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–+ servings

Soft Sourdough Sandwich Bread

150kcal
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Prep 4 hours
Cook 40 minutes
Total 4 hours 40 minutes
This soft sourdough bread features a tender crumb, perfect for sandwiches, toasts, and simple meals. It's an approachable recipe for beginners and has a comforting flavor profile.
Servings 10 slices
Course Bread, Snack
Cuisine American, Homemade

Ingredients

Bread Ingredients
  • 500 g 500 g bread flour Provides strong gluten for structure and chew.
  • 100 g 100 g whole wheat flour Adds flavor, nutrients, and a touch of texture.
  • 350 g 350 g water Hydrates flour for a soft, extensible dough.
  • 100 g 100 g active sourdough starter Natural leavening and signature sourdough flavor.
  • 10 g 10 g fine sea salt Enhances flavor and strengthens the dough.
  • 1 tbsp 1 tbsp olive oil or melted butter Improves tenderness and shelf life (optional).
  • 1 tsp 1 tsp honey or sugar Feeds the starter slightly and contributes to browning and a softer crumb (optional).

Method

Preparation
  1. Feed your starter 4–8 hours before mixing so it’s active and bubbly. Gently stir down any liquid before measuring.
  2. In a large bowl, combine 500 g bread flour, 100 g whole wheat flour, and 350 g water. Mix until no dry flour remains (a shaggy dough). Cover and let rest for 30–60 minutes for autolyse.
  3. Add 100 g active starter to the dough and mix by folding or pinching until incorporated.
  4. Sprinkle 10 g salt over the dough and add optional 1 tbsp oil and 1 tsp honey if using. Mix until evenly distributed.
Fermentation and Shaping
  1. Bulk ferment at room temperature (about 21–24°C / 70–75°F) for 3–5 hours. During the first 2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes.
  2. After bulk fermentation, turn the dough onto a lightly floured surface, pre-shape into a round and rest uncovered for 20–30 minutes.
  3. Perform the final shape and proof the shaped loaf for 2–4 hours at room temperature or refrigerate overnight for best flavor and structure.
Baking
  1. Preheat your Dutch oven to 230°C / 450°F about 45 minutes before baking.
  2. Gently invert the loaf onto parchment, score the top, and transfer into the hot Dutch oven. Cover and bake for 20 minutes.
  3. After 20 minutes, remove the lid, reduce the oven to 220°C / 425°F, and bake uncovered for another 18–25 minutes until deeply golden brown.
  4. Remove the loaf and cool on a wire rack for at least 1 hour before slicing to set the crumb.

Nutrition

Serving1gCalories150kcalCarbohydrates28gProtein5gFat2gSaturated Fat0.5gSodium200mgFiber2gSugar1g

Notes

For best slicing, let the loaf cool fully (about 1 hour). Cutting too soon makes the crumb gummy. This bread can be frozen — slice and wrap tightly before freezing for up to 3 months.

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