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.
Soft Sourdough Sandwich Bread
Ingredients
- 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
Instructions
- In a large bowl, stir together the warm water, starter, and honey until smooth and dissolved.
- Add the flour, salt, and olive oil. Stir until no dry flour is left. The dough should feel firm, not sticky.
- Cover and rest 30 minutes, then do a round of stretch and folds: grab one side, stretch it up, fold it over, and repeat around the bowl.
- Do 4 rounds of stretch and folds in total, 30 minutes apart, keeping the bowl covered in between.
- After the last fold, let the dough rest at room temperature for 2–3 hours, until relaxed and slightly puffy (not doubled).
- Divide the dough in two. Stretch each piece into a rectangle, roll it into a snug log, and set it seam-side down in a parchment-lined loaf pan.
- Cover the pans and refrigerate overnight to cold proof.
- Next morning, heat the oven to 400°F (205°C). Bake covered for 30 minutes.
- Uncover, lower the oven to 375°F (190°C), and bake 10 minutes more, until lightly golden.
- Remove from the pans and cool completely on a wire rack before slicing.
Notes
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!!!
