Description
Soft Sourdough Sandwich Bread
Fluffy, tender, and naturally fermented—your new favorite loaf!
Ingredients
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1 stick (113g) unsalted butter, softened (or neutral oil/vegan butter)
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2 tbsp honey (or maple syrup/agave)
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1 tbsp salt
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1 cup (227g) active, bubbly sourdough starter
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2 ½ cups warm water (baby-bottle warm, ~95°F / 35°C)
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8 cups all-purpose flour (swap up to 2 cups for whole wheat; adjust water if needed)
Optional Flavor Twists:
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Everything Bagel Loaf: Egg wash + everything bagel seasoning
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Honey Whole Wheat: 2 cups whole wheat flour
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Herb & Garlic Swirl: Softened butter + garlic + herbs
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Cinnamon Raisin: 1 tbsp cinnamon + 1 cup soaked raisins
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Vegan Version: Vegan butter + maple syrup
Instructions
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Mix Ingredients:
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In stand mixer bowl (dough hook), combine butter, honey, salt, starter, and warm water. Stir to combine. Add 7 ½ cups flour, reserving ½ cup. Mix on low until shaggy dough forms.
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Knead Dough:
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Knead on medium for 8–10 min until smooth, elastic, and pulling from sides. Add reserved flour 1 tbsp at a time if excessively sticky.
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Bulk Fermentation (First Rise):
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Lightly oil a large bowl, place dough inside, turn to coat, cover with damp towel or plastic wrap. Let rise 10–12 hours at room temp (overnight).
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Shape Loaves:
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Gently turn out dough onto floured surface. Divide in two. Flatten each piece into ~9×12 inch rectangle. Roll from short end, pinching seam and tucking ends under.
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Final Proof:
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Place loaves in parchment-lined pans, cover lightly. Rise 2–4 hours until dough crests 1–2 inches above pan and gently springs back when poked.
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Bake:
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Preheat oven to 375°F (190°C). Bake 45 min until golden and hollow-sounding when tapped. Optional: brush tops with melted butter for extra softness.
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Cool:
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Let loaves cool in pans 10 min, then turn out onto wire rack. Cool completely before slicing to avoid gummy texture.
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Notes
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Dense bread? Ensure starter is active, water isn’t too hot, and proof dough fully.
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No stand mixer? Knead by hand 12–15 min until smooth and elastic.
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Sticky dough? Wet or oil hands; avoid adding too much flour.
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Cold kitchen? Warm oven for 1 min, turn off, place covered dough inside to proof.