Easy Soft Sourdough Sandwich Bread
A beginner-friendly recipe for a soft, sliceable sourdough loaf perfect for daily sandwiches and toast.
- Prep Time: 30 min
- Cook Time: 50 min
- Total Time: 14 hours 50 min
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 100g active sourdough starter (100% hydration)
- 350g warm water (around 85F)
- 500g bread flour
- 10g fine sea salt
- 20g unsalted butter, softened
Instructions
- Mix the active starter and warm water in a large bowl until combined.
- Add the flour and mix until a shaggy mass forms. Cover the bowl and let it rest for 30 minutes (autolyse).
- Sprinkle the salt over the dough. Dimple it in with wet fingers, then mix until the salt is incorporated.
- Perform four sets of stretch and folds, spaced 30 minutes apart, incorporating the softened butter during the second set of folds.
- After the final fold, let the dough rest at room temperature until it increases in volume by about 30-50% (this may take 2-4 hours depending on your kitchen temperature).
- Gently shape the dough into a tight log and place it seam-side down into a lightly greased 9×5 inch loaf pan.
- Cover the pan and place it in the refrigerator for a cold proof for 12 to 18 hours.
- Preheat your oven to 450F (232C) with a rack in the lower third position.
- Remove the dough from the refrigerator. Let it sit on the counter for 1 hour while the oven preheats.
- Bake for 20 minutes at 450F (232C). Reduce the oven temperature to 375F (190C) and continue baking for another 25-30 minutes, or until the internal temperature reaches 200F (93C).
- Remove the bread from the pan immediately and cool completely on a wire rack before slicing.
Notes
- For the softest crumb, use high-protein bread flour.
- Ensure your starter is very active before mixing the dough.
- Cool the bread completely (at least 4 hours) before slicing to prevent a gummy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 0.5
- Sodium: 350
- Fat: 3
- Saturated Fat: 1.8
- Unsaturated Fat: 1.2
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
- Cholesterol: 8