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Soft Sourdough Sandwich Bread Recipe

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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?

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Barbara

Monday 18th of January 2021

This bread recipe works great. I half the recipe and reduce the salt. I use a half whole wheat half white bread flour and it still works beautifully. The first couple of loaves were not done but I bought a thermometer and that has solved the problem. Plan to try the cinnamon raisin version. Thank you for sharing.

Diane

Monday 18th of January 2021

Hi Barbara, I always check the loaves with a digital thermometer. It easy to be fooled by the look of the loaves as they bake. This is especially true of the cinnamon raisin bread. The loaves can take a while when they are full of the fillings. Thanks for the feedback. We look forward to seeing you again. Happy Baking!

KT

Saturday 16th of January 2021

I am struggling a little with this recipe. The first time was perfect. However the past few times have been total failure. I cannot seem to get the nice elastic pull shown in your video for the stretch and fold. The bread is edible but just not what I want. Any suggestions?

Diane

Saturday 16th of January 2021

Hi KT, I'm wondering if you starter is out of balance. This happened to me a few times. So Sasha (this recipe creator) told me how to rebalance it.

Try feeding your starter this way to prepare it for baking. Mix 100 grams starter with 100 grams warm water and 100 grams flour. Now let it sit until it doubles and then floats. Sometimes even a floating starter is out of balance and can cause trouble.

The other ingredient that's important is your flour. It needs to be 12% protein on the label or 5 grams. I use King Arthur, Montana all purpose flour or Bob's Red mill bread flour. This is a very reliable recipe. I just made it yesterday as both the plain loaf and the cinnamon raisin loaf. It came out beautifully and the stretch and fold was as expected.

However, I did get the dough rather wet when I was handling it and that caused the dough to be rather unmanageable after the bench rest.

The loaves baked well though so I don't think that was your issue. If the gluten is not developing during the stretch and folds I'd look to the flour first and make sure your starter is well fed and balanced.

Hope this helps. Please let me know if I can answer more of your questions. And don't give up!

Beth

Wednesday 6th of January 2021

Hi Diane, I’m a relatively new sourdough baker. I’ve made my starter about 6 weeks ago and I’ve made a couple of simple easy boules and some discard recipes. I’ve been searching for a recipe for soft sandwich sourdough and came upon yours and all the reviews have really made we want to make this. Normally, when I feed my starter, I discard(save) all but 1/2 cup, to which I add 120g water and 120 g flour so I guess that is a 1:1:1 ratio. Anyway my question maybe a dumb one but if I use instead 100g of my existing starter and feed it 100g flour and 100g water will I not use all of this and will I have to build a brand new starter? Or do I take 1/2 cup more from the discard from my original starter and feed it also at the beginning when I begin this? Have I confused you now? Somehow I seem to always complicate things more than I have to. Sorry

Diane

Wednesday 6th of January 2021

Hi Beth, Welcome to Homemade Food Junkie. We love to help and answer questions so never worry about that.

The answer: DON'T ever run yourself completely out of an active strong starter or you will have to go through making it all again. Instead, feed your starter as directed. Let it sit for a few hours until it doubles.

NOW feed it again and wait till it doubles and floats in water before you use it. Put the rest away in your fridge.

For this recipe you will need all of the 300 grams of fed starter. So you will have about that much extra to store. We have LOTS of great recipe to use up discard starter if you want to store less. Please let us know if we can help you further. I'd love to know how this recipe turns out for you. Happy Baking!

Tammy Clarke

Thursday 31st of December 2020

I’ve made this bread every other week for months (and also the cinnamon raisin version) and I get perfect bread every time now!

Last night while sitting on our back patio looking at my fresh herbs, my husband asked if I could add fresh rosemary (or other herbs) to the recipe. What step would you suggest adding chopped rosemary? I was thinking 3 - 4 stalks for the full recipe, unless I can split out the dough (like when making cinnamon raisin bread) and make only one of the two loaves with herbs.

Thanks for your wonderful feedback on all of these comments!

Diane

Thursday 31st of December 2020

Hi Tammy, Thank YOU for the great idea. We so enjoy talking and throwing out ideas and helps with our bakers. You make this blog a wonderful community. We love that. Rosemary bread is SO good. We have this Rosemary Garlic sourdough bread recipe for you. It is a heavier denser bread than the soft sourdough though.

If you prefer to add the rosemary into the soft sourdough recipe and want to split the dough into one loaf for the rosemary and one plain try adding 1 Cup of fresh rosemary leaves (strip them off the stalks)follow the process for the cinnamon raisin loaf. You can also roast garlic and add it in. This recipe makes a good boule rather than pan loaf and you can bake it that way for a more open crumb.

Our Cranberry Walnut Bread is also built on the soft sourdough recipe. You can see there what this dough bakes like with inclusions and baked as a boule there.

If you are on instagram please tag us with your pics. We'd love to see what you do with our recipes. Happy New Year and Happy New YEAR. :)

Val

Sunday 27th of December 2020

Just wondering when I feed my starter how long after can I start the sandwich bread,,love your recipes

Diane

Sunday 27th of December 2020

Thanks Val, It's great to know our recipes are working well for you.

To answer your question: The time to begin your bread will be when the starter floats in water. If you have a well balanced and older starter this is about 5 to 12 hours. It will take different times depending on how hungry the starter is and if it is a young starter it will usually take on the longer side to build strength. Be sure to feed it 1:1:1 proportion for baking. This will give you the best balanced and strongest starter to begin the recipe. Happy Baking!

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