Easy Sourdough Sandwich Bread (Super Soft) Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 13 hours
- Yield: 12 slices 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Feed Starter: Feed your sourdough starter 4-8 hours before starting this recipe to ensure it is active and bubbly when mixing the dough.
- 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.
- 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.
- 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.
- 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.
- 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
