Here is a simple guide to make soft sourdough sandwich bread.
introduction
This bread makes soft, light slices for toast and sandwiches. It uses a sourdough starter and a little added yeast for faster rise if you want. For another easy method and tips, see the easiest soft sourdough sandwich bread.
why make this recipe
Make this recipe if you want soft loaves with good crumb and mild sour flavor. The dough is simple and uses common ingredients. You can use ripe starter or discard. For a super-soft result and extra tips, check a different approach like the extra soft sourdough sandwich bread method.
how to make Soft Sourdough Sandwich Bread
You mix warm milk, sugar, starter, and flour. Then add salt and soft butter. Knead until smooth, let the dough rise, shape it, and bake. Use a loaf pan for the classic sandwich shape. If you use only starter, plan for a long cold or room-temp proof for more sour flavor.
Ingredients :
- 1 scant cup (225 grams) warm milk (1 cup minus 2 tablespoons)
- 3 tablespoons (36 grams) granulated sugar
- 1 teaspoon instant yeast (optional if starter is ripe)
- ½ cup (150 grams) sourdough starter, ripe or discard
- 3 cups plus 2 tablespoons (400 grams) bread flour, additional ¼ cup needed (425 grams total) if substituting all-purpose flour
- 1 teaspoon sea salt
- 2 tablespoons butter, very soft and cut into pieces
- 1 tablespoon melted butter, for brushing baked loaf
Directions :
In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and the sugar until dissolved.
Add yeast and sourdough starter, stirring to combine.
Add flour and sea salt. Mix on medium-low speed until dough comes together.
With mixer on low speed, add butter pieces one at a time until combined.
Increase speed to low/medium and let the mixer knead the dough for 5 minutes.
Transfer to a large oiled bowl. Cover with oiled plastic wrap and let rise until nearly doubled, about 2 hours if using the optional added yeast. (If using only starter, this proofing time takes 12-18 hours, which yields a beautiful dough with a more pronounced sour flavor.)
Turn proofed dough out onto a clean counter top and stretch it several times to develop the gluten. Roll it tightly into a loaf, pinching the seams together. Transfer to an oiled loaf pan and cover with oiled plastic wrap to rise again, about 1 hour or until dough is about 1-inch above the rim of the pan (this step will take a few hours if not using the additonal yeast).
Preheat oven to 350°F.
Bake at 350° for 35 minutes until golden and internal temperature reaches 190°-200°F on an instant-read thermometer.
Remove from oven and immediately brush top with melted butter. (Do not skip this step as it is key to a soft crust.)
Let cool in pan for 5 minutes before turning out onto a wire rack to cool completely before slicing.
how to serve Soft Sourdough Sandwich Bread
Slice thin or thick. Use it for grilled cheese, club sandwiches, or simple toast with butter. It holds spreads well and makes a soft base for hot or cold fillings.
how to store Soft Sourdough Sandwich Bread
Cool completely, then wrap in plastic or place in a bread bag. Store at room temperature for 2–3 days. For longer life, freeze sliced bread in a sealed bag for up to 3 months. Thaw slices at room temp or toast from frozen.
tips to make Soft Sourdough Sandwich Bread
- Use warm milk, not hot, to help yeast wake without killing it.
- If your starter is very active, you can skip the added yeast and allow longer proof times.
- Add butter pieces while mixing so they blend well.
- Do not skip brushing with melted butter right after baking for a soft crust.
- Use an instant-read thermometer to check 190°–200°F for doneness.
variation (if any)
- Whole wheat: replace up to 1 cup of bread flour with whole wheat flour. Add a little more water or milk if dough feels dry.
- Seeded: press seeds into the top before the final rise or add seeds to the dough.
- No added yeast: use only ripe starter and allow longer first and second rises for more sour flavor.
FAQs
Q: Can I use all-purpose flour?
A: Yes. Use an extra ¼ cup (425 grams total) of flour if you use only all-purpose flour.
Q: How long does the dough take to rise without added yeast?
A: Expect 12–18 hours for the first rise at room temperature, depending on starter strength and room temp.
Q: Can I shape and bake without a stand mixer?
A: Yes. Mix and knead by hand for 8–12 minutes until smooth.
Q: Do I need to brush with butter?
A: Yes. Brushing with melted butter right after baking keeps the crust soft.
Q: Can I make this as rolls?
A: Yes. Divide dough into equal pieces, shape into rolls, and bake at the same temperature until golden and done.
Conclusion
This recipe gives a soft, classic sandwich loaf that works for many uses. For more step-by-step photos and tips from another home baker, see Easy Sourdough Sandwich Bread – The Clever Carrot. For a slightly different take and more notes on handling starter, read Sourdough Sandwich Bread – Farmhouse on Boone.
Soft Sourdough Sandwich Bread
Ingredients
Method
- In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and the sugar until dissolved.
- Add yeast and sourdough starter, stirring to combine.
- Add flour and sea salt. Mix on medium-low speed until dough comes together.
- With mixer on low speed, add butter pieces one at a time until combined.
- Increase speed to low/medium and let the mixer knead the dough for 5 minutes.
- Transfer to a large oiled bowl. Cover with oiled plastic wrap and let rise until nearly doubled, about 2 hours if using the optional added yeast.
- Turn proofed dough out onto a clean counter top and stretch it several times to develop the gluten.
- Roll it tightly into a loaf, pinching the seams together. Transfer to an oiled loaf pan and cover with oiled plastic wrap to rise again, about 1 hour or until dough is about 1-inch above the rim of the pan.
- Preheat oven to 350°F.
- Bake at 350° for 35 minutes until golden and internal temperature reaches 190°-200°F.
- Remove from oven and immediately brush the top with melted butter. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely before slicing.