Ingredients
- 100 g active sourdough starter
- 300 g lukewarm water or milk
- 500 g bread flour or strong all-purpose flour
- 30 g honey or sugar
- 30 g softened unsalted butter
- 10 g salt
- 1 tablespoon milk powder, optional
Before You Begin
Make sure your sourdough starter is active and bubbly. Ideally, it should have risen significantly after feeding and have a pleasant, mildly tangy smell.
If your starter is sluggish, the bread may take much longer to rise. For the best results, use a starter that is active and ready to bake with.
Step 1: Mix the Dough
Place the active sourdough starter into a large mixing bowl.
Add the lukewarm water or milk and honey or sugar. Stir until the starter is mostly dissolved.
Add the flour and optional milk powder.
Mix everything together with a wooden spoon, dough whisk, or your hands until no large patches of dry flour remain.
The dough will look rough and slightly sticky at this stage. That is completely normal.
Cover the bowl and let the dough rest for about 20–30 minutes.
This short resting period allows the flour to absorb the liquid and helps the gluten begin developing.
Step 2: Add the Salt and Butter
After the resting period, sprinkle the salt over the dough.
Add the softened butter.
Begin kneading the dough by hand. You can knead directly in the bowl or transfer the dough to a lightly floured work surface.
At first, the butter may make the dough feel slippery. Continue working it into the dough.
Knead for approximately 8–12 minutes by hand.
If using a stand mixer, use the dough hook and knead on low to medium-low speed until the dough becomes smooth and elastic.
The finished dough should feel soft and slightly tacky but should not be extremely sticky.
Avoid adding large amounts of extra flour because this can make the finished bread dense and dry.
Step 3: Develop the Gluten
To test the dough, gently stretch a small piece between your fingers.
If it can stretch into a thin, translucent sheet without immediately tearing, the gluten has developed well.
This is sometimes called the windowpane test.
If the dough tears quickly, knead for a few more minutes and test again.
Good gluten development helps the bread hold the gases produced during fermentation, giving you a soft and fluffy loaf.
Step 4: First Rise
Place the dough into a lightly greased bowl.
Cover it with a lid, plastic wrap, or a clean damp towel.
Leave the dough at room temperature to ferment.
The exact time will depend on the temperature of your kitchen and the strength of your starter.
A warm kitchen may take around 4–6 hours, while a cooler kitchen can take considerably longer.
Do not rely only on the clock.
Look for changes in the dough.
It should become noticeably smoother, puffier, and slightly larger. You may also see small bubbles around the edges.
For sandwich bread, you generally do not need to wait for the dough to double completely during bulk fermentation.
Step 5: Stretch and Fold
During the first part of fermentation, you can perform a few gentle stretch-and-fold rounds.
After about 30–45 minutes, grab one side of the dough.
Stretch it upward gently without tearing it.
Fold it toward the center.
Rotate the bowl and repeat on the other sides.
Complete about 4 folds.
Cover the dough again and allow it to rest.
You can repeat this process every 30–45 minutes for the first 1½–2 hours.
After that, leave the dough undisturbed so fermentation can continue.
Step 6: Prepare the Loaf Pan
Grease a standard 9 × 5-inch loaf pan with butter or neutral oil.
You can also line the pan with parchment paper, leaving some overhang on the sides.
The parchment makes removing the finished bread very easy.
Step 7: Shape the Dough
Once the dough has finished its first rise, gently transfer it onto a lightly floured surface.
Do not aggressively punch the dough down.
You want to preserve some of the fermentation gases.
Gently flatten the dough into a rough rectangle.
Fold the top third toward the center.
Fold the bottom third upward.
Then roll the dough tightly into a log.
Pinch the seam gently closed.
The dough should form a neat loaf approximately the length of your loaf pan.
Place the shaped dough into the prepared pan with the seam underneath.
Step 8: Final Proof
Cover the loaf pan loosely.
Leave the dough at room temperature for its final rise.
This stage may take approximately 2–5 hours, depending on the temperature and starter activity.
Again, watch the dough rather than following the clock exactly.
The dough should become noticeably puffy and should rise toward the top of the pan.
For a soft sandwich loaf, allow the dough to rise until it is close to or slightly above the rim of the pan.
If you bake it too early, the loaf can turn out dense.
If you let it overproof, the dough may collapse or produce a loaf with poor structure.
Step 9: Preheat the Oven
When the dough is almost ready, preheat your oven to 190°C / 375°F.
Allow the oven to fully preheat before baking.
A properly heated oven helps the bread rise quickly during the first part of baking.
Step 10: Bake the Bread
Place the loaf pan in the center of the preheated oven.
Bake for approximately 35–45 minutes.
The top should become beautifully golden brown.
If the top starts browning too quickly, loosely cover it with aluminum foil for the remaining baking time.
The internal temperature should be around 93–96°C / 200–205°F when fully baked.
Remove the bread from the oven when it is done.
Step 11: Cool Completely
Let the bread sit in the pan for about 5–10 minutes.
Carefully remove it from the pan and place it on a wire rack.
Allow it to cool completely before slicing.
This step is very important.
Freshly baked bread continues to set as it cools. Cutting it while it is still very hot can result in a gummy or compressed interior.
Once completely cool, use a sharp bread knife to slice it.
How to Get Extra-Soft Sourdough Sandwich Bread
For an especially soft loaf, milk can be used instead of some or all of the water.
The butter also helps create a tender texture.
Honey or sugar provides a little sweetness while contributing to browning and softness.
Another useful technique is to avoid adding too much flour during kneading.
A slightly tacky dough can produce a much softer loaf than a stiff, heavily floured dough.
Why Is My Sourdough Sandwich Bread Dense?
There are several possible reasons.
Weak Starter
If your starter is not active enough, it may not produce sufficient fermentation.
Use a starter that is bubbly and has risen well after feeding.
Under-Fermentation
If the dough has not fermented enough, it may remain heavy and dense.
Give it more time, especially if your kitchen is cool.
Over-Flouring
Adding too much flour can create a stiff dough that does not expand easily.
Try to follow the measured ingredients rather than adding flour whenever the dough feels sticky.
Poor Gluten Development
If the dough has not developed enough gluten, it may struggle to hold the gases produced during fermentation.
Kneading and gentle folds can help.
Cutting Too Soon
Allow the bread to cool completely before slicing.
A loaf that seems gummy when hot may become perfectly soft and sliceable once cooled.
Can I Make This Bread Overnight?
Yes.
After mixing and developing the dough, you can allow the dough to ferment for part of the process and then place it in the refrigerator.
Cold fermentation slows the activity of the starter and can make scheduling easier.
You can also shape the loaf and refrigerate it for a portion of the final proof.
The next day, let the dough warm and finish proofing as needed before baking.
Because refrigerator temperatures and starter strength vary, use the appearance and texture of the dough as your guide.
How to Store Sourdough Sandwich Bread
Once completely cool, store the loaf in an airtight bread bag or container.
Keep it at room temperature for several days.
Avoid storing homemade bread in the refrigerator unless necessary, because refrigeration can make bread stale more quickly.
For longer storage, slice the loaf and freeze the slices in a freezer-safe bag.
You can remove individual slices whenever needed and toast them directly from frozen.
Serving Ideas
This sourdough sandwich bread is extremely versatile.
Use it for:
- Turkey or chicken sandwiches
- Cheese sandwiches
- Egg sandwiches
- Grilled cheese
- Toast with butter
- Peanut butter and banana toast
- Avocado toast
- Breakfast sandwiches
- French toast
- Tuna sandwiches
- Vegetable sandwiches
- Toasted garlic bread
It is also delicious simply toasted and spread with butter.
Helpful Tips for Success
Use an active starter: This is one of the most important factors in successful sourdough bread.
Measure ingredients accurately: A kitchen scale gives much more consistent results than measuring flour by cups.
Watch the dough: Temperature can dramatically affect fermentation time.
Don’t rush fermentation: Sourdough depends on natural fermentation, so patience is important.
Don’t add excessive flour: Sticky dough does not automatically mean something is wrong.
Shape tightly: A properly shaped loaf helps create an even crumb and attractive sandwich slices.
Cool before slicing: Give the loaf enough time to finish setting.
Final Thoughts
Homemade Sourdough Sandwich Bread is a wonderful combination of soft texture and naturally fermented flavor. It is gentler and more tender than a traditional crusty sourdough boule, making it ideal for everyday sandwiches and toast.
Once you become familiar with how an active starter behaves and learn to recognize when the dough has fermented sufficiently, this recipe becomes easy to repeat.
The finished loaf should have a soft, tender crumb, a lightly golden crust, and enough structure to hold your favorite sandwich fillings without falling apart.
Freshly baked sourdough sandwich bread is especially delicious while still slightly warm, but remember to let it cool before slicing. Store the cooled loaf properly, and you’ll have soft homemade bread ready for breakfast, lunch, or an afternoon snack.
