Amazing Soft Sourdough Sandwich Bread Recipe
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.
- 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
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
- 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.
- Initial Rest: Cover the bowl and let the mixture sit for 1 hour to hydrate the flour and activate the starter.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
