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Three slices of soft sourdough sandwich bread sit next to the loaf of bread on a wooden cutting board.

Soft Sourdough Sandwich Bread

This sourdough sandwich bread is so easy to make! Bake it using two loaf pans for a simple, go-to sandwich bread recipe.
4.72 from 7 votes
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Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Bulk Fermentation: 10 hours
Total Time: 11 hours
Servings: 12 slices
Author: Jamie

Ingredients

  • 125 g active bubbly sourdough starter, 1/2 cup
  • 325 g water 1 1/3 cups
  • 25 g extra virgin olive oil 2 tablespoons
  • 20 g honey 1 tablespoon + 1 teaspoon
  • 500 g bread flour 4 cups
  • 10 g salt 2 teaspoons
  • Rice flour for dusting
  • butter to spread over top of loaf (optional)

Instructions

  • Add all ingredients to the bowl of a stand mixer fitted with a dough hook. Mix on low until everything is incorporated, scraping down the sides if needed. Increase to medium-high speed and knead for 10 minutes, until the dough is soft, smooth, and pulling away from the sides of the bowl.
  • Transfer the dough to a greased bowl. Cover and bulk ferment for 6-10 hours, or until doubled in size. (My kitchen is about 68°F and it takes the full 10 hours — timing will vary depending on your space.)
  • Turn the dough out onto a clean surface. Lightly dust with rice flour and gently shape into a ball by pushing the dough away from you and pulling it back. Cover and rest for 15–30 minutes.
  • Flip the dough seam-side up and gently stretch it into a rectangle. Roll from the short side into a tight log, tucking the sides underneath as you go. Pull the dough toward you to create surface tension.
  • Place the dough into a parchment-lined or greased loaf pan, seam side down. Cover and proof for about 2 hours, or until the dough rises about 1 inch above the rim of the pan.
  • Preheat the oven to 500°F. Score the top of the loaf, then cover the loaf pan with a second loaf pan to create steam. Place in the oven and immediately reduce the temperature to 375°F.
  • Bake covered for 25 minutes, then remove the top pan and bake uncovered for an additional 20 minutes, or until the internal temperature reaches 205°F.
  • Spread butter over the top of the loaf (optional). Cool for 1 hour before slicing.

Nutrition

Serving: 1slice | Calories: 208kcal | Carbohydrates: 36g | Protein: 9g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 331mg | Potassium: 142mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 11mg | Iron: 1mg
Calories: 208kcal
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