Description
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.
Ingredients
To make this sourdough sandwich bread, you’ll need just a handful of pantry staples:
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1 cup active sourdough starter (fed and bubbly)
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3 ½ cups all-purpose flour (plus extra for kneading)
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1 ¼ cups warm water
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1 tablespoon sugar (optional, for a hint of sweetness)
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1 teaspoon salt
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2 tablespoons olive oil or melted butter (for a softer crumb and flavor)
Instructions
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.
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.
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.
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.
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.
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.
Notes
This recipe uses a natural sourdough starter—no dry yeast needed. The texture is incredibly soft and airy, making it perfect for everyday sandwiches and toast.
- Prep Time: 20 minutes (active)
- Rising/Resting: 8–10 hours (first and second rise combined)
- Cook Time: 35–40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American / Rustic Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 165 kcal
- Sugar: 1g
- Sodium: 190 mg
- Fat: 3.5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg (unless using butter)