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The Best Soft Sourdough Sandwich Bread for Beginners

A freshly baked loaf of sourdough sandwich bread, sliced open to show the soft, airy crumb, resting on a white plate.
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This recipe shows you how to make a soft, fluffy, and sliceable sourdough sandwich bread loaf. It is easy enough for beginners and produces a perfect loaf for everyday sandwiches and toasting.

Ingredients

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  • 150g active sourdough starter
  • 325g warm filtered water
  • 20g avocado oil
  • 25g honey
  • 500g unbleached bread flour
  • 10g salt

Instructions

  1. Combine the starter, warm water, avocado oil, and honey in a bowl. Mix until the liquid looks milky.
  2. Add the bread flour and salt to the wet ingredients. Mix everything until just combined into a shaggy dough.
  3. Cover the bowl and let the dough rest for 1 hour. This is the autolyse period.
  4. Perform four sets of stretch and folds, spaced 30 minutes apart. After mixing, let the dough rest for 30 minutes, then gently stretch and fold the dough over itself, repeating this four times with 30-minute rests in between each set.
  5. After the final stretch and fold, let the dough complete its bulk fermentation. This can take 4 to 8 hours at room temperature, or you can place it in the refrigerator for a longer, cold fermentation. The dough should increase in volume significantly.
  6. Gently shape the dough into a log and place it into a greased 9×5 inch loaf pan.
  7. Proof the dough in the pan until it is puffy and has risen about 1 inch above the rim of the pan. This final proof can take 2 to 4 hours depending on your kitchen temperature.
  8. Preheat your oven to 375°F (190°C).
  9. Bake the loaf for 35 to 45 minutes, or until the crust is golden brown and the internal temperature reaches 205-210°F (96-99°C).
  10. Remove the bread from the pan immediately after baking and let it cool completely on a wire rack before slicing.

Notes

  • Using active, bubbly starter is key for a good rise in this soft sourdough sandwich bread recipe.
  • For a gut healthy sourdough bread, allow the dough to cold ferment in the refrigerator for 12 to 24 hours after the initial bulk fermentation.
  • If you want a slightly sweeter loaf, you can substitute the honey with maple syrup.

Nutrition

Find it online: https://kitchenican.com/sourdough-sandwich-bread-recipe-soft-fluffy/