Easy Sourdough Sandwich Bread (Super Soft) Recipe

Introduction

This soft and fluffy sourdough sandwich bread is easy to make and perfect for beginners. With no kneading required, you’ll have delicious homemade bread that’s perfect for sandwiches or toast.

Ingredients

• 65 grams active sourdough starter (active and bubbly)
• 300 grams lukewarm water
• 12 grams salt (2 teaspoons)
• 14 grams sugar
• 15 grams oil (avocado or olive), plus more for coating the pan
• 400 grams bread flour
• 100 grams all purpose flour

Instructions

1. Step 1: Feed your sourdough starter 4 to 8 hours before making the bread to ensure it is active and bubbly.
2. Step 2: In a large bowl, whisk together the lukewarm water and sourdough starter. Add the bread flour, all purpose flour, oil, sugar, and salt. Mix with a spatula or damp hands until all dry flour is incorporated.
3. Step 3: Cover the bowl with a damp tea towel or plastic wrap and let the dough rest for 1 hour.
4. Step 4: Shape the dough into a ball, cover, and let it rise until doubled in size, about 8 to 10 hours depending on your room temperature.
5. Step 5: Turn the dough onto a lightly floured surface. Press gently with your fingertips to release air pockets. Fold the four sides into the center and roll gently into a rectangle shape. Let rest for 10 minutes.
6. Step 6: Lightly oil a 9×5-inch bread pan. Gently tuck the edges of the dough inward to tighten the shape and place it in the pan. Cover with a plastic bag, saran wrap, or damp towel.
7. Step 7: Allow the dough to rise until it is about ½ inch above the rim of the pan, usually 2 to 4 hours depending on temperature.
8. Step 8: Preheat your oven to 400°F (200°C). Bake the bread uncovered for 40 minutes, until golden brown and risen well.
9. Step 9: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and enjoying.

Tips & Variations

• Use an 8.5×4 inch loaf pan for a taller loaf, or a 9×5 inch pan for a wider bread.
• To speed up the second rise, place the dough in a warm spot or on a food warming mat.
• Sugar can be substituted with honey, and you can use any oil you prefer.

Storage

Store leftover bread in a zip-top bag, closed paper bag, or airtight container at room temperature for up to 5-7 days. For best texture, toast slices before serving if the bread has slightly lost freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unactive sourdough starter?

For best results, always use an active, bubbly starter. An inactive starter will not provide enough rise or flavor.

Do I need to knead the dough?

No kneading or stretch and folds are required for this recipe, making it very beginner friendly and easy to prepare.

Easy Sourdough Sandwich Bread (Super Soft) Recipe

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★★★★★

4.7 from 87 reviews

This Easy Sourdough Sandwich Bread is a soft, fluffy, and beginner-friendly homemade bread that requires no kneading or stretch and folds. Perfect for sandwich lovers looking for a super soft sourdough loaf with a simple, no-fuss process.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 13 hours (including 12 hours fermentation)
• Yield: 12 slices 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Starter and Liquids

• 65 grams active sourdough starter (active and bubbly)
• 300 grams lukewarm water
• 15 grams oil (avocado or olive oil), plus more for coating the pan (about 1 tablespoon)

Dry Ingredients

• 400 grams bread flour
• 100 grams all-purpose flour
• 12 grams salt (about 2 teaspoons)
• 14 grams sugar

Instructions

1. Feed Starter: Feed your sourdough starter 4-8 hours before starting the bread to ensure it is active and bubbly when making the dough.
2. Make Dough and First Rise: Whisk together lukewarm water and sourdough starter. Add bread flour, all-purpose flour, oil, sugar, and salt. Mix everything with a spatula or damp hands until all flour is incorporated. Cover with a damp towel or saran wrap and let rest for 1 hour. Shape dough into a ball, cover again, and let it rise until doubled in size, which may take 8-10 hours depending on room temperature.
3. Shape Dough: Turn dough onto a lightly floured surface, gently press to remove air pockets, fold the sides into the center, and roll into a rectangle. Let rest for 10 minutes. Lightly oil a 9×5-inch bread pan and gently press the dough into the shape of the pan.
4. Second Rise: Set shaped dough in the oiled pan, cover with an open-ended ziplock bag (or saran wrap/damp tea towel), and let rise until it reaches about 1/2 inch above the rim of the pan (2-4 hours depending on temperature).
5. Bake: Preheat oven to 400°F (200°C). Bake dough uncovered for 40 minutes until golden brown and well risen. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Store leftover bread in a zip-lock bag, closed paper bag, or airtight container for 5-7 days.
• For a taller loaf, use an 8.5×4-inch loaf pan; a 9×5-inch pan also works well.
• To speed up the second rise, place the bread pan in a warm spot or on a food warming mat.
• Second fermentation time varies based on temperature, and can take up to 4 hours.
• Sugar can be substituted with honey, and other oils may be used as preferred.

Keywords: sourdough, sandwich bread, soft bread, no-knead bread, homemade bread, easy sourdough, fluffy bread, beginner sourdough