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The Best Soft Sourdough Sandwich Bread for Beginners

Close-up of a freshly baked sourdough sandwich bread loaf, showcasing its soft, open crumb texture.
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This recipe creates a soft, sliceable sourdough loaf perfect for everyday sandwiches, toasting, or French toast. It is designed to be easy for beginner bakers and results in a gut-healthy, long-fermented bread.

Ingredients

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  • 150g active sourdough starter
  • 325g warm filtered water
  • 20g avocado oil
  • 25g honey
  • 500g unbleached bread flour
  • 10g salt

Instructions

  1. Combine starter, water, oil, and honey in a large bowl. Mix until the liquid looks milky.
  2. Add the flour and salt to the wet ingredients. Mix until just combined into a shaggy dough. Cover the bowl and let it rest for 1 hour (autolyse/initial rest).
  3. Perform four sets of stretch and folds, spaced 30 minutes apart. Gently stretch the dough up and fold it over itself, repeating four times per set.
  4. After the final set of folds, cover the dough and allow it to bulk ferment for 4 to 8 hours, or until it has increased in volume by about 30-50% and shows signs of life. The time depends on your kitchen temperature.
  5. Gently shape the dough into a tight log or oval suitable for a standard loaf pan (9×5 inch).
  6. Place the shaped dough seam-side up into a lightly oiled loaf pan.
  7. Cover the pan and allow the dough to proof at room temperature for 1 to 3 hours, or until the dough has risen about 1 inch above the rim of the pan.
  8. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  9. Bake the loaf for 35 to 45 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 degrees Fahrenheit (93-99 degrees Celsius).
  10. Remove the bread from the pan immediately after baking and cool completely on a wire rack before slicing. This ensures a sliceable crumb.

Notes

  • Using honey helps create a softer crumb texture suitable for sandwiches.
  • For a gut-healthy loaf, allow a longer, cooler final proof in the refrigerator overnight after shaping.
  • Wait until the bread is completely cool before slicing to prevent a gummy texture.

Nutrition

Find it online: https://tastethisplate.com/sourdough-sandwich-bread-soft-recipe/