Introduction

This soft and fluffy sourdough sandwich bread is easy to make and perfect for beginners. With no kneading or stretch and folds required, it yields a delicious, tender loaf that’s ideal for sandwiches or toast.

Easy Sourdough Sandwich Bread (Super Soft) Recipe - Recipe Image

Ingredients

65 grams active sourdough starter (active and bubbly)
300 grams lukewarm water
12 grams salt (2 teaspoons)
14 grams sugar
15 grams oil (avocado or olive), plus more for coating the pan (about 1 tablespoon)
400 grams bread flour
100 grams all purpose flour

Instructions

Step 1: Feed your sourdough starter 4-8 hours before making the bread, ensuring it is active and bubbly.
Step 2: In a large bowl, whisk together the lukewarm water and sourdough starter. Add bread flour, all-purpose flour, oil, sugar, and salt. Mix with a spatula or slightly damp hands until all flour is incorporated.
Step 3: Cover the dough with a damp tea towel or plastic wrap and let it rest for 1 hour.
Step 4: Shape the dough into a ball and cover. Allow it to rise until doubled in size, about 8-10 hours depending on room temperature.
Step 5: Turn the dough onto a lightly floured surface and gently press with fingertips to release air pockets. Fold the four sides into the center and roll gently into a rectangle. Let rest for 10 minutes.
Step 6: Lightly oil a 9×5-inch bread pan. Tuck the sides of the dough in to tighten and reinforce the shape, then place it in the pan. Cover with a loosely closed plastic bag, plastic wrap, or a damp tea towel.
Step 7: Let the dough rise a second time until it reaches about ½ inch above the pan rim, approximately 2-4 hours.
Step 8: Preheat the oven to 400°F (200°C). Bake the bread uncovered for 40 minutes, until golden brown and well risen.
Step 9: Cool the bread in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!

Tips & Variations

Use an 8.5×4-inch loaf pan for a taller loaf, or a 9×5-inch pan for a wider loaf.
To speed up the second rise, place the pan in a warm spot or on a food warming mat.
Sugar can be substituted with honey, and feel free to use different oils based on your preference.

Storage

Store uneaten bread in a zip-top bag, closed paper bag, or airtight container for 5-7 days. Reheat slices lightly in a toaster or oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, bread flour gives the best structure and softness, but you may experiment with all-purpose flour entirely or other flours keeping in mind the texture may vary.

What if my dough doesn’t rise much during the first rise?

The rising time depends on your kitchen temperature. If your dough is slow, give it more time until it doubles in size rather than relying solely on clock time.

Easy Sourdough Sandwich Bread (Super Soft) Recipe

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★★★★★

4.5 from 174 reviews

This Easy Sourdough Sandwich Bread is a soft, fluffy, and beginner-friendly homemade loaf that requires no kneading or complicated folding techniques. With a simple ingredient list and straightforward steps, it yields a delicious sourdough bread perfect for sandwiches or toast, featuring a tender crumb and golden crust after a long fermentation.

Author: Marco
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 13 hours
Yield: 12 slices 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Starter

65 grams active sourdough starter (active and bubbly)

Wet Ingredients

300 grams lukewarm water
15 grams oil (avocado or olive), plus more for coating the pan (1 tablespoon)

Dry Ingredients

400 grams bread flour
100 grams all purpose flour
12 grams salt (2 teaspoons)
14 grams sugar

Instructions

Feed Starter: Feed your sourdough starter 4-8 hours before beginning to ensure it is active and bubbly when you start making the dough.
Make Dough and First Rise: In a large bowl, whisk together the lukewarm water and active sourdough starter until combined. Add bread flour, all purpose flour, oil, sugar, and salt. Mix thoroughly with a spatula or damp hands until all dry flour is incorporated. Cover the bowl with a damp tea towel or plastic wrap and let the dough rest for 1 hour.
Bulk Fermentation: Shape the dough into a ball and cover it again. Let it rise at room temperature until it doubles in size, typically 8-10 hours, but timing may vary based on home temperature. Focus on volume increase rather than the clock.
Shape Dough: Gently transfer the dough to a lightly floured surface. Press to remove air pockets, then fold the four sides inward and roll the dough into a rectangle. Let it rest for 10 minutes.
Prepare Pan and Final Shaping: Lightly oil a 9×5 inch bread pan. Gently push the sides of the dough in to tighten and reinforce the rectangular shape, then place it in the pan. Cover with a loosely sealed plastic bag or damp towel.
Second Rise: Allow the dough to rise until it reaches about ½ inch above the rim of the pan, approximately 2-4 hours depending on room temperature. To speed this up, place the pan in a warm spot or on a food warming mat if desired.
Baking: Preheat your oven to 400°F (204°C). Remove the cover and bake the bread uncovered for 40 minutes or until the crust is golden brown and the loaf has a high rise. Once baked, cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Notes

Store uneaten bread in a zip-loc bag, closed paper bag, or airtight container to keep it fresh for 5-7 days.
For a taller loaf, use an 8.5×4 inch loaf pan; a 9×5 inch pan also works fine but yields a slightly wider loaf.
To expedite the second fermentation rise, place the bread pan in a warm environment or use a food warming mat.
Second rise timing varies depending on home temperature; be patient and monitor dough volume rather than clock time.
Sugar in the recipe can be substituted with honey if preferred.
Other oils can be used instead of avocado or olive oil based on availability and preference.

Keywords: sourdough bread, sandwich bread, no-knead sourdough, easy sourdough, homemade bread, soft bread, fluffy bread