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Soft Sourdough Sandwich Bread Recipe

Bake this beautiful soft white sourdough Sandwich bread recipe for your favorite squishable sandwiches.

Soft Sourdough Bread As A Loaf-Cut
Sasha’s Soft Sourdough Sandwich Bread Recipe

Sourdough artisan breads are famous for their crusty crusts and soft holy crumb. Perfect for dipping in soups and making paninis or crostinis. Who doesn’t love that shattery crust with a steak or plate of lasagna?

However, When you want a soft squishable sandwich with Mayo or a piece of buttery toast? Eat THIS sourdough sandwich bread.

More Sourdough Bread Recipes:

See our complete sourdough bread recipe tutorial and step by step guide for Beginners in our Artisan Sourdough Bread Recipe .

This Recipe makes two 1000 gram loaves of soft sandwich bread.

2 Loaves Of Baked Sourdough Sandwich Bread
Baked Soft Sourdough Sandwich Bread

Watch our video tutorial to see all the techniques I use to make this bread recipe.

Soft Sourdough Sandwich Bread Sliced
This sourdough bread is easily sliced with a soft crust and moist dense crumb. Perfect for sandwiches.

Sasha’s Soft Sourdough Sandwich Bread Recipe:

Sasha, our master baker contributor, created this sourdough recipe for her hubby. He wanted a soft white squishable bread with a soft crust. We all agree this bread makes great sandwiches.

Sasha’s family is incredibly lucky. And so are we. She is sharing her soft sandwich bread recipe with us so we all can benefit from her expertise.

Sasha also shared her Sourdough Milk and Honey Sandwich bread with us in case you missed it. Thank you Sasha!

Tips:

This is a white bread recipe. However, you can mix whole wheat flour up to 50-50 with your white bread flour and still get good results.

  • Begin with an active fed sourdough starter for best results. You do NOT need active dry yeast for this recipe.
  • WATCH our video tutorial for ALL the techniques used in this bread dough making process. If you don’t know a term or technique the video will teach you.
  • Good Flour is critical to the outcome of any homemade bread recipe. Use a fresh high protein bread flour (at least 5% protein).
Soft Sourdough Sandwich Loaf
Brush the crust with a egg wash before baking to keep the crust soft and shiny.

Sourdough Sandwich Bread Dough process:

Here is a quick visual walkthrough of this recipe. The complete recipe is in our Printable Recipe Card. But here are the main points.

Sometimes a picture really helps. AND don’t miss our video tutorial (playing in the sidebar) if you need further examples of the techniques.

Cinnamon Swirl Bread Variation and Soft Cinnamon Sourdough Rolls:

Look at the bread baking in the oven (pictured above). The one closest to the front sideways is This soft sourdough bread made as Cinnamon Raisin Bread.

You will find This Complete recipe post for Sourdough Cinnamon Raisin bread has LOTS of tips. A complete walkthrough and guide for incorporating the plumped raisins, layering the cinnamon filling and forming the loaves.

Sliced Cinnamon Raisin Bread
Soft Sourdough loaf made as Swirled cinnamon raisin bread. It tastes amazing and holds together when cut and toasted too.

Soft sourdough made as cinnamon raisin swirl bread is pretty darn amazing breakfast food. Give it a try.

Sourdough Cinnamon Rolls

Also make these Soft Sourdough Cinnamon Rolls from this bread dough recipe. They are absolutely scrumptious!

Soft Sourdough Sandwich Bread Recipe-Pin Image:

How to Shape A loaf of Bread:

You can bake this recipe in boules. However it is much easier to eat as sandwiches and toast when baked in pans.

Here’s how to shape the dough for baking in bread pans. I use two 9 x 5 inch bread loaf pans for this recipe.

Prepare the dough for Shaping:

  • Remove Dough From Fridge and allow to come to room temperature. This will take about 2 hours.
  • Divide and shape the dough into two 1000 gram balls of dough.
  • Bench Rest the balls loosely covered about 60 minutes until very elastic.
Degassed Dough Ready For Shaping.
Degassing means you take the air out of the dough. Do this by flattening with a rolling pin.

Shaping:

  • Choose one dough ball. Set the other aside to be next.
  • Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
  • Shape the degassed dough into a rectangle and spritz with water.
  • Bring the long edges into the center and form a closed seam.
  • Fold the two front corners to the middle seam as shown below.
  • Roll the dough tightly. tucking it as you roll to avoid air pockets.
  • Pinch the ends of the loaf and flatten the seam.
  • Place the dough loaf into your OILED loaf pan.
  • REPEAT with second dough ball. Continue with the recipe.

The final rise is done in the plastic bags as shown. Allow the dough to rise to the pan top or slightly above. Now bake as directed with a water bath.

Your Printable Recipe Card:

Read the complete recipe and instructions below. If you print this recipe the pictures will not print. This is to save you ink and paper.

NEW! We now have a complete video recipe demonstration of this bread in the sidebar and the bottom of the printable recipe card.

Soft Sourdough Bread As A Loaf-Cut
Yield: 2-1000 gram loaves of Sourdough Bread

Soft Sourdough Sandwich Bread Recipe

Prep Time: 20 hours
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 21 hours 10 minutes

Soft Sourdough Sandwich bread is the perfect soft squishy bread for toast and peanut butter sandwiches. You can also grill this bread for amazing grilled cheese sandwiches. The flavor is outstanding.

Ingredients

  • 300 grams starter-freshly fed and active
  • 650 grams warm water
  • 50 grams honey
  • 40 grams avocado oil
  • 1000 grams White bread flour (high protein)
  • 20 grams Salt

Instructions

MIXING:

  1. Begin with a very active recently fed starter. It should pass the float test.
  2. Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  3. Pour in the water to weight of 650 g. Press tare.
  4. Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
  5. Add the oil. Press tare
  6. Add the honey. Press tare.
  7. Whisk together the starter, oil, honey and water until they are mixed.
  8. Add the 1000 grams of flour.
  9. Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

AUTOLYSE:

  1. autolyse 1 hour.
  2. Sprinkle salt across dough.
  3. spritz with water bottle and work in the salt with wet hands.
  4. Rest 30 mins

STRETCH AND FOLDS:

  1. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.

LONG COLD RISE:

  1. Refrigerate overnight.

BENCH REST DOUGH:

  1. Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
  2. Divide the dough into two 1000 grams dough balls by weight.
  3. Bench rest 30 to 45 minutes until dough is elastic.

SHAPE AND FINAL RISE:

  1. Choose one dough ball. Set the other aside to be next.
  2. Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
  3. Shape the degassed dough into a rectangle and spritz with water.
  4. Bring the long edges into the center and form a closed seam.
  5. Fold the two front corners to the middle seam as shown below.
  6. Roll the dough tightly. tucking it as you roll to avoid air pockets.
  7. Pinch the ends of the loaf and flatten the seam.
  8. Place the dough loaf into your OILED loaf pan.

REPEAT for second loaf. 

  1. Let sit on counter 2 to 4 hours until the dough reaches to the top of the bread pans. For best oven spring chill two hours in the fridge covered.

BAKING PREP AND INSTRUCTIONS:

  1. Preheat oven and water bath(any pan half full of water. Set it on the shelf UNDER THE BREAD) to 400° F.
  2. Bake the loaves 15 minutes.
  3. Reduce the oven temp to 375 degrees F.
  4. Bake an additional 25 to 30 minutes.
  5. Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
  6. Remove from oven and cool on racks to room temperature before cutting the bread.

Notes

  • Measure the ingredients CAREFULLY for best results.
  • THE SALT: I use Himalayan salt. All salt works. However, they have different volumes by weight. So you need to be careful. Weighing helps get it right.
  • THE OIL: Avocado oil is recommended for best health. Use any neutral flavor oil you prefer.
  • THE FLOUR: Use any high protein (On the label 12 % protein or 5 grams protein) organic white bread flour. You can make this loaf with 50/50 white and WHITE whole wheat.
  • The loaf will stay soft and have a great nutty flavor. Using 100 percent whole wheat or Hard red whole wheat will give you a different result. The recipe may need some adjusting. I suggest you stick with 100 percent white or 50/50.

    Conversion CUPS to GRAMS:


    I do NOT recommend volume measurements for best results with sourdough baking. There are differences in the starter and flours that make weighing by Scale a MUCH more reliable method. But if your not using a scale here are the approximate volume measurements of the ingredients.

    • 2 2/3 Cups -300 grams starter-freshly fed and active
    • 2 3/4 Cups 650 grams warm water
    • 2 3/8 Tablespoons -50 grams honey
    • 3 Tablespoons- 40 grams avocado oil
    • 8 Cups- 1000 grams White bread flour (high protein)
    • 1 Tablespoon-20 grams Salt


    Final NOTE:

    The video in this post is for those unfamiliar with the techniques I use. It is actually demonstrating our Beginner Sourdough Artisan Bread Recipe. This soft sourdough sandwich bread process uses many of the same techniques.

Nutrition Information

Yield

24

Serving Size

1 slice

Amount Per Serving Calories 171Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 325mgCarbohydrates 32gFiber 1gSugar 2gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Contact Sasha if you want to buy sourdough starter. She has a well established starter just for you. She sells all over the US.

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Julie

Wednesday 20th of October 2021

I love this bread and have gotten rave reviews from everyone who has eaten it! I’m wondering if I might take half the dough and form it into dinner rolls? If so, what temperature and for how long would I cook them? Thank you!

Diane

Wednesday 20th of October 2021

Hi Julie, This dough would make delicious rolls. Just follow the recipe to the forming stage. Roll the dough and cut it into 12 equal pieces. Set in an oiled 13 x 9 pan. (waterbath underneath). Bake at 400 degrees about 20 minutes. You need to check these rolls and make sure this bake instruction works well for your oven. It should but don't remove the rolls until they are nicely brown on top and you can see them set on the side of the pan. For a final check, use your thermometer and make sure the interior rolls bake to 200 degrees F. If they over brown use a piece of tinfoil to shield them. Happy Baking!

Milena

Tuesday 10th of August 2021

Hi Diane! I’m so excited to try to make your bread. Thank you for the very detailed recipe and pictures. I just have a question on the freshly fed starter that you use. Is it just fed or has it stayed at room temperature for a few hours? Most of recipes I’ve seen say to feed it and wait 6-8-10 hours.

Diane

Tuesday 10th of August 2021

Hi Milena, yes feed it this way. 100 grams flour to 100 grams warm water to 100 grams starter. Stir it up and let it sit overnight at room temperature. It should double in size, and float in water before baking. If you have more questions I'm happy to answer them for you. Happy Baking!

Karen

Wednesday 4th of August 2021

Hi, I love this recipe and have been making it every week for the last 6 months! I have also tried the Cinnamon Raisin Bread which is also delicious. I wondered if cheese and herbs could be added as an alternative to the fruit and cinnamon to make a savoury loaf. If so, how much cheese would you suggest using?

Diane

Wednesday 4th of August 2021

Hi Karen, It's wonderful to hear you enjoy these recipes. I wonder if you have tried our sourdough cheesy bread?. It's actually a batter bread made with sourdough discard in about a day with no long cold rise. I encourage you to give it a try.

However, if you want to stick with the soft sourdough recipes try adding 2 cups of cheese and (if you want peppers) about 1 Cup peppers. As for herbs...that really depends on where you want to take this recipe including your choice of cheese.

You might give our Sourdough Rosemary Garlic sourdough a peek to see if it is interesting to you too. And it may give you some ideas as to how much herb is a good place to start. It uses 1 gram fresh rosemary and a large bulb of roasted garlic for a single loaf. So good!

Please let us know what you come up with. And tag us with your Homemade food junkie recipes and breads on Instagram. We love to share them in our daily stories. Can't wait to see what you do!

Tracy

Thursday 22nd of July 2021

Is the chilling 2 hours in the fridge for best oven spring AFTER the bread rises for 2-4 hours at room temp, or instead of?

Diane

Thursday 22nd of July 2021

Hi Tracy, For the best oven spring let the dough rise to the top of the bread pan on your counter. THEN set it in the oven to chill for two hours before baking.

Stefanie

Thursday 22nd of July 2021

I absolutely LOVE this bread! Thank you for sharing your recipe. I’ve lost track of how many times I’ve made this. 😋

Diane

Thursday 22nd of July 2021

Hi Stefanie, It's wonderful to know this recipe is working well for you! Thanks so much for the fantastic review. We appreciate you feedback. Have a wonderful day!

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