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Elena Pink

The Best Soft Sourdough Sandwich Bread

5 from 10 votes
There's something magical about slicing into a loaf of homemade sourdough sandwich bread—especially when it's soft, fluffy, gut healthy, and boasts that signature tang we all love.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting / Rising 10 hours
Servings: 15 slices
Ingredients Method Video Notes

Ingredients
  

  • 600 g 2 2/3 cups water lukewarm
  • 200 g 1 cup sourdough starter active
  • 80 g 1/4 cup honey or pure maple syrup
  • 40 g 2 1/2 Tbsp avocado oil or any mild flavored oil
  • 1050 g 7 cups bread flour (unbleached all-purpose flour will work too!) sifted and leveled
  • 24 g 4 tsp salt

Method
 

Step 1: Feed your Sourdough Starter - Prepare a Levain
  1. Option 1: To mix your sandwich bread dough in the morning, feed your starter the night before for an overnight activation, depending on your house temperature, feed a higher ratio.
    Example: 1:4:4 (25g fridge starter: 100g water: 100g flour)
  2. Option 2: To prepare a levain in the morning, so it peaks by afternoon, feed your starter early in the morning with warm water a 1:1:1 ratio.
    Example: (75g fridge starter: 75g very warm water: 75g flour.
Step 2: Mix & Rest - Bulk Fermentation
  1. Mix. In a large bowl, whisk together the water and active starter until dissolved. Add honey and oil, whisk again. Add flour and salt, stirring until no dry bits remain. You can use a dough whisk or mix by hand. The dough will be shaggy and sticky. Use a dough scraper to clean the sides of the bowl and gather the dough to the middle.
  2. Let the dough rest. Cover the bowl with plastic wrap, wet towel, a lid, or a shower cap and let the dough rest for 1 hour. This helps the flour hydrate and starts gluten development without the need for excessive kneading.
Step 3: Strengthen the Dough (Stretch & Folds)
  1. 1st Stretch & Fold. After the dough has rested for 1 hour, perform a set of stretch & folds. Wet your hands slightly, grab a section of the dough with your fingers from the outside, stretch it upward about 4-6 inches, and fold it over itself to the other side of the bowl. Grab another section of the dough and repeat the process going around the bowl until everything comes into a rough ball and the dough starts to resist being stretched and tugged. Cover the bowl and set aside for 45 minutes.
  2. 2nd Stretch & Fold. After a 45 min rest, the dough has relaxed and is ready to be stretched and folded again. Repeat the process as in the 1st set.
Step 4: First Rise
  1. Cover the bowl and let the dough ferment at room temperature until it has increased by about 50% in volume. This may take 3-6 hours, depending on your kitchen temperature.
Step 5: Cold Proof / Cold Ferment
  1. Cover with a shower cap or plastic wrap and refrigerate overnight for 8-16 hours to develop flavor and make the dough easier to handle.
  2. Cold fermentation develops incredible flavor and firms up the dough for easier scoring.
Step 6: Shape & Second Rise
  1. Divide & Shape: Remove the dough from the fridge and turn it onto a floured surface. Divide it into two equal pieces. Gently stretch each piece into a rectangle, pressing out air bubbles. Roll each rectangle tightly into a log.​
  2. Prepare Pans: Line two 9x5-inch loaf pans with parchment paper and lightly grease them. Place each dough log seam-side down into the prepared pans.​
  3. Second Rise: Cover the pans and let the dough rise at room temperature until it has doubled in size and domed over the pan edges. This may take 2-4 hours.
Step 7: Score and Bake
  1. Preheat Oven: Preheat your oven to 375°F (190°C).​
  2. Score: Using a sharp knife or bread lame/razor, score the tops of the loaves.
  3. Bake: Bake for 40 minutes, or until the crust is golden brown and the internal temperature reaches 198°F (92°C).
Step 8: Cool, Slice, & Enjoy
  1. Remove the loaves from the pans and place them on a wire rack. Brush the tops with butter for a soft crust. For the best Soft Sourdough Sandwich bread slices, allow to cool completely before slicing.

Video

Notes

  • Make sure your starter comes to peak before using it to mix your dough. Give it time to rise, level off, and then start slightly descending and bubbling up.
  • Use a digital kitchen scale for the most consistent results.
  • To store: Slice a completely cooled loaf and place parchment paper squares between slices. Place the slices in a ziplock bag and seal while squeezing out as much air as possible without crushing the bread.