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This is my family’s go-to sandwich bread. Soft Sourdough Sandwich Bread is pillowy soft and tender with incredible flavor and just a slight tang of sourdough. It’s the sourdough sandwich bread you (and your picky eaters) have been looking for – perfect for sandwiches, french toast or eaten warm with softened butter and jam.
Made with 100% sourdough, this soft sourdough bread is easy to slice, freeze and keep on hand for anytime we need a grilled cheese or sandwich for lunchboxes. It’s hard to go back to store-bought bread when you have such a delicious sourdough recipe. I think of it as a companion to my crusty sourdough artisan bread – one is soft and sweet, the other crusty and flavorful. Both have their place and both are delicious!
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Why You’ll Love Sourdough Sandwich Bread
- Softest Sandwich Bread – You’ll love how this 100% sourdough bread is so pillowy soft and it even has a super soft crust! It’s just as good as my yummy sourdough discard sandwich bread with no preservatives or additives.
- Perfect for Sandwiches – You’ll love using this soft sourdough bread for sandwiches. It’s the perfect white sourdough bread!
- 100% sourdough – You’ll love that this recipe uses 100% natural sourdough, just like my favorite artisan sourdough bread (which you can make in a loaf pan too!)
If you are a complete sourdough newbie, I recommend learning a little about how sourdough works with my FREE Sourdough Beginner Guides. Start with my Beginner Sourdough Recipe that will help teach you some basics and then make this sourdough sandwich bread recipe. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Levain – A mixture made from your active sourdough starter. This will cause the bread to rise. This recipe calls for a sweet levain to help balance the tang in the dough.
- Bread Flour – I use a good quality bread flour that I buy from my local mill. It’s around 12.5% protein content. King Arthur bread flour is also a good choice.
- Coconut Oil – I love the soft texture coconut oil gives the dough. You can add solid or liquid coconut oil to the mixing bowl. The heat from the mixing will help the coconut oil absorb fully into the bread dough. If you don’t like coconut oil, substitue any neutral flavored oil – avocado, olive or even melted butter can work.
See the recipe card for full information on ingredients and quantities
Substitutions
- Coconut Oil: I don’t feel like you can taste the coconut oil in this bread, but if you don’t have it or don’t like it, substitute any neutral-flavored oil or melted butter. Room temperature or liquid coconut oil can be used.
- Whole Wheat: I often substitute up to half freshly milled whole wheat flour for the bread flour in this dough. Whole wheat flour tends to absorb more liquid, so hold back a little bit of the flour when mixing in and add it as needed. If you want to make a 100% whole wheat version, use some of the tips in my Guide to Baking with Whole Wheat Flour to make a softer loaf.
- All-Purpose Flour: Substitute all-purpose for bread flour.
- Honey: If you find this loaf a little too sweet or want to make this recipe vegan, you can substitute sugar for the honey and cut the amount in half. Adjust for a little less flour in the recipe by holding back about 1 cup of flour and adding it in as needed. The dough should feel tacky, not overly sticky.
- Egg: To substitute an egg, I prefer to just leave it out. Adjust by using a little less flour.
- Mix-Ins: You can add favorite mix-ins to this bread by adding them in during shaping or at the end of kneading. I also like to roll them up into the bread during shaping. Cinnamon chips are one of my favorite mix-ins. Jalapeños and cheddar are also delicious!
Sample Baking Schedule
Because working with a sourdough starter can take a long time, I include sourdough sample schedules in my sourdough recipes. These schedules are not meant to be followed exactly but rather give you an idea of a timeline – which is very dependent on the temperature of your dough/starter and the activity of your starter.
Note: The schedule assumes a dough temperature of 76-80ºF. I hope it’s helpful to you.
| Day 1 | Mix Levain |
| 7:00 PM – 7:00 AM | Mix Levain. Cover and ferment for about 10-12 hours until doubled in size, bubbly and ripe. |
| Day 2 | Knead/Rise/Shape/Proof/Bake |
| 7:00 AM | Knead dough in a stand mixer for 8-10 minutes until smooth. |
| 7:15 AM – 11:15 AM | Bulk Fermentation Optional: After the bulk fermentation, the dough can be covered and stuck in the refrigerator for up to 24 hours if needed. Pull it out, shape it and continue with the recipe, allowing a little extra time for rising if you choose this option. |
| 11:30 AM | Divide and shape. Proof in a warm place (78-85ºF) The temperature of your dough will determine how quickly your loaves will rise. |
| 4:00 PM – 8:00 PM | Bake: ONLY once the dough has doubled in size and risen above the loaf pan. If the dough is too cold, it won’t rise quickly – move it to a warmer location and wait for the bread to rise. Don’t bake the bread until it has properly risen. |
Time Saving Tip: Recently I’ve been taking advantage of an overnight rise with this dough. I will make my levain on Day 1 (either in the morning or overnight). Around 8 PM I’ll mix up the dough. Let it rest for about 15-30 minutes to relax the gluten and then I skip the bulk ferment stage completely. Shape the loaves, set them in a warm place (I use a bread proofer or dough mat) and let them rise overnight (76-78ºF) for 8-12 hours. This allows us to have fresh bread in the morning. The exact timing will depend on temperature and the activity on your starter.
How to Make Soft Sourdough Sandwich Bread
Mix the Levain
Step 1: Mix the Levain. Prepare the levain by mixing together active starter, flour, water and optional sugar. Cover and let sit overnight for 10-12 hours at 78-80ºF. (Images 1 & 2)
Keep in mind, you can change up your feeding ratios to fit your schedule. If you forget or just prefer to mix the levain the day of, you can mix a levain that will take just 3-4 hours to rise (assuming 78ºF). For example:
- 140 grams of ripe/mature starter
- 140 grams of warm water
- 140 grams of all-purpose or bread flour
- 20 grams granulated sugar (optional for more mild flavor)
Note: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water – it can be substituted for the levain in this recipe. The bread may taste a little more tangy without a sweet levain, but will still be delicious.
Mix the Dough
Step 2: Mix Dough. Combine the ripe levain, water, honey, salt, egg, coconut oil and most of the flour to a stand mixer (Image 3). Knead for 8-10 minutes until the dough is smooth, soft, cohesive, and pulls away from the sides of the bowl (Image 4). Dough can also be kneaded by hand for 10-15 minutes if you don’t have a stand mixer.
Amy’s Tip: The temperature of the water can have an effect on how quickly the sourdough bread ferments. Because this dough is enriched with a lot of honey, egg and oil, it’s going to take a long time to rise. Warmer water (nothing over 98ºF) helps speed up that process. Colder water will make the dough take longer to rise.
Bulk Ferment or First “Small” Rise
Step 3: Bulk Fermentation. Set the dough in a warm place (Image 5), cover (I use a kitchen towel or plastic shower cap) and let rise until puffed up and aerated (Image 6). The dough will not have doubled in size at this point but should have filled the bottom of the container and risen a small amount. Dough in this stage can be refrigerated and then shaped the next day if it fits better for your schedule.
Optional Stretch and Folds: If you want to add a couple of stretch and folds to the dough throughout the bulk fermentation, feel free to do that. It will help strengthen the dough as it rises, but is not necessary for a great loaf.
Shape the Dough into Sandwich Loaves
Step 4: Shape the Loaves. Separate dough into two equal portions. Pat each of the portions out into a rectangle. Starting at the edge closest to you, roll up the dough tightly (Images 7 & 8). Pinch the seam closed and flip the dough over, seam side down into a greased 8.5-by-4.5 loaf pan. If your pans tend to stick, lining with parchment paper also works well (Images 9 & 10). Cover the loaves with plastic wrap or a shower cap. Watch this video for a visual on how to shape sandwich bread.
Proof the Dough
Step 5: Proof/Second Rise. Let covered dough rise for 4-8 hours until the dough has risen up over the edge of the loaf pan. (Images 11, 12, 13). When you lightly press in on risen dough, the dough will spring back just a little bit telling you it’s ready to bake (Image 14). If it springs back all the way, it needs a little more time to rise.
Amy’s Tip: Do not bake this dough until it has risen and at least doubled in size. It may take a long time (honey can slow it down a little). If it’s not rising, find a place to warm it up and let it complete the rise. Don’t be discouraged if the dough is not rising quickly – I’ve had some loaves take 4 hours and some that take 8-10. It all depends on temperature of the dough and the activity of your starter.
Bake the Bread
Step 6: Bake. Preheat the oven to 350ºF. Bake the sourdough sandwich bread for 40 minutes, until the internal temperature registers 190-195ºF. Top the bread with melted butter if desired for a shiny/soft, golden brown crust. Let cool in the pan about 5-10 minutes (Image 15) before removing to a cooling rack. Let cool completely before slicing (Images 16).
Scoring: Traditionally, this soft sourdough sandwich bread recipe isn’t scored, but I sometimes like to do it anyway. Take a bread lame and score the top straight down the middle or a few diagonal slashes like you would an artisan loaf.
How to Store Leftovers
After your loaves have cooled completely, slice the bread and store in a bread bag on the counter for 24-48 hours. After that I like to freeze the sandwich bread for easy access to homemade bread. When you want a loaf of bread, pull it out and let it thaw before eating. We also take the frozen slices and toast them individually as needed.
Amy’s Recipe Tips
I have developed this sourdough sandwich bread recipe, specifically for my picky eaters who aren’t big fans of a lot of tangy flavor in their bread. I love the fermentation benefits of sourdough and want my family to eat long-fermented bread, but on the more mild side. To get a more mild/sweeter flavored sourdough sandwich bread, this recipe uses:
1. A sweet levain
2. A large amount of levain (more than is usually called for in sourdough recipes)
3. Honey in the dough to counterbalance the tang
If you prefer a more sour-flavored bread, you can adjust these by using regular active sourdough starter, decreasing the amount of levain in the dough (which will cause a longer rise), and decreasing the amount of honey in the dough. Adjust the flour as needed – the dough should feel tacky, not overly sticky when it’s fully kneaded.
Frequently Asked Questions
Most likely this is an issue with the temperature of your dough during the fermentation/rising period OR it’s an issue with the activity of your sourdough starter. Make sure that the temperature of the dough itself is between 76-80ºF while it’s rising, or allow for a LOT of extra time.
Another issue could have been your sourdough starter: was it rising and falling predictably before you made the bread? Did you take starter at its peak ripeness (risen and starting to fall back down) to mix the levain? Did you use the levain at the peak ripeness (when it has the most active yeast in it)?
Unfortunately it sounds like your bread didn’t rise enough. This can be so disappointing! Make sure the sourdough bread rises above the loaf pan before baking. Use the poke test: poke your finger into the bread gently. If the bread springs back with no indentation, it needs to rise more. If it leaves a small indentation and doesn’t spring back, it’s time to bake the bread. I’ve most often experienced “gummy” sourdough bread when I didn’t let my dough rise properly.
Yes! I like to add them either right after the dough is initially kneaded – toss them in the mixer and give them 30 seconds to incorporate, OR I’ll roll them up into the bread when I shape the loaves. Cinnamon chips are one of my favorite mix-ins. Jalapeño and cheddar are also a delicious mix-in combination!
Yes! I actually have a recipe of this same bread that is a sourdough discard version and uses instant yeast. You can also try my light and fluffy white sandwich bread that this recipe is based off of.
Sourdough Bread Recipes
If you tried this Sourdough Sandwich Bread or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Soft Sourdough Sandwich Bread
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Equipment
Ingredients
Levain (1:10:10 overnight, takes 10-12 hours to ripen at 78-80ºF)
- 20 grams sourdough starter, bubbly and active, see recipe notes about 4 teaspoons
- 200 grams all purpose or bread flour, about 1 1/3 cups
- 200 grams water, see recipe notes, about 3/4 cup plus 1 Tablespoon
- 20 grams granulated sugar, about 4 teaspoons
Sourdough Sandwich Bread
- 400 grams levain, about 1 3/4 cup
- 330 grams water, lukewarm, about 1 1/3 cups
- 160 grams honey, about 1/2 cup
- 1 large egg, about 50 grams
- 50 grams coconut oil, melted, or any neutral flavored oil, about 1/4 cup
- 20 grams salt, about 1 Tablespoon
- 950 grams bread flour, about 6-7 cups, see recipe notes
Instructions
Levain (1:10:10, overnight, ready in 10-12 hours at 78ºF)
- The night before you mix the dough, mix together the levain. To a small bowl, mix together active starter, flour, water and sugar (optional for more mild flavor in the bread). Cover and let sit overnight for 10-12 hours in warm 78-80ºF place until ripe, bubbly and active. Alternatively if you prefer mixing the levain the morning of, mix: 140 grams starter, 140 grams flour, 140 grams water and 20 grams sugar – this should take about 3-4 hours to rise at 78ºF. Ripe, bubbly, active sourdough starter can also be substituted for levain if desired.
Soft Sourdough Sandwich Bread
- Mix: To the bowl of a stand mixer, add the ripe levain, water, honey, salt, egg, coconut oil and most of the flour. Reserve about 1 cup (130 grams) of flour to add in as needed. Knead for 8-10 minutes until the dough is smooth, soft and cohesive. Add the remaining flour as needed. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch, but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time until it feels tacky and workable. This dough can also be kneaded about 10-15 minutes by hand.
- Begin Bulk Fermentation: Transfer the dough to a container and cover with a plastic shower cap or kitchen towel.
- Bulk Rise: Let the dough rise about 4-5 hours (76-78ºF dough temperature) until puffed up and aerated. The dough will not have doubled in size at this point but should have filled the bottom of the container and risen a small amount. If it hasn't, let it sit in a warmer place for another hour or two. At this point you can also stick the dough in the refrigerator after a couple of hours for a long cold bulk rise. See recipe notes.
- Divide and Shape: Turn the dough out onto the counter. Separate into two equal portions of dough. Pat one of the portions out into a rectangle. Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5-by-4.5 loaf pan and cover. Repeat with remaining portion of dough. You can watch a shaping video here.
- Proof/Second Rise: Let the bread rise in the pan for 4-8 hours (76-85ºF dough temperature)) until the dough has risen up and over the edge of the loaf pan. Depending on time of year, temperature and how active your yeast is, the rise could be shorter or much longer. If you notice no change and no rise, put the bread in a warmer place (oven with a light on or bread proofer). Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back just a little bit, it is ready to bake.
- Bake: Pre-heat oven to 350ºF. Bake the loaves of bread for 40 minutes. Spread melted butter on the tops of the loaves if desired. Let bread cool for about 5-10 minutes in the loaf pans before removing to a cooling rack. Cool completely before slicing for sandwiches. Enjoy!
Video
Notes
Levain, mix 1:1:1 ratio (3-4 hours before ripe at 78-80ºF)
-
- 140 grams of ripe/mature starter
-
- 140 grams of warm water
-
- 140 grams of all purpose or bread flour
-
- 20 grams granulated sugar (optional for more mild flavor)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I back one big loaf? How much extra cooking time would be needed?
This recipe makes two loaves in loaf pans. If you try to bake all of the dough in one loaf pan it would likely spill over and not fit.
This was terrific! Couldn’t be easier and the proportions were right on. Just had two slices with butter and homemade peach jam and my gosh-amazing. Will definitely make this again and sorry that I gave one of the loaves away to a friend because I could eat the whole thing myself…
So glad you love this recipe! Thanks for sharing.
I have made this once before and it turned out beautifully! Making a second time and forgot the egg this morning when mixing the dough. Is it still worth baking the bread or scratch it and start over? Thank you!
You can try and see how it turns out! Good luck!
So wonderful and easy!
I have a similar question about overnight fermentation. Can I do the bulk rise then shape it in the loaves, let it rest for a few hours then stick it in the fridge overnight to bake in the morning?
I think that could work! Give it a try and let me know how it works for you. Just keep in mind the total rise time, and make sure you don’t bake these loaves until they have risen completely.
I have a 13 x 5 inch bread loaf pan, can I cut this in half and still use the larger size loaf pan?
I haven’t tried that, so I’m not sure how it would come out. I’m sorry!
Hi, can this recipe be halved for one loaf ?
You can do that!
I took all the ingredients and cut them in half except for the egg. Only made one loaf as a test. Turned out great.
Newbie here! In your notes section you have the “overnight rise” option. If you do this, is that the bulk fermentation and 2nd rise stage combined into one time? Or is the overnight stage in fridge come after letting it bulk ferment on counter for 4-5 hours? Hope this makes sense!
That is the 2nd rise stage – so after the bulk fermentation, then shape into loaves and let rise overnight. BUT, I have started experimenting with shaping it earlier and cutting the bulk fermentation shorter and it works really well, so if you want to mix it up, let it rest for a bit, then shape and stick in the loaf pans and let rise overnight, it works well! Just make sure to account for that time in your overall timeline – that time won’t change. And don’t bake these loaves until they have risen completely. Hope that makes sense!
I am fairly new to sourdough and making the sourdough bread is still hard. This white bread recipe is SO EASY and my steps look exactly like the pictures! LOL! I thought my first time making the bread was a fluke so I did not want to comment on this recipe until I made it a second time. It was a success. I also love how this recipe makes 2 loaves, so we freeze one while we work on one loaf.
I am very happy to have stumbled upon this website.
So glad you loved this recipe! Thanks for sharing.
How many grams of starter if levain is not used?
The weight is the same, so 400 grams.