Here’s a soft, fluffy Sourdough Sandwich Loaf—perfect for toast, grilled cheese, or everyday sandwiches. This version is mildly tangy, tender, and slices beautifully 🍞
Soft Sourdough Sandwich Loaf (1 loaf)
🧂 Ingredients
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100 g active sourdough starter (bubbly, recently fed)
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240 g milk, lukewarm (or water for dairy-free)
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30 g sugar or honey
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30 g butter, very soft (or oil)
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9 g salt
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420 g bread flour (or AP flour)
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Optional: 1 tbsp milk powder (extra softness)
🥣 Instructions
1️⃣ Mix
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In a large bowl (or stand mixer):
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starter, milk, sugar, butter
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Add flour and salt.
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Mix until a shaggy dough forms.
2️⃣ Knead
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Knead 8–10 minutes by mixer or 10–12 by hand
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Dough should be soft, smooth, slightly tacky
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Passes the windowpane test
3️⃣ Bulk Fermentation
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Place dough in a lightly oiled bowl.
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Cover and ferment at room temp 3–5 hours
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Dough should rise 50–75%, not double.
4️⃣ Shape
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Gently deflate.
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Shape into a tight log.
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Place seam-side down in a greased 9×5 in (23×13 cm) loaf pan.
5️⃣ Final Proof
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Cover and proof 2–4 hours at room temp
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Dough should crest 1–1½ inches above pan
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OR refrigerate overnight for deeper flavor.
6️⃣ Bake
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Preheat oven to 375°F (190°C)
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Optional: brush with milk for soft crust
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Bake 35–40 minutes
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Internal temp: 195–200°F (90–93°C)
7️⃣ Cool
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Cool in pan 10 min, then fully on rack before slicing.
🍞 Tips for the Perfect Sandwich Crumb
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Milk + sugar = softer crumb
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Don’t overproof or loaf will collapse
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For ultra-soft crust, brush with butter after baking
Variations
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Whole Wheat: replace 20–30% flour with whole wheat
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Honey Oat: add 30 g honey + oat topping
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Pullman loaf: bake in lidded pan for square slices
If you’d like:
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Same-day version
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100% whole wheat
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Vegan
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Extra-tall bakery style