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Soft Sourdough Sandwich Bread
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Soft Sourdough Sandwich Bread

This soft sourdough sandwich bread has a fluffy texture and a tender crust, making it perfect for sandwiches, avocado toast, French toast, and more. This simple, no-fuss recipe requires no stretching or folding and fits easily into your schedule, with only about 10 minutes of active effort over 24 hours.
Prep Time15 hours
Cook Time30 minutes
Additional Time:6 hours
Total Time21 hours 30 minutes
Course: Bread
Cuisine: American
Servings: 4 loaves

Ingredients

For the Pre-ferment:

  • 2 cups active sourdough starter
  • 2 cups water milk, or buttermilk (warm if your house is cool)
  • 3 cups all-purpose or bread flour

For the Dough:

  • ¼ cup fat butter, oil, melted coconut oil, or beef tallow; warm if the house is cool
  • ½ cup sweetener honey or sugar
  • 4 teaspoons salt
  • 3 cups milk or buttermilk any kind; warm if the house is cool
  • 9 –11 cups all-purpose or bread flour

Instructions

Feed the Sourdough Starter

  • Combine no more than ½ cup of starter with 2 cups flour and about 1⅓ cups warm water to feed it.
  • Let the starter sit at room temperature until it becomes active and doubles in size.

Prepare the Pre-ferment

  • In the bowl of a stand mixer, combine 2 cups milk or buttermilk, 2 cups active sourdough starter, and 3 cups flour.
  • Mix on low speed with the dough hook for about 1 minute. Cover and let ferment overnight at room temperature.

Mix the Dough

  • The next morning, add the fat, sweetener, salt, and milk to the pre-ferment. Mix on low speed until partially combined.
  • Add 5 cups of flour and mix on medium speed for 5–10 minutes to develop the gluten.
  • Gradually add 4–6 more cups of flour, until the dough pulls away from the sides of the bowl and is only slightly sticky.
  • Continue mixing for another 2–3 minutes.

First Rise

  • Transfer the dough to a large oiled mixing bowl. Cover with a towel or plastic wrap and let it rise in a warm spot for 2–3 hours, or until doubled in size. (In colder temperatures, this may take longer.)

Shape the Loaves

  • Punch down the risen dough and transfer it to a lightly floured surface.
  • Divide the dough into 4 equal pieces. Flatten each into a rectangle, then fold the corners inward to form a triangle.
  • Roll the dough away from you to shape into a loaf, tucking the edges under as needed.
  • Place the loaves into greased loaf pans.

Second Rise

  • Cover and let the loaves rise until they are just above the edges of the pans, about 2–3 hours. Keep an eye on them to prevent over-proofing.

Bake

  • Preheat the oven to 375°F (190°C).
  • Using a bread lame or razor blade, slash the tops of the loaves to allow for expansion.
  • Bake for 30 minutes, or until the internal temperature reaches 190°F (88°C).

Cool and Enjoy

  • Remove the loaves from the pans and place them on a cooling rack.
  • Brush the tops with butter to keep the crust soft.
  • Let the bread cool completely before slicing.
  • Serve with butter and jam or use for sandwiches, toast, and more.

Storage & Freezing

  • Room Temperature: Store in a plastic bag on the counter for up to 1 week.
  • Refrigeration: Store in an airtight container in the fridge for up to 1 week.
  • Freezing: Freeze whole loaves or slices for up to 3 months. Slice before freezing for convenience.

Notes

Flexible Timing: Feed your starter in the morning, prepare the pre-ferment in the evening, and bake the next day.
Adjusting for Temperature: In cooler weather, use warm liquids and allow extra time for rising. In warmer weather, monitor the dough closely to prevent over-proofing.