Soft Sourdough Sandwich Bread
Soft Sourdough Sandwich Bread is a fluffy, tangy twist on traditional sourdough. With a pillowy crumb and mild crust, it's perfect for sandwiches, toast, or grilled cheese, combining artisanal tradition with soft, everyday convenience.
Equipment
- Mixing Bowl
- Loaf Pan
- Dough Scraper
- Kitchen scale
- Oven
Ingredients
Main Dough
- 350 g bread flour
- 100 g sourdough starter active and bubbly
- 220 g water or milk lukewarm
- 1.5 tsp salt
- 1 tbsp sugar or honey
- 2 tbsp butter or oil softened or melted
Instructions
- Feed your sourdough starter 8–12 hours before baking. It should be bubbly and pass the float test.
- In a bowl, mix the flour and about 90% of the water/milk. Let it rest for 20–30 minutes (autolyse).
- Add starter and salt. Mix and gently knead or use the stretch and fold method for 1 hour.
- Let the dough ferment for 3–5 hours until it rises by 50–75%.
- Shape into a loaf and place in a greased loaf pan. Cover and proof for 2–4 hours or overnight in the fridge.
- Preheat oven to 375°F (190°C). Optionally brush with milk or egg. Bake 30–35 minutes until golden brown and 190–200°F inside.
- Cool on a rack for at least 1 hour before slicing.
Notes
This recipe balances tangy flavor with a soft, fluffy texture. Feel free to experiment with milk, honey, or even seeds for added flavor and nutrition.