The Best Soft Sourdough Sandwich Bread

Why Make This Recipe

This sourdough sandwich bread is soft, fluffy, and perfect for sandwiches or toast. Making your own bread at home not only saves money but also allows you to control the ingredients, ensuring a healthier and fresher option for your family. Plus, the delightful flavor of sourdough enhances any meal.

How to Make The Best Soft Sourdough Sandwich Bread

Ingredients

• 600 g (2 2/3 cups) lukewarm water
• 200 g (1 cup) active sourdough starter
• 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
Start by feeding your sourdough starter a few hours before you begin. It should be bubbly and active when you use it.

Step 2: Mix & Rest – Bulk Fermentation
In a large bowl, combine the lukewarm water, active sourdough starter, honey (or maple syrup), and oil. Mix it well. Gradually add the bread flour and salt. Stir until there are no dry bits left. Cover the bowl and let it rest for about 30 minutes.

Step 3: Strengthen the Dough (Stretch & Folds)
After the rest, perform a series of stretches and folds to develop the gluten. Stretch one side of the dough up and fold it over itself. Do this for all four sides. Repeat this every 30 minutes for about 2 to 3 hours.

Step 4: First Rise
Let the dough rise in a warm place until it doubles in size. This usually takes about 3 to 4 hours.

Step 5: Cold Proof / Cold Ferment
Once the dough has risen, place it in the refrigerator for at least 12 hours. This slow fermentation will enhance the flavor.

Step 6: Shape & Second Rise
The next day, remove the dough from the fridge. Gently deflate it and shape it into a loaf. Place it in a greased loaf pan. Cover and let it rise again until it has doubled, about 2 to 3 hours.

Step 7: Score and Bake
Preheat your oven to 450°F (230°C). Score the top of the loaf with a sharp knife. Bake for about 30 to 35 minutes or until golden brown.

Step 8: Cool, Slice, & Enjoy
Once baked, allow the bread to cool completely on a wire rack. Slice and enjoy your freshly made sourdough sandwich bread!

How to Serve The Best Soft Sourdough Sandwich Bread

This bread is versatile and perfect for sandwiches, toast, or simply slathered with butter and jam. Pair it with your favorite fillings like turkey, ham, cheese, or fresh vegetables for a delightful meal.

How to Store The Best Soft Sourdough Sandwich Bread

Keep your sourdough sandwich bread in a bread box or a paper bag to maintain its freshness. If you want to keep it longer, slice it and store it in an airtight container in the freezer. Just toast the slices when you’re ready to enjoy!

Tips to Make The Best Soft Sourdough Sandwich Bread

• Make sure your sourdough starter is active before using it.
• Use lukewarm water to promote fermentation.
• Be patient with the rising times; they can vary based on temperature and humidity.
• Keep your dough covered to prevent it from drying out during fermentation.

Variation

You can add seeds or herbs to the dough for additional flavor. Sunflower seeds or chopped herbs like rosemary work well.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, unbleached all-purpose flour will work fine. The texture may be a bit different, but it will still taste great.

2. How do I know if my sourdough starter is active?
It should be bubbly and have doubled in size within about 4 to 6 hours after feeding. A quick test is to drop a spoonful of the starter in a glass of water. If it floats, it’s ready to use!

3. Can I make this bread without honey or maple syrup?
You can leave out the sweetener, but the bread may lose a bit of flavor and color. Consider using a tablespoon of sugar if you prefer.

Soft Sourdough Sandwich Bread

This sourdough sandwich bread is soft, fluffy, and perfect for sandwiches or toast, enriched with the delightful flavor of sourdough.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 35 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 16 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

For the dough

• 600 g 600 g lukewarm water
• 200 g 200 g active sourdough starter Ensure it's bubbly and active.
• 80 g 80 g honey or pure maple syrup Can replace with sugar if desired.
• 40 g 40 g avocado oil or any mild-flavored oil
• 1050 g 1050 g bread flour (sifted and leveled) Unbleached all-purpose flour can be used.
• 24 g 24 g salt

Method

 

Preparation

1. Feed your sourdough starter a few hours before you begin. It should be bubbly and active.

Mix & Rest

1. In a large bowl, combine the lukewarm water, active sourdough starter, honey (or maple syrup), and oil. Mix it well.
2. Gradually add the bread flour and salt. Stir until there are no dry bits left. Cover the bowl and let it rest for about 30 minutes.

Strengthen the Dough

1. Perform a series of stretches and folds every 30 minutes for about 2 to 3 hours to develop the gluten.

First Rise

1. Let the dough rise in a warm place until it doubles in size, usually taking about 3 to 4 hours.

Cold Proof / Cold Ferment

1. Place the dough in the refrigerator for at least 12 hours for slow fermentation to enhance the flavor.

Shape & Second Rise

1. The next day, remove the dough from the fridge and gently deflate it. Shape it into a loaf and place it in a greased loaf pan.
2. Cover and let it rise again until it has doubled, about 2 to 3 hours.

Score and Bake

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

Cool, Slice, & Enjoy

1. Once baked, allow the bread to cool completely on a wire rack. Slice and enjoy your freshly made sourdough sandwich bread!

Notes

Store in a bread box or a paper bag for freshness. For longer storage, slice and keep in an airtight container in the freezer.