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