Artisan sandwich sourdough bread is the best way to enjoy fluffy and crispy sourdough bread! Read on for the simple and easy recipe.

Why a “sandwich” loaf?
Artisan sourdough breads are some of the most fun breads to make and eat! If they are made correctly it has beautiful air pockets and bubbly holes to give them that signature look. However when it comes to using the bread for a sandwich, having those holes can get a little messy.
Mayo falls through. Honey and jelly drip down into your hands. It can be a sticky sandwich experience.
That is why I sought out to make this recipe! I wanted all the classic characteristics of a artisan sourdough bread, but one that was more tightly woven to make a perfect bead for a sandwich.

Benefits of sourdough bread.
If you are new to the world of sourdough and are interested in learning more about what the craze is all about, you can check out my post on Benefits of Sourdough.
Or my YouTube video Benefits of Sourdough where I also show you how to make your own sourdough starter.
The recipe for this artisan sandwich sourdough bread is as simple as 3-1-1.
I personally call this recipe of mine 3-1-1. It makes it easy to remember the measurements, because I make this bread so often!
3 cups of flour
1 cup of warm water
1 cup of active sourdough starter (75% hydration).
3-1-1. And then
1 tbsp honey
1 tsp salt.
This is a similar recipe to my Artisan Cinnamon Sourdough Loaf but a little different.
Instructions
To make this bread you need to feed your starter the night before (or about 8 hours) you want to mix your bread dough.
You do this by feeding your starter 1 cup of flour and 3/4 cup water (for 75% hydration) or 1:1 flour and water for 100% hydration. Then you let it sit overnight or 8 hours with a kitchen towel on it.
The next morning you mix up your dough.
Step by step instructions:
1. Put in your mixer 3 cups of flour, 1 cup starter, 1 tbsp honey, and 1 tsp salt. Then turn on your mixer and slowly add in the 1 cup of warm water.
Slowly adding in the 1 cup of water will allow you to get just the right amount of water, and the right consitencey of the dough. Something as simple as the weather the day you make your bread can affect how much water your bread will actually need.
I find its typically right around 1 cup, but slowly adding it in while it’s mixing allows me to gauge for myself and stop pouring when it looks like I want it.
2. Let your slightly mixed dough sit for 15 minutes before kneading it.
3. After 15 minutes is up, knead the dough on medium to high speed of your standing mixer, using your dough hook attachment.
4. If it passes the window pane test, you can move on by putting it in a greased glass or ceramic bowl.
5. Cover it and let it rise for 12-24 hours.
6. When it has risen during the desired amount of time, take our your dough and put it on a floured surface.
7. Shape the dough with your hands or a bench scraper to build the tension in the dough.
8. Let it sit for 15 minutes while your dutch oven is preheating in the oven at 450 degrees.
9. After 15 minutes is up, come back and sprinkle a generous layer of flour on the dough. Then score your bread with a scoring razor or a small pairing knife.
10. Bake your bread on a sheet of parchment paper in a dutch oven for 30 minutes with the lid on. Then remove the lid after 30 minutes and bake for another 15 minutes.
11. When it is done and the exterior has a golden brown and crispy look, take it out and let it rest 30 minutes before cutting into it.
12. Enjoy!
Pro Tips
** If you can’t wait, cut some off the ends of the bread to allow the rest of the bread to finish rising and release it’s air pockets.
Also, if you would like to watch this step by step the process of making this bread, I have a YouTube video.
In the video I also explain further the pro tips I have like slowly adding the water, how to tell if the bread has been kneaded enough, etc.

Artisan Sandwich Sourdough Bread
The classic artisan sourdough bread, but made more fluffy and perfect for sandwiches!
Ingredients
- 3 cups unbleached flour
- 1 cup active sourdough starter
- 1 cup warm water
- 1 tbsp honey
- 1 tsp salt
Instructions
- 1. Put in your mixer 3 cups of flour, 1 tbsp honey, and 1 tsp salt. Then turn on your mixer and slowly add in the 1 cup of warm water.
- 2. Let your slightly mixed dough sit for 15 minutes before kneading it.
3. After 15 minutes is up, knead the dough on medium to high speed of your standing mixer, using your dough hook attachment.
4. If it passes the window pane test, you can move on by putting it in a greased glass or ceramic bowl.
5. Cover it and let it rise for 12-24 hours.
6. When it has risen during the desired amount of time, take our your dough and put it on a floured surface.
7. Shape the dough with your hands or a bench scraper to build the tension in the dough.
8. Let it sit for 15 minutes while your dutch oven is preheating in the oven at 450 degrees.
9. After 15 minutes is up, come back and sprinkle a generous layer of flour on the dough. Then score your bread with a scoring razor or a small pairing knife.
10. Bake your bread on a sheet of parchment paper in a dutch oven for 30 minutes with the lid on. Then remove the lid after 30 minutes and bake for another 15 minutes.
11. When it is dough and exterior has a golden brown and crispy look, take it out and let it rest 30 minutes before cutting into it.
12. Enjoy!
Notes
Slowly pouring the water when mixing the dough will allow the perfect water amount into the dough, instead of needing to add more flour if the dough is too wet.
Letting the ingredients rest for 15 minutes is a key part!
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