Soft Sourdough Sandwich Bread (The No-Drama Kind)
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Let’s be real: sourdough sandwich bread is one of those things that sounds fussy… but doesn’t actually have to be. This is the loaf I make when I want soft slices, sturdy structure, and zero stress. No fancy shaping. No chasing the perfect crumb. Just bread that works for toast, sandwiches, and peanut butter emergencies.
This recipe makes two cozy loaf-pan breads, because if you’re going to turn on the oven, you might as well get ahead of yourself.
Good enough counts here.
Why You’ll Love This Recipe
- Soft, sliceable crumb (no jaw workout required)
- Holds together for sandwiches
- Cold-proofed overnight = flexible baking schedule
- Forgiving dough that doesn’t need babysitting
- Sweetened with honey for a mild, family-friendly flavor
This is everyday sourdough. The kind that fits real life.
Ingredients (Makes 2 Loaves)
- 200 g active sourdough starter
- 600 g warm water (not hot — think bathwater)
- 85 g honey (maple syrup works in a pinch)
- 1050 g all-purpose or bread flour
- 40 g olive oil (or avocado oil)
- 24 g salt
Lazy reassurance: All-purpose flour is totally fine here. This is not the time to stress about protein percentages.
How to Make Soft Sourdough Sandwich Bread
1. Mix the Dough
In a large bowl, stir together:
- Warm water
- Sourdough starter
- Honey
Mix until everything looks smooth and dissolved.
Add in:
- Flour
- Salt
- Olive oil
Stir until all the flour is incorporated. The dough will feel a little firm and structured, not sticky — that’s intentional. This helps the loaf hold its shape in the pan later.
Don’t overthink it. If there’s no dry flour left, you’re good.
2. Stretch & Folds (Low-Effort Version)
Cover the bowl and let the dough rest for 30 minutes.
Do a round of stretch and folds (grab one side, stretch it up, fold it over — repeat around the bowl).
- Repeat 4 total stretch-and-fold rounds
- Space them 30 minutes apart
- Keep the bowl covered between rounds
After the last fold, let the dough rest at room temperature for 2–3 hours. It should look relaxed and slightly puffy — not doubled, not dramatic.
Lazy win: If you forget one fold, the bread will survive. Promise.
3. Shape & Pan
Lightly flour your counter and turn out the dough. Divide into two equal portions.
For each piece:
- Gently stretch into a rectangle
- Fold inward and roll into a snug log
- Place seam-side down into a parchment-lined loaf pan
No need to wrestle it. Calm bread is happy bread.
4. Cold Proof Overnight
Cover the pans and place them in the refrigerator overnight.
This is where the magic happens:
- Better flavor
- Better texture
- Less work tomorrow
5. Bake the Next Morning
Preheat the oven to 400°F (205°C).
- Bake covered for 30 minutes at 400°F
- Remove the cover, lower the oven to 375°F (190°C)
- Bake uncovered for 10 minutes, until lightly golden
Remove from pans and cool on a wire rack before slicing.
Yes, waiting is hard. Yes, it matters.
Lazy Tips & Variations
- Softer crust: Brush the tops with butter while warm
- One-loaf version: Halve everything and use one pan
- Whole wheat option: Swap up to 25% of the flour for whole wheat without changing anything else
- Too busy for folds? Do two instead of four — still works
This bread is flexible. You don’t need to be perfect.
Storage & Real-Life Use
- Store sliced bread in a bag or container at room temp for 2–3 days
- Freeze slices for easy toast later
- Makes excellent grilled cheese, sandwiches, and morning toast with butter and honey
Cozy Close
This is one of those recipes that quietly makes life easier. You bake it once, and suddenly lunches, breakfasts, and snacks feel handled — and that matters.
You’re not trying to be a bakery. You’re feeding people you love.
And this bread does that beautifully. And did I mention? It’s incredibly delicious!!!
