Soft Sourdough Sandwich Bread
This soft sourdough sandwich bread recipe is made with all-purpose flour, olive oil, honey, salt, and sourdough starter in a stand mixer. It has a light fluffy texture with a tight crumb perfect for sandwiches and toast.
Are you searching for an easy sourdough sandwich bread recipe? Look no further because this is the only one you'll ever need!
You don't need to be a professional baker to make delicious sourdough bread for your family. Trust me, the kids will be begging for more!
Why you'll love it!
- This simple sourdough bread is full of sourdough flavor. The crust is super soft and the loaves freeze beautifully.
- This is one of the easiest sourdough bread recipes you'll find. There are very few steps involved from start to finish.
- There is only about 20 minutes of hands-on time throughout the entire process. Let your stand mixer do all of the kneading!
- Easily adjust it to your schedule. The bread dough can be fermented overnight or during the day.
- Sourdough makes such a good sandwich bread, it's much healthier than commercially made bread.
- It's soft, fluffy, and slices easily. You'll never buy white bread from the store again!
Amy's notes
Words can't describe the ease and deliciousness of this soft sourdough sandwich bread. I may have eaten one too many slices developing this recipe.
Once you try it, it will be your favorite sourdough recipe too!
It makes the best sandwiches because it's soft but sturdy enough for any topping. I especially love using it for tomato sandwiches with mayo. It's the best!
Make sure to double the recipe to freeze for later.
Enjoy! Amy
Ingredients & Equipment
- Sourdough starter: Active, bubbly sourdough starter gives this bread its unique flavor, easier digestibility by partially digesting the gluten as it ferments, and a superior rise as it bakes. Feed your starter and allow it to rise and become active before mixing the dough.
- All-purpose flour: I developed this recipe with all-purpose flour to keep costs down and simplify ingredients. You can also use bread flour or a mix of whole wheat flour. To avoid dense bread, substitute only half of the flour (250 g) with wheat flour. Adjust the hydration slightly since whole wheat flour absorbs more water than all-purpose or bread flour.
- Olive oil: To keep this recipe vegan-friendly and use an ingredient you likely have in your pantry, I chose olive oil instead of butter. It's also good if you want to reduce saturated fat. You can substitute equal amounts of melted butter, ghee, or coconut oil.
- Honey: This liquid sweetener is a common pantry ingredient, but you can swap it with maple syrup or agave syrup for a vegan or plant-based option. You can replace it with 2 tablespoons of sugar but if the dough is too stiff after mixing, add a teaspoon of water to adjust the hydration.
- Stand Mixer: I use the Kitchenaid Artisan Stand Mixer, which I've had for 20 years without issues. It's a great investment if you like to bake. If you don't have a stand mixer, you can knead the dough by hand.
- Loaf pan: I love to use a Pullman Loaf Pan because it makes the best sandwich loaf shape. Any standard-size bread pan will work with this recipe. Look for a 9" x 5" bread pan or an 8" x 4" bread pan.
Sample Baking Schedule
- 7 AM - Feed your sourdough starter.
- 7 PM - Mix the dough and let rest for 1 hour.
- 8 PM - Knead the dough in a stand mixer for 8-10 minutes. Cover and let the dough ferment at room temperature overnight. 10-12 hours in a 68-72°F (20-22°C) kitchen. The dough will need less time to rise in warmer kitchens.
- 6 AM - Shape and let the dough rise 1 inch above the rim of the baking pan.
- 9 AM - Bake for 45 minutes and cool.
Tips for bulk fermentation
For bulk fermentation, also known as the first rise, the dough will be ready for shaping about 10-12 hours after mixing, especially in kitchens with an average temperature of 68-72°F (20-22°C).
Consider your kitchen's temperature and humidity, especially in a warm climate, as these factors can affect the final loaf.
Cooler Kitchens
- The first and second rises will take longer than outlined in the sample timeline in kitchens cooler than 68°F (20°C). You can speed up the fermentation process by using a proofing box or placing the dough in the oven with the light on.
- Why is my sourdough not rising? It's likely due to cooler temperatures, which slow the fermentation process. This is one reason you should store your sourdough starter in the fridge when you're not baking daily. It could also be due to an immature starter that's not strong enough.
- If you find the dough takes too long to rise and you can't create a warm environment, make the following adjustments to the recipe: 100 g active starter and 255 g water. The extra starter will help the dough to ferment faster.
Warmer Kitchens
- The first and second rises will be shorter than outlined in the sample timeline in kitchens warmer than 72°F (22°C). Check out our tips for creating a cooler environment.
- If you mix the dough before bed and find that it rises too quickly overnight, consider mixing the dough in the morning instead. This way, you can monitor it during the day to prevent over-proofing.
- If you wake up to a dough that's over-proofed and too sticky to work with, don't discard it. Use it to make sourdough focaccia bread.
How to make it
Step 1: Feed your starter
This recipe requires an active bubbly starter. Feed your starter about 12 hours before mixing the dough. We use a ratio of 1:4:4 for a slow overnight rise in our 68-70°F(20-22°C) kitchen.
Pro Sourdough Tip
If you need your starter sooner than 12 hours, use a 1:1:1 ratio (equal parts starter, water, and flour). Less flour means less food, allowing the starter to rise much quicker.
Step 2: Mix the dough
Add the dough ingredients to the bowl of a stand mixer. Use a dough whisk or a stiff spatula to begin mixing the dough. Then, switch to your hands and mix until the dough resembles a shaggy mess with no dry bits in the bowl.
Cover the bowl and let the dough rest for 1 hour to allow the flour to fully absorb the water.
Step 3: Knead the dough
Mix the dough on LOW speed (3) for 8-10 minutes, using the dough hook attachment.
If you don't have a stand mixer, mix the ingredients in a large mixing bowl, let rest for 1 hour, and then knead the dough by hand for 8-10 minutes until it becomes shiny and supple.
Step 4: First Rise (Bulk Rise)
Remove the dough hook, cover the bowl with plastic, and allow the dough to rise in a warm place, 68-72°F (20-22°C), for 10-12 hours or until it has doubled in size.
Step 5: Shape
Turn the dough onto a lightly floured surface and shape it into a pan loaf.
Place the dough seam-side down in a lightly greased 9" x 5" loaf pan. (Line with parchment paper for easy removal.)
Step 6: Second Rise
Allow the dough to proof at room temperature, uncovered until the dough has risen 1 inch above the rim of the pan.This will take about 2-3 hours depending on the temperature of your kitchen.
Step 7: Bake
Preheat the oven to 450°F (232°C). Transfer the pan to the oven and turn the oven down to 375°F (190°C). Bake for 45-50 minutes until the crust is golden brown.
Allow the bread to cool in the pan for 10-15 minutes before transferring the loaf to a wire rack.
Cool for 1-2 hours before slicing to prevent a gummy loaf.
How to shape a pan loaf (sandwich bread)
Step 1
Turn the dough out onto a lightly floured work surface and gently press it into a rectangle with the short end closest to you.
Step 2
Fold the left and right sides of the dough into the middle. Starting from the end farthest from you, roll the dough towards yourself into a log shape.
Step 3
Use your hands to gently cup the dough and pull it towards yourself to create tension on the outside. Pinch the ends to seal any edges.
Step 4
Transfer the dough, seam-side down, into a lightly greased bread pan. For easier removal, line the pan with parchment paper after you've greased it.
How to Store
- To store: Store the bread in a bread bag, beeswax wrap, or kitchen towel at room temperature. The loaf will keep fresh for a few days.
- To freeze: Wrap individual loaves or slices in plastic wrap and insert them into a freezer-safe container. Make sure they have cooled completely before wrapping.
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Soft Sourdough Sandwich Bread
EQUIPMENT
INGREDIENTS
Ingredients to make ¼ cup (50 g) of Active Sourdough Starter
- 2 teaspoons (10 g) sourdough starter
- 3 tablespoons (25 g) all-purpose flour
- 5 teaspoons (25 g) water
Dough Ingredients
- ¼ cup (50 g) sourdough starter (active)
- 1 cup + 2 ½ tablespoons (275 g) water
- 4 tablespoons (60 g) olive oil
- 1 tablespoon honey (maple syrup or sugar)
- 4 cups + 2 tablespoons (500 g) all-purpose flour
- 2 teaspoons (10 g) sea salt
INSTRUCTIONS
Day 1
- 7 AM - Feed your sourdough starter: 12 hours before you mix the dough feed your sourdough starter. Add the ingredients to a clean jar, stir, cover loosely, and let rise at room temperature, 68-72°F (20-22°C), until doubled.2 teaspoons (10 g) sourdough starter3 tablespoons (25 g) all-purpose flour5 teaspoons (25 g) water
- 7 PM - Mix the dough: Add the dough ingredients to the bowl of a stand mixer. Use a dough whisk or a stiff spatula to get the dough started. Switch to your hands and mix the dough until it resembles a shaggy mess and there are no dry bits in the bowl. Cover the bowl and let the dough rest for 1 hour for the flour to fully absorb the water.¼ cup (50 g) sourdough starter1 cup + 2 ½ tablespoons (275 g) water4 tablespoons (60 g) olive oil1 tablespoon honey4 cups + 2 tablespoons (500 g) all-purpose flour2 teaspoons (10 g) sea salt
- 8 PM - Knead and First Rise: Mix the dough on LOW speed (3) for 8-10 minutes, using the dough hook attachment. Remove the dough hook, cover the bowl, and allow the dough to rise at room temperature, 68-72°F (20-22°C), for 10-12 hours or until it has doubled in size.
Day 2
- 6 AM - Shape and second rise: Turn the dough out onto a lightly floured work surface and gently press it into a rectangle with the short end closest to you. Fold the left and right sides of the dough into the middle. Starting from the end farthest from you, roll the dough towards yourself into a log shape. Use your hands to gently cup the dough and pull it towards yourself to create tension on the outside. Pinch the ends to seal any edges. Transfer the dough, seam-side down, into a lightly greased bread pan. For easier removal, you can also line the pan with parchment paper. Allow the dough to rest at room temperature, uncovered until the dough has risen 1 inch above the rim of the pan, about 2-3 hours depending on the temperature of your kitchen.
- 9 AM - Bake: Preheat the oven to 450°F (232°C). Transfer the pan to the oven and turn the oven down to 375°F (190°C). Bake for 45-50 minutes. Allow the bread to cool in the pan for 10-15 minutes before transferring the loaf to a cooling rack.
NOTES
Keep the bread in a bread bag, beeswax wrap, or kitchen towel at room temperature. It will stay fresh for a few days. To freeze, wrap individual loaves or slices in plastic wrap and place them in a freezer-safe container. Ensure they are fully cooled before wrapping to avoid condensation.
Would it work if I freeze a loaf of dough before baking it? Thank you
Hi Sandi, I haven't frozen a loaf of this bread before baking but I'm sure if you allow the dough to come to room temperature and make sure it rises it should bake up fine.
Does it matter if extra virgin olive oil is used instead of olive oil due to the different smoke points?
Either works! It's mixed into the dough, which is what makes the bread soft, so I wouldn't worry about the smoke point.
Newbie to sourdough and was wondering if I could use a different oil instead of olive oil? May avocado or coconut oil.
Hi Madell, avocado oil would be best!
Can I skip the second rise? I made it already and it was so good!!! Thank you for sharing. Only asking so that I don’t have to wait as long?
Hi Hann, unfortunately not, it needs the second rise!
Can I do this in a pullman pan?
yes
This is by far the best sandwich bread I have made. It is so soft and fluffy. The crust is perfect. I did cold Ferment over night after 2nd rise just due to timing. I don't know why I try any other recipes aside from yours. You always have the best!
I just made this recipe a couple days ago and it was very good but it did not have any sour flavor. It was very nice and soft which was good. I really like a slightly strong sour flavor. Is there any way i can get this flavor with this recipe, which is so easy to make? I was thinking of putting it in the fridge for awhile in hopes that might help. Any ideas? Thanks.
Hi Nancy, thank you! After you shape it, cover it and you can cold ferment it in the fridge for up to 2 days so it can develop more flavor.
Thanks Carmyn, I was wondering if I could do that, put in fridge after shaping. I just wasn't sure when I should do that. I will try that later this week. Otherwise it is a great recipe!
PS I could not get the reply to work, it would click but no place to write a message.
Nancy
This recipe is heaven sent. I just finish baking my first loaf and I can not wait to taste it. I’m new to the sourdough world but have been experimenting with different recipes I would come across and I can honestly say I believe this is it . Thank you
So I messed up on timing and it's 6:37 pm....can I put it in fridge before going to bed to keep it from over proofing on first rise?
Hi Kayla, how long has the dough been rising?
I'm trying to figure out the 1:4:4 ration on sourdough feeding and if it will change the bread if i use a 1:1:1 ratio. I would love to have enough starter for more recipes so I can prepare them at the same time. My family loves this bread and also loved the sourdough bagels!
Hi Kayla, the only thing the ratio changes is how long it takes for the starter to double. With the 1:1:1 ratio it should double within 4-6 hours if your kitchen is between 70-72°F.
Thanks for this good recipe. After trying different recipe, I got successfully with yours. I will stay on this. Will try some of others recipes. Thanks for sharing.
I just discovered this recipe a couple weeks ago and it’s been our favorite! It is so soft and smooth. I never knew there was a “sandwich” bread, and it would be this yummy!
I have a question- can I substitute AP for rye or einkorn? Instead of 500g of AP flour, can I do something like 150g of rye/einkorn and 350g of AP?
Hi Gam, I'm happy so hear that you are enjoying the recipe so much! Yes, you can swap out 150g with rye or einkorn but remember that it will affect the hydration slightly. I would hold back about 25-50 grams of water when you mix the dough and add it if it is too stiff.