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Soft Sourdough Sandwich Bread Recipe

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★★★★★

4.8 from 81 reviews

This Soft Sourdough Sandwich Bread recipe offers a deliciously tender and fluffy loaf that’s perfect for sandwiches and everyday use. Made with an active sourdough starter, milk or buttermilk, and enriched with fat and sweetener, this recipe yields two loaves of flavorful homemade bread with a soft crumb and golden crust. The process includes an overnight pre-fermentation followed by two rises and baking in loaf pans for an easy yet artisanal bread experience.

Ingredients

Scale

Starter Ingredients

  • 1 cup active sourdough starter
  • 1 cup flour
  • 2/3 cup warm water

Bread Dough Ingredients

  • 1 cup water (or milk or buttermilk)
  • 1 1/2 cups flour
  • 2 tbsp fat (butter, oil, melted coconut oil, beef tallow, or 1 egg)
  • 2 tbsp sweetener (honey or sugar)
  • 2 tsp salt
  • 1 1/2 cups milk or buttermilk (warm is best if your house is cool)
  • 4 1/2 – 5 1/2 cups all-purpose or bread flour

Instructions

  1. Feed Sourdough Starter: Start with about 1/4 cup of your existing starter and feed it with 1 cup of flour and about 2/3 cup of warm water. Mix well and leave it at room temperature to become active and bubbly, which may take several hours.
  2. Combine Pre-ferment Ingredients: In the bowl of a stand mixer, mix 1 cup of this active starter with 1 cup water (or milk or buttermilk) and 1 1/2 cups flour on low speed using the dough hook. Cover and let it ferment overnight for best flavor and dough structure.
  3. Mix Up The Bread Dough: The next morning, add your chosen fat (butter or egg preferred), sweetener, salt, and 1 1/2 cups milk or buttermilk (warm in winter, cold in summer) to the pre-fermented dough. Partially mix to combine.
  4. Add Flour and Knead: Gradually add 4 1/2 to 5 1/2 cups flour until the dough pulls away from the bowl. Mix on medium speed for 5-10 minutes to develop gluten. The dough should be slightly sticky but manageable.
  5. First Rise: Allow the dough to rise in a warm place for 2-3 hours or until nearly doubled in size. In cold conditions, rising may take longer. Move dough to a larger bowl if needed.
  6. Shape Loaves: Punch down the dough onto a lightly floured surface. Divide into two equal pieces with a bench scraper. Flatten each piece into a rectangle. Fold the corners towards the center forming a triangle, then roll away from you until shaped into a loaf. Tuck edges under and place into greased loaf pans.
  7. Second Rise: Let the shaped dough rise again until just above the edges of the loaf pans, about 2-3 hours. Monitor closely if your environment is warm to prevent over-fermentation.
  8. Prep Oven: Preheat your oven to 375°F (190°C). Just before baking, slash the top of each loaf with a razor blade or bread lame to help with expansion in the oven.
  9. Bake: Bake the loaves for 30 minutes or until the internal temperature reaches 190°F (88°C) and the crust is golden brown.
  10. Cool and Butter: Remove the loaves from the pans and cool on a rack. Brush the warm crust with butter to keep it soft and add flavor.
  11. Serve and Store: Slice to enjoy fresh with butter and jam, or store wrapped in beeswax on the counter or in the refrigerator up to one week. For longer storage, freeze slices in individual bags for up to three months.

Notes

  • Feeding your sourdough starter well ahead ensures good rise and flavor.
  • Warm liquids help activate the yeast, especially in cooler climates.
  • Use a stand mixer with a dough hook for easier and more consistent kneading.
  • Adjust flour quantity to dough feel; it should be slightly sticky but workable.
  • Let bread rise fully between steps for best texture and volume.
  • Slashing the dough before baking allows controlled expansion and an attractive crust.
  • Brush crust with butter immediately after baking for a softer crust.
  • Sourdough bread is best sliced fresh or toasted but freezes well for convenience.

Keywords: sourdough bread, sandwich bread, soft bread, homemade bread, sourdough starter, baking bread, artisan bread

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