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
Scale
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
