This soft sourdough sandwich bread is one of those recipes we make over and over again! It’s soft, slightly sweet from the honey, and perfect for sandwiches, toast, grilled cheese, or just warm with some butter. It’s made with simple ingredients, and the stand mixer does most of the work for you. It’s such a good staple bread to have around the house!
New to Sourdough? Start Here:
If you’re brand new to sourdough, check out my Sourdough Starter Guide first! It walks you through everything you need to know to get your starter going and ready for baking.
Want even more sourdough recipes? My Sourdough Ebook has all of our favorites in one place plus lots of tips and tricks when it comes to baking with sourdough. I’ve been baking with sourdough since 2018 so I have a lot of years of experience.
What You Need to Make Soft Sourdough Sandwich Bread:
- Active sourdough starter – You’ll want to use an active, bubbly starter that has recently been fed. This gives the bread its rise and that classic sourdough flavor. I feed my starter a 1:1:1 ratio. So if I have 50g of starter, I feed my starter 50g of flour and 50g of filtered water.
- Honey – Adds just a touch of sweetness and pairs so well with the sourdough flavor. It also helps give the loaf a soft, tender texture. You can also substitute with cane sugar.
- Butter – Softened butter adds richness and helps create that soft sandwich-bread texture. I use salted Kerrygold butter. You can also substitute with coconut oil if needed.
- Sea salt – Salt is important for both flavor and the structure of the dough. I love using a good-quality fine sea salt for bread baking.
- Water – Start with 250g and add the additional 10g if your dough seems like it needs it. Slight differences in flour, humidity, and your starter can affect how much water the dough needs.
- All-purpose flour – All-purpose flour keeps this loaf soft and light, making it perfect for sandwiches. Bread flour can also be used and will give you a chewier loaf. I haven’t tested with any other flours for this soft sourdough sandwich bread:
Tips for the Best Sourdough Sandwich Bread:
- Use an active starter. For the most reliable rise, use starter that has been fed and is bubbly and active.
- Watch the dough, not just the clock. Sourdough fermentation can vary quite a bit depending on the temperature of your kitchen. A warm kitchen will move faster, while a cooler kitchen may require more time.
- Don’t add all the water right away. Start with 250g and add the remaining water only if the dough needs it.
- Shape it tightly. Rolling the dough into a nice, tight log helps give your finished loaf an even shape and crumb.
- Let it cool before slicing. I know it’s tempting, but cutting into sourdough bread while it’s still hot can leave the inside gummy. Give it time to cool and finish setting first.
How to Store Sourdough Sandwich Bread:
- Once completely cooled, store the bread in an airtight container or bread bag at room temperature for about 3–4 days.For longer storage, slice the cooled loaf and freeze it. I like to put pieces of parchment paper between each slice. You can pull out individual slices as needed and toast them straight from frozen.
Frequently Asked Questions:
How do I know when my sourdough starter is ready to use?
Your starter should look bubbly and active and should have noticeably risen after feeding. Using starter near its peak will give your sandwich bread the most reliable rise. I usually let mine rise 4-8 hours after feeding.
Why isn’t my sourdough sandwich bread rising?
The most common reasons are an inactive starter or a cool kitchen. Make sure your starter is active before mixing the dough and remember that fermentation may take longer when your house is cool.
How do I know when the first rise is finished?
Rather than relying only on the 8–12 hour timeframe, look at your dough. It should be noticeably larger, airy, and slightly domed. You should see signs of fermentation throughout the dough. I like to make my dough in the morning so I can watch the rise during the day.
Can I make sourdough sandwich bread without a stand mixer?
Yes! You can mix and knead the dough by hand, although it will require a little more work. Knead until the dough becomes smooth and elastic.
Can I freeze sourdough sandwich bread?
Absolutely. Let the loaf cool completely, slice it, and store the slices in a freezer-safe container or bag. Freezing it sliced makes it easy to grab exactly what you need.
Why is my sourdough bread dense?
Dense bread can be caused by an inactive starter, not allowing enough time for fermentation, or shaping the loaf before the dough has sufficiently risen. Focus on how the dough looks and feels rather than following the fermentation times exactly.
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Soft Sourdough Sandwich Bread
Ingredients
- 100 g active sourdough starter
- 30 g honey
- 30 g unsalted butter softened
- 10 g sea salt
- 250 –260g water
- 500 g all-purpose flour
Instructions
- Add the active sourdough starter, honey, softened butter, sea salt, 250g water, and flour to the bowl of a stand mixer fitted with the dough hook.
- Knead on low to medium-low speed for about 6–8 minutes, until the dough is smooth and elastic. If the dough seems too dry, slowly add the remaining 10g of water as needed.
- Cover the bowl and allow the dough to bulk ferment at room temperature for 8–12 hours, or until it has noticeably risen and looks light and airy. The exact timing will depend on the temperature of your kitchen and the strength of your starter.
- Turn the dough out onto a lightly floured surface. Gently press it into a rectangle, then roll it tightly into a log.
- Place the dough seam-side down into a greased or parchment-lined loaf pan.
- Cover and allow it to rise for another 2–4 hours, until the dough looks puffy and has risen close to or slightly above the top of the loaf pan.
- Preheat the oven to 375°F.
- Bake for 40–45 minutes, until the loaf is golden brown and the internal temperature reaches about 200°F.
- Remove the bread from the loaf pan and allow it to cool completely on a wire rack before slicing.
Notes
