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Soft Sourdough Sandwich Bread

A loaf of soft sourdough sandwich bread cut in half, showing its fluffy white interior and golden crust.
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A straightforward recipe for a soft, sliceable sourdough loaf perfect for everyday sandwiches, suitable for beginners.

Ingredients

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  • 100g active sourdough starter (100% hydration)
  • 350g warm water (about 85°F)
  • 500g strong white bread flour
  • 10g fine sea salt
  • 20g unsalted butter, softened (or olive oil)

Instructions

  1. Mix the active starter and warm water in a large bowl until combined.
  2. Add the flour and salt to the wet ingredients. Mix by hand until just combined into a shaggy mass.
  3. Cover the bowl and let it rest for 30 minutes (autolyse).
  4. Add the softened butter or oil to the dough. Knead gently in the bowl for 3 to 5 minutes until the fat is incorporated and the dough starts to smooth out slightly.
  5. Perform four sets of stretch and folds, spaced 30 minutes apart, over the next 2 hours.
  6. Cover the dough and allow it to bulk ferment at room temperature (around 72°F) until it has increased in volume by about 40-50% and feels airy. This may take 4 to 6 hours depending on your kitchen temperature.
  7. Gently turn the dough out onto a lightly floured surface. Shape the dough into a tight log or rectangle suitable for a standard 9×5 inch loaf pan.
  8. Place the shaped dough seam-side down into a lightly greased loaf pan.
  9. Cover the pan loosely and proof the dough in a warm spot until it has risen about 1 inch above the rim of the pan. This final proof can take 1 to 3 hours.
  10. Preheat your oven to 375°F (190°C).
  11. Bake the loaf for 35 to 45 minutes, or until the internal temperature reaches 205°F (96°C). If the top browns too quickly, loosely tent it with foil.
  12. Remove the bread from the pan immediately after baking and cool completely on a wire rack before slicing.

Notes

  • Use bread flour for the best structure and soft crumb.
  • For a milder flavor, use cooler temperatures during bulk fermentation.
  • Wait until the loaf is completely cool before slicing to prevent a gummy texture.

Nutrition

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