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Soft & Fluffy Sourdough Sandwich Bread: Beginner-Friendly Loaf

Close-up of the soft, airy crumb structure of the 3-ingredient sourdough sandwich bread.
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Bake a truly soft, sliceable sourdough sandwich bread loaf with a buttery crumb. This easy recipe uses gentle folds to achieve light, fluffy results perfect for everyday toast and sandwiches.

Ingredients

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  • 100g active sourdough starter (fed 4–8 hours prior)
  • 350g warm water (about 85°F)
  • 500g all-purpose flour or bread flour
  • 10g fine sea salt
  • 30g unsalted butter, softened

Instructions

  1. Mix the starter and warm water in a large bowl until combined.
  2. Add the flour and salt. Mix by hand until a shaggy dough forms and no dry flour remains. Cover the bowl.
  3. Perform four sets of stretch and folds, spaced 30 minutes apart, over the next two hours. Gently stretch a portion of the dough up and fold it over itself.
  4. After the final fold, let the dough rest, covered, at room temperature for 1 to 3 hours, or until it has increased in volume by about 30-50%. This timing depends on your starter activity.
  5. Gently turn the dough out onto a lightly floured surface. Shape the dough into a tight log or oval.
  6. Grease a standard 9×5 inch loaf pan with butter or line it with parchment paper. Place the shaped dough seam-side down into the prepared pan.
  7. Cover the pan loosely with plastic wrap or a damp towel. Allow the dough to proof at room temperature for 1 to 2 hours, or until the dough has risen about 1 inch above the rim of the pan.
  8. Preheat your oven to 375°F (190°C).
  9. Bake the loaf for 35 to 45 minutes. If the top browns too quickly, loosely tent it with aluminum foil after 25 minutes.
  10. Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing. This step is crucial for a non-gummy crumb.

Notes

  • For the softest crumb, use room temperature butter mixed into the dough during the final shaping stage.
  • If you want a quicker bake, you can use a small amount of commercial yeast along with your starter, but this recipe focuses on true sourdough flavor and texture.
  • This loaf slices best when fully cooled, making it ideal for thin sandwich cuts.

Nutrition

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