Easy Sourdough Sandwich Bread Recipe with Soft Crust
If you love sourdough bread, you will be happy to know it makes for an excellent loaf of easy sourdough sandwich bread with a soft crust.
With its slightly tangy flavor and light texture, this bread recipe is perfect for all your favorite sandwich fillings.
Sourdough is a flavorful ingredient used in a wide range of baked goods. Its unique flavor comes from the fermentation process that develops in the dough over a period of time.
From artisan loaves to dinner rolls, sourdough can be used in various baked goods. One of the best ways to enjoy sourdough bread is as sandwich bread. This bread is great for toasting, grilling, and making sandwiches.
This post will walk you through making a loaf of soft sourdough sandwich bread from scratch. You will learn about the simple ingredients you need, how to mix and knead the dough, and how to bake it perfectly.
Don’t have a sourdough starter? Learn how to make a starter in this post.
What is Sourdough Bread?
Sourdough bread is made using a naturally fermented starter. The starter is a mixture of flour and water left to ferment, allowing wild yeast to grow.
The fermentation process gives the bread its tangy flavor and chewy texture. Because sourdough bread is naturally leavened, it doesn’t require commercial yeast, making it a great option for those sensitive to instant yeast.
Why Choose Sourdough Sandwich Bread?
There are several reasons why sourdough sandwich bread is a great choice:
- Nutritious: Sourdough bread is rich in vitamins and minerals, including B vitamins, iron, and zinc. The fermentation process also breaks down phytic acid, making it easier for your body to absorb these nutrients.
- Digestibility: The fermentation process in sourdough bread makes it easier to digest. The natural acid and enzymes in the bread help break down the gluten, making it easier for your body to process.
- Flavor: Sourdough bread has a tangy, complex flavor that adds depth to any sandwich. The flavor also pairs well with various sandwich fillings, from turkey and cheese to egg salad and grilled cheese.
Soft Sourdough Sandwich Bread Recipe
You will need a few basic pantry staples to make this recipe. This recipe yields one loaf of bread.
Ingredients
- Flour – you can use any flour you like, but bread or organic all-purpose flour works best.
- Water – if possible, use warm filtered or bottled water, as tap water can contain chlorine and other additives that may affect fermentation.
- Starter – an active, bubbly starter is the key ingredient in making a sourdough loaf of bread.
- Butter – adding butter to the dough will create an enriched bread with a softer, fluffier texture.
- Honey – adds just a bit of sweetness to the loaf of bread. Instead of using honey, you can use sugar.
- Salt – this adds flavor and helps to regulate the fermentation process.
Kitchen Tools
- Stand Mixer – This recipe uses the paddle and dough hook attachment for mixing and kneading the bread dough in a stand mixer.
- Loaf Pan – the best sourdough loaf pan is made of stoneware. It is incredibly durable, and my sandwich loaf turns out beautifully golden brown and evenly cooked every time. If you don’t have stoneware, you can use the bread pans you have available.
- Mixing Bowl – I prefer to bulk rise my sourdough bread dough in a large classic batter bowl. What I love about these bowls is their measurement markings in cups and ounces, making it easy to track how much the dough has risen.
How to Make Sourdough Sandwich Bread
Before starting your recipe, feed your starter the night before to be active and bubbly the next day for this great recipe.
Here is how to make the best sourdough sandwich bread recipe with a soft crust.
1. Make the Dough
Mix warm water and an active sourdough starter with a paddle attachment in a stand mixer until it forms a milky consistency to make a sourdough sandwich loaf.
Add the room-temperature butter, honey (or sugar), and one cup of flour. Mix the ingredients on low speed until they are fully combined.
Slowly add more flour, and continue mixing until the dough pulls away from the sides of the bowl. Add the salt and mix until fully incorporated.
At this point, you will have a shaggy dough. Cover it with a damp kitchen towel or plastic wrap and allow the dough to rest for 15 minutes.
2. Knead the Dough
Attach the dough hook to the mixer and set it on medium speed. Knead the dough in a bowl of a stand mixer until it is stretchy and smooth – about 8 to 10 minutes. The dough should be soft and pliable and no longer sticky.
3. First Rise Proofing the Dough
Form the dough into a ball and place it seam-side down in an oiled large bowl. Then, leave it on the counter or in a warm place, like on top of a stove, to bulk ferment for about 6 to 8 hours.
The bulk ferment time may vary depending on the temperature inside your home. You will know the dough is ready to be shaped when it has when it looks puffy. You may also see some large bubbles on top of the dough; the sides should be rounded on the sides of the bowl.
4. Shaping Sourdough for Loaf Pan
After the dough has risen for the first time, gently punch it down to release any air bubbles. Then, place the dough on a lightly floured surface.
How to Shape a Sourdough Loaf of Bread
Shape the dough into a rectangular shape roughly the same width as your loaf pan, removing any air bubbles you may see.
- Fold the rectangle into thirds.
- Then turn the dough sideways and roll it into thirds again.
- Finally, roll it tightly to form a sandwich loaf shape.
- Work from one end to the other to seal the seam by pinching the dough together.
- Then, tuck the corners under. Using a bench scraper, gently pick up the dough and place it seam side down into an 8.5×4 inch loaf pan or 9×5-inch lightly oiled loaf pan.
5. Second Rise
Cover the loaf with a damp towel and set aside for the second rise. Allow the dough to rise over the lip of the loaf pan or until it has doubled in size.
When the bread dough rises while covered with a damp towel, the dough can stick to the towel. To prevent this, lightly sprinkle some flour on top of the dough before covering it with a damp towel.
Depending on the room temperature, the second rise could take an hour or up to 4 hours. Once you notice the loaf has almost risen, preheat your oven temperature to 375 degrees.
6. Baking Sourdough in a Loaf Pan
Place the dough on the center rack in the oven and bake for 45 to 50 minutes or until the loaf is golden brown.
Once the loaf is removed from the oven, carefully butter the top of the loaf and remove it from the pan. Then, cover the bread with a damp tea towel to create a soft crumb. Let it cool for at least an hour before slicing it.
7. Storing the Bread
To store homemade bread, allow it to cool completely. Then store at room temperature in a bread box or a paper or cloth bread bag.
If you want to store the bread over a few days, slice it and wrap it tightly in plastic before placing it into a freezer-safe bag. Place it in the freezer and freeze for up to 3 months.
To bring back your bread’s fresh taste and texture, reheat it in a preheated oven or toaster for a few minutes before serving.
Recipe Tips
- Temperature and Time – temperature can significantly impact sourdough rise time. As the temperature in your home increases, the rise time of the sourdough will be quicker. On the other hand, when the temperature in your home is lower, this will result in a longer rise time.
- Pan Size – If you are looking for a tall-rising loaf, an 8.5×4 inch loaf pan is better than the traditional 9×5 inch size. The smaller pan will give the dough a higher rise, but either size will work for this recipe.
- Soft Crumb – to achieve a soft crumb on your loaf of homemade sourdough bread, remove the bread from the loaf pan. Then, slather the top with butter and cover it with a damp kitchen towel. Let the bread cool, then remove the towel. This will give you the same results as store-bought bread.
Bakers Schedule
Same Day Sourdough Bread
10:00 PM – (night before baking) I remove my sourdough starter from the fridge and feed it at a ratio of 1:2:2. Then I let it sit on the counter overnight to double in size and get all bubbly. The next day I will have an active sourdough starter.
7:00 AM – The next morning, I mix the dough, knead it, place it in an oiled large mixing bowl, and cover it. I then let the dough bulk rise until about double in size for about 6 to 8 hours or more, depending on how warm our home is.
2:00 PM – I shape the dough and place it in a lightly buttered stoneware loaf pan for the second rise.
5:00 PM – Once the dough has risen and is ready to bake, I place it in the oven. Then, once the bread is baked, I remove it from the oven and let it cool before storing it.
Overnight Sourdough Sandwich Bread
If you prefer to let the bread dough ferment overnight, this baker’s schedule can be adjusted according to your preference.
Frequently Asked Questions
Is Sourdough Bread Good for Sandwiches?
Yes, sourdough bread can be an excellent choice for sandwiches. Its tangy flavor and sturdy texture make it a popular choice for everything from classic deli sandwiches to gourmet grilled cheese.
Is Sourdough Bread Healthier Than Normal Bread?
Sourdough bread can have some potential health benefits compared to normal bread, including easier digestion, more nutrients, and a lower glycemic index.
How Long Does Sourdough Sandwich Bread Last?
If stored properly, a sourdough loaf can last 5-7 days before it starts to stale.
However, it is important to note that the shelf life of the bread can vary depending on factors such as the humidity and temperature of the storage area, as well as the ingredients used in the bread.
How to Store Sourdough Sandwich Bread
To store, follow these steps:
- Allow the bread to cool completely before storing it.
- Wrap the bread in a clean, dry kitchen towel or parchment paper. Avoid plastic wrap, which can trap moisture and make the bread soggy.
- Place the wrapped bread in an airtight container or resealable bag.
- Store the bread at room temperature for 5-7 days. If you want to store it longer, you can freeze it for up to 3 months.
Sourdough Bread Recipes
Printable Recipe Card | Easy Sourdough Sandwich Recipe
Want more delicious sourdough recipes? Subscribe to my newsletter for all the latest recipes! Let’s stay connected on social media! Follow Rocky Hedge Farm on Facebook, Instagram, and Pinterest.
If you make this recipe, please leave a star rating on the recipe card and comment below!
Sourdough Sandwich Bread
If you are a fan of sourdough bread, you will be happy to know that it makes for a loaf of excellent sandwich bread. With its slightly tangy flavor and light texture, this bread recipe is perfect for all your favorite sandwich fillings.
Ingredients
- 1 1/4 cup warm water
- 1/2 cup active bubbly sourdough starter
- 2 tablespoons of honey or sugar
- 2 tbsp butter
- 3 1/2 to 4 cups organic all purpose flour
- 2 teaspoons salt
Instructions
Make the Dough
Mix warm water and an active sourdough starter with a paddle attachment in a stand mixer until it forms a milky consistency to make a sourdough sandwich loaf.
Add the room-temperature butter, honey (or sugar), and one cup of flour. Mix the ingredients on low speed until they are fully combined.
Slowly add more flour, and continue mixing until the dough pulls away from the sides of the bowl. Add the salt and mix until fully incorporated.
At this point, you will have a shaggy dough. Cover it with a damp kitchen towel or plastic wrap and allow the dough to rest for 15 minutes.
Knead the Dough
Attach the dough hook to the mixer and set it on medium speed. Knead the dough in a bowl of a stand mixer until it is stretchy and smooth – about 8 to 10 minutes. The dough should be soft and pliable and no longer sticky.
Proofing the Dough
Form the dough into a ball and place it seam-side down in an oiled large bowl. Then, leave it on the counter or in a warm place, like on top of a stove, to bulk ferment for about 6 to 8 hours.
The bulk ferment time may vary depending on the temperature inside your home. You will know the dough is ready to be shaped when it has when it looks puffy. You may also see some large bubbles on top of the dough; the sides should be rounded on the sides of the bowl.
Shaping Sourdough for Loaf Pan
After the dough has risen for the first time, gently punch it down to release any air bubbles. Then, place the dough on a lightly floured surface.
How to Shape a Sourdough Loaf of Bread
Shape the dough into a rectangular shape roughly the same width as your loaf pan, removing any air bubbles you may see.
- Then turn the dough sideways and roll it into thirds again.
- Finally, roll it tightly to form a sandwich loaf shape.
- Work from one end to the other to seal the seam by pinching the dough together.
Then, tuck the corners under. Using a bench scraper, gently pick up the dough and place it seam side down into an 8.5×4 inch loaf pan or 9×5-inch lightly oiled loaf pan.
Second Rise
Cover the loaf with a damp towel and set aside for the second rise. Allow the dough to rise over the lip of the loaf pan or until it has doubled in size.
When the bread dough rises while covered with a damp towel, the dough can stick to the towel. To prevent this, lightly sprinkle some flour on top of the dough before covering it with a damp towel.
Depending on the room temperature, the second rise could take an hour or up to 4 hours. Once you notice the loaf has almost risen, preheat your oven temperature to 375 degrees.
Baking Sourdough in a Loaf Pan
Place the dough on the center rack in the oven and bake for 45 to 50 minutes or until the loaf is golden brown.
Once the loaf is removed from the oven, carefully butter the top of the loaf and remove it from the pan. Then, cover the bread with a damp tea towel to create a soft crumb. Let it cool for at least an hour before slicing it.
Storing Sourdough Loaf
To store homemade bread, allow it to cool completely. Then store at room temperature in a bread box or a paper or cloth bread bag.
If you want to store the bread over a few days, slice it and wrap it tightly in plastic before placing it into a freezer-safe bag. Place it in the freezer and freeze for up to 3 months.
To bring back your bread’s fresh taste and texture, reheat it in a preheated oven or toaster for a few minutes before serving.
Notes
Recipe Tips
- Temperature and Time – temperature can significantly impact sourdough rise time. As the temperature in your home increases, the rise time of the sourdough will be quicker. On the other hand, when the temperature in your home is lower, this will result in a longer rise time.
- Pan Size – If you are looking for a tall-rising loaf, an 8.5×4 inch loaf pan is better than the traditional 9×5 inch size. The smaller pan will give the dough a higher rise, but either size will work for this recipe.
- Soft Crumb – to achieve a soft crumb on your loaf of sourdough bread, remove the bread from the loaf pan. Then, rub the top with butter and cover it with a damp kitchen towel. Let the bread cool, then remove the towel. This will give you the same results as store-bought bread.
Bakers Schedule
10:00 PM – The night before baking a fresh loaf of sourdough bread, I remove my sourdough starter from the fridge and feed it at a ratio of 1:2:2. Then I let it sit on the counter overnight to double in size and get all bubbly and active.
7:00 AM – The next morning, I mix the dough, place it in an oiled bowl, and cover it. I then let the dough rise until about double in size for about 6-8 hours or more, depending on how warm our home is.
2:00 PM – I shape the dough and place it in a lightly buttered stoneware loaf pan for the second rise.
5:00 PM – Once the dough has risen and is ready to bake, I place it in the oven. Then, once the bread is baked, I remove it from the oven and let it cool before storing it.
