Here’s a detailed, step-by-step Sourdough Sandwich Bread recipe 🍞
This version gives you a soft crust, fluffy crumb, and perfect slices for sandwiches.
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🍞 Soft Sourdough Sandwich Bread (1 Loaf)
📝 Ingredients
For the Dough:
500 g (4 cups) bread flour (or all-purpose flour)
100 g (½ cup) active sourdough starter (fed & bubbly)
300 ml (1¼ cups) lukewarm water
40 g (3 tablespoons) softened butter or oil
25 g (2 tablespoons) sugar or honey
10 g (1½ teaspoons) salt
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⏰ Timeline Overview
Mix & knead: 20 minutes
Bulk fermentation: 4–6 hours
Shape & second rise: 2–3 hours
Bake: 35–40 minutes
(Total: About 7–9 hours, mostly resting time)
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👩🍳 Step-by-Step Method
1️⃣ Feed Your Starter
Make sure your sourdough starter is:
Fed 4–6 hours earlier
Doubled in size
Bubbly and active
Passes the float test (optional)
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2️⃣ Mix the Dough
In a large bowl:
Add water + active starter → mix well.
Add flour, sugar/honey, and salt.
Mix until no dry flour remains.
Add butter last and knead into the dough.
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3️⃣ Knead
Knead by hand for 10–12 minutes
OR
Use a stand mixer for 6–8 minutes.
Dough should be:
Soft
Slightly tacky
Smooth and elastic
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4️⃣ First Rise (Bulk Fermentation)
Place dough in a lightly oiled bowl.
Cover with damp cloth.
Let rise at room temperature (24–27°C ideal) for 4–6 hours.
Dough should increase about 60–80% (not necessarily double).
Optional: Do 2–3 stretch-and-folds during first 2 hours for better structure.
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5️⃣ Shape the Loaf
Lightly flour surface.
Flatten dough gently into rectangle.
Roll tightly like a log.
Pinch seams closed.
Place in greased 9×5 inch loaf pan.
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6️⃣ Second Rise (Proofing)
Cover loosely.
Let rise for 2–3 hours.
Dough should rise slightly above pan edge.
👉 Don’t overproof or it may collapse.
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7️⃣ Bake
Preheat oven to 190°C (375°F).
Bake for 35–40 minutes.
Top should be golden brown.
Internal temperature: ~93°C (200°F).
Optional:
Brush top with melted butter for soft crust.
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8️⃣ Cool
Remove from pan immediately.
Cool completely for at least 1 hour before slicing.
Cutting too early makes bread gummy!
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✨ Tips for Perfect Sandwich Bread
✔ Use active starter
✔ Add a little milk instead of some water for softer crumb
✔ Add 1 tablespoon milk powder for extra softness
✔ Store in airtight bag once fully cool
✔ Freezes well for up to 2 months
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🥪 Why This Recipe Is Great for Sandwiches
Soft crust
Even crumb (no big holes)
Easy to slice
Holds fillings well
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If you’d like, I can also give you:
🍞 Whole wheat sourdough sandwich bread
🍞 No-knead version
🍞 Overnight cold fermentation method
🍞 Sourdough burger buns recipe
Just tell me which one you want 😊