Soft Sourdough Sandwich Bread

This soft sourdough sandwich bread is light, fluffy, and perfect for sandwiches, toast, and French toast. Unlike traditional sourdough, this recipe requires no kneading, stretching, or folding, making it beginner-friendly. The long fermentation process enhances the bread’s flavor while allowing a flexible schedule. With just 10 minutes of hands-on work, you can enjoy homemade sourdough bread that stays soft for days.

SAVE THIS!SAVE THIS!

Why You’ll Love This Recipe

• No kneading required – Simply mix and let it rise.
• Soft and fluffy texture – Ideal for sandwiches and toast.
• Mild sourdough flavor – Great for those who prefer a less tangy taste.
• Flexible schedule – Long resting times make it easy to fit into your day.
• Beginner-friendly – No complicated techniques required.

Ingredients

For the Pre-ferment:

• 2 cups active sourdough starter
• 2 cups warm water, milk, or buttermilk
• 3 cups all-purpose or bread flour

For the Dough:

• 1/4 cup fat (butter, oil, melted coconut oil, or beef tallow)
• 1/2 cup sweetener (honey or sugar)
• 4 teaspoons salt
• 3 cups milk or buttermilk (warm if needed)
• 9–11 cups all-purpose or bread flour

Step-by-Step Instructions

Step 1: Feed the Sourdough Starter

1. Combine ½ cup of sourdough starter with 2 cups flour and 1⅓ cups warm water.
2. Let it sit at room temperature for 4–6 hours, or until bubbly and active.

Step 2: Prepare the Pre-ferment

1. In a large mixing bowl, combine:
   • 2 cups milk or buttermilk
   • 2 cups active sourdough starter
   • 3 cups flour
2. Mix on low speed for about 1 minute or until just combined.
3. Cover and let ferment overnight at room temperature.

Step 3: Mix the Dough

1. The next morning, add:
   • ¼ cup fat
   • ½ cup sweetener
   • 4 teaspoons salt
   • 3 cups milk or buttermilk
2. Mix on low speed until incorporated.
3. Add 5 cups of flour and mix on medium speed for 5–10 minutes to develop gluten.
4. Gradually add 4–6 more cups of flour until the dough pulls away from the sides but remains slightly sticky.
5. Continue mixing for another 2–3 minutes.

Step 4: First Rise

1. Transfer the dough to a large, greased mixing bowl.
2. Cover and let rise in a warm spot for 2–3 hours, or until doubled in size.

Step 5: Shape the Loaves

1. Punch down the risen dough and place on a lightly floured surface.
2. Divide into 4 equal pieces.
3. Flatten each piece into a rectangle, fold the corners inward, and roll into a loaf shape.
4. Place shaped loaves into greased loaf pans.

Step 6: Second Rise

1. Cover and let rise for 2–3 hours, until just above the pan edges.
2. Be careful not to over-proof, as this can lead to deflated loaves.

Step 7: Bake

1. Preheat oven to 375°F (190°C).
2. Slash the tops of the loaves with a bread lame or sharp knife.
3. Bake for 30 minutes, or until the internal temperature reaches 190°F (88°C).

Step 8: Cool and Serve

1. Remove the loaves from the pans and place them on a cooling rack.
2. Brush the tops with butter for a softer crust.
3. Let cool completely before slicing.

This bread is best enjoyed fresh but also works well toasted or used for sandwiches.

Best Ways to Serve Soft Sourdough Sandwich Bread

Classic Uses

• Sandwiches – Ideal for deli sandwiches, peanut butter and jelly, or grilled cheese.
• Toast – Serve with butter, jam, or cinnamon sugar for a simple breakfast.
• French Toast – The soft texture soaks up custard perfectly, creating rich, golden French toast.
• Croutons – Cube the bread, toss with olive oil and seasoning, then bake until crispy.
• Breadcrumbs – Blend stale slices into fine crumbs for breading or casserole toppings.

Creative Ideas

• Garlic Bread – Spread with butter, garlic, and herbs before toasting.
• Bruschetta – Top toasted slices with tomatoes, basil, and balsamic glaze.
• Bread Pudding – Use leftover slices for a sweet, custard-soaked dessert.
• Paninis – The sturdy texture holds up well when pressed and grilled.

Common Mistakes and How to Fix Them

Mistake 1: Dough Is Too Sticky

Solution: Add more flour gradually, ¼ cup at a time, until the dough pulls away from the sides of the bowl. Be careful not to add too much, or the bread may become dense.

Mistake 2: Bread Is Too Dense

Solution: Ensure the sourdough starter is active and bubbly before using it. Proper fermentation and proofing are key to achieving a light texture.

Mistake 3: Sourdough Flavor Is Too Strong

Solution: Use milk or buttermilk in the pre-ferment instead of water. This helps mellow the sourdough tang while keeping the bread soft.

Mistake 4: Bread Didn’t Rise Enough

Solution: The dough may not have been warm enough during fermentation. Place it in a draft-free, warm spot (around 75–80°F) to encourage proper rising.

Mistake 5: Over-Proofed Dough Collapses

Solution: Watch the dough closely during the second rise. Once it reaches just above the pan edges, it is ready to bake. Over-proofed dough can deflate when baked.

Side Dishes That Pair Well with Sourdough Bread

1. Homemade Butter

Freshly churned butter enhances the natural flavor of the bread. For variety, try adding honey or sea salt to the butter.

2. Tomato Soup

A bowl of warm tomato soup pairs perfectly with grilled cheese made from this bread. The mild sourdough flavor complements the acidity of the tomatoes.

3. Scrambled Eggs

Soft, fluffy scrambled eggs and toasted sourdough slices make a balanced breakfast. Add avocado or smoked salmon for extra richness.

4. Avocado and Egg Salad

Mashed avocado and chopped boiled eggs spread over toasted sourdough make a nutritious and satisfying meal. A sprinkle of red pepper flakes or lemon juice adds brightness.

5. Cheese and Charcuterie Board

Soft sourdough bread works well alongside aged cheeses, cured meats, and fresh fruits. Toast the slices slightly for added texture.

6. Roasted Garlic and Olive Oil

Roasted garlic spread on warm sourdough with a drizzle of olive oil makes a delicious appetizer or side dish. Serve with soup or pasta for a complete meal.

7. Nut Butters and Bananas

Almond butter or peanut butter spread over sourdough slices, topped with banana slices and a drizzle of honey, makes a satisfying snack or breakfast.

8. Jam and Honey Selection

For a simple yet flavorful treat, serve slices with an assortment of jams, honey, and clotted cream. This is perfect for a brunch spread or afternoon snack.

Tips for the Best Soft Sourdough Bread

Use Warm Liquids in Cold Weather

Fermentation slows down in cooler temperatures, which can extend rising times. Using warm milk or water (about 100°F) helps keep the process on track.

Allow the Bread to Cool Completely Before Slicing

Cutting into warm bread releases steam, which can cause a gummy texture. Let the loaves cool fully to achieve the perfect crumb.

Brush the Crust with Butter for Extra Softness

For a soft, golden crust, brush the tops of the loaves with melted butter right after baking. This prevents the crust from becoming too thick or tough.

Check for Doneness with a Thermometer

Bread is fully baked when the internal temperature reaches 190°F. Using a thermometer ensures the loaves are cooked through without being overdone.

Store the Bread Properly to Maintain Freshness

Homemade sourdough contains no preservatives, so it can dry out faster than store-bought bread. Proper storage methods help keep it fresh longer.

Storage and Reheating Instructions

Storing at Room Temperature

• Wrap the bread in a plastic bag or a bread box to prevent it from drying out.
• Store in a cool, dry place for up to 5 days.

Refrigeration

• While not necessary, refrigerating the bread can extend its shelf life to up to 2 weeks.
• Keep it in an airtight container to prevent it from drying out.

Freezing

• Slice the bread before freezing for easier use.
• Wrap individual slices or whole loaves in plastic wrap, then place them in a freezer-safe bag.
• Store for up to 3 months.

Reheating Instructions

• For soft bread, warm slices in a microwave for 10–15 seconds.
• For a crispy crust, toast in an oven at 350°F for 5–7 minutes.
• Frozen slices can go directly into a toaster or oven without thawing.

Frequently Asked Questions

How Do I Know If My Sourdough Starter Is Ready?

Your starter is ready to use when it is bubbly, doubled in size, and passes the “float test”. To test, drop a spoonful of starter into a glass of water—if it floats, it’s ready to bake with.

Can I Use Whole Wheat Flour Instead of White Flour?

Yes, but the bread will be denser. For a balance of flavor and softness, use half whole wheat and half bread flour.

What If My Dough Isn’t Rising?

Check that your sourdough starter is active and that the dough is fermenting in a warm environment (75–80°F). If your house is cold, try placing the dough in an oven with the light on.

Can I Make This Bread Dairy-Free?

Yes. Replace milk or buttermilk with water or a plant-based milk like almond or oat milk. Use coconut oil or olive oil instead of butter.

How Do I Make the Crust Crispier?

For a crustier loaf, bake at 400°F for the first 10 minutes, then lower the temperature to 375°F for the remaining time. Avoid brushing with butter after baking if you want a firmer crust.

Why Is My Bread Too Sour?

A longer fermentation time creates a tangier flavor. To reduce sourness, shorten the fermentation period or use milk instead of water in the pre-ferment.

What’s the Best Way to Slice Soft Sourdough Bread?

Use a sharp serrated knife and cut with a gentle sawing motion. Let the bread cool fully before slicing to avoid squishing the loaf.

Conclusion

This soft sourdough sandwich bread is a simple yet rewarding recipe that delivers a light, fluffy texture with a mild sourdough flavor. With no kneading required and a flexible timeline, it fits seamlessly into any schedule. Whether you use it for sandwiches, toast, French toast, or breadcrumbs, this homemade bread is far superior to store-bought alternatives. By following the step-by-step instructions, storage tips, and troubleshooting advice, you’ll achieve perfect loaves every time.

Give this recipe a try and enjoy the satisfaction of baking fresh, homemade sourdough bread that stays soft for days.