and fold over.
12. Turn, stretch up, fold over, and do the same on the fourth side.
13. Cover and let rest for 30 minutes.
14. Do the second set of stretching folds with wet hands (coil fold): Grab both sides of the dough in the middle, pull up and fold onto itself.
15. Repeat this multiple times.
16. Turn the bowl and do it on the other side.
17. Cover and let rest for 30 minutes.
18. Do the third set of stretching folds with wet hands (coil fold again).
19. Continue until the dough is a nice round ball.
20. Cover and let rest for 30 minutes.
21. Do the fourth set of stretching folds with wet hands (one more set of coil folds).
22. After this set of stretching and folds, cover and let rest until the dough has doubled in size.
23. Once your dough is doubled, flour the counter well so it doesn't stick and turn out your dough.
24. Stretch out your dough into a large rectangle until it's nice and thin.
25. Pop any large air bubbles that you see.
26. Fold over one side to the middle and fold the other side to meet it in the center.
27. Starting at one end, roll up the dough as tightly as possible into a log, popping any air bubbles.
28. Tuck in your ends to create surface tension.
29. Place your dough in a prepared bread pan, seam side down.
30. Let this rest until the dough has risen to peeking over the side of the bread pan.
31. With your bread lame, pop any large bubbles that you see, and make three large expansion scores along the top.
32. Bake at 400 degrees Fahrenheit for 30 minutes with the lid on.
33. Reduce the heat to 375 degrees Fahrenheit for 15 minutes with the lid off.
34. Remove immediately from the bread pan to cool.

## Equipment

- large bowl
- dough whisk
- dough scraper
- bread pan
- bread lame

## Tips

- As you continue to do the coil folds or stretch and folds, you'll notice the dough starts to smooth out a bit and gets a lot tighter. This is because we're building gluten structure, and this is going to help During the rising of the dough and the baking of the dough to get nice and fluffy.
- Each time you do stretch and folds, the dough will stick to your hands less and less.
- Pop any large air bubbles that you see. You don't want any holes in your sandwich bread.
- Tuck in your ends to create surface tension.
- Wait at least 1 to 2 hours before slicing. I waited overnight.

## Source

- Original video: https://www.tiktok.com/t/ZTkp3npeC/
- Recipe page: https://www.cliprecipe.com/recipe/0ccee352-2ef7-43c4-b601-a2d8e74129dd
- Extracted: 2026-05-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt