How do you make sourdough sandwich bread soft?

The secret to a soft sourdough sandwich bread lies in proper hydration, fermentation, and baking techniques. Use bread flour for gluten strength, incorporate a slight amount of fat like butter or olive oil (optional), and avoid overbaking. Also, bake in a loaf pan to help retain moisture and shape. Let the loaf cool completely before slicing to avoid compressing the crumb.

Can I use all-purpose flour in a sourdough sandwich loaf?

Yes, you can use all-purpose flour , especially if you're aiming for a slightly more tender crumb . However, it contains less protein than bread flour, which may lead to less structure and rise. For the best of both worlds, try a 50/50 mix of bread and all-purpose flours.

How long does sourdough sandwich bread last?

Properly stored at room temperature in a bread box or towel , sourdough sandwich bread stays fresh for 4–5 days . Avoid refrigerating it, as this can dry it out. For longer storage, freeze slices with parchment paper between them and use within 3 months.

What is the best way to shape sourdough for sandwich bread?

To shape your dough for a sandwich loaf: Flatten the dough gently into a rectangle Fold each side toward the center like an envelope Roll it up tightly into a log Place it seam-side down in a greased loaf pan This method encourages even crumb structure and a nice oven spring.

Why is my sourdough sandwich bread dense?

A dense loaf usually comes from under-proofing , a weak starter , or insufficient gluten development. Make sure your starter is active and bubbly, use proper folding during bulk fermentation, and allow enough time for final proofing. If your dough hasn’t risen enough before baking, the texture will be tight and heavy.

Is sourdough sandwich bread healthier than white bread?

Absolutely. Sourdough is often easier to digest thanks to the fermentation process, which helps break down gluten and phytic acid. It has a lower glycemic index , supports gut health, and is made with fewer additives compared to most store-bought white bread. Plus, you control every ingredient.

Sourdough Sandwich Loaf Recipe: The Best 9-Step Guide

Name: Sourdough Sandwich Loaf Recipe
Prep time: 12 h
Cook time: 45 min
Total time: 12 h 45 min
Cuisine: American
Ingredients: 500g bread flour; 350g water; 100g active sourdough starter (at 100% hydration); 10g fine sea salt; (Optional: 1 tbsp olive oil or melted butter for softer crust)

Sourdough Sandwich Loaf Recipe

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A soft, sliceable sourdough sandwich loaf with classic tangy flavor—perfect for everyday meals, toast, and gourmet sandwiches. This recipe includes step-by-step instructions for the best texture and flavor, with pro tips and storage advice.

Author: Amelia
Prep Time: 12 hours
Cook Time: 45 minutes
Total Time: 12 hours 45 minutes
Yield: 1 loaf (12–14 slices)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

500g bread flour
350g water
100g active sourdough starter (at 100% hydration)
10g fine sea salt
(Optional: 1 tbsp olive oil or melted butter for softer crust)

Instructions

In a large bowl, combine flour and water. Mix until just combined and let rest for 45 minutes (autolyse).
Add sourdough starter and salt. Mix thoroughly by hand or with a stand mixer.
Cover and bulk ferment at room temperature (72–78°F) for 4–5 hours, folding the dough every 30 minutes.
Turn dough onto a floured surface, shape into a log, and place into a greased 9×5” loaf pan.
Cover and proof at room temperature for 1–2 hours or cold-proof in the fridge overnight (8–12 hrs).
Preheat oven to 450°F (232°C). Score the top of the dough and bake uncovered for 20 minutes.
Lower the temperature to 400°F (204°C) and bake for an additional 20–25 minutes.
Remove loaf from pan immediately and cool on a wire rack for at least 1 hour before slicing.

Notes

For a whole wheat variation, substitute 25–50% of the bread flour with whole wheat flour
Add-ins like seeds, herbs, or raisins can be incorporated during bulk fermentation
Avoid cutting the loaf before it’s fully cooled to prevent gumminess
Store at room temperature for 4–5 days or freeze in slices for up to 3 months

Find it online: https://recipesbyamelia.com/the-perfect-sourdough-sandwich-loaf-recipe-for-beginners/