Soft Sourdough Sandwich Bread

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The kind of bread you toast, then stare at like it’s a reward for surviving the week.

This loaf is soft, a little tangy, and just sturdy enough to hold up to a messy sandwich without falling apart halfway through. No cornmeal nonsense, no jaw workout — just a fluffy, chewy, homemade slice of happiness.

Personally, I love mine toasted with cream cheese and strawberry preserves. Yes, it takes a little longer to toast than the bagged stuff — fresh bread is denser and holds more moisture, so your toaster has to work harder. But hey, so do we, and we still show up.

I usually go with olive oil in the dough, but butter works too if you're feeling indulgent. Add honey if you want a hint of sweetness and a little color, or skip it and keep it classic.

Either way, this one’s easy, forgiving, and definitely freezer-friendly — though ours never lasts long enough to make it there.

Minimum: ~7.5 hours

Maximum: ~10.5 hours

Active hands-on time: ~1 to 1.5 hours (not continuous / intermitten)

Mostly waiting: It's sourdough. You know the drill.

INGREDIENTS

• 5 oz active sourdough starter (100% hydration)

• 9.5 oz lukewarm water

• 17 oz bread flour

• 1 1/2 teaspoons salt

• 2 tablespoons olive oil or melted butter

• 1 tablespoon honey or sugar (optional, for added softness and browning)

INSTRUCTIONS

1. Mix:

In a large bowl, combine the starter, water, and honey/sugar (if using). Stir in the flour and mix until no dry spots remain. Add salt and oil or butter, then mix until fully incorporated.

2. Autolyse & Knead:

Let the dough rest for 20–30 minutes (autolyse), then knead until smooth (8–10 minutes by hand or in a stand mixer). The dough should be soft and slightly tacky but not sticky.

3. Bulk Fermentation:

Cover and let rise at room temperature for 4–6 hours, performing 3–4 stretch-and-folds during the first 2 hours (every 30–45 minutes).

4. Shape & Final Proof:

Lightly grease a loaf pan. Gently shape the dough into a log and place it seam-side down in the pan. Cover and let it proof until it’s 1 inch above the rim (1–3 hours depending on room temp).

5. Bake:

Preheat the oven to 375°F (190°C). Bake the loaf for 35–40 minutes or until golden brown and it sounds hollow when tapped.

6. Cool:

Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing for best texture.

Tips:

• Use a digital thermometer for doneness: internal temp should be ~200°F (93°C).

• Store in a paper bag or wrapped in a towel for 2–3 days, or slice and freeze.

• Great for toast, sandwiches, or grilled cheese.