The Fluffiest Sourdough Sandwich Bread
There is nothing quiet like the smell of freshly baked bread wafting through the kitchen-especially when it’s sourdough. While I’ve been making classic rustic loaves for a while, I recently decided to try something new: sourdough sandwich bread. And let me tell you, this one’s a game-changer.
Soft, fluffy, and perfectly tangy, this bread has quickly become a household favorite. It has the same delicious flavor of traditional sourdough but with a lighter texture that’s perfect for sandwiches, toast, or just enjoying with a slather of butter.
What makes sourdough sandwich bread so different? It’s all about the texture. While rustic sourdough has a hearty crust and chewy crumb, this bread is designed to be softer and more versatile. It’s the kind of bread you want for everything from PB&J’s to grilled cheese to breakfast toast.
The best part? It’s still made with the same wild yeast starter, so you get all the natural goodness of sourdough, but in a loaf that’s a little more family-friendly.
If you’ve been hesitant to try baking sourdough at home, this recipe is a great way to start. It’s straightforward and forgiving and the results are so worth it. Plus, there’s something magical about pulling a loaf of golden, fluffy bread out of the oven and knowing you made it from scratch.
Ready to give it a try? Scroll down for the full recipe, and get ready to fall in love with sourdough sandwich bread. It might just become a staple in your kitchen!
What do you think you’ll make first with this loaf? I’d love to hear your ideas!
Fluffy Sourdough Sandwich Bread
Ingredients
- One cup (200g) active bubbly starter
- 2 2/3 cup (600g) warm filtered water
- 1/4 cup (85g) raw, honey
- 7 to 8 cups (1050-1200g) bread flour (might need more or less, depending on humidity levels)
- 3 tablespoon (40g) olive oil
- 4 teaspoon (24g) Himalayan salt
Instructions
- Add the active starter to a large bowl. Mix in warm water and honey until milky. Add bread, flour oil, and salt. Stir with a dough whisk or mix with your hands until dough is more thick, not formed.
- Flower your hands and finish mixing dough by hand until most of the flower has been incorporated. Cover with a damp kitchen towel and let rest for 45 to 60 minutes.
- Do a series of stretch and folds like you would with your artesian sourdough. Cover with plastic wrap or a damp tea towel and let’s sit out on the counter overnight 8 to 10 hours. Do not refrigerate dough.
- In the morning, lightly flour your countertop and place dough on there to release air from the dough. Cut dough in half for two loaves. Stretch out your dough into a rectangle (laminate) and roll them up into a log. Cover for 10 minutes to rest.
- Boil your bread pan with oil or butter. Do a little shaping with your log by gently pulling the dough toward you, like you do with your artesian, loves while shaping pinch up the sides and stick in your bread pan cover and let rise 2 to 3 hours until it’s double in size
- Preheat oven to 375 F. Bake the loaves for 40 minutes. Brush with butter a couple minutes after the loaves come out of the oven and let cool 1 to 2 hours before cutting into.
