Introduction

This soft and fluffy sourdough sandwich bread is easy to make and perfect for beginners. With no kneading required, it yields a delicious loaf that’s perfect for sandwiches or toast. Enjoy homemade sourdough with a simple, quick method.

Easy Sourdough Sandwich Bread (Super Soft) Recipe - Recipe Image

Ingredients

65 grams active sourdough starter (active and bubbly)
300 grams lukewarm water
12 grams salt (2 teaspoons)
14 grams sugar
15 grams oil (avocado or olive), plus more for coating the pan
400 grams bread flour
100 grams all-purpose flour

Instructions

Step 1: Feed your sourdough starter 4 to 8 hours before starting so it is active and bubbly when you begin the dough.
Step 2: Whisk together the lukewarm water and sourdough starter in a large bowl. Add bread flour, all-purpose flour, oil, sugar, and salt. Mix with a spatula or damp hands until all flour is incorporated.
Step 3: Cover the bowl with a damp tea towel or plastic wrap and let the dough rest for one hour.
Step 4: Shape the dough into a ball, cover it again, and let it rise until doubled in size (about 8–10 hours, depending on room temperature).
Step 5: After the first rise, place the dough on a lightly floured surface and gently press with fingertips to remove air pockets. Fold the sides into the center and gently roll into a rectangle. Let the dough rest for 10 minutes.
Step 6: Lightly oil a 9×5 inch bread pan. Push the sides of the dough in to tighten and reinforce the rectangle shape, then set the dough into the pan. Cover with a ziploc bag (open at one end), plastic wrap, or damp towel.
Step 7: Let the dough rise again until it rises about ½ inch above the pan rim, about 2–4 hours depending on temperature.
Step 8: Preheat the oven to 400°F (200°C). Bake the dough uncovered for 40 minutes, until golden brown and well risen.
Step 9: Cool the bread in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

To speed up the second rise, place the bread pan in a warm spot or on top of a food warming mat.
Use an 8.5×4 inch loaf pan for a taller loaf, or a 9×5 pan for a wider shape.
Sugar can be substituted with honey, and you can use different oils like vegetable or canola if preferred.
Make sure your starter is very active and bubbly for best rise and flavor.

Storage

Store leftover bread in a zip-top bag, closed paper bag, or airtight container at room temperature for 5 to 7 days. To refresh, you can toast slices or warm the bread briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of bread flour?

Whole wheat flour can be used but will make the bread denser and less fluffy. For best results, use a mix of bread and all-purpose flour as suggested.

Do I need to knead this dough?

No kneading is required for this recipe. Mixing until combined and allowing the long rise times creates the soft, airy texture.

Easy Sourdough Sandwich Bread (Super Soft) Recipe

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★★★★★

5 from 118 reviews

This Easy Sourdough Sandwich Bread recipe results in a soft, fluffy, and super delicious loaf perfect for sandwiches. It is beginner-friendly with no kneading required, just simple mixing and a long fermentation. The bread boasts a tender crumb and a beautiful rise, making it a fantastic homemade sourdough option with minimal hands-on time.

Author: Lila
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 13 hours
Yield: 12 slices 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Starter and Liquids

65 grams active sourdough starter (active and bubbly)
300 grams lukewarm water
15 grams oil (avocado or olive oil), 1 tablespoon, plus more for coating the pan

Dry Ingredients

400 grams bread flour
100 grams all-purpose flour
12 grams salt (2 teaspoons)
14 grams sugar

Instructions

Feed Starter: Feed your sourdough starter 4 to 8 hours before beginning the recipe to ensure it is active and bubbly at the start of mixing your dough.
Mix Dough and First Rise: Whisk together lukewarm water and active starter until combined. Add bread flour, all-purpose flour, oil, sugar, and salt. Mix thoroughly with a spatula or slightly damp hands until no dry flour remains and the dough forms a shaggy mass. Cover the bowl with a damp towel or plastic wrap and let the dough rest for one hour.
Bulk Fermentation: Shape the dough gently into a ball, cover it again, and let it rise in a warm place until doubled in size. This bulk fermentation can take 8 to 10 hours but may vary depending on home temperature — watch the dough size rather than the clock.
Shape the Dough: Turn the risen dough onto a lightly floured surface and gently press to release any trapped air pockets. Fold in all four edges toward the center and then roll or shape the dough into a rectangle. Let the dough rest for 10 minutes.
Prepare the Pan and Final Shaping: Lightly oil a 9 x 5 inch bread pan. Tuck the sides of the dough gently inward to reinforce the rectangle shape, then place it seam-side down into the pan. Cover with a loosely placed zipper bag, plastic wrap, or damp towel.
Second Rise: Allow the dough to rise until it emerges about ½ inch over the rim of the pan, approximately 2 to 4 hours depending on temperature. For a faster rise, place the pan in a warm spot or on a warming mat.
Bake: Preheat your oven to 400°F (200°C). Bake the loaf uncovered for 40 minutes or until the top is golden brown and the bread has a good, high rise. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store leftover bread in a zip-lock bag, paper bag, or airtight container; it will stay fresh for 5-7 days.
For a taller loaf, use an 8.5 x 4 inch bread pan, though a 9 x 5 inch pan works fine as well.
To speed up the second rise, place the bread pan in a warm location or use a food warming mat.
The second rise duration varies greatly depending on your home’s temperature and can take up to 4 hours.
Sugar may be substituted with honey, and you can use other oils as preferred.

Keywords: bread, sourdough, sandwich bread, homemade bread, no-knead bread, soft bread