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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://platedandproud.com/easy-sourdough-sandwich-bread-super-soft-recipe/