This loaf is soft, easy, and great for sandwiches. It uses an active sourdough starter and simple steps.
introduction
This recipe makes a soft, everyday sandwich bread. It is easy to follow and gives a tender crumb and a thin crust. If you want a clear, step-by-step guide, see this easy sourdough sandwich bread recipe for reference.
why make this recipe
- It gives very soft bread for sandwiches and toast.
- It uses natural sourdough flavor without long work.
- You can make it with simple ingredients in most kitchens.
how to make Easy Sourdough Sandwich Bread (Super Soft)
- Feed your starter 4–8 hours before you mix so it is active and bubbly.
- Mix starter, water, flour, sugar, oil, and salt to form a sticky dough.
- Use a few sets of stretch-and-fold during the first rise to build strength.
- Shape the dough gently into a loaf and place it in a greased pan.
- Let the dough rise until it puffs up and holds a light dent when touched.
- Bake until the loaf is golden and the internal temperature is about 95°C / 200°F.
For a same-day approach or timing tips, check this same-day sourdough method.
Ingredients :
- 65 grams active sourdough starter (active + bubbly)
- 300 grams lukewarm water
- 12 grams salt (2 teaspoons)
- 14 grams sugar
- 15 grams oil (avocado or olive) (1 tablespoon, plus more for coating the pan)
- 400 grams bread flour
- 100 grams all purpose flour
Directions :
- Feed Starter: Feed your sourdough starter 4-8 hours prior to making this bread, so that the starter is active and bubbly when you start the dough.
- Making The Dough + First Rise: In a bowl, mix starter and lukewarm water until blended. Add flours, sugar, and oil. Stir until roughly combined. Add salt and mix well. Let the dough rest 20-30 minutes (autolyse). Then do 3-4 sets of stretch-and-fold every 20-30 minutes. After the last set, cover and let the dough rise until it increases in size and looks airy (about 2-4 hours depending on starter strength and room temp).
- Shaping: Turn the dough onto a lightly floured surface. Preshape into a rectangle, fold into a tight log shape, and seam the bottom. Place seam-side down into a greased 9×5-inch loaf pan.
- Second Rise: Cover the pan and let the dough rise until it comes near the top of the pan and springs back slowly when poked (about 1-2 hours).
- Bake: Preheat oven to 375°F (190°C). Brush top with a little water or milk if you want a softer crust. Bake for 30-40 minutes until golden and the loaf sounds hollow or reaches ~200°F (95°C) inside. Remove from pan and cool on a rack before slicing.
how to serve Easy Sourdough Sandwich Bread (Super Soft)
- Slice thin for sandwiches or thick for toast.
- Use for grilled cheese, deli sandwiches, or French toast.
- Serve slightly warm or at room temperature.
how to store Easy Sourdough Sandwich Bread (Super Soft)
- Room temp: Keep in a bread bag or container for 2-3 days.
- Fridge: Not ideal for fresh bread (it can dry faster), but you can keep it 4-5 days if wrapped well.
- Freezer: Slice and freeze up to 3 months. Toast or defrost slices when needed.
tips to make Easy Sourdough Sandwich Bread (Super Soft)
- Use an active, bubbly starter for good rise.
- Keep dough slightly tacky but not too wet for easier shaping.
- Do gentle folds to keep air pockets.
- Let the loaf cool fully before slicing to keep crumb from getting gummy.
- Check oven temperature with an oven thermometer for consistent results.
variation (if any)
- Add 50 grams whole wheat flour for a nuttier taste (reduce bread flour by same amount).
- Add 1-2 tablespoons honey instead of sugar for a different sweetness.
- Fold in seeds or oats for texture on top or in the dough.
FAQs
Q: How do I know my starter is ready?
A: It should be active, bubbly, and double in size after feeding. Use it when it floats or peaks in activity.
Q: Can I use only all-purpose flour?
A: Yes, but bread flour gives a slightly better structure and chew. All-purpose will still work.
Q: Do I need to bake at high heat or cover the loaf?
A: Bake at moderate heat (375°F/190°C). You do not need to cover the loaf. Brushing with milk or water gives a softer crust.
Q: Can I make this without oil?
A: You can omit oil, but the crumb will be a little less soft and the loaf may dry faster.
Q: How long should I cool the bread before slicing?
A: Cool at least 1 hour on a rack to let the crumb set for clean slices.
Conclusion
For more tips and alternate methods, see this detailed guide from Easy Sourdough Sandwich Bread – The Clever Carrot and this gentle, soft loaf approach at The Softest Sourdough Sandwich Bread.
Easy Sourdough Sandwich Bread
Ingredients
Method
- Feed your sourdough starter 4-8 hours prior to making this bread, so that the starter is active and bubbly when you start the dough.
- In a bowl, mix starter and lukewarm water until blended. Add flours, sugar, and oil. Stir until roughly combined.
- Add salt and mix well. Let the dough rest for 20-30 minutes (autolyse).
- Do 3-4 sets of stretch-and-fold every 20-30 minutes. After the last set, cover and let the dough rise until it increases in size and looks airy (about 2-4 hours depending on starter strength and room temp).
- Turn the dough onto a lightly floured surface. Preshape into a rectangle, fold into a tight log shape, and seam the bottom.
- Place seam-side down into a greased 9x5-inch loaf pan.
- Cover the pan and let the dough rise until it comes near the top of the pan and springs back slowly when poked (about 1-2 hours).
- Preheat oven to 375°F (190°C). Brush the top with a little water or milk if you want a softer crust.
- Bake for 30-40 minutes until golden and the loaf sounds hollow or reaches ~200°F (95°C) inside.
- Remove from pan and cool on a rack before slicing.