Soft + Simple Sourdough Sandwich Loaf Recipe

Last Updated on May 1, 2024 by Gabby Hatten

This irresistible sourdough sandwich bread is a staple in our home. Perfectly soft and simple to put together, this bread is part of my weekly prep. We use it for toast, sandwiches, french toast, you name it- it gets eaten with this bread. If you have picky eaters who are struggling with adjusting to your from-scratch cooking, this recipe is a perfect store-bought white bread copycat.

sourdough sandwich bread loaf in front of a french provincial hutch
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My favorite thing about this recipe is how lax and versatile it is. It doesn’t require much active time and it doesn’t entail a strict schedule. Who has the time to let bread dictate their day, anyway? I have toddlers for that.

Helpful Tools

  • stand mixer with dough hook (I love my KitchenAid)
  • danish dough whisk
  • 9×5 inch loaf pan
  • plastic wrap
  • large bowl
  • parchment paper

Ingredients

  • bubbly starter
  • all purpose flour
  • water
  • butter
  • honey
  • egg
  • salt

Making the Bread

In the bowl of a stand mixer, combine sourdough starter, warm water, egg and honey. I like to use my dough whisk for this. Next, add your flour and salt. Knead on low speed for 10-15 minutes. 

No stand mixer? No problem! Simply use a large mixing bowl to combine ingredients and knead with your hands. There’s something therapeutic about kneading it yourself. 

Once your dough is combined, you’re going to add it to a lightly oiled bowl to bulk rise for 4-6 hours. During the bulk fermentation, I like to do a series of stretch and folds. There is no timeline or magic amount but I usually do 2-4 sets of stretch and folds during that time period. 

After the first rise, turn your dough out on to a lightly floured surface. Gently work dough into a rough rectangle. Fold like an envelope, then tightly roll until you have a rough oval shape. Place in buttered bread pan for second rise {I prefer to place in fridge to ferment over night and bake the next day} Once dough rises over the rim of the pan, it’s ready to bake. Bake at 350 degrees for 45-55 minutes. For best results, bread should be a beautiful golden brown when done. 

Tips and Substitutions

The key to fluffy sourdough sandwich bread is not overworking your dough, and avoiding the temptation to add more and more flour until your dough is too thick. be patient and let your dough rise. With so many factors affecting rise time, it’s best not get caught up with the numbers but rather understand the dough. If it takes longer to rise, that’s okay, Just let it rise on its own time. 

You can use maple syrup instead of honey, and olive oil (oil of your choice) instead of butter, I’ve substituted coconut oil and avocado oil before. While my go to flour is King Arthur Organic all purpose or bread flour, I have recently experimented with high gluten flour from Sams Club. It definitely erres on the sticky side and I sometimes do need to add a bit more flour. You can also use whole wheat flour, if desired. Like I said, this recipe is truly versatile.

If you want to avoid the cold ferment and speed up the process, you can add commercial yeast if you must. If you time it right and pull from your happy active sourdough starter, you will just need a little bit of patience to create this perfect sandwich bread. For soft crust, make sure you slather some butter on top, about halfway through bake time.

Don’t use aluminum foil with sourdough. Make sure to butter your pan well, you don’t want your bread to stick!

sourdough sandwich bread

Simple Sourdough Sandwich Loaf

Perfectly soft and simple to put together, this bread is part of my weekly prep. If you have picky eaters who are struggling with adjusting to your from-scratch cooking, this recipe is a perfect store-bought bread copycat.
Prep Time 20 minutes
Cook Time 55 minutes
Ferment 20 hours
Serving Size 5

Equipment

  • stand mixer
  • dough whisk
  • scale

Ingredients

  • 130 g active sourdough starter
  • 250 g water
  • 21 g honey
  • 70 g butter salted
  • 500 g flour all purpose, bread
  • 1 egg
  • 6 g salt

Instructions

  • In the bowl of a stand mixer, combine sourdough starter, warm water, butter, egg, and honey using a dough whisk.
  • Add the flour and salt to the bowl.
  • Knead the mixture on low speed for 10-15 minutes using the dough hook attachment of the stand mixer until the dough becomes smooth and elastic.
  • If you don't have a stand mixer, use a large mixing bowl to combine the ingredients. Once combined, knead the dough with your hands until it becomes smooth and elastic. This process can be therapeutic.
  • Once the dough is combined and kneaded, transfer it to a lightly oiled bowl for bulk rising. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for 4-6 hours.
  • During the bulk fermentation, perform a series of stretch and folds. There is no specific timeline, but aim to do 2-4 sets of stretch and folds during the 4-6 hour period.
  • After the first rise, turn the dough out onto a lightly floured surface and gently shape it into a rough rectangle.
  • Fold the dough like an envelope, then tightly roll it until you have a rough oval shape.
  • Place the shaped dough in a buttered bread pan for the second rise. Alternatively, you can place it in the fridge to ferment overnight and bake it the next day.
  • Allow the dough to rise in the pan until it has nearly doubled.
  • Preheat the oven to 350 degrees Fahrenheit and bake the bread for 45-55 minutes, or until it is a beautiful golden brown.

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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