Soft Sourdough Sandwich Bread

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How to Make Soft Sourdough Sandwich Bread – The Easy Sandwich Loaf You’ll Love!

If you love the flavor of sourdough but wish for a softer crust and a fluffy texture perfect for sandwiches, then this soft sourdough sandwich bread recipe is for you.

In this post, I’ll walk you through exactly how to make a soft, simple, and delicious sourdough sandwich loaf that’s practically foolproof — even if you're new to sourdough!

Unlike traditional artisan sourdough with its crackly crust and rustic round shape, this easy sourdough sandwich bread has a soft crust, gentle chew, and tender crumb that’s perfect for toast, sandwiches, or even just slathered in butter straight from the oven.

And the best part? It’s super flexible — no rigid baking schedule here! If sourdough has felt overwhelming in the past, this recipe is the gentle start you’ve been waiting for.

You can make one sourdough loaf or two - the recipe makes two, but if you only want one loaf, halve the ingredients!

This is my family's favorite sourdough recipe - it's the best sourdough sandwich bread! (Of course, they also enjoy my other sourdough bread recipes!)

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What Makes Sourdough Sandwich Bread Different from Artisan Loaves?

Classic sourdough (the artisan loaf) is beautiful, but it’s not always the most practical bread for everyday use. The crust is crunchy (sometimes too crunchy), and the shape isn’t ideal for sandwiches or lunchbox slices.

Sourdough sandwich bread, on the other hand, is made specifically to be soft, fluffy, and sliceable.

It’s baked in a loaf pan, rises higher, and has a gentle crust that won’t scratch the roof of your mouth. This soft sourdough sandwich loaf is everything you love about sourdough – tangy flavor, health benefits, and natural fermentation – in a shape and texture your whole family will love.

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What’s the Best Flour for this sourdough recipe?

When it comes to making a soft sourdough sandwich bread, flour matters!

I love using unbleached all-purpose flour because it gives a tender crumb, but you can also use bread flour for a little more structure and protein.

Watch my sourdough sandwich bread video and see step by step how to make this bread!

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Why Is Your Sourdough Starter So Important?

A bubbly sourdough starter is the heart of any great sourdough bread. It’s what helps your bread rise, gives it flavor, and makes it naturally fermented and gut-friendly.

In this recipe, I used my newest starter, Betty Bubbles — just over a month old and thriving! You want an active sourdough starter that has been recently fed and is full of bubbles when you’re ready to bake.

Pro Tip: Feed your sourdough starter the night before you plan to mix your dough, and let it ferment at room temperature overnight for best results.

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How to Feed and Prep Your Starter for the Perfect Loaf

Here’s my starter feeding routine:

• 100g of starter
• 200g of unbleached all-purpose flour
• 200g of filtered or bottled water (I warm it slightly to about 100°F)

Mix it in a jar (I love using Weck jars) and leave it overnight. By morning, it should be bubbly, risen, and ready to use in your sourdough sandwich bread recipe.

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What Tools Do You Really Need to Make Sourdough Bread?

Don’t let the internet over-complicate it! You only need three things for simple sourdough:

1. A kitchen scale (measuring in grams is way more accurate)
2. A large bowl for mixing and proofing your dough
3. A loaf pan (I use USA Pullman pans, but you can use any bread pan)
4. Oh, and of course, some active starter

Bonus: A bread lame for scoring and a dish towel to keep your dough moist during bulk fermentation.

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Step-by-Step: How to Mix Your Dough for Sandwich Bread

Start by combining the following in your mixing bowl:

• Water (filtered, warm)
• Active sourdough starter
• Honey (or another sweetener)
• Salt
• Flour

Mix everything together until it forms a shaggy dough. It won’t look smooth or elastic yet – that’s okay!  After mixing, let it rest covered with a damp towel for 30 minutes before your first stretch and fold.

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Baking schedule for soft sourdough sandwich bread

This is one of the most forgiving sourdough recipes you’ll ever find. After your initial stretch and folds, you can leave the dough to rise for 6–12 hours at room temperature, depending on your schedule.

Don’t stress over the exact timing. You can do one or two stretch and folds, then go about your day.

Or you can mix up the bread before you go to bed at night. Do one set of stretch and folds and cover it with a damp towel. Let it rise all night and then shape into loaves the next morning!

Be sure to watch the video for this recipe to see exactly what I do!

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How to Shape a Sourdough Sandwich Loaf

To shape your loaf, turn the dough out onto a floured surface, divide it in half (if making two), and gently fold and roll it into a loaf shape.

Butter your loaf pan (yes, butter works better than spray!) and drop your shaped dough inside, seam side down.

Cover the loaves (I put mine in grocery bags and tie them shut). Place in the refrigerator overnight.

The soft sourdough sandwich structure comes from a gentle shaping process that protects those beautiful bubbles without completely deflating the dough.

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The Second Rise: How Long Is Too Long?

After shaping, the second rise is the final proof before baking. You want your dough to rise until it’s just above the edge of your loaf pan.

If you have time, you can leave the pans out after shaping the loaves until they have nearly reached the top of the pan, then put them in the refrigerator overnight for a cold ferment.

 In the morning, take your loaves out of the refrigerator. If they have risen to the top of the pan (or above), they're ready to bake. If they aren't quite there yet, just let them set out until they've risen.

Your baking schedule can be super flexible here. That’s the magic of simple sourdough!

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Baking Your Bread: Timing, Temperature, and Tools

Preheat your oven to 400°F and bake your loaves for 35 minutes. If using a Pullman pan, you can leave the lid off for a taller rise.

Once baked, rub butter over the tops while still hot. This keeps the crust super soft and delicious.

Let the loaves cool on a wire rack before slicing (if you can wait that long!).

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