why make this recipe
This bread is soft, mild, and good for sandwiches. It keeps well and tastes a little tangy from sourdough. You can make large loaves that slice fine for toast and sandwiches.
introduction
This recipe uses a small active starter and a larger levain to give soft crumb and good rise. It is friendly for everyday baking. For another easy take on this idea, see easy sourdough sandwich bread.
how to make Soft Sourdough Sandwich Bread
Make the levain first. Combine starter, flour, and water in the ratio 1:10:10 and leave overnight at about 78ºF. It should be bubbly and doubled in 10–12 hours.
- Mix levain, lukewarm water (330 g), honey, egg, and melted oil until combined.
- Add the larger flour (950 g), sugar, and salt. Mix to form a rough dough.
- Rest 20–30 minutes (autolyse).
- Stretch and fold the dough every 30 minutes for 2 hours (4 sets). Keep dough covered.
- Bulk ferment until the dough rises about 20–30% and feels airy (about 2–4 hours depending on room temp).
- Turn dough onto a lightly floured surface. Divide into two or three pieces for loaf pans. Shape gently into tight loaves.
- Place shaped dough into greased loaf pans. Cover and proof until puffy and near doubled (about 1.5–3 hours).
- Preheat oven to 375ºF (190ºC). Brush tops with egg wash if you like a shiny crust.
- Bake 30–40 minutes until golden and internal temp reaches about 190–200ºF (88–93ºC).
- Cool on a rack before slicing.
This method keeps the crumb soft and the loaf tall. For more shaping tips, check sourdough sandwich bread recipe.
Ingredients :
- 20 grams sourdough starter (bubbly and active, see recipe notes about 4 teaspoons)
- 200 grams all purpose or bread flour (about 1 1/3 cups)
- 200 grams water (see recipe notes, about 3/4 cup plus 1 Tablespoon)
- 20 grams granulated sugar (about 4 teaspoons)
- 400 grams levain (about 1 3/4 cup)
- 330 grams water (lukewarm, about 1 1/3 cups)
- 160 grams honey (about 1/2 cup)
- 1 large egg (about 50 grams)
- 50 grams coconut oil (melted, or any neutral flavored oil, about 1/4 cup)
- 20 grams salt (about 1 Tablespoon)
- 950 grams bread flour (about 6-7 cups, see recipe notes)
Directions :
Levain (1:10:10, overnight, ready in 10-12 hours at 78ºF), Soft Sourdough Sandwich Bread
Follow the steps in "how to make" above. Keep dough temperature where it can ferment steadily. Adjust proof times to your room temperature and starter strength.
how to serve Soft Sourdough Sandwich Bread
Slice the bread thin or thick. Use it for sandwiches, toast, French toast, or grilled cheese. It pairs well with butter, jam, or savory fillings.
how to store Soft Sourdough Sandwich Bread
Cool completely before storing. Keep in a bread box or wrapped in a clean towel at room temperature for 2–3 days. For longer storage, slice and freeze in a sealed bag for up to 3 months. Thaw or toast slices as needed.
tips to make Soft Sourdough Sandwich Bread
- Use a bubbly active starter for best rise.
- Keep dough warm (around 75–80ºF) for steady fermentation.
- Do gentle stretch-and-folds to build strength without overworking.
- Do not overproof; underproofed dough makes a dense loaf and overproofed dough may collapse.
- Measure flour by weight for consistent results.
- For a softer crust, brush with butter after baking.
variation (if any)
- Swap honey for maple syrup or sugar if you prefer.
- Use olive oil or butter instead of coconut oil.
- Make whole wheat by replacing up to 25% of the bread flour with whole wheat flour (expect denser crumb).
- Add seeds on top before baking for crunch.
FAQs
Q: Can I use active dry yeast instead of levain?
A: Yes. Reduce water slightly and use about 2 tsp instant yeast. The flavor will be less sour.
Q: How do I know when the bread is done?
A: The crust should be golden and the internal temp should read 190–200ºF (88–93ºC). Tap the bottom; it should sound hollow.
Q: My loaf is heavy. What went wrong?
A: Likely underproofed or not enough strength. Try longer bulk ferment, more stretch-and-folds, and ensure starter is active.
Q: Can I make smaller or larger loaves?
A: Yes. Adjust bake time for size. Smaller loaves bake faster; larger loaves take longer in the oven.
Q: Can I skip the levain step?
A: No, levain builds volume and flavor. You need it or a yeast substitute.
Conclusion
This Soft Sourdough Sandwich Bread is a good choice for everyday sandwiches and toast. If you want another home-style take, see this detailed Sourdough Sandwich Bread – Farmhouse on Boone for extra tips and photos. For a simpler method you may like the Easy Sourdough Sandwich Bread – The Clever Carrot which shows a quick approach.
Soft Sourdough Sandwich Bread
Ingredients
Method
- Make the levain first. Combine starter, flour, and water in the ratio 1:10:10 and leave overnight at about 78ºF. It should be bubbly and doubled in 10–12 hours.
- Mix levain, lukewarm water, honey, egg, and melted oil until combined.
- Add the larger flour, sugar, and salt. Mix to form a rough dough.
- Rest the dough for 20–30 minutes (autolyse).
- Stretch and fold the dough every 30 minutes for 2 hours (4 sets). Keep dough covered.
- Bulk ferment until the dough rises about 20–30% and feels airy (about 2–4 hours depending on room temperature).
- Turn dough onto a lightly floured surface. Divide into two or three pieces for loaf pans. Shape gently into tight loaves.
- Place shaped dough into greased loaf pans. Cover and proof until puffy and near doubled (about 1.5–3 hours).
- Preheat oven to 375ºF (190ºC). Brush tops with egg wash if you like a shiny crust.
- Bake for 30–40 minutes until golden and internal temperature reaches about 190–200ºF (88–93ºC).
- Cool on a rack before slicing.