Name: Soft Sandwich Loaf Sourdough Bread
Prep time: 10 min
Cook time: 40 min
Total time: 12 h
Yield: 10 (makes 1 loaf)
Cuisine: American
Ingredients: 75 grams active sourdough starter ((very full 1/3 cup)); 300 grams water ((1 1/4 cup)); 15 grams sugar ((1 tablespoon)); 15 grams light oil ((1 tablespoon)); 500 grams all-purpose flour ((4 cups)); 10 grams salt ((1 1/2 teaspoons))

Soft Sourdough Sandwich Bread

Soft sandwich sourdough bread that's perfect to pile your favorite sammy fillings into and easier to bite into than crusty sourdough bread.

Prep10 min

Cook40 min

Total12 hr

Serves10 (makes 1 loaf)

Published 18 Apr 2020

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Want to bakeSoft Sourdough Sandwich Breadthat’s perfect to pile your favorite sammy fillings into? This fluffy bread is easier to bite into than crusty sourdough and is unbelievably delicious.

This simple soft sourdough bread recipe makes chewy, tender bread with that tart flavor you love in sourdough; it makes the best sandwiches like thisHomemade Club Sandwichesandpesto grilled cheese!

sourdough sandwich bread loaf with two slices cut with jam on cutting board

If you’ve been searching for a more kid friendly recipe forsourdough bread, look no further! My soft sandwich loaf sourdough bread is ideal for all the ham-and-cheese’s and PB&J’s your heart desires. Listen, I love a good ol’ crusty, crunchy-on-the-outside slice of sourdough, and that sort of bread certainly has its place in my heart (and on my plate). But for sandwiches? I’d go with this rendition all day. You want something soft and cushiony to bite into when making a sandwich, not crusty.

🍞 18Easy Sourdough Recipes!

Ingredients:

Sourdough starter:Have you made bread using a sourdough starter before? It’s so easy! It just takes a few days to prep your starter, so if you want to make your own, plan accordingly.Here’s a post all about making your own sourdough starter.
Water:The water thins the sourdough starter before adding the rest of your thick ingredients.
Sugar:Using a little bit of sugar adds a touch of sweetness to balance the tart from the sourdough flavor.
Light oil:Oil is what makes the bread really soft and tender.
All-purpose flour:Flour is the essential ingredient in making bread! I like all-purpose because it’s versatile and makes a nice chewy, soft-textured bread.
Salt:Salt adds balanced flavor to the rest of the ingredients.

See recipe card below for full information on ingredients and quantities

soft sandwich sourdough bread loaf uncut on wooden cutting board with knife

Frequently Asked Questions:

What if my dough does not rise?

If the dough doesn’t rise, it may be because the room is too cool. Try moving the bowl into a warmer spot in the room to activate the natural yeast. This is the most common issue I see with sluggish bread and starters!

How do you make the bread light and fluffy?

Using a light flour helps sourdough bread to be lighter. I like using all-purpose white flour. You can also sift your flour to make it extra light. This recipe yields a softer and fluffy bread thanks to the oil used in the ingredients, too.

How can I store sourdough bread?

Store soft sourdough loaf bread in an airtight Ziploc bag for up to 5 days.

How to keep the bread from drying out?

The best way to keep your bread from drying out is storing it in an airtight bag, and not slicing it until you are ready to serve it. Slicing ahead of time lets air touch more of the bread, which can make it drier and more crumbly.

How long does sourdough bread keep?

Homemade sourdough sandwich bread keeps for up to 5 days in the fridge. You can also freeze an entire loaf for up to 4 months. Just thaw in the fridge overnight before you want to serve it!

slices of soft sandwich loaf sourdough bread on wooden cutting board with white and blue striped towel underneath

Expert Tips

I love this easy loaf so much. It’s our favorite sandwich bread and it makes great toast.
New to sourdough? You can learn how tomake a starterhere.

perfect sandwich size loaf of sourdough bread uncut.

Other Sourdough Breads To Try

These are some of my other dare-I-sayamazingsourdough recipes that have become family favorites!

More Sourdough Recipes to Consider:

Did you make this recipe? Leave a⭐️review and share it onInstagram,Facebook, orPinterest!

Soft Sandwich Loaf Sourdough Bread

Want to bake soft sandwich loaf sourdough bread that's perfect to pile your favorite sammy fillings into and easier to bite into than crusty sourdough bread? You're in the right place!

Ingredients

75 grams active sourdough starter ((very full 1/3 cup))

300 grams water ((1 1/4 cup))

15 grams sugar ((1 tablespoon))

15 grams light oil ((1 tablespoon))

500 grams all-purpose flour ((4 cups))

10 grams salt ((1 1/2 teaspoons))

Instructions

Feed your starter 12 or so hours before you plan to make the dough. The timing should be such that you are using your starter at it's peak, so feed it so that it's peaked when you want to make the dough, it'll vary based on your starter and house temperature.

When you starter is fed and has grown in size, make the dough while the starter is still tall and full, at its peak.

To make the dough, measure out your starter into a medium to medium-large mixing bowl.

Add the water, and whisk the starter and the water together until well combined.

Add the sugar, oil, flour, and salt to the bowl.

Use a fork to combine well; it'll be a little stiff but just mix it up well.

Cover the bowl with a damp clean kitchen towel, and let it rest for 1 hour.

After an hour, come back to the bowl, and gently pull the edge of the dough in the bowl and push it into the middle. Work your way around the bowl, pushing the dough to the center each time. Do this a few times until the dough comes together in a ball. It will look more like traditional bread dough at this point.

Cover the bowl again with a damp kitchen towel, and let the dough rest at room temperature for 8 to 12 hours, depending on your schedule.

Prepare a loaf pan by spraying it with cooking spray or greasing well with butter.

Turn the dough out onto a lightly floured surface. Don't punch it down or be too rough with it -- it's worked for hours to rise -- no need to deflate it on purpose.

Roll the dough into a long log and tuck in the ends. Use your hands to gently press the loaf into an even shape, pressing along the bottom of the loaf near the work surface.

Place the loaf into the pan, smooth side up. I like to use an 8x3 inch loaf pan for this recipe, slightly smaller than a 9x5 loaf pan as it helps the top dome up more.

Cover with a damp towel, and allow to rise for 1 to 2 hours or until it has risen a 1/2 inch or so above the rim of the pan. How quickly it rises will depend a lot on the temperature of your house.

While the bread is rising, preheat the oven to 375 degrees F.

When the dough is ready, bake it for 40 to 45 minutes. The loaf will be a deep brown color.

Let the loaf rest 5 minutes in the pan, and then remove it and let it cool on a wire rack. Let the loaf cool at least an hour before cutting.

Store in a plastic bag for 3 to 5 days. It will cut best once it has cooled completely.

Notes

I love this easy loaf so much. It's our favorite sandwich bread and it makes great toast. New to sourdough? You can learn how to make a starter here.

Nutrition

Calories208

Carbohydrates41

Fat2

Fiber1

Protein5