The Best Soft Sourdough Sandwich Bread

Why Make This Recipe

Making the Best Soft Sourdough Sandwich Bread is a rewarding experience. Not only do you get to enjoy the wonderful smell of freshly baked bread, but this recipe also creates soft, fluffy slices perfect for sandwiches. With simple ingredients and clear steps, this bread is perfect for beginners and seasoned bakers alike.

How to Make Best Soft Sourdough Sandwich Bread

Ingredients

• 600 g (2 2/3 cups) water (lukewarm)
• 200 g (1 cup) sourdough starter (active)
• 80 g (1/4 cup) honey or pure maple syrup
• 40 g (2 1/2 Tbsp) avocado oil or any mild-flavored oil
• 1050 g (7 cups) bread flour (unbleached all-purpose flour will work too!) (sifted and leveled)
• 24 g (4 tsp) salt

Directions

Step 1: Feed Your Sourdough Starter – Prepare a Levain
Make sure your sourdough starter is active by feeding it a few hours before you plan to start baking. It should be bubbly and ready to go.

Step 2: Mix & Rest – Bulk Fermentation
In a large bowl, combine the water, sourdough starter, honey, and avocado oil. Add the sifted flour and salt. Mix until all ingredients are combined. Let the dough rest for about 30 minutes.

Step 3: Strengthen the Dough (Stretch & Folds)
After the rest, use the stretch and fold technique to strengthen the dough. Stretch one side of the dough upwards and fold it over to the opposite side. Do this on each side for about 4 sets, with a rest in between each set.

Step 4: First Rise
Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm spot until it doubles in size, usually about 3 to 4 hours.

Step 5: Cold Proof / Cold Ferment
Once the dough has risen, gently deflate it and shape it into a ball. Place the dough in a lightly greased container, cover it, and place it in the fridge for an overnight cold proof. This step enhances the flavor.

Step 6: Shape & Second Rise
The next day, take the dough out of the fridge and allow it to come to room temperature for about 30 minutes. Shape the dough into a loaf and place it in a greased loaf pan. Let it rise again until it has doubled in size, about 1 to 2 hours.

Step 7: Score and Bake
Preheat the oven to 450°F (230°C). Once the dough has risen, use a sharp knife to score the top. Bake the loaf for about 30-35 minutes, or until golden brown.

Step 8: Cool, Slice, & Enjoy
After baking, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious sourdough sandwich bread!

How to Serve Best Soft Sourdough Sandwich Bread

This soft sourdough sandwich bread is wonderful sliced and used for sandwiches, toast, or even as a side for soups. Spread some butter or your favorite jam on a warm slice for a delightful treat.

How to Store Best Soft Sourdough Sandwich Bread

Keep any leftover bread in a sealed plastic bag or airtight container at room temperature for up to 3 days. For longer storage, slice the bread, wrap it tightly, and freeze it. You can thaw slices as needed.

Tips to Make Best Soft Sourdough Sandwich Bread

1. Use lukewarm water to help activate your sourdough starter effectively.
2. Be gentle while handling the dough to keep it airy and light.
3. Don’t skip the cold proofing; it develops great flavor and texture.

Variation

For a twist, you can add seeds or herbs like sesame, poppy, or even dried rosemary into the dough before the first rise for added flavor.

FAQs

1. Can I use instant yeast instead of sourdough starter?
Yes, you can substitute instant yeast, but the taste and texture will be different. Adjust the amount and be sure to follow a different method for instant yeast recipes.

2. What should I do if my dough doesn’t rise?
If your dough isn’t rising, ensure your sourdough starter is active and bubbly. You can also try placing the dough in a warmer environment.

3. How can I tell when my bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when you tap the bottom. You can also use a thermometer; it should read about 190°F (88°C) internally.

Soft Sourdough Sandwich Bread

This soft sourdough sandwich bread is perfect for sandwiches and makes for fluffy, delicious slices.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 12 slices

Course: Breakfast, Lunch, Snack

Cuisine: American, Baking

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 600 g water (lukewarm)
• 200 g sourdough starter (active)
• 80 g honey or pure maple syrup
• 40 g avocado oil or any mild-flavored oil
• 1050 g bread flour (sifted and leveled) (unbleached all-purpose flour will work too!)
• 24 g salt

Method

 

Preparation

1. Feed your sourdough starter a few hours before starting to bake, ensuring it's bubbly and ready.
2. In a large bowl, combine the lukewarm water, sourdough starter, honey, and avocado oil.
3. Add the sifted flour and salt. Mix until all ingredients are combined.
4. Let the dough rest for about 30 minutes.

Dough Strengthening

1. Use the stretch and fold technique to strengthen the dough by stretching one side upwards and folding it over to the opposite side. Repeat this for about 4 sets with rests in between.

First Rise

1. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm spot until it doubles in size, about 3 to 4 hours.

Cold Proof

1. Gently deflate the risen dough and shape it into a ball. Transfer to a lightly greased container, cover, and place in the fridge for an overnight cold proof.

Shaping & Second Rise

1. Remove the dough from the fridge and allow it to come to room temperature for about 30 minutes.
2. Shape the dough into a loaf and place it in a greased loaf pan. Let it rise again until it has doubled in size, about 1 to 2 hours.

Baking

1. Preheat the oven to 450°F (230°C). Score the top of the risen dough with a sharp knife and bake for about 30-35 minutes until golden brown.

Cooling and Serving

1. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
2. Serve sliced for sandwiches, toast, or enjoy with butter or jam.

Notes

Keep any leftover bread in a sealed plastic bag or airtight container at room temperature for up to 3 days. For longer storage, slice and freeze it, thawing slices as needed.