Soft Sourdough Sandwich Bread

sliced sourdough sandwich bread on a wooden cutting board | Gathered In The Kitchen

This soft sourdough sandwich bread is baked in a loaf pan for even slices that work perfectly for sandwiches and toast. It has all the benefits of traditional sourdough bread, with a tender texture that’s ideal for everyday lunches and family meals.

5 from 5 vote

Print Recipe Pin Recipe

Prep Time 1

Cook Time 45

Course Bread

Cuisine American

Servings loaf

Calories 2185 kcal

Equipment

Ingredients

250 g active sourdough starter peaked, 100% hydration
230 g water room temperature
50 g honey
10 g salt
500 g bread flour

Instructions

Mix the starter and water

In a large bowl, combine the sourdough starter and water, mixing until the starter is fully dissolved and evenly blended.

Add honey and salt

Stir in the honey and salt until fully incorporated.

Add the flour

Add the bread flour and mix by hand until the flour is fully incorporated and a shaggy dough forms.

Knead in the butter

Knead 40 grams of butter into the dough until absorbed, then add the remaining 40 grams and knead again. Adding the butter in stages helps it fully incorporate without making the dough greasy.

Knead until smooth and elastic

Continue kneading by hand for about 30 minutes, or knead in a stand mixer with a dough hook for about 20 minutes, until the dough is smooth and elastic.

First rise (bulk fermentation)

Place the dough in a bowl, cover with plastic wrap, and let it rise until doubled in size. Depending on room temperature, this can take up to 8 hours.

Overnight cold proof

Once doubled, transfer the dough to the refrigerator and allow it to proof overnight.

Prepare the loaf pan

Generously butter all sides of a loaf pan using room-temperature butter.

Shape the dough

Turn the chilled dough out onto a lightly floured surface and roll it into a large rectangle. Roll the dough up tightly and shape it to fit into the loaf pan.

Second rise

Place the shaped dough into the loaf pan, cover with plastic wrap, and let it rise again until doubled in size.

Bake the bread

Brush the top of the loaf with egg wash and bake in a 375°F oven for about 45 minutes, or until the internal temperature reaches 190°F.

Cool before slicing

Remove from the oven and let the bread cool for at least 1 hour before slicing.

Nutrition

Calories: 2185kcalCarbohydrates: 452gProtein: 67gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 3903mgPotassium: 527mgFiber: 14gSugar: 43gVitamin A: 10IUVitamin C: 0.3mgCalcium: 87mgIron: 5mg

Keyword sourdough

Tried this recipe?Let us know how it was!