Soft Sourdough Sandwich Bread
This Sourdough Sandwich Bread is soft, fluffy, and perfect for sandwiches, toast, and everyday use. It has a mild sourdough flavor, a tender crumb, and a golden crust.
Ingredients (Makes 1 Loaf)
Levain
- ½ cup (120 g) active sourdough starter (100% hydration)
Dough
- 3½ cups (420 g) bread flour
- 1 cup (240 ml) warm water
- 2 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1½ teaspoons salt
Instructions
1. Mix the Dough
- In a large bowl, combine the active sourdough starter, warm water, honey, and softened butter.
- Add the bread flour and salt.
- Mix until a shaggy dough forms.
2. Knead
- Knead by hand for 10–12 minutes or with a stand mixer for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky.
3. First Rise (Bulk Fermentation)
- Place the dough in a lightly greased bowl.
- Cover and let rise at room temperature for 4–6 hours, or until it has increased by about 50–75% in volume. (Timing depends on the strength of your starter and room temperature.)
4. Shape
- Turn the dough onto a lightly floured surface.
- Gently press it into a rectangle.
- Roll it tightly into a loaf, pinching the seam closed.
5. Second Rise
- Place the dough seam-side down in a greased 9 × 5-inch (23 × 13 cm) loaf pan.
- Cover and let rise for 2–4 hours, or until the dough has risen about 1 inch (2.5 cm) above the rim of the pan.
6. Bake
- Preheat the oven to 375°F (190°C).
- Bake for 35–40 minutes, or until the loaf is deep golden brown and the internal temperature reaches 200–205°F (93–96°C).
7. Cool
- Remove the loaf from the pan immediately.
- Cool completely on a wire rack for at least 1 hour before slicing.
Tips for Success
- Use an active, bubbly sourdough starter that has been fed 4–8 hours before mixing the dough.
- Bread flour produces the softest, chewiest sandwich loaf.
- For an extra-soft crust, brush the warm loaf with 1 tablespoon melted butter after baking.
- If the top browns too quickly, loosely cover it with foil during the last 10–15 minutes of baking.
- Store in an airtight container or bread bag at room temperature for up to 4 days, or freeze sliced for up to 3 months.
Prep Time: 20 minutes
Bulk Rise: 4–6 hours
Second Rise: 2–4 hours
Bake Time: 35–40 minutes
Total Time: About 8–10 hours
Makes: 1 loaf (10–12 slices)