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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?

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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Alison Sim

Tuesday 13th of April 2021

My soft sourdough sandwich bread top gets burnt & the bottom soft which I understand should be hollow when tap on. The inside is not fully baked especially the lower portion. Hope you can enlighten me how to get a golden brown loaf which is soft & fluffy inside. I follow the temperature accordingly but yet this is the outcome. Thanks.

Diane

Tuesday 13th of April 2021

Hi Alison, I wonder if this is about how your oven bakes. If you are a regular baker I may be way off base. If you are not used to your oven these tips may help. Many occasional bakers do not realize how much of a partner your oven is in completing a good bake. Here are some ideas.

Three Things: -If it an uneven heat I can see this happening. -Your oven may be too hot. I know my oven runs at LEAST 25 degrees hotter than Kaytis. We often get different results using the same instructions in recipes. -If your oven is small the bread may not have the room to rise without burning.

Solutions: -Try making this recipe as three smaller loaves and see if the loafs bake evenly and brown correctly. - Turn the loaves half way through the bake. This will help with uneven heating. - reduce heat by 25 degrees F if the loaves continue to burn. It sounds like they don't have time to properly bake and that is giving you poor results.

I hope these tips help. I'm not sure what else could be going on. This recipe is is well tested. I'm fairly sure if you follow it exactly you will get good results. Have a wonderful day!

Kieron

Thursday 8th of April 2021

I typically don’t comment on these pages but this recipe is fantastic! The bread turned out great and is much more usable than a boule. Will definitely make again.

Diane

Thursday 8th of April 2021

Hi Kieron, We are so happy you enjoyed this bread recipe. Thanks for taking the time to comment and review for us. Happy Baking!

Courtney

Wednesday 31st of March 2021

My daughter and I have been avoiding wheat due to some sensitivities, but have been wanting to try sourdough to see if there's a difference. I just made this recipe for the first time and it is SO GOOD, especially after not eating bread for so long!! Here's hoping we still feel good because I will be making this a lot, haha! I've already begun the cinnamon roll recipe for Easter, but we will see if they last that long ;)

Diane

Thursday 1st of April 2021

Hi Courtney, Sourdough does digest better than other non fermented breads. I hope it works for the health of your family. It's wonderful to hear you're enjoying it! We also have a tartine style sourdough recipe. Which uses only flour, water and salt with the starter. Give that one a try too and see if it helps with the digestion. Happy baking!

Blake

Friday 19th of March 2021

I absolutely LOVE this recipe. I have been making a batch or 2 of this since the beginning of the year and we love having fresh bread every week. It took me a couple of weeks to get all the kinks worked out but now it is smooth sailing. I was wondering if this recipe could also be used to make rolls and bread bowls? I don't think that it would be an issue but was wondering if you or anyone else has tried this?

Diane

Friday 19th of March 2021

This bread would be fantastic as rolls. It might get a bit soggy for bread bowls. But it's worth a try. Let me know if you try this. This recipe is the base for our soft sourdough cinnamon rolls and they are amazing. Also I use this dough in our cranberry walnut bread. For the bread bowls we also have a completely different sourdough recipe that would be excellent for bread bowls. Try our Sourdough Rosemary Garlic bread. Happy Baking!

Nadine

Thursday 18th of March 2021

Just made this bread and it was so yummy! I made your sourdough cinnamon rolls a couple days ago and loved them so much, I wanted to try your sandwich bread as well. Wow! Thank you so much for this recipe. I am so amazingly floored/shocked/beside myself.

Diane

Thursday 18th of March 2021

It's great to see this Nadine, I'm so happy you're enjoying our recipes. Your lovely comment made my day. Hope to hear from you again. Have a wonderful day!

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