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Soft Sourdough Sandwich Bread
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Soft Sourdough Sandwich Bread

This soft sourdough sandwich bread has a fluffy texture and a soft crust, making it perfect for sandwiches, toast, French toast, and more. The recipe is simple and requires no stretching or folding. Though the process takes about 24 hours, only about 10 minutes of active work is needed. The flexible timing allows you to fit it into your schedule easily!
Prep Time15 hours
Cook Time30 minutes
Additional Time6 hours
Total Time21 hours 30 minutes
Course: Bread
Cuisine: American, Sourdough
Keyword: homemade sandwich bread, no-knead sourdough bread, soft sourdough bread, sourdough sandwich bread
Servings: 4 Loaves
Calories: 120kcal

Ingredients

For the Pre-ferment:

  • 2 cups active sourdough starter
  • 2 cups water milk, or buttermilk (warm if your house is cool)
  • 3 cups all-purpose or bread flour

For the Dough:

  • 1/4 cup fat butter, oil, melted coconut oil, or beef tallow; warm if the house is cool
  • 1/2 cup sweetener honey or sugar
  • 4 teaspoons salt
  • 3 cups milk or buttermilk any kind; warm if the house is cool
  • 9 –11 cups all-purpose or bread flour

Instructions

Feed the Sourdough Starter

  • Combine no more than 1/2 cup of starter with 2 cups flour and about 1 1/3 cups warm water.
  • Let it sit at room temperature until it becomes active and rises. Once active, proceed to the next step.

Prepare the Pre-ferment

  • In the bowl of a stand mixer, combine 2 cups milk or buttermilk, 2 cups active sourdough starter, and 3 cups flour.
  • Mix on low speed with the dough hook attachment for about 1 minute. Cover and ferment overnight at room temperature.

Mix the Dough

  • The next morning, add the fat, sweetener, salt, and milk to the pre-ferment mixture. Mix on low speed until partially combined.
  • Add 5 cups of flour and mix on medium speed for 5–10 minutes to develop gluten.
  • Gradually add 4–6 more cups of flour until the dough pulls away from the sides of the bowl and is slightly sticky.
  • Continue mixing for another 2–3 minutes.

First Rise

  • Transfer the dough to a large, oiled mixing bowl. Cover and let rise in a warm spot for 2–3 hours, or until doubled in size. (In colder temperatures, this may take longer.)

Shape the Loaves

  • Punch down the risen dough and transfer it to a lightly floured surface.
  • Divide the dough into 4 equal pieces. Flatten each into a rectangle, fold the corners inward to form a triangle, then roll away from you to form a loaf. Tuck in the edges as needed.
  • Place the shaped loaves into greased loaf pans.

Second Rise

  • Cover the loaves and let them rise until just above the pan edges, about 2–3 hours. Watch carefully to avoid over-proofing.

Bake

  • Preheat oven to 375°F (190°C). Slash the tops of the loaves with a bread lame or razor blade.
  • Bake for 30 minutes, or until the internal temperature reaches 190°F (88°C).

Cool and Serve

  • Remove the loaves from the pans and place them on a cooling rack.
  • Brush the tops with butter for a soft crust.
  • Let cool completely before slicing. Enjoy with butter, jam, or use for sandwiches!

Storage

  • Store in a plastic bag at room temperature or in the fridge for up to 1 week.
  • Freeze for up to 3 months. Slice before freezing for easier use.

Notes

Flexible Timing: Feed the starter in the morning, prepare the pre-ferment in the evening, and bake the next day.
Temperature Adjustments: In cool weather, use warm liquids and allow extra rising time. In warm weather, monitor the dough to prevent over-proofing.