Amazing Soft Sourdough Sandwich Bread Recipe

Introduction

Discover how to make amazingly soft and fluffy sourdough sandwich bread with no added yeast. This true sourdough loaf offers perfect flavor and texture, ideal for your favorite sandwiches or toast.

Ingredients

• 300 grams sourdough starter, active and bubbly
• 650 grams warm water
• 1000 grams white bread flour
• 50 grams honey
• 40 grams olive oil or avocado oil
• 20 grams fine sea salt

Instructions

1. Step 1: In a large bowl, mix the sourdough starter, warm water, flour, oil, honey, and salt. Use a Danish dough whisk or your hands to combine until fully mixed.
2. Step 2: Cover the mixture and let it rest for 1 hour.
3. Step 3: Perform a stretch and fold every 20 minutes for a total of 4 times. This replaces kneading and strengthens the dough.
4. Step 4: After the stretch and folds, allow the dough to bulk ferment for 3-4 hours at room temperature.
5. Step 5: Place the dough in the fridge overnight or for 10-12 hours to develop flavor and texture. Alternatively, you can refrigerate immediately after the stretch and folds.
6. Step 6: Remove the dough from the fridge and let it come to room temperature for 1-2 hours.
7. Step 7: Divide the dough into two equal portions for large loaves, or three for smaller loaves. Shape each piece into a rectangle, fold in thirds, roll up, and pinch the ends. Place seam-side down into greased loaf pans.
8. Step 8: Cover the loaves with a wet towel, shower cap, or plastic wrap, and allow them to proof in a warm place until doubled or nearly doubled in size.
9. Step 9: Preheat the oven to 400°F (200°C). Once risen, score the tops of the loaves and place them in the oven with a pan of hot water beneath to create steam.
10. Step 10: Bake for 35-40 minutes until golden brown and hollow-sounding when tapped.
11. Step 11: Remove the bread from pans and cool on a wire rack. Brush the tops with butter while still warm to soften the crust and add flavor.
12. Step 12: Let cool completely before slicing and enjoying your soft sourdough sandwich bread.

Tips & Variations

• Use honey for a touch of sweetness, or substitute with maple syrup for a different flavor.
• For a dairy-free option, brush the loaf tops with olive oil instead of butter after baking.
• Adjust proofing times based on room temperature; warmer environments require less time.
• Try adding seeds or herbs to the dough for extra texture and taste.

Storage

Store your sourdough sandwich bread in a bread box or wrapped loosely in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or warm oven to enjoy fresh flavor and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to use a sourdough starter for this recipe?

Yes, this recipe relies on an active and bubbly sourdough starter as the natural leavening agent, with no added commercial yeast.

Can I make the dough rise faster?

Rising times depend on room temperature and starter activity. To speed up the process, keep the dough in a warmer place, but avoid temperatures above 80°F (27°C) to prevent over-proofing.

Amazing Soft Sourdough Sandwich Bread Recipe

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★★★★★

4.6 from 97 reviews

This recipe creates an unbelievably soft and fluffy sourdough sandwich bread using 100% natural sourdough starter without any commercial yeast. Perfectly balanced with the subtle sweetness of honey and enriched with olive or avocado oil, this bread boasts a tender crumb and delightful flavor, ideal for sandwiches or toasting. The long, slow fermentation and gentle stretch-and-fold technique yield a richly flavored, moist, and airy loaf with a golden crust.

• Author: Dylan
• Prep Time: 1 hour 30 minutes
• Cook Time: 40 minutes
• Total Time: 12 hours 10 minutes
• Yield: 2 large sandwich loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Starter & Dough

• 300 grams sourdough starter, active and bubbly
• 650 grams warm water
• 1000 grams white bread flour
• 50 grams honey
• 40 grams olive oil or avocado oil
• 20 grams fine sea salt

Instructions

1. Mix Ingredients: In a large bowl, combine your fed sourdough starter, warm water, bread flour, olive or avocado oil, honey, and fine sea salt. Use a Danish dough whisk to mix initially, then finish combining thoroughly with your hands to form a cohesive dough.
2. Initial Rest: Cover the bowl and let the mixture sit for 1 hour to hydrate the flour and activate the starter.
3. Stretch and Folds: Perform four sets of stretch and folds spaced about 20 minutes apart. This technique mimics kneading by gently strengthening the dough’s gluten structure without a mixer.
4. Bulk Fermentation: After the stretch and folds, allow the dough to bulk ferment at room temperature for 3-4 hours to develop flavor and expand.
5. Cold Fermentation: Transfer the dough to the refrigerator and leave it to ferment overnight or for 10-12 hours. This slow fermentation improves flavor complexity and texture.
6. Bring to Room Temperature: Remove the dough from the fridge and allow it to warm up for 1-2 hours until it becomes pliable and slightly risen.
7. Divide and Shape: Divide the dough into two large portions (or three smaller ones, if preferred). Stretch or roll each dough piece into a rectangle, fold in thirds, then roll tightly, pinching ends to seal. Place shaped dough seam-side down into greased loaf pans.
8. Final Proof: Cover the pans with a wet towel, shower caps, or plastic wrap, and proof the dough in a warm spot until it doubles or nearly doubles in size.
9. Prepare to Bake: While dough proofs, preheat your oven to 400°F (204°C). Near baking time, make a few shallow slashes on the loaf tops for expansion.
10. Baking with Steam: Place a pan filled with hot water on the oven floor beneath the bread to generate steam. Bake the bread for 35-40 minutes until the crust is golden brown and tapping the top produces a hollow sound indicating doneness.
11. Cooling and Finishing: Remove the loaves from the oven and pans carefully. Brush the hot crusts with butter to soften them and boost flavor. Cool completely on a wire rack before slicing and serving.

Notes

• Using active and bubbly sourdough starter is critical for proper rise and flavor development.
• Stretch and fold technique replaces traditional kneading and helps build gluten strength gently.
• The cold fermentation step overnight enhances the bread’s flavor and texture significantly.
• Proof the shaped dough in a warm, draft-free environment for optimal rise.
• Introducing steam during baking ensures a crust that is crisp yet tender.
• Brushing melted butter on the hot loaf softens the crust and adds richness.
• Allow the bread to cool completely before slicing to prevent a gummy crumb.

Keywords: sourdough bread recipe, sourdough sandwich bread, soft sourdough bread, natural sourdough bread, homemade sandwich bread