This Soft Sourdough Sandwich Bread is light, airy, and made with natural yeast. It has the perfect balance between fluffy and just the right amount of sourdough flavor! It is perfect for everything—sandwiches, toast, or any way you’d normally enjoy bread.
Inspired by my Homemade Sandwich Bread recipe, this soft sourdough sandwich bread is versatile and makes a delicious choice for any occasion!
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Why Make Soft Sourdough Sandwich Bread?
Soft sourdough sandwich bread has a subtle, gentle tang that is less intense than classic sourdough making it special. Unlike traditional sourdough, this bread has a tender, less chewy texture, which works perfectly for sandwiches. And the best part? When you make it at home, you control the ingredients and skip the preservatives you often find in store-bought bread.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Active Sourdough Starter - A bubbly, active starter gives your bread the mild tang and lift that sourdough is known for. You can either make your own by following simple instructions or obtain it from a bakery, a friend, or online from Amazon.
- All-Purpose Flour - It provides a lighter texture than bread flour, making it perfect for a softer crumb. You can also use strong bread flour if that’s what you have on hand.
- Butter - Adds moisture, softens the texture further, and gives the bread a velvety finish.
- Honey or Sugar - Balances the sourness, adds flavor, and aids in fermentation. It is optional and you can omit it if you prefer.
How to Make Soft Sourdough Sandwich Bread?
Making Soft Sourdough Sandwich Bread is a straightforward process. However, you need to follow a few simple steps to achieve the best results:
Feed the Sourdough Starter
Make sure your sourdough starter is active and bubbly. Feed it about 6 to 12 hours before you start baking. Mix 40 grams of sourdough starter with 40 grams of water and 40 grams of plain all-purpose flour.
Cover it with a lid or cling film and leave it somewhere warm for 6 to 12 hours, or until you're ready to use it. Look for it to double in size, with bubbles that indicate it’s ready to work its magic.
Mix the Dough
Place the active sourdough starter in a bowl of a stand mixer and add water. Stir until combined.
Add melted butter followed by flour, honey, and salt.
Using a dough hook, mix on medium speed for 8–10 minutes until the dough is smooth and elastic, and pulls away from the bowl.
Bulk Fermentation
Place your dough in a greased bowl, cover it with a damp towel, and let it rise in a warm area. For best results, let it rise for about 4-6 hours, or until it doubles in size.
For extra flavor, try a cold fermentation by placing the dough in the fridge overnight. This will slow down the rise and deepen the flavor.
Shape the Dough
After the dough has risen, gently punch it down to remove any large air bubbles. Press the dough with your fingertips to shape it into a rectangle size of 25cm x 35cm (10" x 14").
Fold and roll the dough tightly into a log, sealing the edges as you go. If you’re not sure how to shape it, think of it as rolling up a yoga mat! You want a snug roll without any gaps.
Second Rise and Baking
Place the shaped dough into a greased loaf pan size of 12 cm x 25 cm (5" x 10").
Cover with a damp cloth and let it rise again for about 2-4 hours, or until it reaches just above the rim of the pan.
Set your oven to 430°F (220°C). Place the loaf pan in the center of the oven and bake for about 12 minutes. Reduce the temperature of the oven to 356°F (180°C) and bake for another 12 minutes.
Look for a golden-brown crust, and give the loaf a gentle tap—if it sounds hollow, it’s done. Once baked, let the bread cool in the pan for a few minutes before turning it out onto a wire rack. Cool completely before slicing.
Recipe Tips From the Chef
- Ensure your sourdough starter is active, well-fed, and bubbly, with plenty of strength at its peak.
- Use a digital kitchen scale to measure your ingredients as precisely and accurately as possible.
- Let the bread cool completely before slicing to prevent it from becoming gummy.
- For extra flavor, try a cold fermentation by placing the dough in the fridge overnight. This will slow down the rise and deepen the flavor.
- If you’re not sure how to shape it, think of it as rolling up a yoga mat! You want a snug roll without any gaps.
Troubleshooting Common Issues
Dough Not Rising
- Is your sourdough starter active? If not, it may not be strong enough to lift the dough.
- The dough rises best in a warm environment. If your kitchen is chilly, try placing the dough in a turned-off oven with just the light on.
Bread is Too Dense
- Knead just until the dough is smooth. Over-kneading makes it tough, under-kneading doesn’t develop enough gluten for structure.
- Sourdough takes time. Give it a full rise in both the bulk fermentation and the second rise in the pan.
Crust is Too Hard
- If the crust is browning too quickly, cover the top with foil for the last 10-15 minutes of baking.
- For a softer crust, brush the top with melted butter after baking.
Serving Ideas
- You can dip your sourdough sandwich bread into a warm bowl of soup such as Wild Garlic Soup, Turkish Tarhana Soup - Tarhana Corbasi, and Chinese Hot and Sour Chicken Soup, or stew dishes such as Bamya - Turkish Okra Stew, Youvetsi - Greek Beef and Orzo Stew, and Tas Kebabi - Turkish Beef Stew
- Whether it’s PB&J, turkey, and cheese, or grilled cheese, this bread’s soft texture is ideal for sandwiches.
- Toast slices and add your favorite toppings. Try avocado, soft scrambled eggs, Turkish Kaymak (Geymar), or a generous spread of Rhubarb Jam.
- This soft bread makes amazing French toast. The tender crumb absorbs the egg mixture perfectly without getting soggy, making for a delicious breakfast treat.
- Sometimes, simple is best! Slice the bread, spread a bit of butter, and sprinkle a little sea salt for a classic snack.
Storing and Freezing Tips
To keep your soft sourdough bread fresh, follow these simple storage tips.
Freezing: For longer storage, slice your loaf and place it in a zip-top bag. You can keep them in the freezer for up to 3 months.
Room Temperature: Store in an airtight container for up to 3 days at room temperature.
Recipe FAQs
Your starter is ready when it’s bubbly, and active, and has roughly doubled in size after feeding. It should also have a mild, tangy aroma and pass the “float test”—a small spoonful of starter should float in water if it’s at its peak.
Yes, you can knead the dough by hand, though it may take a little longer. Knead for 10–15 minutes, until the dough is smooth and elastic. Resting the dough periodically during hand-kneading helps make the process easier.
You can substitute honey with sugar, maple syrup, or agave syrup in equal amounts.
Related Recipes
For more delicious sourdough bread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this soft and fluffy Sourdough Sandwich Bread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Soft Sourdough Sandwich Bread
Equipment
Ingredients
- 110 g active sourdough starter
- 300 ml water
- 30 g unsalted butter (melted)
- 600 g plain white flour / all purpose flour
- 20 g honey
- 8 g salt
Instructions
Feeding the Sourdough Starter
- Make sure your sourdough starter is active and bubbly. Feed it about 6 to 12 hours before you start baking. Mix 40 grams of sourdough starter with 40 grams of water and 40 grams of plain all-purpose flour.
- Cover it with a lid or cling film and leave it somewhere warm for 6 to 12 hours, or until you're ready to use it.
- Look for it to double in size, with bubbles that indicate it’s ready to work its magic.
Mixing the Dough
- Place the active sourdough starter in a bowl of a stand mixer and add water. Stir until combined.
- Add melted butter followed by flour, honey, and salt.
- Using a dough hook, mix on medium speed for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl.
Bulk Fermentation
- Place your dough in a greased bowl, cover it with a damp towel, and let it rise in a warm area. For best results, let it rise for about 4-6 hours, or until it doubles in size.
- For extra flavor, try a cold fermentation by placing the dough in the fridge overnight. This will slow down the rise and deepen the flavor.
Shaping the Dough
- After the dough has risen, gently punch it down to remove any large air bubbles.
- Gently press the dough with your fingertips to shape it into a rectangle size of 25cm x 35cm (10" x 14").
- Fold and roll the dough tightly into a log, sealing the edges as you go.
- If you’re not sure how to shape, think of it as rolling up a yoga mat! You want a snug roll without any gaps.
Second Rise and Baking
- Place the shaped dough into a greased loaf pan size of 12 cm x 25 cm (5" x 10").
- Cover with a damp cloth and let it rise again for about 2-4 hours, or until it reaches just above the rim of the pan.
- Set your oven to 430°F (220°C).
- Place the loaf pan in the center of the oven and bake for about 12 minutes.
- Reduce the temperature of the oven to 356°F (180°C) and bake for another 12 minutes.
- Look for a golden-brown crust, and give the loaf a gentle tap—if it sounds hollow, it’s done.
- Once baked, let the bread cool in the pan for a few minutes before turning it out onto a wire rack. Cool completely before slicing.
Video
Notes
- Ensure your sourdough starter is active, well-fed, and bubbly, with plenty of strength at its peak.
- Use a digital kitchen scale to measure your ingredients as precisely and accurately as possible.
- Let the bread cool completely before slicing to prevent it from becoming gummy.
- For extra flavor, try a cold fermentation by placing the dough in the fridge overnight. This will slow down the rise and deepen the flavor.
- If you’re not sure how to shape, think of it as rolling up a yoga mat! You want a snug roll without any gaps.
Ella Davis
I tried this recipe as soon as it arrived in my inbox, and it turned out perfect! I’ll definitely be making a double batch next time, as this one disappeared fast!