Here is a simple sourdough sandwich bread recipe you can make at home.
introduction
This Easy Sourdough Sandwich Bread (Super Soft) is gentle, soft, and great for sandwiches or toast. It uses a fed, active starter and gives a fine crumb and soft crust. If you want a very simple loaf to use every day, this is it. You can also compare techniques with other guides like easy sourdough bread recipe for more ideas.
why make this recipe
This recipe is good because it is simple and gives very soft bread. It uses basic steps and a short hands-on time. The loaf holds slices well for sandwiches. If you want to try a sandwich loaf that stays soft, follow the steps below and check tips from sourdough sandwich bread for more tweaks.
how to make Easy Sourdough Sandwich Bread (Super Soft)
Feed your starter 4–8 hours before you mix so it is active and bubbly.
Mix the dough, do one gentle rise, shape the loaf, let it rise again in the pan, then bake until golden. Keep the dough slightly wetter than a normal loaf for a soft crumb. Fold gently during the first rise to build some strength. See full directions below.
Ingredients :
- 65 grams active sourdough starter (active + bubbly)
- 300 grams lukewarm water
- 12 grams salt (2 teaspoons)
- 14 grams sugar
- 15 grams oil (avocado or olive) (1 tablespoon, plus more for coating the pan)
- 400 grams bread flour
- 100 grams all purpose flour
Directions :
- Feed Starter: Feed your sourdough starter 4–8 hours prior to making this bread, so that the starter is active and bubbly when you start the dough.
- Making The Dough + First Rise:
- In a large bowl, mix the active starter with lukewarm water until dissolved.
- Add sugar, oil, and mix.
- Add bread flour and all purpose flour. Stir until no dry flour remains. The dough will be slightly sticky.
- Add salt and fold it in by squeezing the dough with wet hands.
- Cover the bowl and rest 30 minutes (autolyse helps texture).
- Do 3 sets of gentle stretch-and-folds every 30 minutes (lifting the dough and folding it over itself). After the last fold, let the dough rise until it increases about 30–50% and looks airy (about 2–3 hours at room temp, times vary).
- Shaping:
- Turn the dough onto a lightly floured surface.
- Shape into a tight loaf by folding the sides into the center, then roll to make a smooth top.
- Coat a loaf pan with a little oil. Place the shaped dough seam-side down into the pan.
- Second Rise:
- Cover and let the dough rise until it reaches near the top of the pan (about 1–2 hours at room temp). Or refrigerate overnight for a slower, deeper flavor and bake the next day (bring to room temp before baking if very cold).
- Bake:
- Preheat oven to 375°F (190°C).
- If you like, brush the top lightly with oil or milk for a soft crust.
- Bake 30–40 minutes until the top is golden and the loaf sounds hollow when tapped.
- Remove from pan and cool on a rack before slicing to keep the crumb soft.
how to serve Easy Sourdough Sandwich Bread (Super Soft)
Slice the loaf once it is cool. Use for sandwiches, toast, French toast, or grilled cheese. Serve plain with butter or use it for layered sandwiches with deli meats and cheeses. It also makes good cubes for soft bread pudding.
how to store Easy Sourdough Sandwich Bread (Super Soft)
- Room temp: Keep wrapped in a clean cloth or bread bag for 2–3 days.
- Fridge: Not ideal for long-term (it can dry). Use only if you will eat within a week.
- Freezer: Slice and freeze in a sealed bag for up to 3 months. Toast slices straight from frozen or thaw at room temp.
tips to make Easy Sourdough Sandwich Bread (Super Soft)
- Use an active, bubbly starter for best rise.
- Don’t add too much flour while shaping—keep the dough slightly tacky.
- Stretch-and-folds build strength without heavy kneading.
- For a softer crust, brush with oil or melted butter after baking.
- If you want taller slices, let the dough rise more in the pan before baking.
- If your kitchen is cold, allow more time for each rise or place dough in a warmed (but off) oven.
variation (if any)
- Whole wheat: Replace 50–100 g of bread flour with whole wheat for a nutty taste. Add a little more water if dough feels stiff.
- Milk bread: Replace some water with milk for extra softness.
- Seeds or herbs: Fold in seeds, chopped herbs, or garlic powder for flavor.
FAQs
Q: Can I use a refrigerated starter?
A: It is best to feed and wake the starter 4–8 hours before using. A cold, inactive starter may not give a good rise.
Q: Can I skip the second rise and bake right away?
A: No. The second rise helps the dough relax and fill the pan. Skipping it will give a dense loaf.
Q: How do I know when the bread is done?
A: The top should be golden and the loaf should sound hollow when tapped. Internal temp around 200°F (93°C) is ideal.
Q: Can I use only all purpose flour?
A: You can, but bread flour gives better structure and a softer crumb. If needed, use all purpose but expect slight texture change.
Q: How long will slices stay soft?
A: Stored well at room temp, slices stay soft 2–3 days. Freeze for longer storage.
Conclusion
For more step-by-step photos and tips, check this detailed guide: Easy Sourdough Sandwich Bread – The Clever Carrot. If you want another soft sandwich loaf method, this post is helpful: The Softest Sourdough Sandwich Bread.
Easy Sourdough Sandwich Bread
Ingredients
Method
- Feed your sourdough starter 4–8 hours prior to making this bread.
- In a large bowl, mix the active starter with lukewarm water until dissolved.
- Add sugar, oil, and mix well.
- Add bread flour and all purpose flour. Stir until no dry flour remains; the dough will be slightly sticky.
- Add salt and fold it in by squeezing the dough with wet hands.
- Cover the bowl and rest for 30 minutes.
- Do 3 sets of gentle stretch-and-folds every 30 minutes, allowing the dough to rise until it increases about 30–50% (2–3 hours at room temperature).
- Turn the dough onto a lightly floured surface.
- Shape into a tight loaf and coat a loaf pan with a little oil.
- Place the shaped dough seam-side down into the pan.
- Cover and let the dough rise until it reaches near the top of the pan (about 1–2 hours).
- Alternatively, refrigerate overnight for a slower rise.
- Preheat oven to 375°F (190°C).
- Brush the top lightly with oil or milk for a soft crust, if desired.
- Bake for 30–40 minutes until golden and hollow when tapped.
- Remove from pan and cool on a rack before slicing.