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An image of a partially sliced loaf of soft sourdough sandwich bread on a wooden cutting board.
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Soft Sourdough Sandwich Bread Recipe

Stop buying bread from the store! Our go-to recipe for soft white bread with sourdough starter has just a hint of sweetness and light sourdough tang. It slices beautifully, is the perfect sandwich bread for PB&J's or a ham & cheese, and the recipe makes two golden brown loaves so you can slice and freeze one for later.
Prep Time30 minutes
Cook Time45 minutes
Rising Time14 hours
Total Time15 hours 15 minutes
Course: Bread
Cuisine: American
Servings: 20 slices
Author: Amy Nash

Ingredients

  • 400 grams bubbly and active sourdough starter (about 1 3/4 to 2 cups)
  • 1 1/3 cups (330g) lukewarm water
  • 1/3 cup (67g) granulated sugar
  • 2 Tablespoons (42g) honey
  • 1/4 cup vegetable or canola oil
  • 2 teaspoons (18g) salt
  • 6 to 7 cups (846g to 987g) bread flour

Instructions

  • In a large bowl, combine the water and starter. Mix well.
    400 grams bubbly and active sourdough starter, 1 1/3 cups (330g) lukewarm water
  • Add the sugar, honey, oil, salt, and 6 cups of the flour, stirring well to evenly moisten.
    1/3 cup (67g) granulated sugar, 2 Tablespoons (42g) honey, 1/4 cup vegetable or canola oil, 2 teaspoons (18g) salt, 6 to 7 cups (846g to 987g) bread flour
  • Knead the dough in a mixer fitted with a dough hook attachment for 6-8 minutes until smooth (around 10-12 minutes if kneading by hand). The dough should be soft and tacky but not too sticky, and it should pass the windowpane test. Add the reserved flour a little at a time as needed while kneading if it the dough is sticking to the sides of the bowl a lot.
  • Transfer the dough to a lightly greased bowl and cover with a kitchen towel or a piece of plastic wrap. Let the dough bulk rise at room temperature (around 68℉ to 70℉) until it fills the bowl and has risen until not quite double in size, around 10-12 hours. If your dough hasn't risen much, try placing it in a warmer spot for another hour or two. At this point, you can shape the loaves or just stick the bowl of dough into the fridge for a long cold bulk rise overnight or up to 18 hours before shaping the dough then proceeding with the second rise and normal bake.
  • Lightly grease two 8.5x4.5-inch loaf pans with butter or spray with baking spray. Divide the dough into two equal portions. Gently press half of the dough into a rectangle about 8x12-inches wide. Roll the dough into a log on the short side, tucking the ends under to shape the loaf, then transfer it to a prepared pan with the seam side down. Repeat with the remaining dough.
  • Cover the loaves with a kitchen towel or a loose piece of plastic wrap and let rise at room temperature until puffy and risen over the edges of the pan, around 4-8 hours. If you press a finger into the dough, it should leave a little indentation instead of springing back immediately when the loaves are ready to bake.
  • About 30 minutes before baking, preheat the oven to 375℉ (191℃). Bake for around 40-45 minutes or until the loaves are golden brown and hollow sounding when thumped. An instant read digital thermometer should read 190℉ when inserted into the center of a loaf.
  • Immediately rub the top of each loaf with some softened butter while hot, then let cool in the pan for 10 minutes before turning the loaves out onto a wire rack to cool completely before slicing.
  • Store for up to 3 days in a plastic bag at room temperature or freeze for up to 2 months.

Notes

  • Use a kitchen scale. For best results, I highly recommend investing in a kitchen scale and following the weight measurements instead of cup measurements, especially if you find yourself baking a lot of sourdough or other bread recipes. 
  • Using a bread proofer: To speed things up, you can use a proofing box and set the temperature to 76℉ to 78℉. This typically decreases the rise time to around 4-5 hours.
  • Flour: If you want to use all-purpose flour, you might need a little extra beyond what is already called for. If using whole wheat flour, you might need a little less than what is already called for. 
  • Oil Substitution: You can replace the oil with an equal amount of melted butter or melted coconut oil, if desired.

Nutrition

Calories: 195kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 235mg | Potassium: 45mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.4mg

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