Soft & Fluffy Sourdough Sandwich Bread
Soft and Fluffy Sourdough Sandwich Bread: Your New Go-To Loaf
Imagine slicing into a loaf of homemade bread that’s both incredibly soft and boasts that signature subtle tang of sourdough. This Soft and Fluffy Sourdough Sandwich Bread is exactly that – a perfect everyday loaf that’s ideal for sandwiches, toast, or simply enjoying on its own.
Unlike some sourdoughs that can be dense or have a very pronounced sour flavor, this recipe focuses on creating a tender crumb and a mild, pleasant tang. The magic lies in the careful balance of ingredients and the gentle fermentation process. The result is a loaf with a beautifully golden crust that gives way to an airy, pillowy interior. Whether you’re packing lunchboxes, making gourmet grilled cheese, or simply craving a slice of wholesome, flavorful bread, this Sourdough Sandwich Bread will quickly become a staple in your kitchen. Get ready to experience the joy of truly delicious homemade bread!
- Prep Time: 12 hours
- Cook Time: 40 minutes
- Total Time: 12+ hours
- Yield: 2 loaves 1x
- Category: Bread
Ingredients
Ingredients
- Active sourdough starter, (100% hydration) 200g or 1 cup
- Warm water, (90-95°F) 720g or 3 cups
- Brown sugar or honey, 40g or 3 tablespoons
- Melted butter or neutral oil, 40g or 3 tablespoons
- Bread flour, 1000g 7 3/4 to or 8 cups
- Fine sea salt, 18g or 1 tablespoon
Optional: Additional melted butter for brushing tops after baking
Instructions
1. Refresh Starter (Night Before)
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Feed your sourdough starter before bed so it’s active and bubbly by morning (e.g. 1:2:2 ratio: 40g starter, 80g water, 80g flour).
2. Mix the Dough (8:00–9:00 AM)
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In a large bowl, whisk together:
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1 cup (200g) active starter
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3 cups (720g) warm water
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3 tbsp (40g) brown sugar or honey
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3 tbsp (40g) melted butter or oil
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Stir in:
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7 ¾ to 8 cups (1000g) bread flour
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1 tbsp (18g) salt
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Mix until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
3. First Rise (Bulk Fermentation) and Stretch & Folds (9:30–10:30 AM)
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Optional: Do 2-3 sets of stretch and folds, 30 minutes apart. (Lift and fold the dough from each “corner” and fold it under the opposite side of the dough. Rotate the dough a quarter turn and lift and fold. Continue this process until you end up back where you started. This helps to strengthen it.)
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Then cover and allow to rise at room temperature until doubled in size, about 4–5 hours depending on temp.
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You can skip the stretch and folds and move immediately to the first rise by letting the dough rise in a covered greased bowl at room temperature for about 4 hours our nearly doubled in size.
4. Shape & Pan (2:30–3:00 PM)
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Lightly flour your surface. Divide dough in half (about 950–1000g per piece).
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Shape into tight logs and place in two greased 9×5” loaf pans.
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Cover with a clean towel or lightly greased plastic wrap.
5. Final Proof or Second Rise (3:00–5:00 PM)
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Cover loosely and let the loaves rise at room temperature until the dough crowns about 1 inch above the pan. This takes about 1.5 to 2.5 hours depending on your kitchen’s warmth.
6. Bake (5:00–5:30 PM)
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Preheat the oven to 375°F (190°C).
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Bake for 35–40 minutes, rotating halfway through if needed. The loaves are done when golden brown and reach an internal temp of 195–200°F (90–93°C).
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Optional: Brush tops with melted butter right out of the oven for a soft, shiny crust.
Notes
Storage Tips
• Cool completely on a wire rack before slicing.
• Store in an airtight container at room temp for up to 4 days.
• Slice and freeze for longer storage — toast straight from frozen!
Keywords: Bread, Sourdough, Sandwich