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Soft and Fluffy Sourdough Sandwich Bread

Three thick slices of homemade sourdough sandwich bread showing a soft, open crumb texture on a white plate.
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A straightforward recipe for making soft, sliceable sourdough bread perfect for everyday sandwiches and toast, designed for beginner bakers.

Ingredients

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  • 100g active sourdough starter (100% hydration)
  • 350g warm water (about 90°F)
  • 500g bread flour
  • 10g fine sea salt
  • 30g unsalted butter, softened

Instructions

  1. Mix the active starter and warm water in a large bowl until combined.
  2. Add the flour and salt. Mix by hand until just combined into a shaggy mass. Do not knead.
  3. Cover the bowl and let it rest for 30 minutes (autolyse).
  4. Add the softened butter to the dough. Use wet hands to squeeze and fold the butter into the dough until it is mostly incorporated.
  5. Perform four sets of stretch and folds, spaced 30 minutes apart, over the next 2 hours. The dough should become smoother after each set.
  6. After the final fold, let the dough bulk ferment at room temperature (around 72°F) until it has increased in volume by about 50% and feels puffy, usually 3 to 5 hours depending on your kitchen temperature.
  7. Gently turn the dough out onto a lightly floured surface. Pre-shape it into a loose round and let it rest, covered, for 20 minutes.
  8. Shape the dough into a tight log and place it seam-side down into a greased 9×5 inch loaf pan.
  9. Proof the dough in the pan at room temperature for 1 to 2 hours, or until the dough has crowned about 1 inch above the rim of the pan.
  10. Preheat your oven to 375°F (190°C) with a rack in the center position.
  11. Bake the loaf for 35 to 45 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
  12. Remove the loaf from the pan immediately and cool completely on a wire rack before slicing.

Notes

  • For a softer crust, lightly brush the top of the loaf with melted butter immediately after removing it from the oven.
  • Use a serrated knife for the cleanest slices when cutting the cooled loaf.
  • If you prefer a longer, slower proof, place the shaped loaf in the refrigerator for 8 to 12 hours after shaping (cold proofing).

Nutrition

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