Easy Sourdough Sandwich Bread (Super Soft) Recipe
Introduction
This soft and fluffy sourdough sandwich bread is perfect for beginners and requires no kneading or complicated folding. It’s an easy, super soft loaf that will elevate your sandwiches with a delicious homemade touch.
Ingredients
- 65 grams active sourdough starter (active and bubbly)
- 300 grams lukewarm water
- 12 grams salt (2 teaspoons)
- 14 grams sugar
- 15 grams oil (avocado or olive), plus more for coating the pan
- 400 grams bread flour
- 100 grams all purpose flour
Instructions
- Step 1: Feed your sourdough starter 4-8 hours before starting so it’s active and bubbly when you make the dough.
- Step 2: In a large bowl, whisk together the lukewarm water and sourdough starter until combined.
- Step 3: Add bread flour, all purpose flour, oil, sugar, and salt to the bowl. Mix with a spatula or slightly damp hands until all flour is fully incorporated.
- Step 4: Cover the dough with a damp tea towel or plastic wrap and let it rest for 1 hour.
- Step 5: Shape the dough into a ball, cover again, and allow it to rise until doubled in size. This usually takes 8-10 hours but can vary depending on your room temperature.
- Step 6: Slide the dough onto a lightly floured surface. Press gently to release air pockets, tuck the edges into the center, and roll into a rectangle. Let rest for 10 minutes.
- Step 7: Lightly oil a 9×5 inch bread pan. Gently push the sides of the dough in to tighten and maintain a rectangle shape, then place it in the pan and cover with a loose plastic bag or damp towel.
- Step 8: Let the dough rise until it has risen about ½ inch above the pan’s rim. This second rise can take 2-4 hours depending on temperature.
- Step 9: Preheat your oven to 400°F (200°C). Bake the dough uncovered for 40 minutes until the top is golden and the bread has risen well.
- Step 10: Remove the bread from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- Use an 8.5×4 inch loaf pan for a taller loaf, but a 9×5 pan works well too.
- To speed up the second rise, place the bread pan in a warm spot or on a food warming mat.
- Sugar can be replaced with honey, and other oils like vegetable or canola oil can be used if preferred.
Storage
Store any uneaten bread in a zip-top bag, closed paper bag, or airtight container for up to 5-7 days. For best texture, reheat slices briefly in a toaster or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
Yes, but the texture and rise may vary. Bread flour provides the best structure and softness, while all-purpose flour can be used for a lighter texture but less chewiness.
How can I tell when the dough has doubled in size?
The dough should look noticeably larger and puffier, roughly doubling in volume. It should feel airy but still hold its shape. Don’t rely only on time, as room temperature affects rising speed.
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Easy Sourdough Sandwich Bread (Super Soft) Recipe
- Total Time: 13 hours
- Yield: 12 slices 1x
Description
This easy sourdough sandwich bread is super soft, fluffy, and beginner-friendly. It requires no kneading or stretch and folds, making homemade sourdough bread simple and rewarding. Perfect for sandwiches or toast, this bread features a tangy flavor and light texture, achieved through slow fermentation and baking in a loaf pan.
Ingredients
Starter and Liquids
- 65 grams active sourdough starter (active + bubbly)
- 300 grams lukewarm water
- 15 grams oil (avocado or olive), plus more for coating the pan
Dry Ingredients
- 400 grams bread flour
- 100 grams all-purpose flour
- 14 grams sugar (or honey as a substitute)
- 12 grams salt (2 teaspoons)
Instructions
- Feed Starter: Feed your sourdough starter 4-8 hours before starting the recipe to ensure it’s active and bubbly for making the dough.
- Make Dough + First Rise: Whisk together lukewarm water and sourdough starter in a large bowl, then add bread flour, all-purpose flour, oil, sugar, and salt. Mix well using a spatula or damp hands until all dry ingredients are incorporated. Cover with a damp towel or plastic wrap and let rest for 1 hour.
- Bulk Fermentation: Shape the dough into a ball and cover. Let it rise at room temperature until it doubles in size, typically 8-10 hours but timing may vary depending on room temperature. Use dough size as your guide, not the clock.
- Shape Dough: Turn dough out onto a lightly floured surface. Press gently with fingertips to remove air pockets. Fold the four sides towards the center and roll gently into a rectangle. Let relax for 10 minutes.
- Prepare Pan and Shape Final Loaf: Lightly oil a 9×5 inch loaf pan. Tuck the sides of the dough inward to tighten and reinforce the rectangular shape. Place dough seam side down in pan. Cover with a lightly open Ziploc bag, saran wrap, or damp tea towel.
- Second Rise: Let the dough rise until it rises about 1/2 inch above the rim of the pan, which usually takes 2-4 hours depending on temperature. To speed up proofing, place the pan in a warm spot or on a warming mat.
- Bake: Preheat oven to 400°F (204°C). Bake the loaf uncovered for 40 minutes or until the bread is golden brown and has a high rise. Remove from oven and let cool in the pan for 5 minutes.
- Cool and Serve: Transfer the bread to a wire rack to cool completely before slicing. Enjoy your soft and fluffy sourdough sandwich bread!
Notes
- Store uneaten bread in a zip-loc bag, closed paper bag, or airtight container at room temperature for 5-7 days.
- Use an 8.5×4 inch loaf pan for a taller loaf; a 9×5 inch pan also works well.
- To speed up the second rise, place the bread pan in a warm spot or on a food warming mat.
- The second rise time varies with home temperature and can take up to 4 hours.
- Sugar can be substituted with honey, and you may use different oils as needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: bread, sourdough, sandwich bread, soft bread, no knead, easy sourdough
