introduction
This bread makes a soft, tall sandwich loaf with a light crumb. It uses a small amount of active sourdough starter and simple steps. It is good for toast, sandwiches, and packed lunches. For a similar quick guide see easy sourdough sandwich bread.
why make this recipe
You get a soft, fresh loaf without a lot of fuss. The dough is simple to mix and needs only basic handling. This recipe saves time and gives a reliable soft crumb for everyday use.
how to make The Softest! Sourdough Sandwich Bread
Follow the ingredients and directions below. All steps use plain tools and hands.
Ingredients :
285 grams water, 70 grams active sourdough starter, 16 grams sugar, 12 grams oil ((see note)), 500 grams bread flour, 13 grams salt
Directions :
Combine the water, starter, sugar, and oil in a large bowl. Add the flour and salt and mix until no dry flour remains. Mix with your hands if it becomes too difficult to do with a spoon. Cover and rest for 15-30 minutes, then perform a round of stretch and folds to form the dough into a tight ball. Cover and let rise at room temperature until doubled in size.Grease an 8 by 4-inch loaf pan. Turn the dough out onto a lightly floured surface and shape into a log. Place seam side-down in the prepared pan and cover with a towel. Let rise until the dome comes up 1-inch above the rim of the pan. Bake in a 375 degree oven for 45-50 minutes, until baked through and browned.Cool for 10 minutes in the pan, then invert to release and cool completely on a wire rack.
how to serve The Softest! Sourdough Sandwich Bread
Slice the loaf when cool. Serve plain, toasted, or use for sandwiches. Thin slices work well for grilled cheese. Thick slices make good toast with butter and jam.
how to store The Softest! Sourdough Sandwich Bread
Keep the loaf at room temperature in a bread bag or wrapped in a clean towel for 2–3 days. For longer storage, slice and freeze in a sealed bag for up to 3 months. To use from frozen, toast or warm slices straight from the freezer.
tips to make The Softest! Sourdough Sandwich Bread
- Use active starter for best rise.
- Measure ingredients by weight for consistent results.
- Let the dough double before shaping; this gives a light crumb.
- If dough feels sticky, flour your hands lightly while shaping.
- For extra softness, brush the baked loaf with a little melted butter while warm.
For another simple recipe layout, check sourdough sandwich bread.
variation (if any)
- Add 1–2 tablespoons milk powder for a richer crumb.
- Fold in 1/4 cup seeds or herbs for a flavored loaf.
- Swap half the bread flour for all-purpose flour for a slightly softer texture.
FAQs
Q: Can I make this without a starter?
A: No. This recipe needs active sourdough starter. For a yeast version, use instant yeast and adjust rise times.
Q: How do I know the dough doubled?
A: The dough looks larger and holds a light finger dent when gently pressed.
Q: Can I use a different pan size?
A: You can, but bake time may change. A larger pan makes a shorter loaf and may need less time.
Q: Do I need to refrigerate the dough?
A: No. This method rises at room temperature. You can cold-proof in the fridge overnight to slow fermentation and add flavor.
Conclusion
For more ideas and close variations, see this detailed version at The Softest Sourdough Sandwich Bread and another clear guide at Easy Sourdough Sandwich Bread – The Clever Carrot.
Sourdough Sandwich Bread
Ingredients
Method
- Combine the water, starter, sugar, and oil in a large bowl.
- Add the flour and salt and mix until no dry flour remains. Mix with your hands if it becomes too difficult to do with a spoon.
- Cover and rest for 15-30 minutes.
- Perform a round of stretch and folds to form the dough into a tight ball.
- Cover and let rise at room temperature until doubled in size.
- Grease an 8 by 4-inch loaf pan.
- Turn the dough out onto a lightly floured surface and shape into a log.
- Place seam side-down in the prepared pan and cover with a towel.
- Let rise until the dome comes up 1-inch above the rim of the pan.
- Bake in a 375 degree oven for 45-50 minutes, until baked through and browned.
- Cool for 10 minutes in the pan, then invert to release and cool completely on a wire rack.