This sourdough sandwich bread recipe makes a super soft, fluffy loaf perfect for sandwiches, toast, and everyday baking—better than store-bought!

There’s nothing quite like homemade bread, and while I adore baking rustic sourdough loaves, sometimes convenience wins. That’s where this sourdough sandwich bread recipe comes in—it’s soft, fluffy, and perfect for everyday use. Whether you’re making a classic peanut butter and jelly sandwich or just want fresh bread for toast, this loaf beats store-bought every single time. It’s simple to make, and it turns out beautifully even if you’re trying sourdough sandwich bread for the first time.

Why You’ll Love This Recipe

Soft and fluffy texture – Unlike rustic artisan loaves, this sandwich bread is tender and perfect for everyday use.
Beginner-friendly – Even if you’re new to sourdough, this recipe is simple to follow. If you’re just starting out, check out my guide on how to make a sourdough starter.
Perfect for everyday meals – From PB&J to avocado toast, this bread is versatile enough for breakfast, lunch, or dinner.
Better than store-bought – No additives or preservatives—just wholesome ingredients and rich sourdough flavor.
Build your sourdough skills – Once you’ve mastered this loaf, you’ll be ready to try more advanced recipes like my step-by-step tutorial on how to make sourdough bread.

What You’ll Need

Flour – I prefer organic all-purpose spelt flour, but regular organic all-purpose flour works perfectly too.
Sourdough Starter – Use an active, bubbly starter that’s been fed within the last 6 hours.
Water – Lukewarm and filtered is best. Avoid hot water or straight tap water to protect your starter.
Honey – Adds a subtle sweetness and depth of flavor.
Oil – High-quality olive or avocado oil keeps the loaf soft.
Salt – Always go with unrefined sea salt for best results.

Tools

Large Mixing Bowl
Measuring Cups and Spoons or Kitchen Scale
Wooden Spoon or Spatula
Kitchen Aid
Sandwich Bread Loaf Pan
Bench Scraper
Proofing Box
Bread Lame

Instructions

Mix the Dough – In a large bowl, whisk together flour and salt. Add starter, water, honey, and oil. Stir until a sticky dough forms. Use a stand mixer with a dough hook or mix by hand.
Knead the Dough – Knead for 8–10 minutes in a mixer, or 10–12 minutes by hand, until smooth and elastic. The dough should feel tacky but not overly sticky.
First Rise – Place dough in a lightly oiled bowl, cover, and let it rise for 4–6 hours at room temperature until doubled.
Shape the Loaves – Gently deflate, divide into two equal portions (or one large loaf), shape into tight logs, and place seam-side down in greased loaf pans.
Second Rise – Cover and refrigerate overnight, or let rise at room temperature for 2–4 hours until dough crowns about 1 inch above the pan edge.
Bake – Preheat oven to 400°F (200°C). Brush tops with butter or oil for a soft crust (optional). Bake 35–40 minutes until golden and internal temp hits 190°F (88°C).
Cool – Remove from pans and cool on a wire rack for 2–3 hours before slicing.

sliced sourdough sandwich bread on a wooden board

FAQ

Yes, but the loaf will be softer and less chewy since AP flour has less protein.

Substitute with maple syrup or sugar. Both work well and won’t affect fermentation.

Yes. After the first rise, refrigerate for up to 24 hours. Let it warm up before shaping.

Likely from an extra-tangy starter or long fermentation. Use a freshly fed starter and shorter rises.

Definitely! Shape into a boule, rise in a proofing basket, and bake at 450°F—20 mins covered, 20–25 uncovered.

Yes—just replace honey with agave or sugar.

It may have been under-proofed. Score the top before baking to control expansion.

Yes! Mix in 50–100g seeds or 1–2 tbsp dried herbs near the end of kneading.

It should be tacky but workable. If runny, add flour next time; if stiff, add a little water.

Yes, divide into 12–16 rolls, let rise, and bake at 375°F for 20–25 minutes.

Tips

1. Starter Strength

Use an active, bubbly starter that’s been fed within 4–12 hours. A weak starter will give you a flat loaf.

2. Water Temperature

Stick with warm water (80–90°F). Too hot, and you’ll harm the yeast.

3. Sticky Dough

Expect a wet dough. Use a bench scraper or wet hands instead of adding more flour.

4. Kneading

Knead until the dough is smooth and stretchy. It should pass the windowpane test.

5. First Rise

Let the dough rise in a warm spot (70–75°F). It’s ready when it has doubled, not just by the clock.

6. Shaping

Roll tightly into a log and seal the seam so the loaf holds its shape.

7. Second Rise

The dough should rise about 1 inch above the pan before baking. If it springs back slowly when poked, it’s ready.

8. Oven Steam

Add a tray of hot water for the first 10 minutes for a better rise and crust.

9. Cooling

Don’t slice too soon. Wait 2–3 hours so the crumb sets properly.

10. Flavor Boost

The honey and oil make the bread tender and slightly sweet—don’t skip them.

Storage

Once the loaves have cooled completely (2-3 hours on a wire rack), wrap them in a clean kitchen towel or place them in a breathable bread bag (like a cotton or linen bag). Store at room temperature in a cool, dry spot away from direct sunlight or heat sources. This keeps the crust soft and the crumb fresh without trapping too much moisture.

For a few extra days, place the cooled bread in a plastic bag or airtight container. Seal it well to retain moisture, but note the crust may soften over time. Keep it at room temperature—refrigeration can dry it out faster due to starch retrogradation.

To store longer, wrap each cooled loaf tightly in plastic wrap, then in aluminum foil or a freezer-safe bag to prevent freezer burn. Label with the date. Freeze whole or pre-slice for convenience. Thaw at room temperature (still wrapped) for a few hours, or pop slices directly into a toaster or oven.

If the bread starts to firm up after a few days, sprinkle the crust lightly with water and warm it in a 350°F (175°C) oven for 5-10 minutes. This refreshes the texture without sogginess.

Don’t store in a humid spot (like near the stove) or in a sealed bag while still warm—moisture buildup can lead to mold. Check periodically; if you spot any, discard the loaf.

Super Soft Sourdough Sandwich Bread Loaf Recipe

This sourdough sandwich bread recipe makes a super soft, fluffy loaf perfect for sandwiches, toast, and everyday baking—better than store-bought!

Equipment

Large mixing bowl
Measuring Cups and Spoons or Kitchen Scale
Wooden spoon or spatula
Kitchen Aid
Sandwich Bread Loaf Pan
Bench scraper
Proofing Box
Bread lame

Ingredients

1350 g white bread flour 11 ¼ cups
300 g active sourdough starter 1 ¼ cups
650 g warm water 2 ¾ cups
50 g honey 2 ½ tbsp
40 g olive/avocado oil 3 tbsp
20 g sea salt 3 ½ tsp

Instructions

Mix the Dough – In a large bowl, whisk together flour and salt. Add starter, water, honey, and oil. Stir until a sticky dough forms. Use a stand mixer with a dough hook or mix by hand.
Knead the Dough – Knead for 8–10 minutes in a mixer, or 10–12 minutes by hand, until smooth and elastic. The dough should feel tacky but not overly sticky.
First Rise – Place dough in a lightly oiled bowl, cover, and let it rise for 4–6 hours at room temperature until doubled.
Shape the Loaves – Gently deflate, divide into two equal portions (or one large loaf), shape into tight logs, and place seam-side down in greased loaf pans.
Second Rise – Cover and refrigerate overnight, or let rise at room temperature for 2–4 hours until dough crowns about 1 inch above the pan edge.
Bake – Preheat oven to 400°F (200°C). Brush tops with butter or oil for a soft crust (optional). Bake 35–40 minutes until golden and internal temp hits 190°F (88°C).
Cool – Remove from pans and cool on a wire rack for 2–3 hours before slicing.

Notes

Tips

Starter Strength – Use an active, bubbly starter that’s been fed within 4–12 hours. A weak starter will give you a flat loaf.
Water Temperature – Stick with warm water (80–90°F). Too hot, and you’ll harm the yeast.
Sticky Dough – Expect a wet dough. Use a bench scraper or wet hands instead of adding more flour.
Kneading – Knead until the dough is smooth and stretchy. It should pass the windowpane test.
First Rise – Let the dough rise in a warm spot (70–75°F). It’s ready when it has doubled, not just by the clock.
Shaping – Roll tightly into a log and seal the seam so the loaf holds its shape.
Second Rise – The dough should rise about 1 inch above the pan before baking. If it springs back slowly when poked, it’s ready.
Oven Steam – Add a tray of hot water for the first 10 minutes for a better rise and crust.
Cooling – Don’t slice too soon. Wait 2–3 hours so the crumb sets properly.
Flavor Boost – The honey and oil make the bread tender and slightly sweet—don’t skip them.

Storage

Short-Term Storage (1-3 Days):Once the loaves have cooled completely (2-3 hours on a wire rack), wrap them in a clean kitchen towel or place them in a breathable bread bag (like a cotton or linen bag). Store at room temperature in a cool, dry spot away from direct sunlight or heat sources. This keeps the crust soft and the crumb fresh without trapping too much moisture.

Longer-Term Storage (Up to 1 Week):For a few extra days, place the cooled bread in a plastic bag or airtight container. Seal it well to retain moisture, but note the crust may soften over time. Keep it at room temperature—refrigeration can dry it out faster due to starch retrogradation.

Freezing (Up to 3 Months):To store longer, wrap each cooled loaf tightly in plastic wrap, then in aluminum foil or a freezer-safe bag to prevent freezer burn. Label with the date. Freeze whole or pre-slice for convenience. Thaw at room temperature (still wrapped) for a few hours, or pop slices directly into a toaster or oven.

Reviving Stale Bread: If the bread starts to firm up after a few days, sprinkle the crust lightly with water and warm it in a 350°F (175°C) oven for 5-10 minutes. This refreshes the texture without sogginess.

Avoid Humidity: Don’t store in a humid spot (like near the stove) or in a sealed bag while still warm—moisture buildup can lead to mold. Check periodically; if you spot any, discard the loaf.

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