Here’s a Sourdough Sandwich Bread recipe that’s soft, flavorful, and perfect for slicing:
🥖 Soft Sourdough Sandwich Bread
📋 Ingredients:
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Active sourdough starter (100% hydration): 150g
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Warm water or milk: 250g
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Bread flour: 400g
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All-purpose flour: 100g
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Sugar or honey: 20g
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Unsalted butter (softened): 40g
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Salt: 10g
⏱ Timeline (1–2 days):
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Mix & Bulk Fermentation: 6–8 hours (room temp)
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Shaping & Proofing: 8–12 hours (overnight in fridge or room temp)
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Baking: ~35 minutes
👨🍳 Instructions:
1. Mix Dough (Morning)
In a large bowl, mix:
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150g active starter
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250g warm water/milk
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20g sugar or honey
Stir to dissolve. Add: -
400g bread flour
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100g all-purpose flour
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10g salt
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40g softened butter
Mix until a rough dough forms. Rest 30 minutes (autolyse, optional).
2. Knead or Stretch & Fold
Knead until smooth and elastic (or do 3–4 sets of stretch & folds over 2 hours).
3. Bulk Fermentation
Cover and ferment at room temp (75–78°F / 24–26°C) for 6–8 hours, or until doubled.
4. Shape
Turn dough onto a lightly floured surface. Gently degas, then shape into a tight loaf. Place in a greased loaf pan (9×5 or 8.5×4.5 inch).
5. Final Proof
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Option 1: Room Temp Proof 2–4 hours until dough crowns about 1 inch above the pan.
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Option 2: Cold Proof overnight in the fridge, then allow to come to room temp ~1 hour before baking.
6. Bake (Next Morning or After Final Rise)
Preheat oven to 375°F (190°C).
Bake for 35–40 minutes, tenting with foil halfway through if browning too fast.
Internal temp should reach 200°F (93°C).
7. Cool
Let cool in the pan for 10 mins, then remove and cool completely on a rack before slicing.
🧊 Storage:
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Keeps at room temp for 3–4 days.
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Slice and freeze if storing longer—toast straight from frozen.
Would you like a whole wheat version or tips for shaping?
