Soft & Fluffy Sourdough Sandwich Bread

• Prep Time: 10 minutes
• Rise Time: 10–12 hours
• Bake Time: 40–45 minutes
• Total Time: About 12 hours
• Yield: 1 loaf
• Difficulty: Beginner-Friendly

Ingredients

• 65 grams active sourdough starter
• 300 grams warm water
• 57 grams unsalted butter, melted
• 25 grams sugar
• 400 grams bread flour
• 100 grams all-purpose flour
• 10 grams salt

Instructions

Step 1: Mix the Dough

In a large mixing bowl, whisk together the active sourdough starter, warm water, melted butter, and sugar until combined.

Add the bread flour, all-purpose flour, and salt. Mix until a shaggy dough forms and no dry flour remains. I usually start with a dough whisk and then finish mixing with my hands.

Cover the bowl and let the dough rest for about 30 minutes.

Step 2: Knead the Dough

After the dough has rested, lightly wet your hands to prevent sticking.

Gently stretch and fold sections of the dough toward the center while turning the bowl as you go. Continue for about 20–30 seconds until the dough becomes smoother and slightly elastic.

Transfer the dough to a lightly greased bowl with the seam side down.

Step 3: Bulk Fermentation

Cover the bowl and allow the dough to rise until doubled in size. In my kitchen, this usually takes around 8–10 hours depending on the temperature.

You’ll know it’s ready when:

• the dough has noticeably doubled
• the top looks slightly domed
• bubbles are visible throughout the dough
• it feels airy and soft

I usually let mine rise overnight.

Step 4: Shape the Dough

Once the dough has finished its first rise, gently press down to release excess air.

Turn the dough onto your work surface and stretch it into a rectangle. Roll it tightly into a log, similar to rolling cinnamon rolls.

Tuck the ends underneath and pinch the seams closed.

Place the dough seam-side down into a greased 8.5 x 4.5 loaf pan.

Step 5: Second Rise

Cover the loaf pan and let the dough rise again until it sits about 1 inch above the rim of the pan.

Depending on the temperature of your kitchen, this usually takes 2–4 hours.

If your kitchen runs cold like mine does during Western New York winters, I sometimes place the loaf in the oven with just the oven light on to help speed things up.

Step 6: Bake

Preheat your oven to 375°F.

Bake the bread for 40–45 minutes or until the top is golden brown and the internal temperature reaches 190–200°F.

If the top begins browning too quickly, loosely place foil over the loaf during the last portion of baking.

Let the bread cool in the pan for about 5 minutes before transferring it to a wire rack.

For an extra soft crust, brush the top with butter while the loaf is still warm.

Allow the bread to cool for at least an hour before slicing.

 

My Tips for the Best Sourdough Sandwich Bread

• Don’t rush the second rise. This is what helps create that soft, fluffy texture.
• I highly recommend using a kitchen scale for the best results.
• This bread freezes really well once sliced.
• If your loaf turns out dense, it likely needed more rise time.
• For an even softer crust, brush melted butter over the top immediately after baking.

 

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

You can, but bread flour gives the loaf a softer and fluffier texture with better structure.

How do I know my starter is active enough?

Your starter should be bubbly, doubled in size, and pass the float test before using it in this recipe.

Can I freeze sourdough sandwich bread?

Yes. I like to slice the loaf first and freeze it in a sealed bag so individual slices can easily be toasted later.

Why did my bread turn out gummy?

Usually this means the bread either needed a longer rise or was sliced before fully cooling.

 

Final Thoughts

This has easily become my favorite everyday sourdough recipe lately. It’s simple, reliable, and makes the best toast and sandwiches without feeling overly complicated.

Honestly, this recipe is what pushed me fully into my sourdough era.

If you make it, tag me on Instagram because I love seeing everyone’s creations.