The Softest! Sourdough Sandwich Bread

why make this recipe

This bread is soft, easy to slice, and good for sandwiches. It uses a sourdough starter for flavor and a little sugar and oil to keep the crumb tender. If you want a simple loaf that makes great toast and sandwiches, try it. For another simple take on soft sourdough sandwich bread, see this guide: easy sourdough sandwich recipe.

introduction

This recipe makes one soft, light loaf. It uses basic steps and a short stretch-and-fold method. You do not need special tools. The dough rises at room temperature until it doubles. Then you shape it, let it proof in a pan, and bake.

how to make The Softest! Sourdough Sandwich Bread

Make the dough, rest it, fold it, let it rise, shape it, proof it, and bake. Work with room-temperature dough and give it time to double. Keep your movements gentle when shaping to keep the crumb soft.

Ingredients :

• 285 grams water
• 70 grams active sourdough starter
• 16 grams sugar
• 12 grams oil ((see note))
• 500 grams bread flour
• 13 grams salt

Directions :

Combine the water, starter, sugar, and oil in a large bowl. Add the flour and salt and mix until no dry flour remains. Mix with your hands if it becomes too difficult to do with a spoon. Cover and rest for 15-30 minutes, then perform a round of stretch and folds to form the dough into a tight ball. Cover and let rise at room temperature until doubled in size.Grease an 8 by 4-inch loaf pan. Turn the dough out onto a lightly floured surface and shape into a log. Place seam side-down in the prepared pan and cover with a towel. Let rise until the dome comes up 1-inch above the rim of the pan. Bake in a 375 degree oven for 45-50 minutes, until baked through and browned.Cool for 10 minutes in the pan, then invert to release and cool completely on a wire rack.

how to serve The Softest! Sourdough Sandwich Bread

Slice the loaf thin for sandwiches or thicker for toast. It is good with butter, jam, cheese, deli meats, or avocado. Warm a slice in a toaster or oven before serving for the best texture. For more serving ideas and simple variations, check this link: serving ideas and recipes.

how to store The Softest! Sourdough Sandwich Bread

Let the loaf cool fully before storing. Keep it in a bread box or a paper bag for 1–2 days to keep the crust light. For longer storage, wrap the cooled slices in plastic and freeze up to 3 months. Thaw slices at room temperature or toast from frozen.

tips to make The Softest! Sourdough Sandwich Bread

• Use an active starter. Feed it a few hours before you start if needed.
• Measure by weight for best results.
• Do not skip the rest (autolyse) — it helps the dough hydrate and stay soft.
• Do one set of stretch and folds to build structure without toughening the crumb.
• Let the dough double — proofing time can vary with room temperature.
• Brush the top with milk or oil before baking for a softer crust.

variation (if any)

• Add 1 tablespoon milk powder to the dry mix for extra softness.
• Replace 50 grams of bread flour with whole wheat for a nuttier flavor.
• For a richer loaf, replace 12 grams oil with 20 grams melted butter.

FAQs

Q: Do I need an active sourdough starter?
A: Yes. The starter must be active and bubbly so it can help the dough rise.

Q: Can I use all-purpose flour instead of bread flour?
A: You can, but the crumb may be less chewy. Bread flour gives better structure.

Q: How can I tell when the dough has doubled?
A: Mark the bowl with tape or a rubber band at the start. When the dough reaches twice that height, it has doubled.

Q: What if my loaf browns too fast in the oven?
A: Cover the top loosely with foil for the last 10–15 minutes of baking.

Q: Can I make this in a machine or mixer?
A: Yes. Mix on low to medium speed until the dough is smooth and slightly tacky, then follow the same rest and fold steps.

Conclusion

If you want more notes and a slightly different method, see this detailed write-up: The Softest Sourdough Sandwich Bread. For another easy approach and step photos, check: Easy Sourdough Sandwich Bread – The Clever Carrot .

The Softest! Sourdough Sandwich Bread

This soft and easy-to-slice sourdough sandwich bread uses a sourdough starter for flavor, perfect for making toast and sandwiches.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 1 loaf

Course: Breakfast, Snack

Cuisine: American, Baked Goods

Calories: 180

Ingredients Method Notes

Ingredients

  

Main ingredients

• 285 grams water
• 70 grams active sourdough starter Use an active starter for best results.
• 16 grams sugar
• 12 grams oil Consider using milk for brushing for a softer crust.
• 500 grams bread flour May replace some with whole wheat flour for nuttier flavor.
• 13 grams salt

Method

 

Preparation

1. Combine the water, starter, sugar, and oil in a large bowl.
2. Add the flour and salt, mixing until no dry flour remains.
3. Cover and rest for 15-30 minutes.
4. Perform a round of stretch and folds to form the dough into a tight ball.
5. Cover and let rise at room temperature until doubled in size.

Baking

1. Grease an 8 by 4-inch loaf pan.
2. Turn the dough out onto a lightly floured surface and shape into a log.
3. Place seam side-down in the prepared pan and cover with a towel.
4. Let rise until the dome comes up 1-inch above the rim of the pan.
5. Bake in a 375°F (190°C) oven for 45-50 minutes, until baked through and browned.
6. Cool for 10 minutes in the pan, then invert to release and cool completely on a wire rack.

Notes

For best results, measure ingredients by weight and use an active starter. Store loaf at room temperature in a bread box or paper bag for 1-2 days. For longer storage, freeze slices.