Soft sourdogh sandwich bread is made with all-purpose flour, olive oil, honey, salt, and a sourdough starter. Designed for convenience, it utilizes a stand mixer for effortless kneading. The result? A light, fluffy bread with a tight crumb that’s perfect for sandwiches or toast.
Table of Contents
Why You’ll Love This Recipe
- Full of Flavor: The tangy soft sourdough sandwich bread flavor shines through in this soft, fluffy bread.
- Soft and Sliceable: Perfect for sandwiches, toast, or just eating plain.
- Minimal Hands-On Time: Your stand mixer does most of the work, leaving you free to focus on other things.
- Customizable to Your Schedule: Whether you prefer an overnight rise or a daytime bake, this recipe is flexible.
- Healthier Than Store-Bought Bread: Naturally fermented and free from additives or preservatives.
Ingredients & Equipment
Key Ingredients
| Ingredient | Why It’s Used | Substitutes |
| Sourdough Starter | Provides natural fermentation, flavor, and rise. | None—an active, bubbly starter is essential. |
| All-Purpose Flour | Creates a soft crumb with a tender texture. | Swap half with bread or whole wheat flour for variety, adjusting hydration. |
| Olive Oil | Adds moisture and richness to the dough. | Use melted butter, ghee, or coconut oil for a flavor twist. |
| Honey | Sweetens the dough naturally while aiding fermentation. | Use maple syrup, agave syrup, or sugar (adjust hydration slightly if needed). |
| Sea Salt | Enhances flavor and strengthens gluten structure. | Regular table salt works too. |
Essential Equipment
- Stand Mixer: Makes kneading effortless.
- Loaf Pan: Use a 9″ x 5″ or 8″ x 4″ pan for that classic sandwich loaf shape.
- Kitchen Scale: Precision in measurements is key for consistent results.
Sample Baking Schedule
| Time | Activity |
| 7 AM | Feed your sourdough starter. |
| 7 PM | Mix and rest the dough for 1 hour. |
| 8 PM | Knead the dough and allow it to rise overnight (10-12 hours). |
| 6 AM | Shape the dough and let it rise until it peaks above the pan. |
| 9 AM | Bake and cool the bread. |
Tips for Bulk Fermentation
Bulk fermentation (the first rise) is a critical step. Here’s what to consider:
Cool Kitchens
- If your kitchen is below 68°F (20°C), the fermentation process will take longer. Use a proofing box or place the dough in a warm spot, like an oven with the light on, to speed things up.
Warm Kitchens
- In warmer environments (above 72°F / 22°C), the dough will rise faster. Keep an eye on it to prevent over-proofing, or adjust the timeline by starting the dough in the morning.
How to Make Soft Sourdough Sandwich Bread
Step 1: Feed Your Starter
Soft Sourdough Sandwich Bread begins with a lively, bubbly sourdough starter. To achieve this, feed your starter approximately 12 hours before preparing the dough.
For a slow overnight rise, especially in a kitchen that’s 68-70°F (20-22°C), use a 1:4:4 ratio (starter: water: flour). This ensures your starter is active and ready for action by the time you start mixing.
Step 2: Mix the Dough
- Add the ingredients to the bowl of a stand mixer: flour, water, olive oil, honey, salt, and the fed sourdough starter.
- Use a dough whisk or stiff spatula to begin mixing. Then, switch to your hands and work the dough until it forms a shaggy, sticky mass with no visible dry flour.
- Cover the bowl and allow the dough to rest for one hour. This rest, known as the autolyse, allows the flour to fully hydrate, making the dough easier to knead later.
Step 3: Knead the Dough
- Using a stand mixer with a dough hook attachment, knead the dough on LOW speed (setting 3) for 8–10 minutes.
- If kneading by hand, transfer the dough to a lightly floured surface and knead it for 8–10 minutes. The dough will gradually transform into a shiny, smooth, and supple mass.
Pro Tip: If the dough feels overly sticky, avoid adding too much extra flour, as this can compromise the soft sourdough sandwich bread softness. Instead, lightly oil your hands for better handling.
Step 4: First Rise (Bulk Fermentation)
- After kneading, remove the dough hook and cover the mixing bowl with plastic wrap or a damp towel.
- Allow the dough to ferment at room temperature (68-72°F or 20-22°C) for 10–12 hours, or until it doubles in size.
Step 5: Shape the Dough
1. Turn Out the Dough: Lightly flour a clean work surface and gently turn out the dough. Be careful not to deflate it too much.
2. Flatten and Fold: Press the dough gently into a rectangle, keeping the short end closest to you.Take the left and right edges of the dough and fold them gently toward the center
3. Roll Into a Log: Starting from the edge farthest from you, roll the dough tightly towards yourself into a log shape.
4. Seal and Tension: Gently cup the dough with your hands and pull it towards yourself to create surface tension on the outside. Pinch any seams or edges to seal them.
5. Place in Loaf Pan: Transfer the dough, seam-side down, into a lightly greased 9″ x 5″ loaf pan. For easier removal, line the pan with parchment paper after greasing it.
Step 6: Second Rise (Proofing)
- Let the shaped dough proof uncovered at room temperature until it rises 1 inch above the rim of the pan. This takes about 2–3 hours, depending on your kitchen’s temperature.
Step 7: Bake the Bread
- Preheat the Oven: Heat your oven to 450°F (232°C).
- Bake: Place the loaf pan in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 45–50 minutes, or until the crust turns golden brown and the internal temperature of the bread reaches 200°F (93°C).
- Cool: Take the bread out of the oven and allow it to cool in its pan for 10 to 15 minutes.Then, transfer it to a wire rack to cool completely for 1–2 hours before slicing. This prevents a gummy interior.
How to Shape a Pan Loaf (soft sourdough sandwich bread)
Shaping your dough correctly ensures your soft sourdough sandwich bread has an even crumb and rises beautifully in the oven.
Step 1: Flatten and Shape
- Gently press the dough into a rectangle on a lightly floured surface. Keep the shorter side closest to you.
Step 2: Fold Sides Inward
- Fold the left and right sides of the dough towards the middle, overlapping slightly.
Step 3: Roll Into a Log
- Starting from the top (the edge farthest from you), roll the dough tightly towards yourself to form a log.
Step 4: Seal and Tension
- Use your hands to gently cup the log and pull it towards you, creating surface tension on the outside. Pinch the seams and ends to seal.
Step 5: Transfer to Pan
- Place the shaped dough seam-side down into a lightly greased or parchment-lined loaf pan.
Nutrition
| Serving Size | Calories | Carbs | Protein | Fat |
| 1 slice | 198 | 33g | 4g | 5g |
Pro Tips for Consistently Perfect soft sourdough sandwich bread
Achieving a Soft Crust
If you’re after that pillowy-soft crust that melts in your mouth, try these tricks:
- Brush the top of your loaf with milk or butter before baking.
- Wrap the hot loaf in a clean kitchen towel right after it comes out of the oven to trap steam and soften the crust.
Storing Your soft sourdough sandwich bread
Freshly baked soft sourdough sandwich bread is best enjoyed within a day or two, but proper storage can extend its life:
- Room Temperature: Keep it in an airtight container, and it’ll stay fresh at room temperature for up to five days.
- Freezing: Slice the loaf and freeze individual slices for quick, easy use later.
Troubleshooting Common soft sourdough sandwich bread Woes
soft sourdough sandwich bread is as rewarding as it is challenging. From sticky dough to dense loaves, sourdough bakers often face a range of hiccups. Here’s a quick guide to common problems and how to fix them:
1. Sticky Dough That’s Hard to Handle
Why it happens:
- Too much hydration (water) in your recipe.
- Over-proofing the dough.
Fix it:
- Reduce the water in your recipe by 10-15%.
- Dust your work surface and hands generously with flour while shaping.
- Use a bench scraper to manage the dough instead of handling it directly.
2. Dense or Gummy Loaf
Why it happens:
- Under-proofed dough.
- Weak gluten development.
- Baking too soon after refrigeration (cold dough).
Fix it:
- Perform a poke test to ensure the dough is ready for baking—it should spring back slowly, leaving a slight dent.
- Incorporate stretch-and-folds during the bulk fermentation to strengthen the gluten.
- Allow the dough to warm slightly after refrigeration before baking.
3. Flat Loaf or No Oven Spring
Why it happens:
- Over-proofing.
- Weak starter (not active enough).
Fix it:
- Use your starter when it’s at peak activity, usually 4-6 hours after feeding.
- Reduce proofing time slightly. Keep an eye on your dough and not just the clock!
4. Crust Too Hard or Thick
Why it happens:
- Low humidity in the oven.
- Baking too long or at too high a temperature.
Fix it:
- Bake with steam for the first 20 minutes (use a Dutch oven or place a pan of water in the oven).
- Lower the temperature slightly if your crust browns too quickly.
5. Sourness Level Isn’t Right
Why it happens:
- Too much sour flavor: Over-fermentation.
- Not sour enough: Starter isn’t mature or fermented long enough.
Fix it:
- For less sour soft sourdough sandwich bread, shorten the fermentation time or use a younger starter.
- For tangier bread, allow a longer bulk fermentation or retard the dough in the fridge overnight.
Tips forsoft sourdough sandwich bread Success
- Keep notes on your bakes to track what works and what doesn’t.
- Pay attention to your dough—it tells you more than a recipe does!
- Practice patience. Every bake improves your skills!
Frequently Asked Questions
What’s the Best Flour for soft sourdough sandwich bread?
Bread flour with a high protein content is ideal. It creates a strong gluten network, giving the bread its soft, airy crumb.
Why Is My soft sourdough sandwich bread Dense?
A dense loaf often indicates an issue with the starter or fermentation:
- Ensure your starter is active and fed.
- Give the dough enough time to proof properly.
Closing Thoughts
Baking sourdough isn’t just about the end result. It’s about the process. It’s slowing down in a world that moves way too fast. It’s creating something with your own two hands and sharing it with the people you love.
So, grab your flour, feed that starter, and let’s get baking. Your perfect loaf of soft sourdough sandwich bread is waiting. And hey, don’t forget to share your tips, tricks, and triumphs. I’d love to hear how your bread journey goes. Let’s make your kitchen the coziest, breadiest corner of the world.