Introduction

This easy sourdough sandwich bread is soft, fluffy, and perfect for beginners. With no kneading or complicated techniques, you can enjoy homemade sourdough that’s simple to make and delicious to eat.

Easy Sourdough Sandwich Bread (Super Soft) Recipe - Recipe Image

Ingredients

65 grams active sourdough starter (active and bubbly)
300 grams lukewarm water
12 grams salt (about 2 teaspoons)
14 grams sugar
15 grams oil (avocado or olive), plus more for coating the pan
400 grams bread flour
100 grams all purpose flour

Instructions

Step 1: Feed your sourdough starter 4-8 hours before starting to ensure it is active and bubbly.
Step 2: In a large bowl, whisk together lukewarm water and sourdough starter. Add bread flour, all purpose flour, oil, sugar, and salt. Mix with a spatula or slightly damp hands until combined.
Step 3: Cover the dough with a damp towel or plastic wrap and let it rest for 1 hour.
Step 4: Shape the dough into a ball and cover it. Let it rise until doubled in size, about 8-10 hours depending on room temperature.
Step 5: Turn the dough onto a lightly floured surface. Press the dough gently to remove air pockets, tuck the sides in, and roll into a rectangle. Let it rest for 10 minutes.
Step 6: Lightly oil a 9×5 inch bread pan. Gently shape the dough to fit snugly inside the pan and cover with a plastic bag (open at one end), plastic wrap, or a damp towel.
Step 7: Allow the dough to rise until it is ½ inch above the pan’s rim, about 2-4 hours.
Step 8: Preheat the oven to 400°F (200°C). Bake the bread uncovered for 40 minutes until golden brown and risen.
Step 9: Cool the bread in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and enjoying.

Tips & Variations

Use an 8.5×4 inch loaf pan for a taller loaf; a 9×5 pan also works well.
Place the pan in a warm spot or on a warming mat to speed up the second rise.
Sugar can be substituted with honey, and any mild oil can replace avocado or olive oil.
To prevent sticking, generously oil the bread pan before placing the dough.

Storage

Store leftovers in a zip-lock bag, closed paper bag, or airtight container at room temperature for 5-7 days. Reheat slices gently in a toaster or oven for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a sourdough starter?

This recipe requires an active sourdough starter to ferment and rise properly, so it’s not suitable for using commercial yeast only. For a similar sandwich bread without sourdough, consider using a yeast-based bread recipe.

How do I know when the dough has risen enough?

Instead of relying on time, watch the dough size. It should roughly double during the first rise and, for the second rise, the dough should be about ½ inch above the bread pan’s rim before baking.

Easy Sourdough Sandwich Bread (Super Soft) Recipe

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★★★★★

4.7 from 144 reviews

This easy sourdough sandwich bread recipe yields a super soft and fluffy loaf that’s perfect for sandwiches. It is beginner-friendly, requires no kneading or stretch and folds, and uses an active sourdough starter for natural fermentation. The dough is simple to prepare, with a long rise for excellent flavor and texture, and bakes into a golden crust loaf ideal for all your sandwich needs.

Author: Dana
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 13 hours
Yield: 12 slices 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

65 grams active sourdough starter (active and bubbly)
300 grams lukewarm water
12 grams salt (2 teaspoons)
14 grams sugar
15 grams oil (avocado or olive oil; 1 tablespoon, plus more for coating the pan)
400 grams bread flour
100 grams all purpose flour

Instructions

Feed Starter: Feed your sourdough starter 4-8 hours before making the bread so that it is active and bubbly when beginning the dough.
Making The Dough + First Rise: Whisk together lukewarm water and active sourdough starter. Add bread flour, all purpose flour, oil, sugar, and salt. Mix with a spatula or damp hands until all dry flour is incorporated. Cover with a damp tea towel or plastic wrap and let rest for 1 hour.
Dough Rise: Shape the dough into a ball and cover it. Allow it to rise until doubled in size, approximately 8-10 hours depending on room temperature; rely on size rather than time.
Shaping: Place dough on a lightly floured surface, gently press with fingertips to remove air pockets. Tuck all four sides inward and roll into a rectangle. Let rest for 10 minutes. Lightly oil a 9×5 inch bread pan, then gently push dough edges inward to tighten and reinforce rectangle shape. Place dough into the pan and cover with a ziploc bag, saran wrap, or damp towel.
Second Rise: Let dough rise until it is 1/2 inch above the rim of the pan, about 2-4 hours depending on temperature.
Bake: Preheat oven to 400°F (204°C). Bake uncovered for 40 minutes until the top is golden brown and the bread has a good rise. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

Store uneaten bread in a zip-loc bag, closed paper bag, or airtight container for 5-7 days.
For a taller loaf, use an 8.5×4 inch loaf pan; a 9×5 inch pan also works well.
To speed up the second rise, place the bread pan in a warm spot or on a food warming mat.
The second rise duration depends on room temperature and can take up to 4 hours.
Sugar can be substituted with honey, and you can use other oils as desired.

Keywords: bread, sourdough, sandwich bread, soft bread, homemade bread, easy sourdough