Print

Soft Sourdough Sandwich Bread for Family Sandwiches

Close-up of a thick slice showing the open, soft crumb structure of the Soft Sourdough Sandwich Bread.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a pillowy sourdough sandwich loaf using natural yeast bread methods. This recipe yields soft crust bread perfect for daily family meals.

Ingredients

Scale
  • 100g active sourdough starter
  • 375g warm water (about 85°F)
  • 500g bread flour
  • 10g fine sea salt

Instructions

  1. Mix the active sourdough starter and warm water in a large bowl until combined.
  2. Add the bread flour and salt to the wet ingredients. Mix by hand until a shaggy dough forms and no dry flour remains.
  3. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  4. Perform four sets of stretch and folds, spaced 30 minutes apart. Gently stretch a portion of the dough up and fold it over itself, rotating the bowl after each fold.
  5. After the final set of folds, let the dough rest, covered, for 1 hour at room temperature.
  6. Shape the dough into a tight log and place it seam-side up in a lightly floured 9×5 inch loaf pan.
  7. Cover the pan loosely and allow the dough to proof at room temperature for 2 to 4 hours, or until it has increased in volume by about 50% and passes the poke test (a gentle poke leaves an indentation that slowly springs back).
  8. Preheat your oven to 450°F (232°C) with a baking stone or steel inside, if using.
  9. Place the loaf pan into the preheated oven. Immediately reduce the oven temperature to 425°F (220°C).
  10. Bake for 20 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking for another 20 to 25 minutes, until the crust is golden brown and the internal temperature reaches 205°F (96°C).
  11. Remove the bread from the pan immediately and cool completely on a wire rack before slicing for your family sandwiches.

Notes

  • For an extra soft crust, brush the top of the loaf lightly with melted butter immediately after removing it from the oven.
  • Use high-quality bread flour to achieve the best structure for this artisan sandwich bread.
  • If your kitchen is cool, place the dough in a slightly warmer spot during bulk fermentation to maintain activity.

Nutrition

Find it online: https://hearthbite.com/soft-sourdough-sandwich-bread-recipe/