introduction
This soft sourdough sandwich bread makes light, tender slices for toast and sandwiches. It uses milk, butter, and a ripe sourdough starter (or a little instant yeast to speed things up). If you want a quick read on a similar method, see this simple guide to soft sourdough sandwich bread for another take.
why make this recipe
Make this recipe when you want a soft loaf with a mild sourdough taste. It gives a fine crumb that holds spreads and fillings well. The crust stays soft thanks to a butter brush right after baking.
how to make Soft Sourdough Sandwich Bread
Follow the dough steps below, let it proof, shape it into a loaf, and bake. Using a little instant yeast will speed the rise; using only starter gives a stronger sour flavor but takes longer. For best results, handle the dough gently and give it time to rise.
Ingredients :
1 scant cup (225 grams) warm milk (1 cup minus 2 tablespoons)
3 tablespoons (36 grams) granulated sugar
1 teaspoon instant yeast (optional if starter is ripe)
½ cup (150 grams) sourdough starter, ripe or discard
3 cups plus 2 tablespoons (400 grams) bread flour, additional ¼ cup needed (425 grams total) if substituting all-purpose flour
1 teaspoon sea salt
2 tablespoons butter, very soft and cut into pieces
1 tablespoon melted butter, for brushing baked loaf
Directions :
In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and the sugar until dissolved.
Add yeast and sourdough starter, stirring to combine.
Add flour and sea salt. Mix on medium-low speed until dough comes together.
With mixer on low speed, add butter pieces one at a time until combined.
Increase speed to low/medium and let the mixer knead the dough for 5 minutes.
Transfer to a large oiled bowl. Cover with oiled plastic wrap and let rise until nearly doubled, about 2 hours if using the optional added yeast. (If using only starter, this proofing time takes 12-18 hours, which yields a beautiful dough with a more pronounced sour flavor.)
Turn proofed dough out onto a clean counter top and stretch it several times to develop the gluten. Roll it tightly into a loaf, pinching the seams together. Transfer to an oiled loaf pan and cover with oiled plastic wrap to rise again, about 1 hour or until dough is about 1-inch above the rim of the pan (this step will take a few hours if not using the additonal yeast).
Preheat oven to 350°F.
Bake at 350° for 35 minutes until golden and internal temperature reaches 190°-200°F on an instant-read thermometer.
Remove from oven and immediately brush top with melted butter. (Do not skip this step as it is key to a soft crust.)
Let cool in pan for 5 minutes before turning out onto a wire rack to cool completely before slicing.
how to serve Soft Sourdough Sandwich Bread
Slice it thin for sandwiches or thicker for toast. It is great with butter, jam, grilled cheese, or any deli filling. Warm slices briefly to refresh softness before serving.
how to store Soft Sourdough Sandwich Bread
Cool completely before storing. Keep at room temperature in a bread bag or airtight container for 3–4 days. For longer storage, slice and freeze in a sealed bag for up to 3 months. Thaw slices at room temperature or toast from frozen.
tips to make Soft Sourdough Sandwich Bread
- Use room temperature milk and soft butter so they mix in easily.
- If your starter is active and bubbly, you can skip the extra yeast.
- Do not over-flour the dough; it should feel slightly tacky but pull away from the bowl.
- Brush with melted butter right after baking to keep the crust soft.
- For more shaping help, watch a short video or step guide like this easy shaping and method guide.
variation (if any)
- Add 1–2 tablespoons honey instead of sugar for a different flavor.
- Stir in 1/2 cup grated cheese or chopped herbs for a savory loaf.
- Use whole wheat flour for up to half the flour, but expect a denser crumb.
FAQs
Q: Can I use all-purpose flour instead of bread flour?
A: Yes. Use an extra 1/4 cup flour (425 grams total) if you use all-purpose. The dough will be slightly softer.
Q: Do I need to use instant yeast?
A: No. The yeast is optional. Use only a ripe starter and allow 12–18 hours for the first rise.
Q: How do I know when the loaf is done?
A: The top should be golden and the internal temp 190°–200°F. The loaf will also sound slightly hollow when tapped.
Q: Can I make this dairy-free?
A: Replace milk with a non-dairy milk and swap butter for a dairy-free spread. Texture may change slightly.
Q: How long does the second rise take without added yeast?
A: It can take a few hours, depending on starter strength and room temperature.
Conclusion
This soft sourdough sandwich bread makes a tender, mild loaf that works great for everyday sandwiches and toast. For another trusted take on a soft sourdough sandwich loaf, see this helpful recipe from The Clever Carrot on easy sourdough sandwich bread. If you want a simple home-baker method with clear steps, check the detailed guide at Farmhouse on Boone’s sourdough sandwich bread.
Soft Sourdough Sandwich Bread
Ingredients
Method
- In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and sugar until dissolved.
- Add yeast and sourdough starter, stirring to combine.
- Add flour and sea salt. Mix on medium-low speed until dough comes together.
- With mixer on low speed, add butter pieces one at a time until combined.
- Increase speed to low/medium and let the mixer knead the dough for 5 minutes.
- Transfer to a large oiled bowl. Cover with oiled plastic wrap and let rise until nearly doubled, about 2 hours if using the optional added yeast. (If using only starter, this proofing time takes 12-18 hours.)
- Turn proofed dough out onto a clean counter top and stretch it several times to develop the gluten.
- Roll it tightly into a loaf, pinching the seams together.
- Transfer to an oiled loaf pan and cover with oiled plastic wrap to rise again, about 1 hour or until dough is about 1-inch above the rim of the pan.
- Preheat oven to 350°F.
- Bake at 350°F for 35 minutes until golden and internal temperature reaches 190°F-200°F.
- Remove from oven and immediately brush top with melted butter.
- Let cool in pan for 5 minutes before turning onto a wire rack to cool completely before slicing.