Easy Sourdough Sandwich Bread (Super Soft) Recipe
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.
- 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
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
- Feed Starter: Feed your sourdough starter 4-8 hours before starting the bread to ensure it is active and bubbly when making the dough.
- 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.
- 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.
- 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).
- 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
