The Softest Homemade Sourdough Sandwich Bread – No Dry Yeast Needed

Contents show

1 Why You’ll Love This Recipe

2 Ingredients

3 Instructions

3.1 Step 1: Mix the Dough

3.2 Step 2: Knead

3.3 Step 3: First Rise

3.4 Step 4: Shape the Loaf

3.5 Step 5: Score and Bake

3.6 Step 6: Cool and Slice

4 Tools You’ll Need

5 Pro Tips for Perfect Bread

6 Troubleshooting Common Issues

6.1 My dough isn’t rising. What went wrong?

6.2 The crust is too hard.

6.3 The bread is too dense.

6.4 The bottom is too dark.

7 How to Store Your Bread

8 Ways to Enjoy It

9 Frequently Asked Questions (FAQ)

9.1 Can I use whole wheat flour instead of all-purpose flour?

9.2 How long does the dough take to rise?

9.3 Do I need to use sugar in this recipe?

9.4 Can I bake it in a Dutch oven instead of a loaf pan?

10 Conclusion

11 The Softest Homemade Sourdough Sandwich Bread – No Dry Yeast Needed

11.1 Description

11.2 Ingredients

11.3 Instructions

11.4 Notes

11.5 Nutrition

11.6 Did you make this recipe?

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There’s something incredibly comforting about homemade bread. The smell as it rises in the oven, the golden crust when it’s done, and the pillowy-soft texture when you slice into it—nothing beats that simple pleasure.

This sourdough sandwich bread is one of the softest loaves I’ve ever made, and what makes it even more special is that it doesn’t require dry yeast. It’s all about natural fermentation, giving the bread a mild tang and rich flavor while keeping it wholesome and simple. Whether you’re new to baking or a seasoned home cook, this recipe is approachable, rewarding, and deeply satisfying.

Why You’ll Love This Recipe

Homemade bread can seem intimidating, but this recipe strips away the complications and brings you right to what matters—delicious, soft bread that your family will ask for again and again. Here’s why this loaf deserves a spot in your kitchen:

• No dry yeast required: All the rising power comes from a natural sourdough starter.
• Soft and fluffy texture: Perfect for sandwiches, toast, or just a warm slice with butter.
• Simple ingredients: Everything you need is likely already in your pantry.
• Beginner-friendly process: Straightforward steps that are easy to follow even if it’s your first time baking bread.

This loaf is perfect for everyday use, and once you try it, you might never go back to store-bought bread again.

this RECIPE

Ingredients

To make this sourdough sandwich bread, you’ll need just a handful of pantry staples:

• 1 cup active sourdough starter (fed and bubbly)
• 3 ½ cups all-purpose flour (plus extra for kneading)
• 1 ¼ cups warm water
• 1 tablespoon sugar (optional, for a hint of sweetness)
• 1 teaspoon salt
• 2 tablespoons olive oil or melted butter (for a softer crumb and flavor)

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the sourdough starter, warm water, and sugar. Stir until dissolved. Add the flour and salt, then mix until a shaggy dough forms. Add the olive oil or melted butter and incorporate it fully.

Step 2: Knead

Transfer the dough to a floured surface and knead it for about 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook if preferred.

Step 3: First Rise

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 6–8 hours, or until it has doubled in size. The time will depend on how active your starter is and the temperature of your kitchen.

Step 4: Shape the Loaf

Gently punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rest again for 1–2 hours, until it puffs up nicely and rises close to the rim.

Step 5: Score and Bake

Preheat your oven to 375°F (190°C). Using a sharp knife or bread lame, make a few shallow slashes on top of the loaf. This helps it expand evenly in the oven. Bake for 35–40 minutes or until golden brown and hollow-sounding when tapped.

Step 6: Cool and Slice

Remove from the pan and let cool on a wire rack for at least 30 minutes before slicing. This ensures the crumb sets properly and doesn’t turn gummy.

Tools You’ll Need

Before you begin, having the right tools on hand can make the process smoother and more enjoyable:

• Mixing bowl: A large bowl for combining ingredients and letting the dough rise.
• Wooden spoon or silicone spatula: For stirring the dough before kneading.
• Loaf pan: A standard 9×5-inch pan works perfectly for this recipe.
• Kitchen scale (optional): For more accurate measurements if you prefer baking by weight.
• Damp kitchen towel or plastic wrap: To cover the dough during the rise.
• Sharp knife or bread lame: For scoring the top before baking.
• Cooling rack: To allow proper airflow and avoid sogginess after baking.

Having these basics makes it easier to focus on the fun part—baking!

Pro Tips for Perfect Bread

• Use an active starter: Make sure your sourdough starter is bubbly and fed within 4–6 hours before using it in this recipe.
• Don’t skip the resting time: Allowing proper rise times is key to achieving a soft texture.
• Control the temperature: A warm kitchen speeds up rising, while a cooler room may slow it down. Be patient.
• Steam in the oven: For a crustier top, place a small pan of water on the bottom rack of your oven while baking.
• Butter the top: For a soft, golden crust, lightly brush the top of the loaf with melted butter after baking.

Troubleshooting Common Issues

If things don’t go exactly as planned, don’t worry—baking is a learning process. Here are a few common challenges and how to fix them:

My dough isn’t rising. What went wrong?

• Your starter may not be active enough. Try feeding it again and giving it more time to bubble up.
• Room temperature could be too cool. Try placing the dough in a slightly warmer spot.

The crust is too hard.

• Make sure not to overbake, and brush the top with butter after baking to soften the crust.

The bread is too dense.

• This may mean it didn’t rise long enough, or it needed more kneading to develop gluten.

The bottom is too dark.

• Try moving the loaf to a higher rack in the oven or reducing the oven temperature slightly.

How to Store Your Bread

Homemade bread doesn’t contain preservatives, so storing it properly is important to keep it fresh:

• Room temperature: Wrap in a clean kitchen towel or place in a bread box for up to 2–3 days.
• Freezer: Slice and store in a freezer-safe bag for up to 1 month. Toast or reheat slices as needed.
• Avoid the fridge: It tends to dry out homemade bread faster than room temperature storage.

Ways to Enjoy It

This sourdough sandwich bread is versatile and delicious no matter how you serve it. Here are a few ideas:

• Toasted with a pat of butter and a drizzle of honey or jam
• The perfect base for a grilled cheese or turkey sandwich
• Dipped in a bowl of soup or stew
• Used for French toast on a cozy weekend morning

Frequently Asked Questions (FAQ)

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind it will result in a denser texture.

How long does the dough take to rise?

The first rise typically takes 6–8 hours at room temperature. The second rise is usually 1–2 hours. Rising time depends on the temperature of your home and the strength of your starter.

Do I need to use sugar in this recipe?

Sugar is optional. It adds a touch of sweetness and can help with browning, but the bread turns out great without it.

Can I bake it in a Dutch oven instead of a loaf pan?

Yes, though it will take on a more rustic shape and crust. If using a Dutch oven, preheat it and bake with the lid on for 20 minutes, then remove the lid for the final 15–20 minutes.

Conclusion

Making homemade sourdough sandwich bread might seem like a challenge, but this recipe proves it can be simple, satisfying, and deeply rewarding. With a few ingredients, a bit of patience, and a little love, you can bake a soft, flavorful loaf that’s perfect for any meal of the day. Whether you’re making it for family, friends, or just yourself, this bread brings warmth and joy to the table.

If you’ve never baked bread before, this is a beautiful place to start.

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