Here’s a soft, slightly tangy Sourdough Sandwich Bread that’s perfect for toast, sandwiches, grilled cheese, and everyday breakfasts. It uses an active sourdough starter and produces a tender crumb with a thin golden crust.
Soft Sourdough Sandwich Bread
Prep Time: 25 minutes
Bulk Fermentation: 4–8 hours
Proofing: 2–4 hours
Bake Time: 35–40 minutes
Total Time: About 8–13 hours
Yield: 1 loaf
Ingredients
- 100 g active sourdough starter
- 250 g warm milk
- 100 g warm water
- 500 g bread flour
- 30 g honey or sugar
- 10 g fine sea salt
- 40 g unsalted butter, softened
- 1 tablespoon olive oil, optional
Instructions
1. Mix the Dough
Add the active sourdough starter, warm milk, and warm water to a large bowl. Mix well.
Add the bread flour, honey or sugar, and salt. Stir until a rough dough forms and no dry flour remains.
Cover and let the dough rest for 30 minutes.
2. Add the Butter
Add the softened butter a little at a time.
Use your hands to gently work it into the dough until completely incorporated. The dough will initially feel sticky and soft, but it should become smoother as you continue working it.
You don’t need to knead aggressively.
3. Stretch and Fold
Cover the dough and let it rest for another 30 minutes.
With slightly wet hands, grab one side of the dough, stretch it upward, and fold it over itself.
Turn the bowl and repeat 3–4 times.
Repeat the stretch-and-fold process 2–3 more times, approximately every 30 minutes.
By the final fold, the dough should feel noticeably stronger and more elastic.
4. Bulk Fermentation
Cover the bowl and leave the dough at room temperature until it becomes puffy, airy, and increases by around 50–75%.
This usually takes around 4–8 hours, depending on the temperature of your kitchen and the activity of your starter.
Don’t wait for the dough to necessarily double.
5. Shape the Loaf
Lightly flour your work surface and gently turn out the dough.
Flatten it very gently into a rough rectangle.
Fold the top third toward the center, then fold the bottom third upward.
Roll the dough into a tight log, creating enough surface tension to hold its shape.
Pinch the seam closed.
6. Place in the Loaf Pan
Grease a 9 × 5-inch loaf pan.
Place the shaped dough into the pan with the seam underneath.
Cover loosely with plastic wrap or a clean towel.
7. Final Proof
Allow the dough to proof at room temperature for approximately 2–4 hours.
The dough should rise noticeably and become soft and puffy.
A good test is to gently press the dough with a fingertip. The indentation should slowly spring back.
8. Bake
Preheat your oven to 375°F (190°C).
For an extra-soft crust, lightly brush the top of the dough with milk before baking.
Bake for 35–40 minutes, or until the loaf is deeply golden and the internal temperature reaches approximately 190–200°F (88–93°C).
If the top starts browning too quickly, loosely cover it with foil during the final 10–15 minutes.
9. Cool
Remove the bread from the pan immediately after baking.
Place it on a wire rack and brush the top with a little melted butter for a soft, flavorful crust.
Allow it to cool for at least 1 hour before slicing.
Tips for Soft Sourdough Sandwich Bread
Use an active starter: Feed your starter several hours before mixing and use it when it’s bubbly and near its peak.
Don’t add too much flour: The dough should be soft and slightly tacky. Adding lots of extra flour can make the finished loaf dense.
Room temperature matters: A warm kitchen will shorten fermentation, while a cool kitchen can make it take considerably longer.
For an extra-soft loaf: The milk, butter, and honey all contribute to a softer crumb and tender crust.
For taller bread: Shape the dough tightly and use the correct-size loaf pan so the dough rises upward rather than spreading outward.
Don’t slice while hot: Cutting too early can compress the soft crumb and make the bread seem gummy.
Serving Ideas
This bread is delicious for:
- Turkey or chicken sandwiches
- Grilled cheese
- Peanut butter and jelly
- Egg sandwiches
- Avocado toast
- French toast
- Butter and honey
- Breakfast toast
Storage
Once completely cool, store the loaf in an airtight bread bag or container at room temperature for 3–4 days.
For longer storage, slice the bread and freeze it for up to 3 months. Individual slices can go straight from the freezer into the toaster.
Nutrition Facts Sourdough Sandwich Bread
- Calories:200kcal
- Carbohydrates:35g
- Protein:5g
- Fat:4g
- Sodium:323mg
Final Thoughts
This Sourdough Sandwich Bread gives you the best of both worlds: the gentle tang and natural fermentation of sourdough with the soft, tender texture you want from everyday sandwich bread. The combination of milk, butter, and a touch of honey makes each slice soft enough for sandwiches while still having enough structure to toast beautifully.
