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.
When you are 70 yo you should read the recipe many multiple times several days in a row. It is baking as I type. I am trying this recipe because my shoulders couldn't take lifting the almost 900 grams of dough to stretch and pull through all the risings. Thank you for explaining how to fix your starter to make in the first place. I had mixed just the water and flour in the mixer and let it sit then rereread the recipe and saw I was supposed to have added ALL the ingredients. So as my husband and I like to say "Yet another irreproducible recipe." and then hope it at least comes out edible.
I do have one question, Are your temperatures for elevations above 6,500 ft?
Thank you again for all your hard work.
This is quickly becoming my go to blog/site for sourdough. Made this today, turned out beautifully, tastes amazing and so simple!
Bravo!
The recipe calls out a bulk fermentation temperature range of 68-72 Deg F.
Do you have any experience with this dough at a higher bulk fermentation temperature. If so, does the percent rise decrease or stay at double?
Asking to possibly speed up the process and get the same great results.
I made this recipe for the first time this past weekend! I’ve been baking sourdough for a while, but never tried a sandwich loaf. My kids loved it!! They always complain about the loaves with the crispier crust, and this one is perfectly soft and delicious! Even my super picky oldest kiddo loved it! I’ll definitely be adding this into my rotation and baking it often!
Also, just to note…I let it rise in the refrigerator overnight after I shaped it because it was late and I didn’t want to stay up later. The next day, I let it rise on the counter for a few hours, and baked it in the afternoon. We are super busy with 4 kids in sports, so my timing was off, but the outcome was still perfect and delicious!
Thank you, Jennifer! We're so thrilled to hear you and the kiddos loved this recipe!
Love all your recipes I've tried! I'd like to try this one. I only have the large pullman pan (13 inches) Do you happen to know how I would adjust the measurements?
I would multiply the ingredients by 1.5 for that size pan.
This is the best sourdough bread I have ever had! My husband loved it! I will definitely make it again soon!
Thank you Glynda. I am so glad that you are enjoying the recipes! 🙂
Very good bread!!!
My dough was kind of sticky after the first rise is that ok? Or is there something I need to do different?
Hi Kennedy, did you use a kitchen scale to measure your ingredients?
Mine was sticky, too. I did measure the ingredients. It's on its 2nd rise before I bake. Hoping it turns out ok.
Can you use bread flour instead of all purpose flour?
Hi Gabriella, yes you can. Bread flour will have a bit more of a chewier texture.
Delicious and oh so soft! Wondering if I could place shaped dough into the fridge for a second rise? Assuming I would be able to keep there for at least 8-10 hrs.
Hi Missy, yes. Anytime you want to do that you would shorten the first rise by about half the time, shape, and then let is rise the rest in the fridge.