A soft, light sourdough loaf made for sandwiches and simple meals.
introduction
This bread stays soft and makes great sandwiches. It uses sourdough starter and a few simple steps. If you want another soft loaf idea, see this similar soft loaf for more tips.
why make this recipe
- The crumb is tender and fits slices well.
- It uses sourdough flavor without long fuss.
- You can make it with few ingredients you likely have.
how to make The Softest! Sourdough Sandwich Bread
Work in steps: mix wet with dry, rest, do a round of stretch and folds, shape, and bake. The dough is easy to handle after the rest. Keep the dough warm for the best rise.
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 classic sandwiches or thicker for toast. It pairs well with butter, ham, cheese, or avocado. For soft toasted slices, toast lightly and spread butter while warm. You can also try recipes from this soft sandwich bread guide for more serving ideas.
how to store The Softest! Sourdough Sandwich Bread
- Room temp: wrap in plastic or in a bread bag for 2-3 days.
- Fridge: not recommended; it can dry out faster.
- Freeze: slice and freeze up to 3 months. Thaw slices in a toaster or at room temp.
tips to make The Softest! Sourdough Sandwich Bread
- Use active starter for best rise.
- Keep water at room temp, not too cold.
- Give the dough the full rest so it becomes easier to shape.
- If dough feels sticky, use a light dusting of flour on your hands only.
- Warm your kitchen slightly if your home is cold.
variation (if any)
- Add 1-2 tbsp milk powder for a softer crumb.
- Replace 50 grams of bread flour with whole wheat for a heartier loaf.
- Add 1 tbsp seeds or herbs to the dough for flavor.
FAQs
Q: How active should my starter be?
A: It should double in 4-6 hours after feeding. Use it when it is bubbly and active.
Q: Can I use all-purpose flour?
A: You can, but bread flour gives a softer, stronger crumb.
Q: Do I need to weigh ingredients?
A: Yes. Weighing gives the best and most consistent result.
Q: Can I speed up the rise?
A: Use a warmer spot, around 75-80°F (24-27°C), but do not rush too much or flavor will suffer.
Q: What if the top browns too fast?
A: Tent with foil for the last 10-15 minutes of baking.
Conclusion
If you want the original source, check The Softest Sourdough Sandwich Bread for the full original method. For a more visual step-by-step and alternate tips, see this Easy Sourdough Sandwich Bread – The Clever Carrot.
Sourdough Sandwich Bread
Ingredients
Method
- Combine the water, starter, sugar, and oil in a large bowl.
- Add the flour and salt, and mix until no dry flour remains.
- Cover and let the mixture rest for 15-30 minutes.
- 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 it 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.
- Preheat the oven to 375°F (190°C).
- Bake 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.