Soft Sourdough Sandwich Bread
- whitneykmcgee
- Aug 30, 2024
- 2 min read
My kids don’t like the crusty sourdough for sandwiches. So I created the pillowy soft sandwich bread that is perfect to replace your store bought loaves.
As with many of you, as I embarked on my sourdough journey, I was searching online for all kinds of different soft sandwich bread recipes. I probably tried a dozen before I realized I could just create my own. After much research, playing with rations and techniques, I finally arrived at the perfect soft sandwich loaf.
This recipe uses less starter than some of the popular recipes which allows for a longer, more forgiving time on the counter and not easily overproved. The recipe is also written to use two different types of flour but I've very often just used all purpose white flour and it turns out great.
It makes two loaves, which I love because if you are going through the effort to make one, why not make two. As long as you have enough loaf pans. I make one for the counter and immediate eating and the other I allow to cool and freeze to pull out later in the week. They thaw beautifully.
This recipe doesn’t require any preheating pans or anything fancy. Just regular ol’ loaf pans. I really like these glass ones. I found mine at my local thrift shop, I honestly see some each time I go. So, if you are switching from nonstick back to grandmas old glass pans, that is a great place to check.
This is a great basic soft sourdough recipe and I’ve even experimented on turning them into cinnamon raisin bread or chocolate swirl bread. It’s a wonderful bread to learn to make.
Soft Sourdough Sandwich Bread
Makes 2 loaves
Ingredients:
2 1/2 cups water
1 cup active starter
3 teaspoon salt
1/2 cup melted coconut oil (butter or avo oil work too)
4 tablespoon honey (or maple syrup)
1 1/2 cup wheat bread flour
6 cup white ap flour
Directions:
Mix all ingredients together and kneed in mixer for 10 min. Or mix together and perform 2 different sets of stretch and folds.
Long ferment for 10-12 hours on counter after kneading or stretch and folds.
Divide the dough into two. Shape into individual loaves. Grease loaf pans, place dough in loaf pans or a Pullman pan and proof until risen on counter.
Bake at 375° for 35 min. Allow to cool before slicing to prevent from a gummy inside.
Let me know if you've tried this or have any questions. I love helping and I hope you enjoy!
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