Soft Sourdough Sandwich Bread

4.92 from 25 votes

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Want to bake Soft Sourdough Sandwich Bread that’s perfect to pile your favorite sammy fillings into? This fluffy bread is easier to bite into than crusty sourdough and is unbelievably delicious.

This simple soft sourdough bread recipe makes chewy, tender bread with that tart flavor you love in sourdough; it makes the best sandwiches and grilled cheese!

sourdough sandwich bread loaf with two slices cut with jam on cutting board
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Soft Sandwich Loaf Sourdough Bread

If you’ve been searching for a more kid friendly recipe for sourdough bread, look no further! My soft sandwich loaf sourdough bread is ideal for all the ham-and-cheese’s and PB&J’s your heart desires. Listen, I love a good ol’ crusty, crunchy-on-the-outside slice of sourdough, and that sort of bread certainly has its place in my heart (and on my plate). But for sandwiches? I’d go with this rendition all day. You want something soft and cushiony to bite into when making a sandwich, not crusty.

This bread is so good, though, that you could eat it as toast or just a snack with a little butter and flaky salt. How great does that sound? And even if you’re a proclaimed “non-bread-baker,” I’ve got you covered. Promise! This recipe is simple to follow; it just takes a bit of time to let the dough rise to perfection before baking. You can do this — and you’ll be happy you gave it a try once you experience the final product! Happy sourdough baking!

soft sandwich sourdough bread loaf uncut on wooden cutting board with knife

Ingredients Used to Make Sourdough Sandwich Bread

Sourdough starter: Have you made bread using a sourdough starter before? It’s so easy! It just takes a few days to prep your starter, so if you want to make your own, plan accordingly. Here’s a post all about making your own sourdough starter.

Water: The water thins the sourdough starter before adding the rest of your thick ingredients.

Sugar: Using a little bit of sugar adds a touch of sweetness to balance the tart from the sourdough flavor.

Light oil: Oil is what makes the bread really soft and tender.

All-purpose flour: Flour is the essential ingredient in making bread! I like all-purpose because it’s versatile and makes a nice chewy, soft-textured bread.

Salt: Salt adds balanced flavor to the rest of the ingredients.

How to Make Soft Sourdough Bread

  1. Feed your starter 12 hours before you plan to make the dough.
  2. When you starter is fed and has grown, make the dough while the starter is still full.
  3. Measure out your starter into a medium mixing bowl.
  4. Add the water, and whisk the starter and the water together until well combined.
  5. Add the sugar, oil, flour, and salt to the bowl.
  6. Use the fork to combine well.
  7. Cover the bowl with a damp clean kitchen towel; let it rest for 1 hour.
  8. Gently pull the edge of the dough in the bowl and push it into the middle. Work your way around the bowl.
  9. Cover the bowl again with a damp kitchen towel; let dough rest at room temperature for 8 to 12 hours.
  10. Prepare a loaf pan by spraying it with cooking spray.
  11. Turn the dough out onto a lightly floured surface.
  12. Roll the dough into a long log and tuck in the ends.
  13. Place the loaf into the pan.
  14. Cover with a damp towel and allow to rise for 1 to 2 hours.
  15. Preheat the oven to 375 degrees F.
  16. Bake for 40 to 45 minutes.
  17. Let the loaf rest 5 minutes in the pan and then let cool on wire rack.
  18. Store in a plastic bag for 3-5 days. It will cut best once it has cooled completely.
sourdough bread starter collage image

What If My Dough Doesn’t Rise?

If the dough doesn’t rise, it may be because the room it too cool. Try moving the bowl into a warmer spot in the room to activate the natural yeast. This is the most common issue I’m seeing with sluggish bread and starters!

How Do You Make Bread Lighter and Fluffy?

Using a light flour helps sourdough bread to be lighter. I like using all-purpose white flour. You can also sift your flour to make it extra light. This recipe yields a softer and fluffy bread thanks to the oil used in the ingredients, too.

progression of sourdough bread in baking pan rising and then baked

How to Store Sourdough Bread

Store soft sourdough loaf bread in an airtight zipper-topped bag for up to 3 to 5 days.

How to Keep Bread from Drying Out

Keep bread from drying out by storing it in an airtight bag and not slicing it until you are ready to serve it. Slicing ahead of time lets air touch more of the bread, which can make it drier and more crumbly.

How Long Does Sourdough Bread Keep?

Homemade sourdough bread keeps for up to 3 to 5 days in the refrigerator. You can also freeze a loaf for up to 4 months. Just thaw it in the fridge overnight before you want to use or serve it!

slices of soft sandwich loaf sourdough bread on wooden cutting board with white and blue striped towel underneath
buttered soft sandwich loaf sourdough bread in baking pan resting on white towel
soft sandwich loaf sourdough bread pin image.
4.92 from 25 votes

Soft Sandwich Loaf Sourdough Bread

Want to bake soft sandwich loaf sourdough bread that’s perfect to pile your favorite sammy fillings into and easier to bite into than crusty sourdough bread? You’re in the right place!
Prep: 10 minutes
Cook: 40 minutes
Rise Time: 11 hours
Total: 12 hours
Servings: 10 (makes 1 loaf)

Ingredients 

  • 75 grams active sourdough starter, (very full 1/3 cup)
  • 300 grams water, (1 1/4 cup)
  • 15 grams sugar, (1 tablespoon)
  • 15 grams light oil, (1 tablespoon)
  • 500 grams all-purpose flour, (4 cups)
  • 10 grams salt, (1 1/2 teaspoons)

Instructions 

  • Feed your starter 12 or so hours before you plan to make the dough. The timing should be such that you are using your starter at it’s peak, so feed it so that it’s peaked when you want to make the dough, it’ll vary based on your starter and house temperature.
  • When you starter is fed and has grown in size, make the dough while the starter is still tall and full, at its peak.
  • To make the dough, measure out your starter into a medium to medium-large mixing bowl.
  • Add the water, and whisk the starter and the water together until well combined.
  • Add the sugar, oil, flour, and salt to the bowl.
  • Use a fork to combine well; it’ll be a little stiff but just mix it up well.
  • Cover the bowl with a damp clean kitchen towel, and let it rest for 1 hour.
  • After an hour, come back to the bowl, and gently pull the edge of the dough in the bowl and push it into the middle. Work your way around the bowl, pushing the dough to the center each time. Do this a few times until the dough comes together in a ball. It will look more like traditional bread dough at this point.
  • Cover the bowl again with a damp kitchen towel, and let the dough rest at room temperature for 8 to 12 hours, depending on your schedule.
  • Prepare a loaf pan by spraying it with cooking spray or greasing well with butter.
  • Turn the dough out onto a lightly floured surface. Don’t punch it down or be too rough with it — it’s worked for hours to rise — no need to deflate it on purpose.
  • Roll the dough into a long log and tuck in the ends. Use your hands to gently press the loaf into an even shape, pressing along the bottom of the loaf near the work surface.
  • Place the loaf into the pan, smooth side up. I like to use an 8×3 inch loaf pan for this recipe, slightly smaller than a 9×5 loaf pan as it helps the top dome up more.
  • Cover with a damp towel, and allow to rise for 1 to 2 hours or until it has risen a 1/2 inch or so above the rim of the pan. How quickly it rises will depend a lot on the temperature of your house.
  • While the bread is rising, preheat the oven to 375 degrees F.
  • When the dough is ready, bake it for 40 to 45 minutes. The loaf will be a deep brown color.
  • Let the loaf rest 5 minutes in the pan, and then remove it and let it cool on a wire rack. Let the loaf cool at least an hour before cutting.
  • Store in a plastic bag for 3 to 5 days. It will cut best once it has cooled completely.

Notes

  • I love this easy loaf so much. It’s our favorite sandwich bread and it makes great toast.
  • New to sourdough? You can learn how to make a starter here.

Nutrition

Serving: 1 of 10 slices, Calories: 208kcal, Carbohydrates: 41g, Protein: 5g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 390mg, Potassium: 54mg, Fiber: 1g, Sugar: 2g, Calcium: 9mg, Iron: 2mg
Like this recipe? Rate and comment below!

More great sourdough and other bread recipes to bake today:

Homemade soft sourdough bread is so tender, chewy, and delicious and it’s easy to make as long as you have your sourdough starter and a few simple ingredients!

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51 Comments

  1. 5 stars
    We LOVE this recipe! I have made it every week for 7 months. I make 4 loaves at a time. Freeze 3 and pull them out during the week as needed. They make the best sandwiches. We like to throw them in the toaster before using the slices. It kind of refreshes them. My kids complain when we ever eat different bread now! 😂 I like to use the 1/4 fresh ground whole wheat flour : 3/4 white bread flour ratio. Yum yum yum!!!

    1. I LOVE this so much! Thank you for taking the time to leave a review. Question for you, do you slice it before you put it into the freezer or after?

  2. 5 stars
    Hello! If one was to add seeds (flax/chia/millet, for example), what would be the best way to incorporate it? I make this bread so much but I miss seeded bread! Was hoping I could incorporate both.

  3. OMG this is the bomb! This is THE best bread. I started it late afternoon, folded once after the first hour and put it in the oven with the light on to proof overnight (too cool in my house). Wow…. it proofed about 90 minutes the second time in the 9×5 loaf pan and was done perfectly after baking 40 minutes. It Is so soft and fluffy. I love how easy it is to make and a great alternative to the hard crusty sourdough. Thank you!

  4. 5 stars
    I made this for the first time today. It turned out so delicious! I am wondering if I can use some whole wheat flour in this recipe. Thoughts?

  5. 5 stars
    I started this Friday night, did the hour rest and then rememberered I wasn’t going to be home on Saturday to bake it….ooops….I put the bowl in a huge ziplock and put it in the fridge. Monday morning I remembered about the bowl of bread dough. It was in the fridge for 57 hours….took it out, got it shaped, into the loaf pan and let it warm up, coveed. 6 hours later it had risen nicely. Oh is it good! A little more(not overly) sourdough flavor and the crust….soft with a slight crunch….but the interior….it may even be softer than normal. This recipe is so forgiving, so lenient, so perfect!

  6. 5 stars
    We are in the middle of moving to a different state and it was killing me to not be able to make sourdough. Finally got to bake at my sister’s and made two loaves of this. The smell is intoxicating and this bread is honestly one of the best things I have ever eaten in my life!

    1. I love that so much!! Happy moving, it’s always nice when it’s over isn’t it?

  7. 5 stars
    My family LOVES this bread! I’ve tried a few different recipes and yours by far is the best. Thank you so much! It’s wonderful and simple to make!

  8. 5 stars
    This recipe worked very well for me. I used an 8×4 bread pan, and got a beautifully domed loaf that made delicious toast! I buttered the crust after removing from the pan since I wanted a soft crust. Thank you!