Soft & Fluffy Sourdough Sandwich Bread Recipe

When most people think of sourdough, they picture a rustic, crusty boule with large holes. While delicious, that style isn’t always practical for a classic grilled cheese or a school lunchbox. Enter sourdough sandwich bread: a loaf that combines the complex, tangy flavor of natural fermentation with the soft, tight crumb of a classic white pullman loaf.

This guide will teach you how to bake a loaf that is tender enough for sandwiches but sturdy enough for the toaster. If you have an active starter on your counter, you are already halfway there.

Why This Recipe Works

Unlike artisan loaves that use water and high heat to create a hard crust, this sourdough sandwich bread recipe uses enrichments like milk, butter, and sugar.

• Milk & Butter: Tenderize the gluten, resulting in a velvety soft texture.
• Sugar/Honey: Provides food for the wild yeast and helps the crust brown beautifully.
• Loaf Pan: Forces the dough to rise upward, creating that classic square shape perfect for slicing.

Ingredients

To make one standard 9×5 inch loaf, you will need:

• 100g Active Sourdough Starter: Bubbly and fed within the last 4-8 hours.
• 350g Warm Milk: Whole milk works best for richness, slightly warmed (not hot).
• 50g Unsalted Butter: Melted and slightly cooled.
• 20g Sugar or Honey: Adds a touch of sweetness to balance the sourness.
• 500g Bread Flour: High protein flour helps the loaf hold its shape.
• 10g Sea Salt: Essential for flavor.

Step-by-Step Instructions

1. Mix the Dough

In the bowl of a stand mixer (or a large mixing bowl), whisk together the warm milk, melted butter, sugar, and active starter until the starter is dissolved. Add the flour and salt.

2. Knead Until Smooth

• Stand Mixer: Using the dough hook, knead on low speed for about 8–10 minutes. The dough should be smooth, elastic, and pull away from the sides of the bowl.
• By Hand: Knead on a counter for 12–15 minutes until the dough passes the “windowpane test” (you can stretch a small piece thin enough to see light through it without it tearing).

3. Bulk Fermentation

Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for 4 to 6 hours. Unlike a rustic loaf, you don’t need to do “folds” during this time; just let it grow until it has increased in volume by about 50%.

4. Shape the Loaf

Turn the dough out onto a lightly floured surface. Gently press it into a rectangle to pop any large air bubbles (we want a tight crumb for sandwich bread).

1. Fold the short sides in slightly.
2. Roll the dough up tightly from the bottom like a jelly roll.
3. Pinch the seam shut to create surface tension.

5. Final Proof

Place the shaped log seam-side down into a greased 9×5 inch loaf pan. Cover loosely with a plastic bag (create a tent so it doesn’t stick to the dough). Let it proof for 2 to 4 hours.

• The Test: The dough is ready when it has risen about 1 inch above the rim of the pan.

6. Bake

Preheat your oven to 375°F (190°C). Brush the top of the loaf with a little milk or an egg wash for a shiny crust. Bake for 40–45 minutes until the top is golden brown and the internal temperature reads 200°F (93°C).

7. Cool Completely

This is the hardest part! Remove the bread from the pan immediately and let it cool on a wire rack for at least 2 hours before slicing. Cutting it while hot will make the texture gummy.

Tips for the Best Sourdough Sandwich Bread

• The Slicing Factor: Because this bread has a tighter crumb, it slices thinly without falling apart. Use a sharp serrated knife.
• Storage: Since this sourdough sandwich bread contains no preservatives, it stays fresh on the counter for 3-4 days in a sealed bag. For longer storage, slice the entire loaf and freeze it. You can toast slices directly from frozen.
• Sourness Level: If you prefer a more tangy flavor, you can let the dough proof in the fridge overnight after shaping it into the pan, then bake it the next morning.

Conclusion

Making sourdough sandwich bread is one of the most rewarding ways to use your starter. It elevates the humble sandwich into a gourmet meal. Whether it’s for a BLT, French toast, or just butter and jam, this loaf will quickly become a staple in your kitchen. Happy baking!