Soft Sourdough Sandwich Bread

Contents show

1 Ingredients You’ll Need

2 Step-by-Step Instructions

2.1 Combine Ingredients

2.2 Stretch and Fold

2.3 Bulk Fermentation

2.4 Shape the Dough

2.5 Second Rise

2.6 Baking

2.7 Check for Doneness

2.8 Cooling

3 Why This Bread is Special

4 Perfect Pairings

5 Make-Ahead and Storage Tips

6 Frequently Asked Questions (FAQ)

6.1 Can I substitute whole wheat flour?

6.2 What if I don’t have avocado oil?

6.3 Can I make this without a sourdough starter?

6.4 How do I know the dough is ready to bake?

6.5 My crust turned out too soft or too hard. What can I do?

7 Conclusion

8 Soft Sourdough Sandwich Bread

8.1 Description

8.2 Ingredients

8.3 Instructions

8.4 Combine Ingredients

8.5 Stretch and Fold

8.6 Bulk Fermentation

8.7 Shape the Dough

8.8 Second Rise

8.9 Baking

8.10 Check for Doneness

8.11 Cooling

8.12 Equipment

8.13 Notes

8.14 Nutrition

8.15 Did you make this recipe?

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There’s something truly comforting about baking your own bread. The warm aroma that fills your kitchen, the golden crust as it comes out of the oven, and the soft, flavorful interior all bring a sense of home and tradition. This soft sourdough sandwich bread is just that — a recipe that feels like a gentle reminder of simpler times. It’s not just delicious, it’s nourishing, and once you try it, you might find it becoming a regular in your baking rotation. Whether you’re slicing it up for sandwiches, enjoying it with a hot bowl of soup, or simply toasting it with your favorite jam, this bread rises to every occasion.

this RECIPE

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients — no preservatives or additives — just real food that brings out natural flavor and softness.

• 150g active sourdough starter
• 325g warm filtered water
• 20g avocado oil (or your preferred neutral oil)
• 25g honey (adds a touch of sweetness and softness)
• 500g unbleached bread flour
• 10g salt

If you prefer measuring in cups, here’s a rough conversion:

• 150g starter ≈ 2/3 cup
• 325g water ≈ 1⅓ cups
• 20g oil ≈ 1½ tablespoons
• 25g honey ≈ 1 tablespoon + 2 teaspoons
• 500g flour ≈ 4 cups
• 10g salt ≈ 2 teaspoons

Step-by-Step Instructions

Combine Ingredients

In a large mixing bowl, whisk together the sourdough starter, warm filtered water, avocado oil, and honey until the mixture looks smooth and creamy. Once well combined, add in the bread flour and salt. Stir until all the flour is absorbed and a rough dough forms. Cover the bowl with a clean towel or plastic wrap and let it rest for 1 hour. This resting period is called autolyse, and it helps the dough begin developing gluten, making it easier to knead and shape later.

Stretch and Fold

After the rest, it’s time to build strength in the dough. Perform four sets of stretch and folds, spaced about 30 minutes apart. To do this, wet your hand, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat this process three more times until you’ve completed a full circle. Cover and let the dough rest between each set.

Bulk Fermentation

Once the final fold is done, let the dough rise in a covered bowl for 4 to 8 hours. If your kitchen is cool, you can let it ferment overnight. You’ll know it’s ready when the dough has almost doubled in size and feels airy and slightly jiggly when you shake the bowl. The fermentation time can vary depending on the temperature of your kitchen and the strength of your starter.

Shape the Dough

Lightly flour your surface and gently turn out the dough. Shape it into a loaf by folding it like an envelope, creating surface tension as you roll it into a tight log. Place the dough seam-side down into a greased loaf pan. Be gentle so you don’t deflate it too much — you want to preserve all those lovely air bubbles for a tender crumb.

Second Rise

Cover the loaf and allow it to rise again at room temperature for about 2 hours. You’re looking for the dough to rise just above the rim of the loaf pan. This second proof is essential — skipping it could result in a gummy or underbaked center. Patience here really pays off.

Baking

Preheat your oven to 400°F (200°C). Lightly mist the top of the dough with water (this helps develop a crust) and gently score the top with a sharp knife or razor blade. Cover the pan loosely with another loaf pan or a greased piece of foil to trap steam during the initial baking.

• Bake at 400°F for 30 minutes (covered)
• Then remove the cover and bake at 375°F for 15 minutes (uncovered)

The top should be golden and crisp when done.

Check for Doneness

Use a digital thermometer to check the internal temperature — it should read 205°F. This ensures the bread is fully baked through and will hold its shape once cooled.

Cooling

Remove the bread from the pan immediately and place it on a wire rack. Allow it to cool completely before slicing. Cutting into it too soon can cause the inside to become gummy, even if it looks perfectly baked.

Why This Bread is Special

This sourdough sandwich bread strikes a perfect balance — it’s soft and pillowy inside while still holding its shape for slicing and toasting. Unlike store-bought loaves, it’s made with just a handful of real ingredients. The touch of honey adds gentle sweetness, and the long fermentation process enhances flavor and digestibility. Whether you’re baking for family, friends, or just yourself, this loaf feels like a gift from your own hands. It’s also a wonderful way to use your sourdough starter beyond traditional artisan loaves.

Perfect Pairings

This bread’s soft texture and rich flavor make it versatile for any meal:

• Breakfast: Toasted with butter, jam, or peanut butter
• Lunch: Great for turkey, ham, or grilled cheese sandwiches
• Dinner: Serve alongside soups like tomato, chicken noodle, or vegetable
• Snacks: Make mini toasts with cream cheese and cucumber or avocado

You can even cube it for homemade croutons or use day-old slices for French toast.

Make-Ahead and Storage Tips

Freshly baked bread tastes best the day it’s made, but this loaf stays soft for several days if stored properly.

• Room Temperature: Store in a bread bag or tightly wrapped in a kitchen towel for up to 3 days.
• Freezer: Slice the cooled loaf and place slices in a freezer-safe bag. Freeze for up to 3 months. Toast directly from frozen or let thaw at room temperature.
• Reheating: A quick toast or a few minutes in a 300°F oven brings it back to life.

Avoid storing the bread in the refrigerator as it tends to dry out more quickly.

Frequently Asked Questions (FAQ)

Can I substitute whole wheat flour?

Yes, but keep in mind that whole wheat flour absorbs more water and will result in a denser loaf. For a softer texture, consider using a mix of 50% whole wheat and 50% bread flour.

What if I don’t have avocado oil?

You can use any neutral oil like olive oil, sunflower oil, or even melted butter. Each will slightly change the flavor, but all work well in this recipe.

Can I make this without a sourdough starter?

This specific recipe relies on a natural sourdough starter. If you don’t have one, you can look up a yeasted sandwich bread recipe or learn how to start a sourdough culture from scratch.

How do I know the dough is ready to bake?

When the dough has puffed up above the rim of the loaf pan and jiggles slightly when moved, it’s ready. Press gently with your finger — if the indentation springs back slowly, you’re good to go.

My crust turned out too soft or too hard. What can I do?

If you like a crunchier crust, skip brushing with butter and uncover the bread for longer in the last few minutes of baking. For a softer crust, brush with butter right after baking and cover it loosely while it cools.

Conclusion

Baking your own bread might seem intimidating at first, but once you experience the process — from mixing and shaping to that first warm slice — it becomes a truly rewarding ritual. This soft sourdough sandwich bread is more than just food. It’s a small act of care, a moment of comfort, and a way to bring something wholesome to your table. Whether you’re new to baking or a seasoned home cook, this recipe is a beautiful place to begin or return to.

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