Easy Sourdough Sandwich Bread (Super Soft) Recipe
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.
- 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
