Easy Sourdough Sandwich Bread (Super Soft) Recipe

Introduction

This soft and fluffy sourdough sandwich bread is surprisingly easy to make at home. It requires no kneading and is beginner-friendly, delivering delicious results perfect for any sandwich or toast.

Ingredients

• 65 grams active sourdough starter (active and bubbly)
• 300 grams lukewarm water
• 12 grams salt (2 teaspoons)
• 14 grams sugar
• 15 grams oil (avocado or olive), plus more for coating the pan
• 400 grams bread flour
• 100 grams all purpose flour

Instructions

1. Step 1: Feed your sourdough starter 4 to 8 hours before starting to ensure it is active and bubbly.
2. Step 2: In a large bowl, whisk together lukewarm water and sourdough starter. Add bread flour, all purpose flour, oil, sugar, and salt. Mix with a spatula or damp hands until the flour is fully incorporated.
3. Step 3: Cover the bowl with a damp tea towel or plastic wrap and let the dough rest for 1 hour.
4. Step 4: Shape the dough into a ball, cover, and let it rise until doubled in size. This may take 8–10 hours or longer, depending on your home temperature. Focus on the dough size, not the time.
5. Step 5: Turn the dough onto a lightly floured surface. Gently press to remove air pockets. Fold the four sides into the center, then roll it into a rectangle. Let it rest for 10 minutes.
6. Step 6: Lightly oil a 9×5 inch bread pan. Gently push the dough edges inward to tighten and reinforce the shape. Place the dough in the pan and cover with a loosely closed bag, plastic wrap, or damp cloth.
7. Step 7: Let the dough rise until it’s about ½ inch above the pan rim, which can take 2–4 hours depending on temperature.
8. Step 8: Preheat your oven to 400°F (200°C). Bake the dough uncovered for 40 minutes or until the top is golden and the loaf has risen well.
9. Step 9: Cool the bread in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and enjoying.

Tips & Variations

• Use a warm spot or food warming mat to speed up the second rise if needed.
• For a taller loaf, use an 8.5×4 inch loaf pan instead of a 9×5.
• Substitute sugar with honey, or use your preferred oils like vegetable or canola.
• Make sure your starter is active by feeding it several hours before starting the dough.

Storage

Store leftover bread in a zip-top bag, closed paper bag, or airtight container at room temperature for 5 to 7 days. To refresh the bread, lightly toast slices or warm in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all bread flour or all-purpose flour?

Using a combination of bread and all-purpose flour yields the best texture, but you can use all bread flour for a chewier loaf or all-purpose for a softer crumb.

What if my dough doesn’t double during the first rise?

Rising times vary with temperature and starter strength; give it more time in a warm spot. If it still doesn’t rise well, check your starter’s activity or refresh it before retrying.

Easy Sourdough Sandwich Bread (Super Soft) Recipe

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★★★★★

4.9 from 66 reviews

This easy sourdough sandwich bread is incredibly soft, fluffy, and perfect for sandwiches. Made without kneading or stretch and folds, it’s a beginner-friendly recipe that produces a light, flavorful loaf using simple ingredients and a slow fermentation process.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 13 hours
• Yield: 12 slices 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

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Starter & Wet Ingredients

• 65 grams active sourdough starter (active and bubbly)
• 300 grams lukewarm water
• 15 grams oil (avocado or olive), plus more for coating the pan

Dry Ingredients

• 400 grams bread flour
• 100 grams all purpose flour
• 14 grams sugar
• 12 grams salt (2 teaspoons)

Instructions

1. Feed Starter: Feed your sourdough starter 4-8 hours before starting this recipe to ensure it is active and bubbly when mixing the dough.
2. Make Dough and First Rise: In a large bowl, whisk together lukewarm water and active starter. Add bread flour, all purpose flour, oil, sugar, and salt. Mix with a spatula or damp hands until no dry flour remains. Cover with a damp towel or plastic wrap and let rest for 1 hour. Shape dough into a ball, cover again, and allow to rise until doubled in size, about 8-10 hours depending on ambient temperature.
3. Shape the Dough: Turn the dough onto a lightly floured surface. Gently press to remove air pockets, then tuck the sides inwards and roll into a rectangle. Let it rest for 10 minutes.
4. Prepare Pan and Set Dough: Lightly oil a 9×5-inch bread pan. Tighten the dough shape by gently pushing sides inward. Place dough in the pan and cover with an open-ended Ziploc bag, damp towel, or plastic wrap.
5. Second Rise: Let the dough rise until it is about 1/2 inch above the rim of the pan, usually 2-4 hours depending on temperature. For faster rising, place the pan in a warm spot or on a warming mat.
6. Bake: Preheat oven to 400°F (200°C). Bake uncovered for 40 minutes until the top is golden brown and the bread has risen well. Remove from oven, cool in pan 5 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Store leftover bread in a zip-loc bag, closed paper bag, or airtight container for 5-7 days.
• For a taller loaf, use an 8.5×4-inch loaf pan; a 9×5-inch pan also works fine.
• To speed up the second rise, place the bread pan in a warm spot or on top of a food warming mat.
• The second fermentation may take up to 4 hours depending on room temperature.
• You may substitute sugar with honey, and use other oils as desired.

Keywords: sourdough bread, sandwich bread, easy sourdough, no knead bread, soft bread, homemade bread