Sourdough Sandwich Bread Recipe

This sourdough sandwich bread is soft, slightly tangy, and perfect for sandwiches or toast. Made with a hint of butter for richness, it’s easy to bake and stays fresh for days. Perfect for any meal or occasion!

There’s something deeply satisfying about slicing into a freshly baked loaf of sourdough sandwich bread. The soft crumb, golden crust, and subtle tang make it irresistible. Whether you’re crafting the ultimate grilled cheese, building a hearty sandwich, or simply slathering it with butter, this bread elevates every bite. And the best part? It’s surprisingly easy to make at home, even if you're just dipping your toes into sourdough baking.

But this isn’t just any bread. This sourdough sandwich bread is designed to deliver a soft texture, slightly sweet flavor, and that perfect shape for sandwiches or toast. If you’ve struggled with dense, heavy loaves in the past, this recipe will guide you to success with simple techniques and clear instructions. Let's dive into why this loaf is about to become your new favorite.

What Is Sourdough Sandwich Bread?

Sourdough sandwich bread is a softer, more enriched version of traditional sourdough bread. It combines the characteristic tang of sourdough with a light, fluffy texture, thanks to the addition of a little fat and sweetener. While classic sourdough often has a rustic, chewy crust, this version is tender and more approachable for everyday use.

Unlike store-bought sandwich bread loaded with preservatives, this homemade sourdough is made with simple, wholesome ingredients. You’ll love its clean taste and the satisfaction of knowing exactly what’s in your bread.

For a slightly different bread recipe, you might also enjoy the Seeded Miso Sweet Potato Bread Recipe. It’s another unique loaf that’s full of character.

Why This Recipe Stands Out

This sourdough sandwich bread strikes the perfect balance between soft and sturdy. The crumb is light enough for sandwiches yet strong enough to hold fillings without falling apart. It’s enriched with honey and olive oil, giving it a subtle sweetness and a moist texture that stays fresh for days.

Plus, it’s a forgiving recipe. Whether you’re a seasoned baker or a sourdough newbie, this guide walks you through every step. If you’ve ever tried making Big Benny Bao Bun or Air Fryer Crunchy Cream Potatoes, you’ll appreciate how this recipe builds confidence in the kitchen.

Ingredients Breakdown

Here’s what you’ll need and why each ingredient matters:

Bread Flour

Bread flour is key for structure and chew. Its higher protein content helps create a sturdy, well-risen loaf that doesn’t collapse. You can substitute a portion with whole wheat flour for a nuttier flavor.

Water

Hydration levels matter in sourdough. This recipe uses 60% hydration, ensuring the dough is manageable even for beginners.

Active Sourdough Starter

A lively, bubbly starter is non-negotiable for that tangy flavor and natural leavening. Feed your starter 6-8 hours before baking for the best results.

Salt

Salt not only enhances flavor but also strengthens gluten structure. Without it, the bread would taste flat and lack elasticity.

Honey or Sugar

A touch of sweetness balances the tanginess of sourdough and adds a golden hue to the crust. Honey brings depth, but sugar works too.

Olive Oil or Butter

Fat enriches the dough, making it softer and extending its shelf life. Olive oil gives a light, fruity note, while butter adds richness.

Want to experiment with flavors? Check out the Apricot Jam with Bachan's BBQ Twist for inspiration on sweet and savory pairings.

Why You’ll Love This Bread

This bread is a game-changer for sandwich lovers. It holds up beautifully to fillings, from delicate egg salad to robust BBQ pulled pork. The tangy flavor pairs equally well with sweet spreads like jam and savory toppings like garlic aioli. Speaking of spreads, you might want to try this Blue Jam Garlic Aioli Recipe to elevate your sandwich game.

It’s also perfect for meal prep. Bake a loaf on the weekend, and you’ll have fresh bread for breakfast, lunch, and dinner throughout the week.

How to Make Sourdough Sandwich Bread

1. Prepare the Dough

Mix the flour and water in a bowl until just combined. Let it rest for 30 minutes (this is called autolyse). Then add your starter, salt, honey, and oil. Mix well until the dough forms a cohesive ball.

Pro Tip: Use slightly damp hands when handling sticky dough. It makes the process much easier.

2. Build Gluten Strength

Over the next 3 hours, perform 3-4 sets of stretch-and-folds, spacing them 30 minutes apart. This technique develops gluten without over-kneading.

Practical Note: If you’re unfamiliar with this technique, think of it as gently lifting and folding the dough like tucking in a blanket.

3. Bulk Fermentation

Cover the dough and let it rise at room temperature until it increases by 50-70%. This step can take 4-6 hours, depending on your room temperature.

4. Shape the Loaf

Gently shape the dough into a log and place it in a greased loaf pan. For shaping tips, check out the Cunetto Garlic Cheese Bread Recipe for additional techniques.

5. Cold Proof

Refrigerate the loaf overnight for a slow rise. This enhances the flavor and ensures a tight crumb, perfect for sandwiches.

6. Bake to Perfection

Preheat your oven to 400°F (200°C). Bake the bread for 35-40 minutes until the crust is golden and the internal temperature reaches 200°F (93°C).

Serving Suggestions

This bread is incredibly versatile. Use it for grilled cheese, toast, or sandwiches like the Spiedie Sandwich. For a heartier meal, pair it with Kenny Hot and Sour Seafood Soup or your favorite stew.

How to Store Sourdough Sandwich Bread

Freshly baked sourdough sandwich bread deserves to be enjoyed at its peak. Here’s how to keep it soft and flavorful for days:

1. Room Temperature Storage
   Wrap the loaf in a clean kitchen towel or store it in a bread box for up to 3 days. Avoid plastic wrap, as it can trap moisture and make the crust soggy.

2. Freezing the Bread
   If you can’t finish the loaf within a few days, slice it and store the slices in a freezer-safe bag. This makes it easy to grab a slice or two as needed. Toast straight from frozen for the best texture.

3. Reheating Tips
   To revive day-old bread, pop it in a 300°F (150°C) oven for 5-7 minutes. The warmth refreshes the crumb and brings back the soft texture.

Variations to Try

One of the best parts of this sourdough sandwich bread recipe is how adaptable it is. Here are a few fun twists:

• Seeded Loaf
  Add 2 tablespoons each of sesame, flax, and sunflower seeds to the dough for added texture and nutrition.

• Cheesy Upgrade
  Sprinkle shredded cheddar or parmesan over the top of the loaf before baking.

• Whole Wheat Twist
  Replace 25% of the bread flour with whole wheat flour for a nuttier, denser loaf.

Looking for more inspiration? Check out the Cheesesteak Tortellini in Rich Provolone Sauce for pairing ideas or the Snickers Strawberry Cheesecake for dessert ideas to follow up a hearty sandwich.

Soft and Fluffy Sourdough Sandwich Bread

This sourdough sandwich bread recipe delivers a soft, tender crumb with just the right tang, perfect for sandwiches or toast. Simple to make, beginner-friendly, and irresistibly delicious!

Ingredients

• 500g bread flour (or 400g bread flour + 100g whole wheat flour)
• 300g water (60% hydration)
• 100g active sourdough starter (100% hydration)
• 10g salt
• 30g honey or sugar
• 30g olive oil or melted butter

Instructions

1. Combine flour and water in a mixing bowl. Mix until no dry flour remains, cover, and let rest for 30-60 minutes (autolyse).
2. Add the sourdough starter and salt to the dough. Knead or mix until fully incorporated.
3. Perform 3-4 sets of stretch-and-folds every 30 minutes over 3 hours to build gluten structure.
4. Let the dough rest at room temperature until it rises by 50-70% (about 4-6 hours).
5. Shape the dough into a loaf and place it in a greased loaf pan. Cover and refrigerate overnight for a cold proof (8-12 hours).
6. Preheat your oven to 400°F (200°C). Bake the bread for 35-40 minutes until golden brown, and the internal temperature reaches 200°F (93°C).
7. Remove from the pan and cool completely on a wire rack before slicing.

15 minutes prep time with 40 minutes cook time.

Serves 6 and contains approximately 210 calories per serving.

American, European / Bread, Sandwich

Rated 4.8 by 217 reviewers.

Recipe Tags: sourdough sandwich bread, soft sourdough bread, beginner sourdough bread recipe, sandwich loaf, sourdough baking tips

Published by: Show Recipe