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Soft and Fluffy Sourdough Sandwich Bread

A close-up of a freshly baked loaf of sourdough sandwich bread, showing its soft, white interior crumb.
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A beginner-friendly recipe for making a soft, sliceable sourdough loaf perfect for daily sandwiches and toasting.

Ingredients

Scale
  • 100g active sourdough starter (100% hydration)
  • 350g warm water
  • 500g bread flour
  • 10g fine sea salt

Instructions

  1. Mix the active starter and warm water in a large bowl until combined.
  2. Add the flour and salt to the wet ingredients. Mix by hand until no dry flour remains. This will be a shaggy dough.
  3. Cover the bowl and let it rest for 30 minutes (autolyse).
  4. Perform four sets of stretch and folds, spaced 30 minutes apart. Gently stretch one side of the dough up and fold it over the center. Rotate the bowl and repeat three more times for one set.
  5. After the final set of folds, let the dough rest for 1 hour.
  6. Shape the dough into a tight log or oval and place it seam-side up in a lightly oiled 9×5 inch loaf pan.
  7. Cover the pan and let it proof at room temperature until it has increased in volume by about 50-75% (this may take 3 to 5 hours depending on your kitchen temperature).
  8. Preheat your oven to 450°F (232°C) with the rack in the lower third position.
  9. Place the loaf pan in the preheated oven. Immediately reduce the oven temperature to 375°F (190°C).
  10. Bake for 35 to 40 minutes, or until the crust is golden brown and the internal temperature reaches 205°F (96°C).
  11. Remove the bread from the pan immediately and cool completely on a wire rack before slicing.

Notes

  • For a tangier flavor, allow the shaped dough to cold proof in the refrigerator overnight before baking.
  • Use a digital scale for accurate measurements; this recipe relies on precise ratios.
  • If your starter is very active, reduce the final room temperature proofing time.

Nutrition

Find it online: https://savoryskies.com/sourdough-sandwich-bread-recipe/