If you’re looking for a soft, fluffy sandwich loaf with the rich flavor of sourdough, this recipe is for you. Unlike traditional artisan sourdough with a thick crust, this loaf is tender, easy to slice, and perfect for sandwiches, toast, and everyday use.

Why You’ll Love This Recipe

• Soft and fluffy texture
• Easy to slice for sandwiches
• Mild sourdough flavor
• Perfect for toast and grilled sandwiches
• Stays fresh for several days

Preparation Time

• Prep Time: 30 minutes
• Rise Time: 6–8 hours
• Baking Time: 35–40 minutes
• Total Time: 7–9 hours

Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter
• 300g warm water
• 30g unsalted butter, softened
• 25g sugar or honey
• 10g salt

Instructions

Step 1: Mix the Dough

In a large bowl, combine the water and active sourdough starter. Stir until mostly dissolved.

Add the flour, sugar (or honey), and butter. Mix until a shaggy dough forms. Let it rest for 30 minutes.

Step 2: Add Salt

Sprinkle the salt over the dough and knead until smooth and elastic. This may take 8–10 minutes by hand or 5–6 minutes using a stand mixer.

Step 3: Bulk Fermentation

Place the dough in a lightly greased bowl. Cover and let rise at room temperature for 4–6 hours, or until noticeably puffy and increased in size.

Step 4: Shape the Loaf

Transfer the dough to a lightly floured surface. Gently flatten it into a rectangle and roll it tightly into a loaf shape.

Place the dough seam-side down into a greased 9×5-inch loaf pan.

Step 5: Final Rise

Cover the loaf pan and let the dough rise for 2–3 hours, or until the dough rises about 1 inch above the rim of the pan.

Step 6: Bake

Preheat your oven to 190°C (375°F).

Bake for 35–40 minutes, or until the top is golden brown and the internal temperature reaches approximately 93°C (200°F).

Step 7: Cool

Remove the loaf from the pan and cool completely on a wire rack before slicing.

Tips for Success

• Use an active and bubbly sourdough starter.
• Avoid adding too much flour during shaping.
• Allow the bread to cool fully before slicing.
• For a softer crust, brush the top with melted butter after baking.

Storage

Store the bread in an airtight container or bread bag at room temperature for up to 4 days. It can also be frozen for up to 3 months.

Nutrition Information (Per Slice)

• Calories: 160
• Carbohydrates: 28g
• Protein: 5g
• Fat: 3g
• Fiber: 1g
• Sugar: 2g

This soft and fluffy Sourdough Sandwich Bread is perfect for breakfast toast, grilled cheese, lunch sandwiches, or simply enjoying with butter and jam