Soft Sourdough Sandwich Bread

5 from 1 vote

A soft, lightly sweet sourdough sandwich loaf with a tender crumb and mild flavor—perfect for everyday toast, sandwiches, and family-friendly meals.

Prep Time30

Cook Time30

Ferment12

Total Time13

Course: Bread

Cuisine: American

Keyword: bread, sourdough

Servings: slices

Calories: 133kcal

Author: Stephanie Dieckman

Mix wet ingredients: In a mixing bowl, whisk together the water, milk, active sourdough starter, sugar, and butter until combined.
Add flour: Add the salt and flour and mix until a dough forms, then knead (by hand or mixer) until smooth and elastic, 6–10 minutes. The dough should be soft and slightly tacky.
First rise (bulk ferment): Cover and let rise at room temperature until noticeably puffy and risen (about 4–12 hours, depending on starter strength and room temperature).
Shape: Turn dough onto a lightly oiled surface, gently press into a rectangle, then roll up tightly into a loaf. Pinch the seam closed and tuck ends under.
Second rise: Place in a greased 1.5 lb loaf pan, cover, and let rise until the dough crowns about 1 inch above the rim (about 2–4 hours).
Bake: Bake at 350°F for 30 minutes, until deep golden and the internal temperature reaches 200F.
Cool: Remove from pan and cool completely on a wire rack before slicing for the best texture.

Starter strength matters: Use an active, bubbly starter at peak rise for the best oven spring and soft crumb.
Dough texture: The dough should feel soft and slightly tacky, but not sticky. Add a tablespoon of flour only if needed after letting the dough rest for 10 minutes.
Fermentation timing: Bulk rise time will vary based on room temperature and starter activity—look for a visibly puffy dough rather than the clock.
Pan size: This recipe is sized for one 1.5 lb loaf pan (about 800 g dough).
Proofing cue: The loaf is ready to bake when it rises about 1 inch above the pan rim and slowly springs back when lightly pressed.
Baking tip: Tent loosely with foil if the top browns too quickly during the last 10 minutes of baking.
Fresh milled flour option: Use hard white wheat, milled fresh, as a 1:1 replacement for the all-purpose flour by weight. Expect a slightly softer dough—add an extra few tablespoons of flour if needed.
Discard option: This recipe can be made with sourdough discard by adding 2 teaspoons instant yeast to the dough, reducing the bulk ferment to 1–2 hours before shaping.