This Super Soft Sourdough Sandwich Bread is the perfect everyday loaf—soft, airy, and lightly tangy with a crisp crust. It’s versatile enough for sandwiches, toast, or tartines and will quickly become a staple in your kitchen. Made with wholesome unbleached all-purpose flour and naturally leavened with sourdough starter, this bread is as delicious as it is satisfying to bake.

Why You’ll Love This Recipe

Soft and Fluffy: Achieves a pillowy texture while maintaining structure for slicing.
Naturally Leavened: A subtle tang from the sourdough starter adds depth of flavor.
Simple Ingredients: Uses pantry staples for a wholesome and flavorful loaf.
Versatile Uses: Perfect for sandwiches, toast, or accompanying soups and salads.
Easy to Handle Dough: Beginner-friendly with straightforward instructions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

415 g unbleached all-purpose flour
110 g active sourdough starter
240 g water
20 g raw honey
20 g olive oil
10 g kosher salt

Directions

Mix the Dough:
- In a large mixing bowl, combine the sourdough starter, water, honey, and olive oil. Stir until well combined.
- Add the flour and salt, mixing until a shaggy dough forms.
Autolyse:
- Cover the bowl with a damp towel and let the dough rest for 30 minutes.
Knead the Dough:
- Knead the dough by hand or in a stand mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.
Bulk Fermentation:
- Place the dough in a lightly greased bowl and cover. Let it rise at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
Shape the Dough:
- Turn the dough onto a lightly floured surface and shape it into a tight log. Place it in a greased loaf pan.
Final Proof:
- Cover the loaf with a towel and let it proof at room temperature for 2-4 hours, or until it has doubled in size. Alternatively, refrigerate overnight for a cold ferment.
Bake the Bread:
- Preheat your oven to 375°F (190°C). Bake the loaf for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
Cool and Slice:
- Let the bread cool completely on a wire rack before slicing.

Servings and Timing

Yield: 1 loaf (about 10-12 slices)
Prep Time: 1 hour (active time)
Fermentation and Proofing: 6-10 hours
Bake Time: 40 minutes
Total Time: 7-11 hours (including inactive time)

Variations

Whole Wheat: Replace 25-50% of the all-purpose flour with whole wheat flour for a nuttier flavor.
Sweet Bread: Add 1-2 tablespoons of sugar or maple syrup for a sweeter loaf.
Seeded Bread: Incorporate sesame, poppy, or sunflower seeds into the dough for extra texture.
Herb-Infused: Add fresh or dried herbs like rosemary or thyme for a savory twist.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days.
Freezing: Wrap the loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before use.
Reheating: Toast slices in a toaster or warm the loaf in a 350°F oven for 5-10 minutes.

FAQs

1. What is an active sourdough starter?

An active starter is bubbly, has doubled in size, and has a pleasant, tangy aroma—ready to leaven the dough.

2. Can I use bread flour instead of all-purpose flour?

Yes, bread flour will yield a slightly chewier texture, but it works perfectly.

3. How do I know when the dough has proofed enough?

The dough should have doubled in size and be springy to the touch.

4. Can I make this bread without a stand mixer?

Yes, knead the dough by hand for 10-12 minutes until smooth and elastic.

5. Why is my bread dense?

Dense bread often results from under-proofing or inactive sourdough starter. Ensure your starter is lively and give the dough enough time to rise.

6. Can I skip the honey?

Honey adds flavor and moisture, but you can replace it with sugar or omit it entirely for a less sweet loaf.

7. Do I need to score the bread?

No scoring is necessary for sandwich bread, but you can make a shallow slash down the center for aesthetics.

8. Can I make this bread dairy-free?

Yes, this recipe is naturally dairy-free. Ensure any substitutions (e.g., honey) align with dietary needs.

9. How do I know when the bread is fully baked?

Use a thermometer to check that the internal temperature has reached 200°F (93°C).

10. Can I use this recipe for rolls or buns?

Yes, divide the dough into smaller portions and bake for 20-25 minutes instead.

Conclusion

This Super Soft Sourdough Sandwich Bread is a must-try recipe for anyone looking to bake soft, flavorful bread at home. With its slight tang, airy texture, and versatile uses, it’s perfect for everything from hearty sandwiches to delicate toast. Whether you’re a sourdough pro or just starting out, this recipe delivers a foolproof and delicious loaf every time.