There’s something about the smell of homemade bread baking that fills a home with warmth and comfort. For me, sourdough sandwich bread is the perfect everyday loaf. Unlike crusty artisan sourdough, this bread is soft, mildly tangy, and perfect for sandwiches, toast, or just enjoying with a slather of butter. Today, I’ll walk you through the process of making sourdough sandwich bread step-by-step, a recipe that has become a staple in my kitchen.
This sourdough sandwich bread combines the best of both worlds: the subtle tanginess of sourdough with the soft, pillowy texture of sandwich bread. It’s my go-to for everything from PB&J sandwiches to breakfast toast, and once you bake your own, I promise it will become your favorite too.
A Slice of Comfort: Why Sourdough Sandwich Bread Is Special
If you’re familiar with traditional sourdough, you know it has a signature tang and a chewy crust. But sourdough sandwich bread is a little different. It’s designed to be softer and more versatile, with a mild sourdough flavor that makes it the perfect loaf for sandwiches or toast.
What drew me to this recipe was how it strikes a balance between healthiness and comfort. While sourdough fermentation is naturally great for digestion (thanks to the long fermentation process), the texture is lighter and fluffier, perfect for sandwiches and other everyday uses. Unlike the hearty, crusty sourdough loaves you might pick up from a bakery, this one slices beautifully and is gentle on the palate.
Let’s jump into the ingredients that make this sourdough sandwich bread so delicious.
Essential Ingredients for Sourdough Sandwich Bread
Flour:
To get that perfect sandwich loaf texture, bread flour is key. Bread flour has a higher protein content than all-purpose flour, which helps build structure and allows the bread to rise nicely without becoming too dense. If you’re feeling adventurous, you can swap some of the bread flour with whole wheat or spelt flour, but keep in mind the loaf may come out a bit denser.
Water:
Use filtered or spring water if possible. The chlorine in tap water can sometimes interfere with the fermentation process. You’ll need warm water to keep the dough at the right temperature for proofing.
Sourdough Starter:
A healthy, active sourdough starter is essential for this recipe. If you don’t have one yet, don’t worry—I have a separate guide on how to create and maintain your own sourdough starter. For this recipe, make sure your starter is bubbly, active, and ready to work its magic.
Salt and Sugar:
The salt balances the flavors, and a little bit of sugar helps tenderize the bread and gives it that soft, pillowy texture. I like to use a tablespoon of sugar, but you could also substitute honey or maple syrup for a natural sweetness.
Butter:
This is one of the key differences between rustic sourdough and sourdough sandwich bread—adding butter (or even olive oil) makes the bread softer and helps create a delicate crumb. I use softened butter, but you can experiment with oil if you prefer a dairy-free version.
| Servings | Prep time | Cook Time | Resting Time |
| 12 slices | 25 minutes | 40 minutes | 6-8 hours |
Ingredients
Instructions
Feed Your Starter
Before you even start mixing your dough, make sure your sourdough starter is active and bubbly. I usually feed my starter the night before and leave it in a warm spot overnight. You’ll know it’s ready when it has doubled in size, has a slightly tangy smell, and is full of bubbles. Feeding the starter is a simple process, but it’s crucial for getting a good rise in your bread.
Mixing the Dough
In a large bowl, combine the bread flour, active sourdough starter, salt, sugar, and warm water. Mix everything together until you get a shaggy dough. Don’t worry if it looks a little rough—it will come together in the kneading process.
After mixing, knead the dough for approximately 5 minutes. Then, incorporate the softened butter by kneading it into the dough until fully combined. It may take a little time, but the result is well worth the effort. Kneading by hand allows you to feel the dough transform and build gluten.Bulk Fermentation (Let the Dough Rise)
Once your dough is mixed and kneaded, place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 3-4 hours. This is called the bulk fermentation stage, where the dough develops its flavor and structure. Depending on the temperature in your kitchen, this could take a little more or less time.
If you want to strengthen the dough further, try doing a few “stretch and folds” halfway through the rise. Simply stretch one side of the dough and fold it over itself, rotating the bowl as you do so.Shaping the Loaf
Once the dough has doubled in size, it’s time to shape it into a loaf. Gently turn the dough onto a lightly floured surface and press it into a rectangle. Roll the dough tightly into a log, pressing the seams gently as you roll. This will help the bread maintain its shape as it rises and bakes.
Place the shaped loaf into a greased 9×5-inch loaf pan with the seam side down.Second Rise
Now comes the second rise, or “proofing.” Cover the loaf pan and let the dough rise again for about 2-3 hours, or until it has puffed up just above the edge of the pan. I like to proof my dough in the oven with the light on—it creates the perfect warm environment without drafts.Baking the Bread
Preheat your oven to 375°F (190°C). Once your dough has completed its second rise, bake the loaf for 35-40 minutes, or until the top is golden brown. To check if it’s done, tap the bottom of the loaf—it should sound hollow.
After baking, remove the loaf from the pan and let it cool on a wire rack. This is the hardest part—resisting the temptation to slice it right away! Letting the bread cool fully ensures that the crumb sets properly, giving you beautiful slices later.
Chef’s Tips for Perfect Sourdough Sandwich Bread
Timing is everything: Plan your day around the fermentation process. I often start the dough in the morning so I can bake in the afternoon.
Use a kitchen scale: Accuracy is key when making bread, and using a scale helps ensure consistent results.
Warm proofing spot: If your kitchen is cool, proof the dough in a warm oven (with the light on but not turned on). It’s an easy way to create a stable environment for rising.
Slicing tip: Use a serrated knife when slicing your loaf for cleaner cuts and to avoid squishing the soft bread.
Troubleshooting Common Mistakes
- Flat or poorly risen loaf: Your starter may not have been active enough. Make sure it’s bubbly and well-fed before using it.
- Dense bread: This could be due to over-kneading or not allowing enough time for the dough to rise. Give it plenty of time to ferment and develop those air pockets.
- Crust too hard: Make sure your oven isn’t too hot, and consider adding a little more fat to the dough (like butter or oil) to create a softer crust.
Storing and Savoring Your Sourdough Sandwich Bread
To keep your sourdough sandwich bread fresh, store it at room temperature in a sealed container or bread box for up to 3 days. If you make extra loaves, slice them and freeze individual slices. They toast up beautifully, and you can pull them out of the freezer whenever you need a slice of homemade goodness.
Some of my favorite ways to enjoy this bread include avocado toast with a sprinkle of chili flakes, grilled cheese sandwiches, or even classic French toast on a lazy Sunday morning.
Nutrition Facts (per slice)
| Calories | 180 kcal | Protein | 6g |
| Fat | 4g | Fiber | 2g |
| Carbohydrates | 32g | Sugars | 2g |
Try These Similar Recipes
If you enjoyed making sourdough sandwich bread, here are a few other bread recipes you might love:
- The Perfect Sandwich Bread Recipe: Soft, Fluffy, and Delicious
- Easy Sourdough Bagel Recipe for Beginners
FAQ
Can I make sourdough sandwich bread without a starter?
No, the sourdough starter is essential for this recipe as it provides the natural yeast needed to leaven the bread. If you don’t have a starter, you can create one at home, which usually takes about 5-7 days.
How long does sourdough sandwich bread stay fresh?
Sourdough sandwich bread stays fresh for up to 3 days at room temperature if stored in an airtight container or bread box. For longer storage, you can freeze slices and toast them when needed.
Can I substitute whole wheat flour for bread flour?
Yes, you can substitute some of the bread flour with whole wheat flour, but the bread will be denser. For a fluffier texture, it’s best to stick with bread flour or use a blend of whole wheat and bread flour.