Soft Sourdough Sandwich Bread

Soft sourdough sandwich bread is a delightful twist on traditional sourdough, offering a tender crumb, mild tang, and a slightly chewy texture. This recipe is perfect for sandwiches, toast, or enjoying with butter and jam. Unlike rustic sourdough loaves, this version is enriched for a softer texture while maintaining the benefits of natural fermentation.

Why You’ll Love This Recipe

• Soft and Fluffy – Unlike regular sourdough, this bread has a pillowy texture that’s perfect for sandwiches.
• Mildly Tangy Flavor – The natural fermentation gives it a pleasant depth of flavor without being too sour.
• No Commercial Yeast – Made with just sourdough starter for a more digestible and flavorful bread.
• Great for Meal Prep – Stays fresh for days and freezes well for later use.
• Healthier than Store-Bought – Free from preservatives and unnecessary additives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Active sourdough starter
• All-purpose or bread flour
• Milk (or water for a dairy-free option)
• Butter (or oil for a dairy-free version)
• Honey or sugar
• Salt

Directions

1. Feed the Starter – Ensure your sourdough starter is active and bubbly before beginning.
2. Mix the Dough – Combine the flour, milk, butter, honey, and sourdough starter in a bowl. Mix until well incorporated.
3. Knead the Dough – Knead by hand or using a stand mixer until smooth and elastic.
4. Bulk Fermentation – Cover and let the dough rise at room temperature for 6–8 hours, or until doubled in size.
5. Shape the Loaf – Gently deflate the dough and shape it into a loaf. Place it in a greased loaf pan.
6. Second Rise – Let the dough rise again until it reaches just above the rim of the pan, about 2–4 hours.
7. Bake – Preheat the oven to 375°F (190°C). Bake for 30–35 minutes or until golden brown and sounds hollow when tapped.
8. Cool and Serve – Let the bread cool completely before slicing for the best texture.

Servings and Timing

• Servings: 1 loaf (10–12 slices)
• Prep Time: 20 minutes
• Rise Time: 8–12 hours
• Bake Time: 30–35 minutes
• Total Time: 9–13 hours (including fermentation)

Variations

• Whole Wheat Version – Substitute half of the flour with whole wheat flour for a heartier loaf.
• Dairy-Free Option – Use water instead of milk and replace butter with olive oil.
• Sweeter Bread – Add an extra tablespoon of honey for a touch of sweetness.
• Seeded Crust – Sprinkle sesame or poppy seeds on top before baking for added texture.
• Garlic & Herb Twist – Mix in dried herbs and garlic powder for a savory version.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Keeps for up to a week, but may dry out slightly.
• Freezer: Slice and freeze for up to 3 months. Thaw at room temperature or toast straight from the freezer.
• Reheating: Warm slices in a toaster or oven at 300°F (150°C) for a few minutes.

FAQs

How do I know if my sourdough starter is ready to use?

Your starter is ready when it’s bubbly, doubles in size after feeding, and passes the “float test” (a spoonful floats in water).

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives a chewier texture due to its higher protein content.

Why is my bread dense?

A dense loaf may result from an underdeveloped gluten structure or insufficient fermentation time. Ensure proper kneading and rising.

Can I make this in a bread machine?

Yes! Use the dough cycle for mixing and rising, then shape and bake in the oven for better crust development.

How can I make my bread softer?

Using milk instead of water and adding a bit more butter can make the bread even softer.

Can I speed up the rise time?

Placing the dough in a warm environment (around 75–80°F) can help speed up fermentation.

Why is my crust too hard?

Overbaking or baking at too high a temperature can cause a thick crust. Covering the bread with foil during the last 10 minutes can help.

Can I use this dough for rolls?

Yes! Shape into rolls and bake at 375°F for about 15–20 minutes.

What’s the best way to slice sourdough sandwich bread?

Use a serrated knife and let the bread cool completely before slicing to avoid squishing.

Can I add mix-ins like nuts or dried fruit?

Absolutely! Add up to ½ cup of chopped nuts, seeds, or dried fruit for extra flavor and texture.

Conclusion

Soft sourdough sandwich bread is a fantastic homemade alternative to store-bought bread. It’s fluffy, slightly tangy, and perfect for everything from toast to sandwiches. With simple ingredients and natural fermentation, this bread is both nutritious and delicious. Try it with your favorite spreads or as the base for a hearty sandwich!

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