🥖 Ingredient.
For the Dough
- 100 g active sourdough starter
- 350 g bread flour
- 150 g all-purpose flour
- 300 g warm milk
- 50 g warm water
- 25 g honey or sugar
- 30 g softened unsalted butter
- 10 g salt
Optional: Add 1–2 tablespoons of milk powder for an even softer, richer loaf.
⏰ Before You Start
Make sure your sourdough starter is active and bubbly. A healthy starter should rise noticeably after feeding and have plenty of bubbles throughout.
The exact fermentation time depends on the temperature of your kitchen. In a warm kitchen, the dough may rise faster; in a cooler kitchen, it can take considerably longer.
👩🍳 Step-by-Step Instructions
1. Mix the Dough
Place the active sourdough starter, warm milk, warm water, and honey into a large mixing bowl. Stir until the starter is mostly dissolved.
Add the bread flour and all-purpose flour. Mix with a wooden spoon or dough whisk until no dry flour remains.
The dough will look rough and slightly sticky at this stage. That’s completely normal.
Cover the bowl and let the dough rest for about 20–30 minutes.
2. Add the Salt and Butter
Sprinkle the salt over the dough.
Add the softened butter a little at a time. Knead the dough by hand for several minutes, squeezing and folding it until the butter is incorporated.
Continue kneading for around 8–12 minutes, or until the dough becomes smoother and more elastic.
You can also use a stand mixer fitted with a dough hook. Mix on low speed initially, then increase slightly and knead until the dough becomes smooth and stretchy.
The finished dough should feel soft and slightly tacky but not excessively sticky.
3. First Rise
Place the dough into a lightly greased bowl and cover it.
Let it ferment at room temperature until it becomes noticeably larger, smoother, and airy.
This may take approximately 4–8 hours, depending on your starter and room temperature.
Don’t rely only on the clock. Look at the dough. It should show bubbles and have increased significantly in volume.
4. Shape the Dough
Lightly flour your work surface and gently turn out the dough.
Avoid aggressively knocking all the air out.
Flatten it gently into a rough rectangle. Fold the sides toward the center and then roll the dough tightly into a loaf.
Pinch the seam closed.
The goal is to create a reasonably tight loaf so that it rises evenly and develops a nice sandwich-bread shape.
5. Place in the Loaf Pan
Grease a 9 × 5-inch loaf pan.
Place the shaped dough into the pan with the seam underneath.
Cover loosely with plastic wrap, a reusable cover, or a clean damp towel.
6. Second Rise
Allow the dough to rise again at room temperature.
This can take approximately 2–5 hours.
The dough should become visibly puffy and rise close to the top of the pan.
A useful test is to gently press the dough with a fingertip. If the indentation slowly springs back, the dough is generally ready for baking.
7. Bake
Preheat your oven to 190°C (375°F).
Place the loaf in the center of the oven and bake for approximately 35–45 minutes.
The top should be nicely golden brown.
If the top starts browning too quickly, loosely cover it with aluminum foil for the remaining baking time.
For the most reliable result, the center of the loaf should reach approximately 93–96°C (200–205°F).
8. Cool Completely
Remove the bread from the pan and place it on a wire rack.
Brush the top with a little butter while it’s still warm if you want a softer crust.
Allow the loaf to cool completely before slicing. Cutting it while very hot can make the interior gummy or cause the slices to compress.
Once cool, use a serrated bread knife to cut neat slices.
🥪 How to Use Sourdough Sandwich Bread
This bread works beautifully for:
- Turkey or chicken sandwiches
- Egg sandwiches
- Grilled cheese
- Peanut butter and banana sandwiches
- Toast with butter and jam
- French toast
- Breakfast sandwiches
- Tuna or chicken salad sandwiches
- Avocado toast
Its soft texture makes it especially good for packed lunches because the slices are sturdy without being overly crusty.
❄️ Storage
Store the completely cooled bread in an airtight bread bag or container at room temperature for about 3–4 days.
For longer storage, slice the loaf and freeze the slices in a sealed freezer-safe bag. You can take out individual slices whenever you need them and toast them directly from frozen.
Avoid storing fresh bread in the refrigerator unless necessary, because refrigeration can make bread become stale more quickly.
⭐ Tips for Soft Sourdough Sandwich Bread
Use an active starter: A weak starter can result in a dense loaf.
Don’t add too much flour: The dough should be soft. Adding excessive flour can produce a dry, heavy sandwich loaf.
Watch the dough rather than the clock: Fermentation speed changes with temperature, starter strength, and flour.
Don’t rush the final proof: The dough needs enough time to become light and puffy before baking.
Don’t slice it hot: Give the loaf plenty of time to cool so the crumb can finish setting.
Use milk and butter: These ingredients help create the soft, tender texture that makes this bread different from a traditional crusty sourdough loaf.
🍞 Quick Recipe Summary
| Ingredient | Amount |
|---|---|
| Active sourdough starter | 100 g |
| Bread flour | 350 g |
| All-purpose flour | 150 g |
| Milk | 300 g |
| Water | 50 g |
| Honey or sugar | 25 g |
| Butter | 30 g |
| Salt | 10 g |
Oven: 190°C / 375°F
Pan: 9 × 5-inch loaf pan
Bake time: 35–45 minutes
Yield: 1 sandwich loaf
The result is a soft, naturally leavened sourdough loaf with a tender crumb and lightly golden crust—ideal for slicing and making sandwiches every day.
