Skip to Content

Soft Sourdough Sandwich Bread Recipe

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

Soft Sourdough Sandwich bread is an easy sourdough bread recipe to make. This sourdough recipe is formed into soft and fluffy loaves that are perfect for sliced bread. Make this sourdough sandwich bread once a week to always have yummy sandwich bread on hand.

This dough has delicious sweet flavor and a soft and fluffy texture. We have a few tips and tricks in this post for making the best sourdough sandwich bread ever!

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 .

How long does Homemade Sourdough Bread Last?

This bread will last about a week when stored in a proper airtight container. Homemade sandwich bread will mold quicker than store-bought bread. This is because homemade bread does not contain the preservatives that you will find in store-bought bread. Keep that in mind when making homemade sourdough bread. Store it properly to avoid a moldy and stale loaf of bread. This recipe makes two 1000 gram loaves of soft sandwich bread.

Is Sourdough Bread good for Sandwiches?

Regular Sourdough bread is great for sandwiches. Many restaurants use sourdough bread to make grilled cheese sandwiches, turkey, toasted sandwiches etc. A regular loaf of sourdough bread has a different shape than sandwich bread. It usually produces long and narrow pieces of bread. A sourdough sandwich bread will be shaped into a traditional bread loaf shape. This makes it easier to toast the sourdough bread in a toaster.

Soft sourdough sandwich bread is great for peanut butter and jelly sandwiches, turkey, or traditionally shaped sandwiches. The great thing about this bread is it is really easy to work with and store.

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

Why is my Sourdough Sandwich Bread not Rising?

Sourdough Sandwich Bread not rising is usually due to a weak or inactive starter. Always ensure that your starter can pass the float test before using it to bake. It can be tempting to make the bread early before the starter is ready. Always wait until your starter can float in a cup of water before baking. There is no way to save a loaf of bread that turns out flat. It is worth it to properly prepare the starter for the best loaf of bread.

Do I need to score Sourdough Sandwich Bread?

There is no need to score a loaf of sourdough sandwich bread. This bread will rise and ferment without scoring it on top. If you wish to score the sourdough sandwich bread, you can do a gentle slice down the center of the loaf prior to baking. However, there is no need to score this type of sourdough bread. It will bake and rise just fine without going through the scoring process.

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 on making the Sourdough Sandwich Loaf:

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.

How to Make a Soft Sourdough Sandwich Bread Loaf:

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!

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 when the oven is thoroughly preheated, remove one loaf from the fridge, score it deeply and 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 or up to 24 hours.

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. Remove the loaves from the fridge and score them deeply. (I do three slashes diagonally accross the top).
  3. Set the loaf pans in the middle of oven.
  4. Bake the loaves 15 minutes.
  5. Reduce the oven temp to 375 degrees F.
  6. Bake an additional 25 to 30 minutes.
  7. 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?
  8. 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

Follow Us:

We enjoy meeting you on our social networks. Follow us on Facebook, Pinterest, Instagram . Tag us with your pictures of our recipes and comment on how it went for you. We would love to see what you do with them.

We often like, comment and share your posts of our recipes on our daily Instagram stories.

Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!

Recent Posts:

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

The Best Soft Sourdough Sandwich Bread Recipe-Pin Image
This dough has delicious sweet flavor and a soft and fluffy texture. We have a few tips and tricks in this post for making the best sourdough sandwich bread ever!

Jen

Tuesday 6th of December 2022

Can you mix up the ingredients and let it sit in the fridge( after the autolyse and stretch and folds ) for MORE THAN 24 hours? Like say, 36 ish hours ?

Amanda Sandefur

Tuesday 6th of December 2022

Hi Jen, Absolutely! Just eliminate the bulk rise after stretch and folds. Happy Baking!

DEB

Monday 21st of November 2022

Looks like a good recipe. But I don't see in the recipe where the dough needs to be scored.

Diane

Monday 21st of November 2022

Hi DEB, Thanks so much for pointing this out. I have gone in and revised the baking instructions. Appreciate your taking the time to let us know. Happy Holidays!

Debbie

Saturday 29th of October 2022

What is the 1:1:1 feeding that you recommend before using. My starter won’t float even thought I have fed it twice a day for the last two days and once a day for 4 days before that

Diane

Saturday 29th of October 2022

Hi Debbie, I use 100 grams of starter to 100 grams of warm water to 100 grams of flour. If your starter is a bit sleepy try using either rye or whole wheat flour for a feeding. The extra enzymes in these flours often help perk up starters. Also this time of year your room temperature in your kitchen may be cooling. This can make a starter slower to activate. Try setting it a warmer place and see if that helps. Hope this helps! Happy baking!

Carol Warner

Friday 21st of October 2022

Can the oil be substituted with other oils like Grapeseed?

Diane

Saturday 22nd of October 2022

Hi Carol. Yes it can. I just love working with avocado oil. It's a really nice general purpose oil. But grapeseed oil will work as well. Happy Baking!

Bruce

Sunday 2nd of October 2022

Thank you for the recipe. There is no mention of "pulling" the formed dough to tighten the top prior to placing in the pan. Is this not necessary to stretch the surface?

Diane

Sunday 2nd of October 2022

Hi Bruce, This recipe works pretty well if you form it as the picture gallery describes. Tightening the loaf as you form it and giving it a deep scoring will possibly help with the rise. However, I worry more about tightening the surface when I bake boules. I hope this helps. Happy baking!

Skip to Recipe