why make this recipe
This Soft Sourdough Sandwich Bread makes soft, light slices that work for toast and sandwiches. It keeps well and has a mild sourdough taste. If you want a homemade loaf that stays soft for days, this recipe is a good choice. For another simple take on sandwich loaves, see this easy sourdough sandwich bread.
introduction
This recipe uses a strong levain and extra hydration to make a soft crumb. You do a levain build, mix a rich dough with honey and oil, shape, and bake in a loaf pan. The steps are clear and not hard. The dough is forgiving and good for first-time sourdough bakers.
how to make Soft Sourdough Sandwich Bread
Make levain the night before. Mix the levain into the dough with warm water, honey, egg, and oil. Add flour and salt, then knead or fold until smooth. Let the dough rise, shape into loaf pans, and proof. Bake until deep golden and the loaf sounds hollow. Cool before slicing.
Ingredients :
- 20 grams sourdough starter (bubbly and active, see recipe notes about 4 teaspoons)
- 200 grams all purpose or bread flour (about 1 1/3 cups)
- 200 grams water (see recipe notes, about 3/4 cup plus 1 Tablespoon)
- 20 grams granulated sugar (about 4 teaspoons)
- 400 grams levain (about 1 3/4 cup)
- 330 grams water (lukewarm, about 1 1/3 cups)
- 160 grams honey (about 1/2 cup)
- 1 large egg (about 50 grams)
- 50 grams coconut oil (melted, or any neutral flavored oil, about 1/4 cup)
- 20 grams salt (about 1 Tablespoon)
- 950 grams bread flour (about 6-7 cups, see recipe notes)
Directions :
Levain (1:10:10, overnight, ready in 10-12 hours at 78ºF), Soft Sourdough Sandwich Bread
Step-by-step:
- Night before: mix 20 g starter with 200 g flour and 200 g water to make levain. Let sit 10–12 hours at ~78ºF until bubbly.
- In a large bowl, add 400 g levain, 330 g lukewarm water, 160 g honey, 1 egg, and 50 g melted oil. Stir to combine.
- Add 20 g sugar and 950 g bread flour. Mix until no dry flour remains.
- Rest 20–30 minutes (autolyse).
- Add 20 g salt and fold or knead until dough feels smooth and slightly elastic (about 8–12 minutes by hand or 5–7 minutes in mixer).
- Bulk ferment at room temp 3–4 hours, folding every 30–45 minutes for the first 2 hours. Dough should rise ~30–50%.
- Divide and pre-shape, rest 15 minutes. Final shape into two loaf pans or one large pan.
- Proof until puffy and nearly doubled. Time varies 1–3 hours at room temp or refrigerate overnight for a slower proof.
- Preheat oven to 375ºF (190ºC). Bake 35–45 minutes until deep golden and internal temp is 200–205ºF.
- Cool on a rack 1–2 hours before slicing.
how to serve Soft Sourdough Sandwich Bread
Slice and use for sandwiches, toast, or grilled cheese. It is soft so it holds fillings well. For best texture, toast slightly if you like a crisp edge. You can spread butter or jam on warm slices.
how to store Soft Sourdough Sandwich Bread
Let the loaf cool fully. Store at room temperature in a bread box or a paper bag inside a loose plastic bag for 2–4 days. For longer storage, slice and freeze in airtight bags up to 3 months. Thaw at room temp or toast from frozen.
tips to make Soft Sourdough Sandwich Bread
- Use an active, bubbly levain for best rise.
- Keep dough slightly tacky; don’t add too much flour when shaping.
- Use warm water for faster fermentation but not hot.
- If your house is cool, proof longer or use the fridge overnight.
- For extra softness, brush top with butter right after baking.
For another clear method and tips, check this easy sourdough sandwich bread guide.
variation (if any)
- Whole wheat: replace up to 200 g of bread flour with whole wheat flour.
- Milk bread style: replace some water with milk for a richer crumb.
- Seeded: add 50–100 g mixed seeds to the dough or top the loaf before baking.
FAQs
Q: How active should my starter be?
A: Use a starter that doubles in 4–6 hours after feeding and is bubbly.
Q: Can I skip the egg?
A: Yes. The egg adds richness. You can skip it or replace with 50 g extra water and 10 g oil.
Q: How do I know when the loaf is done?
A: Tap the bottom; it should sound hollow. The internal temp should be 200–205ºF.
Q: Can I shape one large loaf instead of two?
A: Yes. Adjust bake time longer for a larger loaf.
Q: Do I need to weigh ingredients?
A: Weighing gives the best result. If you use cups, expect small differences.
Conclusion
This Soft Sourdough Sandwich Bread makes soft, even slices that work for many meals. For more recipe ideas and a similar approach, see Sourdough Sandwich Bread – Farmhouse on Boone and Easy Sourdough Sandwich Bread – The Clever Carrot.
Soft Sourdough Sandwich Bread
Ingredients
Method
- The night before, mix 20 g starter with 200 g flour and 200 g water to make levain. Let sit 10–12 hours at ~78ºF until bubbly.
- In a large bowl, add 400 g levain, 330 g lukewarm water, 160 g honey, 1 egg, and 50 g melted oil. Stir to combine.
- Add 20 g sugar and 950 g bread flour. Mix until no dry flour remains.
- Rest for 20–30 minutes (autolyse).
- Add 20 g salt and fold or knead until dough feels smooth and slightly elastic (about 8–12 minutes by hand or 5–7 minutes in mixer).
- Bulk ferment at room temp for 3–4 hours, folding every 30–45 minutes for the first 2 hours. The dough should rise ~30–50%.
- Divide and pre-shape, rest for 15 minutes. Final shape into two loaf pans or one large pan.
- Proof until puffy and nearly doubled, which may vary from 1 to 3 hours at room temp or refrigerate overnight for a slower proof.
- Preheat oven to 375ºF (190ºC). Bake for 35–45 minutes until deep golden and internal temp is 200–205ºF.
- Cool on a rack for 1–2 hours before slicing.