For even slices to use in generously filled sandwiches, homemade sourdough toast baked in a loaf tin is an option if you have enough time for proving, baking and cooling. If you specifically need gluten-free bread, check that the sliced loaf is clearly labelled as such and read the current pack information. For last-minute open sandwiches, fresh sourdough bread may work, but it won’t have the same texture as a toast loaf.
If you’re preparing several generously filled sandwiches, you’ll need slices that are easy to cut and suit your chosen fillings. When you bake your own sourdough toast, you can plan the loaf shape and slice thickness to suit.
For guests who need to avoid gluten, it’s important to offer a bread option that is clearly labelled gluten-free. Sourdough alone doesn’t tell you whether the grain used contains gluten, so it’s also important to check the information on the current pack.
If you can’t allow for long proving times, you may prefer a ready-made loaf for open sandwiches or as a side. Fresh sourdough bread could work, but it may not have the shape and softness of a toast loaf.
A good choice if: You want a soft loaf baked in a tin, with slices sized to suit your sandwiches.
The trade-off: The Einfach Backen – Marcel Paa recipe calls for a 12–18-hour proving time for the preferment alone. You’ll also need to allow time for the dough to rest, as well as for baking and cooling.
A good choice if: You need a ready-sliced loaf that is clearly labelled gluten-free for a guest. Schär describes its sourdough bread this way.
The trade-off: This isn’t wheat sourdough toast. When choosing, check the current labelling and ingredients on the pack you buy.
A good choice if: You need bread at short notice for open sandwiches or as a side, and don’t need uniform slices for filled sandwiches.
The trade-off: A crusty loaf may cut and hold toppings differently from soft toast bread. Choose a shape and crumb that suit the dish.
| What you need | What to check | Who it matters to |
|---|---|---|
| Soft, sturdy slices | Choose a slice size and a loaf that holds together when cut, to suit your planned sandwich fillings. If baking your own, allow for a loaf tin and time for the bread to cool. | If I’m preparing several filled sandwiches, I want slices that are easy to cut and top. This is the top priority for around 42% of consumers. |
| Gluten-free option | Check the current pack for a clear gluten-free label, ingredients and precautionary allergen information. Keep the bread separate when serving. | If a guest needs gluten-free bread, I don’t want to rely on the word sourdough alone. Around 33% of consumers put clear labelling ahead of other selection criteria. |
| Preparation time | If baking your own, allow for proving and cooling time. If buying bread, check that its shape and slices suit the dish you have planned. | If I’m planning the menu at short notice, I need a bread option that doesn’t require a long dough-preparation time. Quick availability is the top priority for around 25% of consumers. |
Bread made with wheat or rye sourdough still contains gluten. The method of making it doesn’t, by itself, make it suitable as a gluten-free option.
If your guests need to avoid gluten, check for a clear gluten-free label, as well as the ingredients and precautionary allergen information on the current pack.
Thick, uneven or firm slices can make filled sandwiches harder to cut and assemble. These qualities may matter less for open sandwiches.
Before choosing, decide whether you’ll be serving filled or open sandwiches, then choose a loaf shape and crumb to suit.
With the Einfach Backen – Marcel Paa recipe, the preferment alone needs 12–18 hours to prove. The loaf also needs to cool after baking before you can slice it.
For an evening event, start the preferment the day before, or plan to use a ready-made loaf if you’re putting the menu together at short notice.
Schär describes its sourdough bread as a ready-sliced, gluten-free loaf.
REWE has a recipe for homemade toast bread using wheat or spelt flour, dried yeast, milk and butter.
EDEKA’s recipes cover both sourdough bread and the possibility of making toast bread with sourdough.
Lidl lists breads made with natural sourdough among the options at its in-store bakery.
No. Sourdough can also be made with grains containing gluten, such as wheat or rye. For a gluten-free option, check for a clear label and read the ingredients on the current pack.
Always check the information for the bread you’re actually serving. For packaged bread, check the ingredients, highlighted allergens and precautionary allergen information on the current pack. Plan in advance for any necessary separate preparation and serving.
For an evening event, start the preferment for the Einfach Backen – Marcel Paa recipe the day before. The recipe calls for 12–18 hours for the preferment to prove, followed by more proving time and 50–60 minutes of baking. The loaf must cool before you slice it.
Wait until it has cooled completely before slicing. This makes it easier to portion the loaf for your planned sandwiches. Any leftover slices can be frozen and toasted later.