This soft sourdough sandwich bread bakes in a loaf pan with a tender, fluffy crumb and the mild tang that makes homemade sourdough so good. It slices neatly, toasts evenly, and holds up to everything from peanut butter to turkey and cheese.
A little sugar and a spoonful of oil soften the crumb and the crust, so the loaf stays supple for days. You only need a bubbly starter, two kinds of flour, and a standard 9 by 5 inch pan.
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Why This Soft Sourdough Sandwich Bread Recipe Works
Most sourdough is chewy and crusty, which is lovely for dinner but not ideal for lunchboxes. Here the dough is a little stiffer, and the sugar and oil make the crumb fine and even instead of open and holey, so each slice behaves like store-bought bread.
Baking in a pan also takes the pressure off shaping. There is no scoring, no Dutch oven, and no banneton, so it is a great loaf if you are new to sourdough or short on equipment. The only real requirement is patience while the dough rises.
Ingredients for Soft Sourdough Sandwich Bread
- 1/4 cup active, bubbly sourdough starter (65 g)
- 1 1/4 cups lukewarm water (300 g)
- 2 teaspoons salt (12 g)
- 1 tablespoon sugar (14 g)
- 1 tablespoon avocado or olive oil (15 g), plus more for the pan
- 3 1/8 cups bread flour (400 g)
- 3/4 cup all-purpose flour (100 g)
Active starter. Feed it 4 to 8 hours before mixing so it is bubbly and ready to lift the dough. A tired starter makes a dense loaf.
Sugar and oil. A tablespoon each gives a softer crust, a finer crumb, and a slightly longer shelf life. Honey works in place of sugar.
Two flours. Bread flour supplies strength for a tall loaf, while all-purpose flour keeps the crumb tender. Using all bread flour works too, but the slices are a bit chewier.
Lukewarm water. Water around 80 to 85 degrees F keeps fermentation steady in a stiffer dough.
How to Make Soft Sourdough Sandwich Bread
1. Feed the starter. Feed it 4 to 8 hours before baking so it is active and full of bubbles.
2. Mix the wet ingredients. In a large bowl, whisk the starter, lukewarm water, salt, sugar, and oil together until the starter dissolves.
3. Add the flours. Stir in both flours gradually until a shaggy dough forms, then knead briefly in the bowl until no dry spots remain.
4. First rise. Cover with a cloth and let the dough rise 4 to 6 hours at room temperature, until doubled in size.
5. Shape the loaf. Turn the dough onto a lightly floured counter and press into a rectangle. Roll it up tightly from the short side, pinch the seam, and place it seam side down in an oiled 9 by 5 inch pan.
6. Second rise. Cover and let it rise 1 to 2 hours, until the dough crowns about 1 inch above the rim of the pan.
7. Bake. Heat the oven to 375 degrees F. Bake 30 to 35 minutes, until golden brown and the center reads about 190 degrees F.
8. Cool. Let the loaf cool in the pan for 5 to 10 minutes, then move it to a wire rack until completely cool before slicing.
How to Serve Soft Sourdough Sandwich Bread
Use thick slices for toast, grilled cheese, and French toast, or thinner slices for packed lunches. The crumb works well for sandwiches because it does not tear. For other bread projects, bake classic white sandwich bread for comparison, whole wheat sourdough dinner rolls for dinner, soft French bread loaves for sandwiches, or sourdough biscuits for breakfast.
How to Store and Reheat Soft Sourdough Sandwich Bread
Cool the loaf completely, then store it in a bread bag or airtight container at room temperature for 3 to 5 days. Slice only what you need so the rest stays moist. For longer storage, freeze the sliced loaf in a freezer bag and toast slices from frozen. Sandwiches made with meat, cheese, or other perishable fillings belong in the refrigerator, and Purdue Extension offers general guidance on storing leftovers safely.
Tips and Variations for Soft Sourdough Sandwich Bread
Check the starter. If it has not doubled by 4 to 8 hours after feeding, give it more time before mixing.
Knead a little. A few minutes of kneading or folding in the bowl strengthens the gluten and gives a finer crumb.
Do not under-proof. The dough should crown 1 inch over the rim. A dough that has not risen enough bakes into a dense, squat loaf.
Use the right pan. A 9 by 5 inch pan gives sandwich-size slices. A smaller pan will make a taller loaf that may need a little more time.
Brush with butter. Rub the warm crust with butter for an extra-soft finish.
Check the temperature. A center reading of about 190 degrees F tells you the crumb is fully baked.
Add whole grain. Replace 1/2 cup of bread flour with whole wheat and add 1 tablespoon of water for a nuttier loaf.
Make it sweeter. Increase the sugar to 2 tablespoons or swap in honey if your family likes a milder, sweeter slice.
Frequently Asked Questions About Soft Sourdough Sandwich Bread
Why is my soft sourdough sandwich bread dense?
The dough probably needed longer to rise. Wait until it doubles in the first rise and crowns above the pan before baking.
How do I keep soft sourdough sandwich bread from drying out?
Store it in a bread bag, slice only as needed, and brush the warm crust with butter.
Can I use only bread flour?
Yes. The loaf will be a little chewier and may need 1 tablespoon more water.
Can I make the dough the night before?
Yes. After shaping, cover the pan and refrigerate overnight, then let it sit at room temperature for an hour before baking.
Does the sugar make it taste sweet?
No. One tablespoon in a whole loaf softens the crumb but does not make the bread taste sweet.
Soft Sourdough Sandwich Bread
Equipment
- Large mixing bowl
- 9 by 5 inch loaf pan
- Wire rack
- Instant-read thermometer
Ingredients
Main Ingredients
- ¼ cup active sourdough starter 65 g
- 1 ¼ cups lukewarm water 300 g
- 2 tsp salt 12 g
- 1 tbsp sugar 14 g
- 1 tbsp avocado or olive oil 15 g, plus more for the pan
- 3 ⅛ cups bread flour 400 g
- ¾ cup all-purpose flour 100 g
Instructions
Cooking
- Mix. Whisk starter, water, salt, sugar, and oil, then stir in both flours until a shaggy dough forms.
- Rise. Cover and let rise 4 to 6 hours until doubled.
- Shape. Roll into a log and place seam side down in an oiled 9 by 5 inch pan. Let rise 1 to 2 hours until 1 inch above the rim.
- Bake. Bake at 375 degrees F for 30 to 35 minutes until golden and 190 degrees F in the center.
- Cool. Cool in the pan 5 to 10 minutes, then fully on a rack.
