The Softest Homemade Sourdough Sandwich Bread

Why You’ll Love This Recipe

There’s a certain kind of magic in baking your own bread. That golden crust, the soft crumb, and the rich aroma filling your kitchen — it’s more than just food; it’s comfort. For many, store-bought bread may be convenient, but it often lacks the softness, depth of flavor, and homemade touch that turns a simple sandwich into something special.

This sourdough sandwich bread is everything you want in a loaf: it’s soft, rich with flavor, and made with simple ingredients you likely already have on hand. Plus, it’s the kind of recipe that brings joy and a sense of accomplishment — and once you try it, there’s truly no going back.

Whether you’re making it for family lunches, breakfast toast, or just for yourself, it’s sure to become a favorite in your kitchen.

Ingredients

This recipe uses basic pantry staples, but each one plays an important role in the texture and taste of your loaf. Here’s what you’ll need:

this RECIPE

• 500 g (4 cups) all-purpose flour – the base of your dough. All-purpose flour provides a tender texture perfect for sandwich slices.
• 60 g (4 tablespoons) unsalted butter, softened and cubed – adds richness and softness to the crumb. Using unsalted lets you control the flavor.
• 12 g (1 tablespoon) sugar – not too much, just enough to feed the starter and add a slight sweetness to balance the flavor.
• 9 g fine sea salt – enhances the overall taste and balances the sourness from the starter.
• 50 g (1/4 cup) bubbly, active sourdough starter (100% hydration) – the living ingredient that brings rise, structure, and a touch of tang.
• 270 g (1 cup + 2 tablespoons) warm water – essential for combining ingredients and activating the dough. Slightly warm water (around 80–85°F) works best.

Using high-quality ingredients, especially the flour and butter, can make a noticeable difference in flavor and texture. If you bake often, consider using King Arthur or Bob’s Red Mill brands for consistent results.

Helpful Tips Before You Start

Before jumping in, it helps to plan ahead and understand how your environment can impact the results. Bread dough is sensitive to temperature and hydration, so here are a few smart adjustments you can make:

Adjusting for Cooler Kitchens

If your home is cooler than 70°F, your dough may take longer to rise. Don’t worry — here’s how to help it along:

• Option 1: Use 100 g starter and 255 g water.
• Option 2: Use 150 g starter and 250 g water.

These adjustments make the dough rise more quickly while maintaining the same hydration.

Creating a Warmer Environment

Sometimes all your dough needs is a cozy place to rise. Here are a few tips:

• Place the dough in a proofing box or a gently preheated oven (set to 75–80°F, then turned off).
• Don’t leave the dough in a warm oven overnight — it may overproof and lose its structure.
• Keep the dough covered with a damp cloth or plastic wrap to prevent drying out.

These small tweaks can make a big difference in how your bread turns out.

Baking Schedule

Timing matters, especially with sourdough. This recipe follows an overnight schedule to allow for slow fermentation, which improves the flavor and makes the bread easier to digest.

Recommended Timeline

• Evening (Day 1): Mix and knead the dough. Let it rest overnight (10–12 hours).
• Morning (Day 2): Shape and place into a pan. Proof again until risen, then bake.

Alternative Daytime Option

If overnight baking doesn’t fit your schedule, try this instead:

• Morning: Mix and knead the dough by 8–9 AM.
• Afternoon: Shape and proof from 1–3 PM.
• Evening: Bake around 5–6 PM and cool before serving.

Giving your dough the time it needs helps develop a soft crumb and rich, complex taste that’s so much better than a rushed loaf.

Step-by-Step Instructions

This method is designed to be beginner-friendly and reliable. Follow each step carefully, and don’t rush — patience is part of the process!

Step 1: Mix the Dough

In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar, and salt. Mix on low speed for about 30 seconds, until the butter is broken up into pea-sized pieces — it should look like coarse crumbs.

Pour in the bubbly sourdough starter and warm water. Mix gently until the flour is fully moistened and no dry bits remain. The dough will feel slightly sticky and elastic at this point. Cover with a damp towel or plastic wrap and let it rest for 30 minutes.

This short rest (called the “autolyse”) allows the flour to fully hydrate and makes kneading easier later on.

Step 2: Knead the Dough

Switch to the dough hook attachment. Knead on medium-low speed (speed #3 on most stand mixers) for 6–8 minutes. The dough should become smooth, supple, and easy to handle. It shouldn’t stick to your hands. If it does, sprinkle in a bit of flour — no more than a tablespoon at a time.

Kneading builds gluten, which gives your bread structure and a satisfying chew.

Step 3: Bulk Fermentation (First Rise)

Place the dough in a lightly greased bowl and cover it. Let it rise overnight at room temperature (ideally around 68°F). By morning, it should have doubled in size and feel soft and airy when gently pressed.

If your kitchen is warmer, check the dough sooner — it may be ready in just 8 hours.

Step 4: Shape the Dough

Turn the dough out onto a lightly floured surface. Flatten it gently, then fold it inward to form a tight log. Roll it slightly to even out the shape and place it into a greased 8.5×4-inch loaf pan (or a 9×5 pan if needed).

Cover with a damp towel and let it rise again for 1–2 hours, until it reaches about an inch above the rim of the pan.

Step 5: Bake

Preheat your oven to 375°F (190°C). Place the pan on the center rack and bake for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Let it cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before slicing — if you can wait that long!

Storage Tips

Homemade bread is best enjoyed fresh, but there are easy ways to make it last:

• Room Temperature: Store in a bread box or zip-top bag for up to 4 days.
• Freezer: Slice the loaf, wrap it well, and freeze. You can toast slices straight from the freezer — perfect for busy mornings.
• Avoid Refrigeration: It dries out the bread faster and affects the texture.

To refresh slightly stale bread, pop a slice in the toaster or warm it gently in the oven for a few minutes.

Serving Ideas for Everyday Enjoyment

One of the best parts of this recipe is its versatility. Here are some delicious ways to enjoy your fresh loaf:

• Classic Sandwiches: Ham and cheese, BLTs, or chicken salad — they all taste better on this bread.
• Breakfast Toast: Top with butter and jam, peanut butter and banana, or smashed avocado with a sprinkle of sea salt.
• French Toast: Dip slices in egg and milk, then pan-fry until golden. Serve with syrup or fresh berries.
• Grilled Cheese: Crisp the outside, melt the inside. Add tomato soup and you’ve got comfort food perfection.

Troubleshooting Common Issues

Even the best bakers have off days. Here’s how to fix common problems:

The dough didn’t rise overnight

Check your starter — is it active and bubbly? If not, feed it and try again. Also, make sure your room isn’t too cold. Use the oven-warming method to help.

The bread is too dense

This usually means the dough was under-proofed. Next time, give it more time to rise until it’s puffy and airy. Also, double-check your kneading — enough strength is needed to form a good crumb.

The crust is too hard

Wrap the warm loaf in a clean tea towel after baking. This traps steam and softens the crust as it cools.

FAQs

Can I use whole wheat or bread flour instead?

Yes! For a heartier loaf, substitute up to 50% of the all-purpose flour with whole wheat. Bread flour will also work and can make the loaf slightly chewier.

What if I don’t have a mixer?

You can knead by hand. It will take 10–12 minutes of steady kneading. Look for a smooth, stretchy dough that doesn’t stick to your fingers.

How can I make it dairy-free?

Swap the butter for an equal amount of vegan butter or neutral oil like sunflower or canola. The texture will still be soft and rich.

Conclusion

There’s something truly satisfying about slicing into a loaf of bread you made with your own hands. This sourdough sandwich bread brings softness, flavor, and heart to your table — whether it’s for breakfast, lunch, or a quick snack. And the best part? It’s not just tasty, it’s achievable.

So go ahead — give this recipe a try, enjoy the process, and share it with someone you love. It’s the kind of bread that turns an ordinary day into something just a little more special.

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