Classic Sourdough Sandwich Bread Recipe: Easy and Soft

5 from 1 vote

Classic Sourdough Sandwich Bread Recipe: Easy and Soft

This classic sourdough sandwich bread recipe is an easy recipe that delivers a perfect loaf every time, whether it’s your first try or you’re a seasoned baker. Using only simple dough ingredients: bread flour, whole wheat flour, water, salt, and a bubbly sourdough starter. This loaf has all the flavor benefits of wild yeast with the tenderness of an enriched dough.

Prep Time30

Cook Time35

rising time10

Total Time11 5

Course: bread

Cuisine: American

Keyword: bakery recipe, bread recipe, sourdough discard recipe, sourdough recipe

Servings: slices, 1 loaf

Calories: 200kcal

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Equipment

Ingredients

150 g Active Sourdough Starter about 2/3 cup, fed and bubbly
300 g Warm Water about 1 1/4 cups
500 g Bread Flour about 4 cups or 400g bread flour + 100g whole wheat flour (about 3 1/4 cups + 3/4 cup)
50 g Unsalted Butter or coconut oil, softened, about 3 1/2 tablespoons
25 g Raw Honey or Maple Syrup, about 1 tablespoon + 2 teaspoons
10 g Salt about 1 1/2 teaspoons

Instructions

Mix the Dough. In the bowl of a stand mixer or a large mixing bowl, combine your active starter, warm water, honey (or maple syrup), and softened butter. Mix on low speed until combined. Add the bread flour (and optional whole wheat flour) along with the salt. Mix until a shaggy dough forms.
150 g Active Sourdough Starter, 300 g Warm Water, 500 g Bread Flour, 50 g Unsalted Butter, 25 g Raw Honey, 10 g Salt
Knead. If using a mixer, knead on low speed with the dough hook attachment for about 8–10 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl. If mixing by hand, knead on a lightly floured work surface for 10–12 minutes.
First Rise (Bulk Fermentation). Place the dough in a lightly oiled large bowl, cover with plastic wrap or a tea towel, and let the dough rise in a warm place for 6–8 hours, or until doubled in size. Dough temperature should be around 75°F for consistent results.
Shape the Loaf. Turn the dough out onto a lightly floured surface. Use a bench scraper to shape into a rectangle, then roll it tightly into a loaf. Pinch the seam closed and place seam-side down in a greased loaf pan.
Second Rise. Cover the pan with plastic wrap or a tea towel and let the dough rise until it reaches just below the rim of the pan. About 2–4 hours at room temperature. For a cold proof, cover and refrigerate overnight; bake next day.
Bake. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, until the loaf is golden brown and reaches an internal temperature of 195–200°F. If the top browns too quickly, tent with foil.
Cool and Slice. Remove from the bread pan and cool completely on a cooling rack before slicing. Enjoy fresh, or store in a plastic bag or wrapped in a tea towel for a soft crust.

Notes

Tips for Best Results

Weights are given first for accuracy, with cup measurements for convenience.

First time baking sourdough sandwich bread? Start early in the day so you’re not rushed.
For a richer flavor, try a cold proof overnight and bake next morning.
Slice thick for peanut butter sandwiches or thin for the perfect soft crumb toast.
This bread freezes well. Wrap tightly and store for up to 3 months.

🕒 Sample Baking Schedule for Soft Sourdough Sandwich Bread

This schedule is just a guide — feel free to adjust based on your kitchen temperature and your starter’s activity level.

7:00 AM – Feed your sourdough starter so it’s bubbly and active by evening.
7:00 PM – Mix the dough in a large mixing bowl and let it rest (autolyse) for 1 hour.
8:00 PM – Knead the dough on low speed in a stand mixer with a dough hook attachment for 8–10 minutes, or until smooth and elastic. Cover and let the dough bulk ferment at room temperature overnight (10–12 hours in a 68–72°F / 20–22°C kitchen). In warmer kitchens, expect a shorter fermentation time.
6:00 AM – Shape the dough and place it in a loaf pan. Let it rise until the top of the dough is about 1 inch above the rim of the pan.
9:00 AM – Bake for 40–45 minutes until golden brown with an internal temperature of 190–195°F. Transfer to a cooling rack before slicing.

💡 Tip: If your mornings are busy, you can shape the dough after bulk fermentation and cold proof it in the refrigerator. Bake it later in the day for the same great results.

⚡ Quick Rise Alternative Schedule

If you’re short on time but still want a delicious soft sourdough sandwich loaf, this method uses a warm place and a little less fermentation time.

7:00 AM – Feed your active sourdough starter.
11:00 AM – Mix the dough in a large bowl and let rest for 30–45 minutes.
11:45 AM – Knead the dough with a dough hook attachment in a stand mixer on low speed for 8–10 minutes. Cover and let the dough rise in a warm place for 3–4 hours, or until nearly doubled in size.
3:45 PM – Shape the dough and place it into a loaf pan lined with parchment paper or greased with olive oil. Let the dough rise until the top of the loaf is 1 inch above the rim of the pan (about 1–2 hours).
5:30 PM – Bake for 40–45 minutes, or until golden brown and the internal temperature reaches 190–195°F. Move to a cooling rack before slicing.

💡 Tip: This method works best when your starter is at its peak and your kitchen is warm enough to encourage a good rise.

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