Fluffy Soft Sourdough Sandwich Bread Recipe to Brighten Your Day

Every home baker dreams of creating the perfect soft sourdough sandwich bread that melts in your mouth.

Crafting this delightful loaf requires patience and a touch of culinary magic.

Our simple recipe breaks down complex techniques into easy-to-follow steps.

Sourdough enthusiasts will love how straightforward this method becomes with practice.

Wild yeast works its incredible charm, developing rich flavors and a tender crumb.

Warm kitchens become bakeries filled with comforting aromas that invite eager hands to slice into a freshly baked treasure.

You’ll want to savor each delicious bite of this homemade masterpiece.

Keeping Soft Sourdough Sandwich Bread Fresh

• Seal the bread in an airtight container or plastic bag, keeping it fresh for up to 7 days. Consume within a week to enjoy maximum softness and flavor.
• Wrap completely cooled bread tightly in plastic wrap, then place inside a freezer bag. Store for up to 3 months, maintaining its original texture and taste.
• Cut bread into individual slices before freezing. Stack slices with parchment paper between them, making it easy to remove and thaw exactly what you need.
• Warm slices in a toaster or oven at 350°F for 3-5 minutes. Brush with butter for extra moisture and crispy edges. Avoid microwave to prevent soggy texture.

FAQs About Soft Sourdough Sandwich Bread

• What is a sourdough starter?

A sourdough starter is a fermented mixture of flour and water containing wild yeast and beneficial bacteria that helps bread rise and provides a tangy flavor.

• How do I know if my sourdough starter is active?

Your starter is active when it doubles in size, becomes bubbly, and has a pleasant, slightly sour smell within 4-12 hours after feeding.

• Can I make this bread without a stand mixer?

Yes, you can knead the dough by hand, but it will require more physical effort and time to develop the gluten and achieve the right texture.

• Why is overnight fermentation important?

Overnight fermentation allows the dough to develop deeper flavor, improved digestibility, and better gluten structure, resulting in a more complex-tasting bread.

Why People Like Soft Sourdough Sandwich Bread

• Craft Homemade Goodness: Create restaurant-quality sandwich bread right in your kitchen with minimal professional baking skills.
• Maximize Versatility: Perfect for breakfast toast, lunchtime sandwiches, dinner accompaniments, and snack-time treats with its soft, pillowy texture.
• Batch and Save: Prepare multiple loaves simultaneously, freeze extras, and enjoy fresh bread whenever cravings strike without constant baking.
• Customize with Ease: Experiment with different flours, add herbs or seeds, and make the recipe uniquely yours while maintaining a consistent, delightful result.

What’s In Soft Sourdough Sandwich Bread

• Sourdough Starter: Active, fermented mixture essential for bread's signature tangy flavor and rise.

• Bread Flour, All-Purpose Flour: Provides structure and protein for a soft, chewy texture.

• Milk, Buttermilk, Water: Hydrates the flour and helps develop gluten for a tender crumb.

• Butter: Adds richness and softens the bread crust.
• Salt: Enhances flavor and controls yeast activity.

• Sweetener: Helps feed the yeast and balance the sourdough's tanginess.

Steps To Make Soft Sourdough Sandwich Bread

Step 1: Wake Up Your Sourdough Starter

Mix your active sourdough starter with warm water and flour in a large mixing bowl. Stir until everything comes together smoothly, creating a loose, bubbly mixture. Let this sit and become super lively and frothy.

Step 2: Create the Overnight Magic

Combine sourdough starter, milk, and flour in a stand mixer. Use the dough hook to blend everything gently. Cover the bowl and let it hang out at room temperature overnight, allowing wild fermentation to work its magic.

Step 3: Build Your Bread Dough

• Fat (butter or oil)
• Sweetener (honey or sugar)
• Salt
• Additional milk

Mix on low speed until ingredients start to incorporate. Gradually introduce flour, letting the dough develop strength and elasticity.

Step 4: Knead Until Silky Smooth

Continue mixing and adding flour until the dough becomes smooth, pulling away from bowl edges. The texture should feel slightly tacky but not sticky. Knead for 5-10 minutes to develop beautiful gluten structure.

Step 5: First Rise Adventure

Transfer dough to an oiled bowl. Cover and let it rise in a warm, cozy spot. Watch as it doubles in size, which might take 2-3 hours depending on kitchen temperature.

Step 6: Shape Your Loaves

Gently deflate the risen dough. Divide into equal portions. Shape each piece into a neat loaf by folding and rolling. Tuck edges for a professional look.

Step 7: Second Rise and Preparation

Place shaped loaves in greased bread pans. Cover and let them rise until they peek just above pan edges. This usually takes 2-3 hours.

Step 8: Bake to Perfection

Preheat oven to 375°F. Score loaf tops with a sharp blade. Bake until golden brown and internal temperature reaches 190°F.

Step 9: Finishing Touches

Remove bread from pans. Brush tops with melted butter for a soft, luxurious crust. Allow to cool completely before slicing.

Step 10: Storage and Enjoyment

Store bread in a plastic bag at room temperature for a week. For longer preservation, slice and freeze up to 3 months. Enjoy with your favorite spreads or use for incredible sandwiches!

Tips For Making Soft Sourdough Sandwich Bread

• Master Your Starter: Ensure your sourdough starter is active and bubbly before beginning to guarantee a successful rise and soft texture.
• Control Humidity: Keep the dough covered during rising to prevent drying out and maintain moisture for a tender crumb.
• Watch Proofing Time: Monitor loaf rising carefully to avoid over-proofing, which can cause the bread to collapse or become dense.
• Slash with Precision: Use a sharp bread lame or razor blade to create clean, strategic cuts that help the bread expand evenly during baking.
• Butter for Softness: Brush warm loaves with melted butter to create a deliciously soft crust and enhance overall flavor and texture.

Creative Takes On Soft Sourdough Sandwich Bread

• Whole Wheat Wonder: Replace half the white flour with whole wheat flour for a nuttier, more nutritious bread with added fiber and deeper flavor.
• Gluten-Free Comfort: Swap wheat flour with a gluten-free blend of rice, potato, and tapioca starches to create a soft, allergy-friendly sandwich loaf.
• Herb-Infused Sensation: Knead in dried herbs like rosemary, thyme, or oregano during the final mixing stage to create an aromatic and flavorful bread perfect for savory sandwiches.
• Seeded Nutrition Boost: Incorporate a mix of sunflower, pumpkin, and flax seeds into the dough for added crunch, protein, and nutritional value.

What To Eat With Soft Sourdough Sandwich Bread

• Spread Butter Bliss: Creamy European-style butter elevates the bread's soft texture, melting deliciously into every warm slice.
• Jam Journey: Tart raspberry or sweet strawberry preserves complement the bread's subtle sourdough tanginess, creating a perfect breakfast experience.
• Sandwich Symphony: Roasted turkey, crisp lettuce, and sharp cheddar cheese transform this bread into a gourmet lunch delight, highlighting its versatile nature.
• Wine Pairing Wonder: Light Sauvignon Blanc cuts through the bread's richness, offering a refreshing contrast that enhances the sourdough's complex flavor profile.

Soft Sourdough Sandwich Bread Recipe

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4.6 from 13 reviews

• Total Time: Approximately 7.5 to 8 hours plus overnight fermentation and cooling (includes overnight ferment in step 4, rising times in steps 9 and 13, baking time in step 15, and cooling in step18)
• Yield: 12 1x

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Description

Homemade Sourdough Sandwich Bread elevates kitchen craft with rustic charm and classic comfort. Crisp crust and tender crumb promise delightful slices perfect for morning toast or midday sandwiches you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 9–11 cups all-purpose or bread flour
• 3 cups all-purpose or bread flour
• 2 cups water (milk or buttermilk)
• 3 cups milk or buttermilk

Liquid/Fat Ingredients:

• 2 cups active sourdough starter
• 1/4 cup fat (butter, oil, melted coconut oil, or beef tallow)

Flavor Enhancers:

• 1/2 cup sweetener (honey or sugar)
• 4 teaspoons salt

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Instructions

1. Mix sourdough starter with flour and warm water in a large bowl, creating a bubbly pre-fermentation mixture at room temperature.
2. Allow the mixture to become active and rise, developing fermentation characteristics.
3. Incorporate milk or buttermilk, active sourdough starter, and additional flour using a stand mixer with a dough hook attachment.
4. Blend ingredients on low speed for one minute, then cover and let ferment overnight at ambient temperature.
5. Introduce fat, sweetener, salt, and extra milk to the pre-fermented mixture, mixing on low speed until partially combined.
6. Gradually add flour, mixing on medium speed for 5-10 minutes to develop strong gluten networks.
7. Continue adding flour until the dough separates cleanly from the bowl’s sides, maintaining a slight stickiness.
8. Transfer the developed dough to a generously oiled mixing bowl, ensuring complete surface coverage.
9. Allow dough to rise in a warm environment for 2-3 hours, or until volume doubles – longer in cooler temperatures.
10. Deflate the risen dough and place on a lightly floured surface.
11. Divide dough into four equal portions, shaping each into a structured loaf by folding and rolling techniques.
12. Position shaped loaves into greased bread pans, ensuring even distribution.
13. Permit loaves to rise until they slightly exceed pan edges, typically 2-3 hours – monitor closely to prevent over-proofing.
14. Heat oven to 375°F (190°C), then score loaf tops with a precise cut using a bread lame or sharp razor.
15. Bake for 30 minutes, verifying doneness when internal temperature reaches 190°F (88°C).
16. Extract loaves from pans and transfer to a cooling rack for proper air circulation.
17. Apply melted butter to create a tender, glossy crust surface.
18. Allow complete cooling before slicing to maintain structural integrity.
19. Store in a sealed plastic bag at room temperature or refrigerate, maintaining freshness for up to one week.
20. For extended preservation, freeze loaves for maximum three months, pre-slicing for convenient future use.

Notes

• Maintain a consistent warm environment around 70-75°F for optimal starter activation and dough rising, preventing slow fermentation or uneven texture.
• Use bread flour with higher protein content to develop stronger gluten structure, ensuring a softer, more elastic sandwich bread with better rise and chew.
• Monitor hydration levels carefully by adjusting flour gradually, creating a slightly tacky but not overly wet dough that prevents dense, heavy loaves.
• Experiment with alternative milk options like almond or oat milk for dairy-free variations, keeping similar liquid ratios to maintain bread’s soft texture and moisture.

• Prep Time: About 10 minutes (steps 1, 3, 5-8, 10-12)
• Cook Time: 30 minutes (step 15)
• Category: Breakfast, Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210 kcal
• Sugar: 5 g
• Sodium: 400 mg
• Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 10 mg