Soft Sourdough Sandwich Bread is a delightful twist on your everyday loaf. Imagine a loaf of bread that’s light yet hearty, with a beautifully soft crumb that makes it perfect for sandwiches or toast. The mildly tangy flavor of the sourdough combines with the slightly sweet notes from honey, creating a bread that’s not just delicious but also incredibly versatile. There’s something deeply satisfying about slicing into a fresh loaf and enjoying that first bite. It stands in stark contrast to store-bought versions, which often lack the warmth and character of homemade bread.

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Personally, the first time I made this soft sourdough sandwich bread was a chilly Sunday morning. The aroma wafting through my kitchen was pure comfort, wrapping around me like a warm hug. It’s an approachable recipe that simplifies the sourdough process, allowing you to enjoy homemade bread without spending hours in the kitchen. I can’t recommend it enough for anyone who craves that homemade touch in their meals. So, let’s gather our ingredients and get started on this warm and inviting loaf!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Soft Sourdough Sandwich Bread
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Soft Sourdough Sandwich Bread

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time means you can have fresh bread ready to go without a hassle.
Irresistible Flavor: The tang from the sourdough starter adds a depth of flavor, balanced beautifully with a hint of sweetness.
Eye-Catching Appeal: Its golden crust and soft interior make for a beautiful addition to any table.
Flexible Serving: Perfect for sandwiches, toast, or enjoying plain with butter.
Budget-Friendly: This recipe uses basic pantry staples, making it easy on the wallet.

Ingredients You’ll Need

125 g active bubbly sourdough starter (1/2 cup): The base of our bread, the starter gives the bread its characteristic flavor and texture. Ensure it’s bubbly and active for the best rise. If you don’t have sourdough starter, you can try substituting with an equal weight of instant yeast, though the flavor will differ.
325 g water (1 1/3 cups): Warm water helps activate the sourdough starter. Aim for around 100°F for optimal results.
25 g extra virgin olive oil (1 tablespoon): Adds richness and moisture to the bread. Feel free to swap with melted butter for a different flavor profile.
20 g honey (1 tablespoon + 1 teaspoon): This natural sweetener enhances flavor and encourages a perfect crust. You can substitute with maple syrup if needed.
500 g bread flour (4 cups): The high protein content gives the bread a strong structure and soft crumb. All-purpose flour can be used, but the bread won’t be as chewy.
10 g salt (1 teaspoon): Essential for flavor and strengthening the dough. Always use fine sea salt for even distribution.
Rice flour for dusting: Helps to prevent sticking during the shaping process. If you don’t have rice flour, all-purpose flour can also work.

How to Make Soft Sourdough Sandwich Bread

Mix the Dough: Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Begin mixing on low speed until everything is incorporated, scraping down the sides of the bowl as needed. Gradually increase to medium-high speed and knead for about 10 minutes, until the dough becomes soft, smooth, and starts pulling away from the sides of the bowl.
Bulk Fermentation: Move the dough to a greased bowl, then cover it to bulk ferment for 8–12 hours at room temperature, or until it has doubled in size. If your kitchen is around 68°F like mine, expect a full 12 hours for this step.
Shape the Dough: Gently turn the dough out onto a clean surface dusted with rice flour. Shape it into a ball by pushing the dough away from you and pulling it back towards you. Cover it and let it rest for 15–30 minutes to relax the gluten.
Form the Loaf: With the dough seam-side up, gently stretch it into a rectangle. Roll it tightly from the short side into a log, tucking the sides underneath as you do. This step creates surface tension, which is much needed for a good rise.
Proof the Dough: Place the shaped loaf seam-side down in a lightly greased or parchment-lined loaf pan. Cover it and let it rise for roughly 2 hours, until it rises about an inch above the rim of the pan.
Preheat the Oven: As the dough proofing comes to a close, preheat your oven to 500°F. Once preheated, score the top of the loaf to allow for expansion. To create steam, cover the loaf pan with another loaf pan and place it in the oven, then immediately reduce the temperature to 375°F.
Bake: Bake covered for 25 minutes, then carefully remove the top pan and bake uncovered for an additional 20 minutes. The loaf is done when the internal temperature reaches 205°F.
Cool & Slice: Allow the bread to cool completely for an hour before slicing. This cooling period is key for the texture to set perfectly.

Storing & Reheating

To store your soft sourdough sandwich bread, wrap it tightly in plastic wrap or place it in a bread bag. At room temperature, it should stay fresh for about 3-4 days. If you want to store it longer, slice the loaf and freeze it for up to 3 months. For reheating, simply pop the slices in a toaster or warm them in the oven at 350°F for about 5-10 minutes. Note that freezing may slightly alter the bread’s texture, but a quick toast refreshes it beautifully.

Chef’s Helpful Tips

Avoid over-kneading the dough, as it could become tough. Aim for a smooth, elastic texture.
For best results, ensure your sourdough starter is at its peak activity level, which usually means it should have doubled in size within 4-6 hours of feeding.
If your dough feels too sticky during handling, lightly dust it with more rice flour rather than adding too much extra flour.
Consider adding herbs or spices to the dough for a unique flavor twist, like garlic powder or rosemary.
To save time, prepare the dough in the evening and let it rise overnight. Shape it for the final rise in the morning, and you’ll have fresh bread for brunch!

There’s something truly heartwarming about baking bread at home. The soft sourdough sandwich bread is not just another loaf; it’s a gateway to countless delicious meals and memories. Whether you’re enjoying it as a simple sandwich or toasted with a bit of butter, this bread brings comfort and joy to the table. I encourage you to experiment with this recipe—try different flours, add spices, or even seeds for a unique twist. It’s all about making it your own and savoring that gratifying moment of sharing homemade bread with loved ones.

Recipe FAQs

How do I know if my sourdough starter is ready to use?

You can determine if your sourdough starter is ready by looking for signs of activity. It should have doubled in size, be bubbly on the surface, and have a pleasant, slightly tangy smell. Perform the “float test” by dropping a spoonful of starter into a glass of water; if it floats, it’s ready to use!

Can I freeze this bread?

Yes, you can freeze soft sourdough sandwich bread! Once fully cooled, slice the loaf, wrap each slice in plastic wrap or foil, and place them in a freezer bag. This way, you can easily grab a slice whenever you need some fresh bread.

Why did my bread not rise well?

Several factors can affect the rise of your bread. Make sure your sourdough starter is active; if it isn’t bubbly and strong, the rise will be affected. Additionally, ingredient temperatures and the environment can play a huge role. Ensure your kitchen is warm enough for proper fermentation.

How can I enhance the flavor of this bread?

For a deeper flavor, consider incorporating herbs, cheese, or spices into the dough. Ingredients like garlic powder, dried basil, or even grated cheese can elevate the taste and make the bread distinctively yours.

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Soft Sourdough Sandwich Bread

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Author: Krista
Prep Time: 15 minutes
Cook Time: 780 minutes
Total Time: 13 hours 15 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: American

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Description

This Soft Sourdough Sandwich Bread features a delightful flavor and texture, making it ideal for sandwiches or a cozy toast. Its simple prep with essential ingredients like sourdough starter and honey ensures a tasty result that everyone will enjoy.

Ingredients

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125 g active bubbly sourdough starter, 1/2 cup
325 g water 1 1/3 cups
25 g extra virgin olive oil 1 tablespoon
20 g honey 1 tablespoon + 1 teaspoon
500 g bread flour 4 cups
10 g salt 1 teaspoon
rice flour for dusting

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Instructions

Combine all ingredients in a stand mixer bowl fitted with a dough hook. Mix on low until well incorporated, scraping down the sides if necessary.
Increase speed to medium-high and knead for 10 minutes until the dough is soft, smooth, and pulling away from the sides of the bowl.
Transfer dough to a greased bowl. Cover and let it bulk ferment for 8-12 hours until it doubles in size.
Turn the dough out onto a floured surface, dust lightly with rice flour, and shape into a ball by pushing away and pulling back gently. Cover and rest for 15-30 minutes.
Flip dough seam-side up, gently stretch into a rectangle, and roll from the short side into a tight log, tucking the sides underneath.
Place the dough seam side down in a greased or parchment-lined loaf pan. Cover and proof for about 2 hours until it rises about 1 inch above the rim of the pan.
Preheat oven to 500°F. Score the loaf top, then cover with a second loaf pan to create steam. Immediately reduce the temperature to 375°F.
Bake covered for 25 minutes, then remove the top pan and bake uncovered for an additional 20 minutes until the internal temperature reaches 205°F.
Cool for 1 hour before slicing.

Notes

Ensure the sourdough starter is active and bubbly for best results.
Proofing times may vary based on your kitchen temperature—keep an eye on the dough’s rise!
Using rice flour for dusting prevents sticking and adds a nice texture.