Soft Sourdough Sandwich Bread Recipe
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Bake this beautiful soft white sourdough sandwich bread recipe for your favorite sandwiches.
Soft Sourdough Sandwich bread is an easy sourdough bread recipe to make. This sourdough recipe is formed into soft and fluffy loaves that are perfect for sliced bread. Make this sourdough sandwich bread once a week to always have yummy sandwich bread on hand.
This dough has delicious sweet flavor and a soft and fluffy texture. We have a few tips and tricks in this post for making the best sourdough sandwich bread ever!
Sourdough artisan breads are famous for their crusty crusts and soft holy crumb. Perfect for dipping in soups and making paninis or crostinis. Who doesn’t love that shattery crust with a steak or plate of lasagna?
However, When you want a soft squishable sandwich with Mayo or a piece of buttery toast? Eat THIS sourdough sandwich bread.
More Sourdough Bread Recipes:
See our complete sourdough bread recipe tutorial and step by step guide for Beginners in our Artisan Sourdough Bread Recipe. Find all of our sourdough Bread Recipes here.
How long does Homemade Sourdough Bread Last?
This bread will last about a week when stored in a proper airtight container. Homemade sandwich bread will mold quicker than store-bought bread. This is because homemade bread does not contain the preservatives that you will find in store-bought bread. Keep that in mind when making homemade sourdough bread. Store it properly to avoid a moldy and stale loaf of bread. This recipe makes two 1000 gram loaves of soft sandwich bread.
Is Sourdough Bread good for Sandwiches?
Regular Sourdough bread is great for sandwiches. Many restaurants use sourdough bread to make grilled cheese sandwiches, turkey, toasted sandwiches etc. A regular loaf of sourdough bread has a different shape than sandwich bread. It usually produces long and narrow pieces of bread. A sourdough sandwich bread will be shaped into a traditional bread loaf shape. This makes it easier to toast the sourdough bread in a toaster.
Soft sourdough sandwich bread is great for peanut butter and jelly sandwiches, turkey, or traditionally shaped sandwiches. The great thing about this bread is it is really easy to work with and store.
Why is my Sourdough Sandwich Bread not Rising?
Sourdough Sandwich Bread not rising is usually due to a weak or inactive starter. Always ensure that your starter can pass the float test before using it to bake. It can be tempting to make the bread early before the starter is ready. Always wait until your starter can float in a cup of water before baking. There is no way to save a loaf of bread that turns out flat. It is worth it to properly prepare the starter for the best loaf of bread.
Do I need to score Sourdough Sandwich Bread?
There is no need to score a loaf of sourdough sandwich bread. This bread will rise and ferment without scoring it on top. If you wish to score the sourdough sandwich bread, you can do a gentle slice down the center of the loaf prior to baking. However, there is no need to score this type of sourdough bread. It will bake and rise just fine without going through the scoring process.
Watch our video tutorial to see all the techniques I use to make this bread recipe.
Sasha’s Soft Sourdough Sandwich Bread Recipe:
Sasha, our master baker contributor, created this sourdough recipe for her hubby. He wanted a soft white squishable bread with a soft crust. We all agree this bread makes great sandwiches.
Sasha’s family is incredibly lucky. And so are we. She is sharing her soft sandwich bread recipe with us so we all can benefit from her expertise.
Sasha also shared her Sourdough Milk and Honey Sandwich bread with us in case you missed it. Thank you Sasha!
Tips on making the Sourdough Sandwich Loaf:
This is a white bread recipe. However, you can mix whole wheat flour up to 50-50 with your white bread flour and still get good results.
- Begin with an active fed sourdough starter for best results. You do NOT need active dry yeast for this recipe.
- WATCH our video tutorial for ALL the techniques used in this bread dough making process. If you don’t know a term or technique the video will teach you.
- Good Flour is critical to the outcome of any homemade bread recipe. Use a fresh high protein bread flour (at least 5% protein).
How to Make a Soft Sourdough Sandwich Bread Loaf:
Here is a quick visual walkthrough of this recipe. The complete recipe is in our Printable Recipe Card. But here are the main points.
Sometimes a picture really helps. AND don’t miss our video tutorial (playing in the sidebar) if you need further examples of the techniques.
Cinnamon Swirl Bread Variation and Soft Cinnamon Sourdough Rolls:
Look at the bread baking in the oven (pictured above). The one closest to the front sideways is This soft sourdough bread made as Cinnamon Raisin Bread.
You will find This Complete recipe post for Sourdough Cinnamon Raisin bread has LOTS of tips. A complete walkthrough and guide for incorporating the plumped raisins, layering the cinnamon filling and forming the loaves.
Soft sourdough made as cinnamon raisin swirl bread is pretty darn amazing breakfast food. Give it a try.
Also make these Soft Sourdough Cinnamon Rolls from this bread dough recipe. They are absolutely scrumptious!
How to Shape A loaf of Bread:
You can bake this recipe in boules. However it is much easier to eat as sandwiches and toast when baked in pans.
Here’s how to shape the dough for baking in bread pans. I use two 9 x 5 inch bread loaf pans for this recipe.
Prepare the dough for Shaping:
- Remove Dough From Fridge and allow to come to room temperature. This will take about 2 hours.
- Divide and shape the dough into two 1000 gram balls of dough.
- Bench Rest the balls loosely covered about 60 minutes until very elastic.
Shaping:
- Choose one dough ball. Set the other aside to be next.
- Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
- Shape the degassed dough into a rectangle and spritz with water.
- Bring the long edges into the center and form a closed seam.
- Fold the two front corners to the middle seam as shown below.
- Roll the dough tightly. tucking it as you roll to avoid air pockets.
- Pinch the ends of the loaf and flatten the seam.
- Place the dough loaf into your OILED loaf pan.
- REPEAT with second dough ball. Continue with the recipe.
For more tips on shaping your bread read our sourdough shaping guide.
The final rise is done in the plastic bags as shown. Allow the dough to rise to the pan top or slightly above.
Now when the oven is thoroughly preheated, remove one loaf from the fridge, score it deeply and bake as directed with a water bath.
Your Printable Recipe Card:
Read the complete recipe and instructions below. If you print this recipe the pictures will not print. This is to save you ink and paper.
NEW! We now have a complete video recipe demonstration of this bread in the sidebar and the bottom of the printable recipe card.
Soft Sourdough Sandwich Bread Recipe
Soft Sourdough Sandwich bread is the perfect soft squishy bread for toast and peanut butter sandwiches. You can also grill this bread for amazing grilled cheese sandwiches. The flavor is outstanding.
Ingredients
- 300 grams starter-freshly fed and active
- 650 grams warm water
- 50 grams honey
- 40 grams avocado oil
- 1000 grams White bread flour (high protein)
- 20 grams Salt
Instructions
MIXING:
- Begin with a very active recently fed starter. It should pass the float test.
- Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
- Pour in the water to weight of 650 g. Press tare.
- Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
- Add the oil. Press tare
- Add the honey. Press tare.
- Whisk together the starter, oil, honey and water until they are mixed.
- Add the 1000 grams of flour.
- Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.
AUTOLYSE: Technically our process is a fermentalyse, since we add the starter in with the flour and water initially.
- Rest dough 1 hour.
- Sprinkle salt across dough.
- spritz with water bottle and work in the salt with wet hands.
- Rest 30 mins
STRETCH AND FOLDS:
- Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
LONG COLD RISE:
- Refrigerate overnight or up to 24 hours.
BENCH REST DOUGH:
- Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
- Divide the dough into two 1000 grams dough balls by weight.
- Bench rest 30 to 45 minutes until dough is elastic.
SHAPE AND FINAL RISE:
- Choose one dough ball. Set the other aside to be next.
- Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
- Shape the degassed dough into a rectangle and spritz with water.
- Bring the long edges into the center and form a closed seam.
- Fold the two front corners to the middle seam as shown below.
- Roll the dough tightly. tucking it as you roll to avoid air pockets.
- Pinch the ends of the loaf and flatten the seam.
- Place the dough loaf into your OILED loaf pan.
REPEAT for second loaf.
- Let sit on counter 2 to 4 hours until the dough reaches to the top of the bread pans. For best oven spring chill two hours in the fridge covered.
BAKING PREP AND INSTRUCTIONS:
- Preheat oven and water bath(any pan half full of water. Set it on the shelf UNDER THE BREAD) to 400° F.
- Remove the loaves from the fridge and score them deeply. (I do three slashes diagonally accross the top).
- OPTIONAL: For a shiny loaf of baked bread, brush the dough with a beaten egg.
- Set the loaf pans in the middle of oven.
- Bake the loaves 15 minutes.
- Reduce the oven temp to 375 degrees F.
- Bake an additional 25 to 30 minutes.
- Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
- Remove from oven and cool on racks to room temperature before cutting the bread.
Notes
- Measure the ingredients CAREFULLY for best results.
- THE SALT: I use Himalayan salt. All salt works. However, they have different volumes by weight. So you need to be careful. Weighing helps get it right.
- THE OIL: Avocado oil is recommended for best health. Use any neutral flavor oil you prefer.
- THE FLOUR: Use any high protein (On the label 12 % protein or 5 grams protein) organic white bread flour. You can make this loaf with 50/50 white and WHITE whole wheat.
- The loaf will stay soft and have a great nutty flavor. Using 100 percent whole wheat or Hard red whole wheat will give you a different result. The recipe may need some adjusting. I suggest you stick with 100 percent white or 50/50.
- 2 2/3 Cups -300 grams starter-freshly fed and active
- 2 3/4 Cups 650 grams warm water
- 2 3/8 Tablespoons -50 grams honey
- 3 Tablespoons- 40 grams avocado oil
- 8 Cups- 1000 grams White bread flour (high protein)
- 1 Tablespoon-20 grams Salt
Conversion CUPS to GRAMS:
I do NOT recommend volume measurements for best results with sourdough baking. There are differences in the starter and flours that make weighing by Scale a MUCH more reliable method. But if your not using a scale here are the approximate volume measurements of the ingredients.
Final NOTE:
The video in this post is for those unfamiliar with the techniques I use. It is actually demonstrating our Beginner Sourdough Artisan Bread Recipe. This soft sourdough sandwich bread process uses many of the same techniques.
Recommended Products
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USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver
Nutrition Information
Yield
24Serving Size
1 sliceAmount Per Serving Calories 171Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 325mgCarbohydrates 32gFiber 1gSugar 2gProtein 5g
Sourdough Troubleshooting:
If your bread doesn’t turn out the way you expect, start with our comprehensive Sourdough Troubleshooting Guide
Or jump to the specific issue you’re seeing: Find all of our Sourdough Baking guides here.
- Bread turns out dense – Why Is My Sourdough Bread Dense?
- Dough spreads instead of rising – How to Shape Sourdough Bread
- Score won’t open – How to Score Sourdough Bread
- Crust is soft or pale – How Steam Baking Sourdough Affects Oven Spring and Crust
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Contact Sasha over on Etsy if you want to buy sourdough starter. She has a well established starter just for you. She sells all over the US.
Hi! I had a lot of trouble with the stickiness of my dough and shaping it. I wet my hands and even oiled the rolling pin and even tried a scraper. Is there a good video tutorial I can watch? It might be helpful to see the consistency of the dough and how it was handled? Otherwise the pictures and step by step were really easy to follow!
Hi Meghan, High hydration dough like this is a bit trickier to manipulate than yeast bread recipes. If you watch our artisan sourdough video it goes through all the techniques used in this recipe except the loaf forming. You can see when I form the loaves I use a bench scraper (you can wet your tools or use a small amount of flour on the dough to help if necessary) I also use silicone blade to work with the dough in the bowl along with wet hands. There is no video for this particular recipe at this time. But the tips are the same. Also you can read our beginner artisan sourdough recipe post for more tips and tricks on how to work with it. That dough is also very sticky. But the results are so worth it.
My bread came out pretty good! I am only 1 week into working with my wild starter so I am still learning. I got some of the recommended tools which will hopefully help with shaping. But my loaf actually came out a bit undercooked due to my impatience! I have a colder house (and possibly weaker yeast starter) so the rising times were a lot longer. When I took my loaves out they read about 190 to 194 degrees, which I figured was fine… but I think they could have done with 5 or 10 more minutes. So don’t be inpatient! I have more starter and will try again tomorrow! My loaf was slightly tangy. With a chewy crust, bot too hard, just the inside felt a little undercooked, but had a nice texture.
Hi Meghan, You are off to a good start. Yep. You called it right. Your digital thermometer should read 206 degrees or close to it in the loaf center before the loaf is properly baked so you know. 🙂 Thanks so much for the helpful tips for our other bakers. Have a great evening.
I am so thankful to have come across this recipe. This is my new favorite recipe!!? This turned out beautifully!! I used olive oil instead of avocado oil and substituted 900g AP flour + 100g Vital Wheat Gluten for the bread flour. It was nice to just use regular loaf pans instead of hauling out the heavy cast iron pans and lids I use for boules! THANK YOU for the wonderful recipe and detailed instructions!
Hi Carrie, It’s wonderful to hear the recipe worked so well for you. And THANK YOU for sharing how you adapted it in this time of bread flour shortage. Our other bakers will benefit from your ideas too! Happy Baking 🙂
Hi! I’m trying your recipe for the first tome today and so far so good. How long can the bread stay in the cold rise in the fridge for? Can I bake one loaf today and one in a few days?
Hi Leigh, you can do the long cold rise for up to 24 hours. The dough may be fine up to 36 hours but it will eventually over proof even in the fridge. NOTE: This bread freezes REALLY well. I freeze sourdough loaves up to two months by tightly double wrapping them in two plastic grocery bags.
At what step do you freeze it and what is the process when you wanna bake it?
Hi Margaret, I have never frozen this dough. I have frozen both pizza dough and pie dough but never bread dough.
So I’m Sending you this link by a baker who has experimented with freezing bread dough. It looks to me like it affected the bread rise. That is why I have never tried to freeze then bake any bread dough. It is certainly possible to do that. It’s just not what I do.
I freeze the loaves once baked. They will last in the freezer very well if you double wrap them in flimsy plastic grocery bags. You just want to make sure they are tightly wrapped with no air exposed to the dough. Sourdough bread freezes EXCELLENTLY and last up to two months in the freezer with no problem. I freeze a loaf from every batch I make. One to eat. One to freeze.
Defrost on the counter at room temperature. Do NOT microwave a frozen loaf. Hope this helps!
Hi! Great recipe. Should I leave the roasting pan with water in the oven after the 1st 15 min or take it out?
Hi Ellen, Just go ahead and leave the water bath in while the loaf bakes.
I can’t find the link for the video tutorial. The article says it’s playing in the sidebar, but I don’t have one. Where can I find it? Thanks.
Hi TigerMO, Here is the YouTube Link to the video for you.https://youtu.be/8vhjqwDPkm0
Hi! What size loaf pans do you use? I’m in the middle of making a batch of this and it looks like A LOT more dough than I’m used to using for just two loaves in my 8.5 pans.
Hi Tracey, I use two 9 x 4 inch bread pans for this recipe. Once formed the dough loaf should be at most two thirds of the way up the pan. Sourdough dough is not going to act like a yeast loaf so don’t expect the dough to double.
It will rise to the pan top and then be ready to bake. If for some reason you wound up with enough dough to make three loaves just form the dough you have into three equal ball. Form two and bake them as directed. you can save the third one in your fridge until your ready to bake it. Even into the next day. I’m not sure why your experiencing this.
Hi
I tried to look for the recipe for the starter but haven’t seen it. Maybe I missed it?
I’d like to read the recipe of the starter and how to feed it correctly before making those wonderful loaves.
Thank you
Sharon
Hi Sharon, Here is the link to making a sourdough starter. All the best!
Good afternoon! I have a starter and make it regularly. I finally had it soft and fluffy. But not my crust is hard again and not soft! What did I do the one time that it turned soft! Lol
Hi Adrianne, Well I can’t say. I’d follow the recipe exactly and see if you have better luck. Remember to spray the loaves when they are in the oven. And use a water bath. The steam will help. Best of luck!
Hi! Thank You for the lovely step by step guide. It gives me back my confidence after the information overload from various sites. I have one question Im failing to understand. I have received a mature starter from a local bakery. It is soft and really bubbly ready to use.
1.How do I make sure I have some starter left after my 1st bake?
2.Should I leave aside some of the original starter and feed it once a week if kept in the fridge or daily if kept at room temp?
3.How soon will I be able to use it again for baking bread?
4.How much should I feed it with?
I hope I’m not asking too many questions. Many many thanks!
Hi Hajni, I’m so happy to hear our recipe is easy to understand and works well for you. About the Starter: The Short Answer is yes you do discard some starter when you feed it for a recipe. In fact you must keep your beautiful starter well fed and in good shape or it will get hungry. Then you will have poor baking results. Eventually it will die if not properly fed about once a week and kept in your fridge when your not using it. The night before you want to bake you need to feed it again.The sourdough starter topic is thoroughly covered in this post. Please read through it to the bottom. It does cover care and maintenance of your precious sourdough starter. Hope this helps! Please feel free to ask any questions you have. These are great questions and you need the answer. Happy to help.
What if I accidentally added 100 grams of cornmeal? The bags looked exactly the same!
Hi Jamie, No worries. You may notice it in the bread a little bit if its a larger grind cornmeal but it’s not enough to ruin it. I use up to 50% whole wheat flour occasionally to beef up the recipe. Your bread may not be perfectly light but it will still be very good. Happy Baking!
Would you have the measurements for this recipe in cups instead? I don’t have a scale and I really want to try this!
50 grams honey = 1/4 Cup
1000 kg All Purpose white flour = 7 Cups
Here you go Becky. NOTE: Volume measurements are not as reliable as scaled weights. This is why I use them. With most discard recipes it’s not as important but with bread you need to be careful.
With that said. if you are an experienced baker you can adjust the ingredients as you get the feel of the recipe and work the dough. Let me know how it goes for you best of luck.
This baked beautifully. I usually bake a Ken Forkish country french but wanted a sandwich bread for roast beef. I’ll bake this one again.
Hi Kara, I’m so happy you took the time to come back and let us know your successful experience with this recipe. We love this bread. I have a loaf in the freezer and one on the counter right now. Happy Baking!
It is rather hot and humid where I live today, my day to bake. My dough was extra sticky and I had a great deal of trouble with the degassing. I even tried kneading in some flour and it was still fairly sticky. I use a digital scale and am careful with my measurements. Any suggestions on what I should have done?
Hi Shari, My tip is to work the dough with wet hands. I also will oil my rolling pin if the dough gets too clingy. How did your bread turn out? If the bake gives you a proper loaf you did everything right.
Sourdoughs are very different (wetter) than most yeast bread recipes. This soft loaf texture works so well because the dough is wet and delicate. I imagine a hot humid climate could add a bit of sticking.
I also use a bench scraper to lift my doughs off the working surface so it’s easier to release. I hope this helps. Let me know if I can be of further help to you. Have a great day!
Can you substitute milk for powdered milk and also use all purpose flour instead of bread flour.
Hi Leah, You can definitely substitute reconstituted dry milk for the fresh milk. I use Montana brand all purpose flour for bread. Montana brand flour has 5 grams of protein. It makes excellent breads.
Here’s the thing. You need a HIGH protein content in your flour. Gold medal all purpose flour (and their bread flour) have only about 3 grams protein.This is not enough to build a proper structure and rise in your bread.
So read your label and see what your protein content is. 5 gram or more is preferred for sourdough breads. I hope this helps.
You can try adding some commercial yeast or vital wheat gluten to build the dough if you have any laying about. I have no idea what amounts you would need. But if you want to try a low protein flour those additions may help.
All the best!
I don’t see milk in the recipe. Am I missing something?
Hi Carling, your correct this recipe does not contain milk. For an enriched sourdough sandwich bread with milk go to our Milk and Honey Sourdough Sandwich loaf. Hope this helps. Happy Baking!
Hello! This recipe is just what I was looking for! Your step by step instructions and videos are extremely
helpful. The loaf came out with a soft delicious interior and a crust that is crisp without being teeth-shattering hard. It toasts up beautifully and my husband loves it.
My starter is nine years old and has a lot of vigor when fed. I have dabbled over the years with bread baking and here is the age old question—have you found any tricks to get the bread to have a little more sourdough-like flavor?
Hi Melissa,
I just baked this recipe the other day with 50-50 whole wheat flour. This recipe a reliable favorite for toast and sandwiches in either 100% white or whole wheat flour. I’m so happy the instructions and video helped you make get good results.
As for the tanginess of the starter…there are SO many factors.
How you feed the starter will impact the tang.
Whole wheat and Rye flour are known to produce a tangier starter than the sweeter results you are likely getting from a white wheat flour. Ess starter in a recipe and a longer fermenting of the dough will tang it up some too.
I Suggest you join the Perfect sourdough FB group. This group has amazing bakers for all over the world. You can search the group n this topic and get ALL sorts of different opinions and ideas on this and many bread topics.
One f their bakers found this article you may find helpful on changing the sourness of your starter. Best of luck and Happy Baking. Perfect time to play with these ideas. Stay safe!
Hello! I was wondering if the rise in the fridge can be 18 hours, rather than just overnight? I’d like to be able to break up the process a bit more to fit my work schedule. Thank you!
Hi Kristin, Absolutely. You can leave it in up to 24 hours if it suits you. Happy Baking!
Hi, how long should the 2nd rise take prior to baking?
Hi Maya, Thanks for the question. The final rise is going to take about 4 hours.
HOWEVER: it’s risen enough when the dough rises to the height of your bread pans. Do NOT let it over proof or you will have dense loaves. Rising time is impacted by many factors. Temperature is one. A warm room will encourage a faster rise. Other factors are the dough gluten structure and starter strength.
I’d love to know how your bread turns out. Happy Baking!
Hi! This is less a question but more a comment- I didn’t have honey or avocado oil and I substituted them for pure maple syrup and virgin olive oil and the loaves turned out great!
Thought I’d add that for anyone looking for substitutions. 🙂
Hi Maddie, Thanks so much for stopping by with that tip. Ideas for substitutions are always so helpful. I’m happy to hear the loaves turned out well for you. Happy Baking!
Can this be made without the long cold rise in the refrigerator?
Hi Gale, I don’t recommend eliminating the long cold rise for best rise and texture. A LOT of dough development happens in the fridge. If you do try that let me know what your results are. Pretty sure you’ll lose the soft light texture.
Hello! I am dying to try this as I am looking for an easy sourdough sandwich loaf to bake regularly for my school. Will I be able to replace the honey with regular brown sugar?
Hi Margaux, Yes you can do the substitution of brown sugar for honey if you wish. TIP: Dissolve the brown sugar in with the water and starter completely before you add the flour so your bread is not full of sugar granules.Please Let us know how it goes for you. Happy Holidays!