Soft Sourdough Sandwich Bread Recipe
Introduction
Enjoy the comforting taste and soft texture of homemade sourdough sandwich bread. This recipe produces tender loaves perfect for everyday sandwiches, with a mild tang and delicate crumb that will impress any bread lover.
Ingredients
- 20 grams sourdough starter (bubbly and active, about 4 teaspoons)
- 200 grams all-purpose or bread flour (about 1 1/3 cups)
- 200 grams water (about 3/4 cup plus 1 tablespoon)
- 20 grams granulated sugar (about 4 teaspoons)
- 400 grams levain (about 1 3/4 cups)
- 330 grams lukewarm water (about 1 1/3 cups)
- 160 grams honey (about 1/2 cup)
- 1 large egg (about 50 grams)
- 50 grams coconut oil, melted (or any neutral-flavored oil, about 1/4 cup)
- 20 grams salt (about 1 tablespoon)
- 950 grams bread flour (about 6 to 7 cups)
Instructions
- Step 1: Prepare the levain the night before by mixing the sourdough starter, 200 grams of flour, 200 grams of water, and sugar in a small bowl. Cover and let it sit for 10–12 hours at around 78–80ºF until bubbly and ripe. Alternatively, mix the levain the morning of with adjusted amounts and let rise for 3–4 hours at 78ºF.
- Step 2: In the stand mixer bowl, combine the ripe levain, 330 grams lukewarm water, honey, salt, egg, coconut oil, and most of the bread flour, reserving about 130 grams to add as needed. Knead for 8–10 minutes until smooth and cohesive. Add reserved flour gradually if the dough is too sticky; it should feel tacky but workable.
- Step 3: Transfer the dough to a covered container for bulk fermentation. Let it rise for 4–5 hours at 76–78ºF until puffed and aerated, but not fully doubled. For a slower rise, refrigerate after a couple of hours.
- Step 4: Turn the dough onto the counter and divide it into two equal pieces. Pat each piece into a rectangle and roll tightly from the edge closest to you, pinching the seams closed to create uniform loaves. Place each in a greased 8.5-by-4.5 inch loaf pan and cover.
- Step 5: Let the dough proof for 4–8 hours at 76–85ºF, until risen above the edges of the loaf pans. It should spring back gently when pressed with a finger but leave a slight indentation.
- Step 6: Preheat the oven to 350ºF. Bake the loaves for 40 minutes. Optionally, brush the tops with melted butter right after baking. Let bread cool in the pans for 5–10 minutes before transferring to a rack to cool completely.
Tips & Variations
- For a milder sourdough flavor, add sugar to the levain and ensure the starter is fully active and bubbly before mixing dough.
- You can substitute neutral oils like vegetable or canola for coconut oil if preferred.
- Adjust proofing times based on your kitchen’s temperature; warmer spaces speed up fermentation.
- Try adding seeds or herbs into the dough for added flavor and texture.
Storage
Store the cooled bread in a bread box or wrapped loosely in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread in airtight bags for up to 3 months. Reheat slices in a toaster or oven for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
Yes, bread flour is recommended for structure, but you can use all-purpose flour for a softer crumb. Keep in mind the hydration may vary slightly depending on the flour type.
How do I know when the dough is ready to bake?
The dough is ready when it has risen above the loaf pan edges and gently springs back when pressed, leaving a slight indentation. If it springs back quickly and fully, it needs more time to proof.
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Soft Sourdough Sandwich Bread Recipe
- Total Time: 25 hours 25 minutes (including levain fermentation, bulk fermentation, proofing, and baking)
- Yield: 2 loaves (about 28 servings total, slices) 1x
Description
This Soft Sourdough Sandwich Bread recipe creates a tender, flavorful loaf perfect for sandwiches. Using a naturally fermented levain and a combination of honey, egg, and coconut oil, the bread results in a soft crumb with a slight sweetness. The recipe involves a long fermentation process for maximum flavor development and texture, making it ideal for homemade sandwich bread with a subtle tang and an airy, moist crumb.
Ingredients
Scale
Levain
- 20 grams sourdough starter (bubbly and active, about 4 teaspoons)
- 200 grams all-purpose or bread flour (about 1 1/3 cups)
- 200 grams water (about 3/4 cup plus 1 tablespoon)
- 20 grams granulated sugar (about 4 teaspoons)
Dough
- 400 grams levain (about 1 3/4 cups)
- 330 grams lukewarm water (about 1 1/3 cups)
- 160 grams honey (about 1/2 cup)
- 1 large egg (about 50 grams)
- 50 grams coconut oil, melted (or any neutral-flavored oil, about 1/4 cup)
- 20 grams salt (about 1 tablespoon)
- 950 grams bread flour (about 6–7 cups)
Instructions
- Prepare the Levain: Mix together 20 grams active sourdough starter, 200 grams flour, 200 grams water, and 20 grams sugar in a small bowl. Cover and let sit at 78-80ºF for 10-12 hours until bubbly and active. Alternatively, mix 140 grams starter, 140 grams flour, 140 grams water, and 20 grams sugar in the morning for a 3-4 hour rise.
- Mix the Dough: In the bowl of a stand mixer, combine ripe levain, 330 grams lukewarm water, 160 grams honey, salt, egg, melted coconut oil, and most of the bread flour, reserving about 130 grams. Knead for 8-10 minutes until dough is smooth, soft, cohesive, and tacky but not overly sticky. Add reserved flour as needed, 10-20 grams at a time, to reach this consistency. Kneading can also be done by hand for 10-15 minutes.
- Bulk Fermentation: Transfer dough to a container and cover with plastic shower cap or kitchen towel. Let rise for 4-5 hours at 76-78ºF until puffed and aerated but not doubled. If dough has not risen sufficiently, keep it in a warmer place for additional 1-2 hours or refrigerate for long cold bulk fermentation.
- Divide and Shape: Turn dough onto a counter and divide into two equal portions. Pat one portion into a rectangle, then roll up starting from the edge closest to you, pressing the seam to close and pinching the ends for a uniform loaf. Place in greased 8.5×4.5 inch loaf pan. Repeat with second portion.
- Proof (Second Rise): Let the shaped loaves rise in pans for 4-8 hours at 76-85ºF until dough rises above the pan edges. In cooler conditions, use a warm place such as an oven with the light on. Check readiness by gently pressing dough; it should spring back slightly, leaving a small indentation.
- Bake: Preheat oven to 350ºF. Bake loaves for 40 minutes. Optionally, brush tops with melted butter immediately after baking. Cool bread for 5-10 minutes in pans before transferring to a rack. Cool completely before slicing. Enjoy your soft sourdough sandwich bread!
Notes
- Levain requires overnight fermentation at a warm temperature (78-80ºF) to become bubbly and active.
- Adjust water and flour as needed during kneading to achieve a tacky, manageable dough.
- Warmth and time for bulk fermentation and proofing significantly affect rise and texture; colder temperatures will slow the process.
- Refrigerate dough after some bulk fermentation if you prefer a longer, slower rise and enhanced flavor.
- Use neutral oils like coconut or other vegetable oils for a subtle flavor that does not overpower sourdough taste.
- For shaping videos and more support, seek out sourdough bread shaping tutorials online.
- Prep Time: 15 minutes (plus 10-12 hours levain fermentation overnight)
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough bread, sandwich bread, soft sourdough, homemade bread, levain bread, fermented bread, honey sourdough, easy sourdough sandwich bread
