Easy Sourdough Sandwich Bread (Super Soft) Recipe
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.
- 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
