This is the best fluffy sourdough sandwich bread recipe I have made. It’s SO soft and spongy and makes the perfect cold sandwich, and it also makes a great grilled cheese sandwich. I’ve tried many different sandwich bread recipes on a hunt to make the softest white sandwich bread to make like pb&j’s like the storebought kind, and this recipe is the closest you’ll get without adding commercial yeast.

Easy Same-day Sourdough Sandwich Bread Recipe

Why you will love this recipe:

Simple Ingredients: You already have (if you have sourdough starter): flour, starter, oil, sugar, water, salt
Easy: I don’t even use a mixer for this one. You can whip it up in minutes in the morning and bake it at the end of the day.
Delicious: Seriously so good. Mildly nutty, hint of sweetness and the slight tang from the sourdough = delicious sourdough bread.
Nutritious: When you compare it to store-bought bread, there is no doubt its way healthier. Sourdough is always a better option because of the fermentation process and minimal ingredients.

What you will need:

290 grams filtered water
2 tsp salt
75 grams active sourdough starter (fed and at its peak, feed it 1:1:1 the night before)
15 grams sugar
15 grams oil (melted butter, olive oil, avocado oil..)
500 grams all purpose unbleached white flour

How to make this soft sourdough bread:

Starting with the active starter that you fed the night before, measure that into your mixing bowl along with water, sugar and oil. Mix it up, then add the all purpose flour and 2 tsp salt. Mix with your hands until no dry flour remains. You can use your stand mixer too with the dough hook attachment, but it really doesn’t need it.
Cover and let it rest for 30 minutes.
Perform a set of stretch and folds until you get elastic dough consistency.
Cover with plastic wrap and put it in a warm space for its first rise (not too warm, between 70-75 degrees F) until doubled in size.
Grease a bread pan.
Dump the bread dough onto a lightly greased surface and shape it into a log. Pinch the seams together. Place seam side down into the loaf pan and cover with a towel.
Let the bread rise at room temperature until the dome comes up 1 inch above the rim of the pan.
Preheat oven to 375 degrees F.
Bake bread for 45 minutes until golden brown, or until internal temperature reads 185 degrees F.
Brush the top of the loaf with a little bit of butter after baking for a softer crust.
Cool completely before slicing.

Bakers Schedule for Sourdough Bread Recipe:

The night before: feed sourdough starter, ratio 1:1:1
Next morning, 7 am: Mix all ingredients together.
7:30 am: Do 1 set of stretch and folds. Cover and let rise in a warm place until doubled in size.
4:30pm : Shape into loaf, start second rise.
7 pm: Preheat oven and bake.

Tips:

1. Active Starter:

Feed Your Starter: Ensure your sourdough starter is active and bubbly before you begin. Feed it 4-6 hours before starting your bread to make sure it’s at its peak activity.
Float Test: Perform a float test to check the readiness of your starter. A small amount of starter should float in water if it’s ready to use.

2. Dough Hydration:

Adjust Hydration: Pay attention to the dough’s consistency. It should be slightly sticky but manageable. Adjust the water or flour as needed based on the humidity and type of flour used.
Autolyse: Let the flour and water mixture sit for about 30 minutes before adding the starter and salt. This helps to hydrate the flour and develop gluten.

3. Kneading:

Gentle Kneading: Knead the dough gently until it’s smooth and elastic. Avoid overworking the dough to keep it soft and tender.
Stretch and Fold: Incorporate stretch and fold techniques during the initial rise to develop gluten without intensive kneading.

4. Proofing:

Warm Environment: Proof the dough in a warm, draft-free environment. Ideal temperature for proofing is around 75°F (24°C).
Bulk Fermentation: Ensure the dough doubles in size during the bulk fermentation. This typically takes about 3-4 hours, depending on the room temperature.

5. Shaping:

Proper Shaping: Shape the dough gently to avoid deflating it. Form it into a tight loaf to ensure it holds its shape during the final rise and baking.
Tension: Create surface tension by pulling the dough taut without tearing it.

6. Final Rise:

Second Proof: Allow the shaped loaf to rise in the loaf pan until it’s about 1 inch above the rim of the pan. This usually takes about 1-2 hours.
Avoid Overproofing: Keep an eye on the dough to avoid overproofing, which can cause the loaf to collapse.

7. Baking:

Preheat Oven: Preheat your oven to 375°F (190°C) for a consistent baking environment.
Steam: Create steam in the oven during the initial phase of baking by placing a pan of hot water at the bottom of the oven. This helps to achieve a good rise and soft crust.
Baking Time: Bake for 30-35 minutes until the crust is golden brown and the internal temperature reaches 190°F (88°C).

8. Cooling:

Cool Completely: Let the bread cool completely on a wire rack before slicing. This ensures the crumb sets properly and prevents it from becoming gummy.

9. Storing:

Storage: Store the bread in a plastic bag or an airtight container to keep it soft. It can be stored at room temperature for up to 3 days.
Freezing: For longer storage, freeze the bread in slices or as a whole loaf. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw at room temperature when ready to use.

Additional Tips

Flour Types: Use a mix of all-purpose and bread flour for a good balance of texture and structure.
Sweetener: Add a small amount of honey or sugar to the dough for a touch of sweetness and to help with browning.
Butter or Oil: Incorporate a bit of butter or oil into the dough for a richer flavor and softer crumb.

FAQ’s:

1. How do I know if my sourdough starter is ready to use?

Your starter is ready when it’s bubbly, active, and has doubled in size within 4-6 hours of feeding. You can also perform a float test: drop a small amount of starter into water, and if it floats, it’s ready to use.

2. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for part of the all-purpose flour. Start with substituting up to 25-50% of the flour and adjust the water as whole wheat flour absorbs more liquid.

3. What if my dough is too sticky to handle?

If your dough is too sticky, you can lightly flour your hands and the work surface. Be careful not to add too much flour, as it can make the bread dense. A slightly sticky dough is normal for soft bread.

4. How long should the dough rise?

The dough should rise until it has doubled in size, which typically takes about 3-4 hours for the bulk fermentation. The shaped loaf should rise until it’s about 1 inch above the rim of the loaf pan, usually 1-2 hours.

5. Can I speed up the rising process of this sourdough sandwich bread recipe?

To speed up the rising process, you can place the dough in a warm environment, such as a slightly warmed (but turned off) oven or near a warm appliance. Be careful not to exceed 85°F (29°C) as too much heat can kill the yeast.

6. What if I don’t have a loaf pan?

If you don’t have a loaf pan, you can shape the dough into a freeform loaf or boule and bake it on a baking sheet or a pizza stone. Keep an eye on it as it might bake a bit faster.

7. How do I know when the bread is fully baked?

The bread is fully baked when the crust is golden brown and the internal temperature reaches 190°F (88°C). You can check this with an instant-read thermometer inserted into the center of the loaf.

8. How should I store the bread to keep it soft?

Store the bread in a plastic bag or an airtight container at room temperature for up to 3 days. To keep it soft for a longer period, you can also freeze it.

9. Can I freeze the bread?

Yes, you can freeze the bread. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Freeze as a whole loaf or in slices for up to 3 months. Thaw at room temperature when ready to use.

10. What can I do if my bread is too dense?

If your bread is too dense, it could be due to underproofing, over-kneading, or not enough hydration. Ensure your dough rises properly, handle it gently, and check that your starter is active and bubbly before using.

More Sourdough Recipes you will love:

Easy Same-day Sourdough Sandwich Bread Recipe

This is the best fluffy sourdough sandwich bread recipe I have made. It's SO soft and spongy and makes the perfect cold sandwich, and it also makes a great grilled cheese sandwich.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Rise time 12

Total Time 13

Servings 7

Ingredients

290 grams filtered water
75 grams sourdough starter (fed and at its peak, feed it 1:1:1 the night before)
15 grams sugar
15 grams oil (melted butter, olive oil, avocado oil..)
500 grams all purpose unbleached white flour
2 tsp salt

Instructions

Starting with the active starter that you fed the night before, measure that into your mixing bowl along with water, sugar and oil. Mix it up, then add the all purpose flour and salt. Mix with your hands until no dry flour remains. You can use your stand mixer too with the dough hook attachment, but it really doesn’t need it.
Cover and let it rest for 30 minutes.
Perform a set of stretch and folds until you get elastic dough consistency.
Cover with plastic wrap and put it in a warm space for its first rise (not too warm, between 70-75 degrees F) until doubled in size.
Grease a bread pan.
Dump the bread dough onto a lightly greased surface and shape it into a log. Pinch the seams together. Place seam side down into the loaf pan and cover with a towel.
Let the bread rise at room temperature until the dome comes up 1 inch above the rim of the pan.
Preheat oven to 375 degrees F.
Bake bread for 45 minutes until golden brown, or until internal temperature reads 185 degrees F.
Brush the top of the loaf with a little bit of butter after baking for a softer crust.
Cool completely before slicing.

Notes

Tips:

1. Active Starter:

Feed Your Starter: Ensure your sourdough starter is active and bubbly before you begin. Feed it 4-6 hours before starting your bread to make sure it’s at its peak activity.
Float Test: Perform a float test to check the readiness of your starter. A small amount of starter should float in water if it’s ready to use.

2. Dough Hydration:

Adjust Hydration: Pay attention to the dough’s consistency. It should be slightly sticky but manageable. Adjust the water or flour as needed based on the humidity and type of flour used.
Autolyse: Let the flour and water mixture sit for about 30 minutes before adding the starter and salt. This helps to hydrate the flour and develop gluten.

3. Kneading:

Gentle Kneading: Knead the dough gently until it’s smooth and elastic. Avoid overworking the dough to keep it soft and tender.
Stretch and Fold: Incorporate stretch and fold techniques during the initial rise to develop gluten without intensive kneading.

4. Proofing:

Warm Environment: Proof the dough in a warm, draft-free environment. Ideal temperature for proofing is around 75°F (24°C).
Bulk Fermentation: Ensure the dough doubles in size during the bulk fermentation. This typically takes about 3-4 hours, depending on the room temperature.

5. Shaping:

Proper Shaping: Shape the dough gently to avoid deflating it. Form it into a tight loaf to ensure it holds its shape during the final rise and baking.
Tension: Create surface tension by pulling the dough taut without tearing it.

6. Final Rise:

Second Proof: Allow the shaped loaf to rise in the loaf pan until it’s about 1 inch above the rim of the pan. This usually takes about 1-2 hours.
Avoid Overproofing: Keep an eye on the dough to avoid overproofing, which can cause the loaf to collapse.

7. Baking:

Preheat Oven: Preheat your oven to 375°F (190°C) for a consistent baking environment.
Steam: Create steam in the oven during the initial phase of baking by placing a pan of hot water at the bottom of the oven. This helps to achieve a good rise and soft crust.
Baking Time: Bake for 30-35 minutes until the crust is golden brown and the internal temperature reaches 190°F (88°C).

8. Cooling:

Cool Completely: Let the bread cool completely on a wire rack before slicing. This ensures the crumb sets properly and prevents it from becoming gummy.

9. Storing:

Storage: Store the bread in a plastic bag or an airtight container to keep it soft. It can be stored at room temperature for up to 3 days.
Freezing: For longer storage, freeze the bread in slices or as a whole loaf. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw at room temperature when ready to use.

Additional Tips

Flour Types: Use a mix of all-purpose and bread flour for a good balance of texture and structure.
Sweetener: Add a small amount of honey or sugar to the dough for a touch of sweetness and to help with browning.
Butter or Oil: Incorporate a bit of butter or oil into the dough for a richer flavor and softer crumb.

Easy Same-Day Sourdough Sandwich Bread Recipe

Why you will love this recipe:

What you will need:

How to make this soft sourdough bread:

Bakers Schedule for Sourdough Bread Recipe: