Baking bread has always felt like a comforting ritual for me. I remember the first time I shaped a loaf of sourdough sandwich bread. The soft dough beneath my hands and the enticing smell filling my kitchen brought a deep sense of warmth. This recipe is special because it allows you to create the softest sourdough sandwich bread that is perfect for everyday use. Whether you’re crafting a simple breakfast toast or a delicious sandwich, this bread is sure to elevate your meals. You’ll find that this bread is not only easy to make but becomes a staple that you’ll reach for again and again.
Why Make This Recipe
Making sourdough sandwich bread at home brings a sense of accomplishment and joy. Every bite is filled with flavor and a texture that can’t be bought in stores. Plus, the process allows you to connect with the food you’re feeding your family. Homemade bread is not only healthier, but it also fills your home with a delightful aroma. This bread is perfect for sandwiches, toast, or simply enjoying with a pat of butter.
How to Make The Softest! Sourdough Sandwich Bread
Ingredients
- 285 grams water
- 70 grams active sourdough starter
- 16 grams sugar
- 12 grams oil (see note)
- 500 grams bread flour
- 13 grams salt
Directions
- In a large bowl, combine the water, starter, sugar, and oil.
- Add the flour and salt. Mix everything until no dry flour remains. If it gets tough to mix with a spoon, use your hands.
- Cover the bowl and let it rest for 15-30 minutes.
- Perform a round of stretch and folds to shape the dough into a tight ball.
- Cover again and let it rise at room temperature until it doubles in size.
- Grease an 8 by 4-inch loaf pan.
- Turn the dough out onto a lightly floured surface and shape it into a log.
- Place the log seam-side down in the prepared pan and cover with a towel.
- Let it rise until the dome of the dough is 1 inch above the rim of the pan.
- Preheat your oven to 375 degrees Fahrenheit.
- Bake for 45-50 minutes until the bread is brown and baked through.
- Cool in the pan for 10 minutes, then invert to release and cool completely on a wire rack.
How to Serve The Softest! Sourdough Sandwich Bread
This sourdough sandwich bread is incredibly versatile. You can serve it toasted with butter, make it into classic sandwiches, or use it for French toast. It pairs well with both sweet and savory toppings, making it the perfect base for all your favorite meals.
How to Store The Softest! Sourdough Sandwich Bread
To keep your bread fresh, store it in a bread bag or wrap it in a kitchen towel. This will help maintain its softness. You can also store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice the bread and freeze it. Just pop a slice in the toaster when you are ready to enjoy!
Tips to Make The Softest! Sourdough Sandwich Bread
- Make sure your sourdough starter is active before using it. This ensures a good rise.
- Don’t skip the resting period; it helps with gluten development and flavor.
- Experiment with different oils for subtle flavor changes.
- If you find the dough too sticky, flour your hands and the work surface lightly.
Variations
You can add herbs, seeds, or dried fruits to the dough for a twist on the classic recipe. Try adding sunflower seeds or dried cranberries for a fun variation!
FAQs
1. How long does this bread last?
The bread can last up to 3 days at room temperature and longer if frozen.
2. Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour can work, but the texture may not be as soft and chewy.
3. What if my dough doesn’t rise?
If your dough isn’t rising, your sourdough starter might not be active. Try feeding it and ensuring it’s bubbly and active before using.
This recipe for the softest sourdough sandwich bread is a warm addition to any kitchen. Enjoy the process of making it and the delightful flavors in each bite!
Sourdough Sandwich Bread
Ingredients
Dough Ingredients
- 285 grams water
- 70 grams active sourdough starter Make sure it is active
- 16 grams sugar
- 12 grams oil Experiment with different oils for flavor
- 500 grams bread flour All-purpose flour can work but texture may differ
- 13 grams salt
Method
Preparation
- In a large bowl, combine the water, starter, sugar, and oil.
- Add the flour and salt. Mix everything until no dry flour remains. If it gets tough to mix with a spoon, use your hands.
- Cover the bowl and let it rest for 15-30 minutes.
- Perform a round of stretch and folds to shape the dough into a tight ball.
- Cover again and let it rise at room temperature until it doubles in size.
- Grease an 8 by 4-inch loaf pan.
- Turn the dough out onto a lightly floured surface and shape it into a log.
- Place the log seam-side down in the prepared pan and cover with a towel.
- Let it rise until the dome of the dough is 1 inch above the rim of the pan.
Baking
- Preheat your oven to 375 degrees Fahrenheit.
- Bake for 45-50 minutes until the bread is brown and baked through.
- Cool in the pan for 10 minutes, then invert to release and cool completely on a wire rack.