Sourdough Sandwich Bread (Soft Slicing Loaf)

What Makes This Recipe Work

Fat and milk slow staling and soften the crust, and honey promotes browning and feeds the starter. Because the dough is baked in a loaf pan, it rises up rather than out, giving you even, sandwich-ready slices.

Ingredients for Sourdough Sandwich Bread (Soft Slicing Loaf)

• 1/2 cup (120 g) active sourdough starter, 100% hydration, fed 6 to 8 hours ahead
• 1 1/4 cups (300 g) whole milk, lukewarm
• 2 tbsp (28 g) unsalted butter, softened
• 1 tbsp (21 g) honey
• 3 3/4 cups (450 g) bread flour
• 1 1/2 tsp (9 g) fine sea salt
• Optional: 1 egg beaten with 1 tbsp milk for an egg wash

How to Make Sourdough Sandwich Bread (Soft Slicing Loaf)

1. Whisk the starter, milk, butter, and honey in a large bowl. Add the flour and salt and mix until a soft dough forms.
2. Knead 10 minutes by hand or 6 to 8 minutes in a stand mixer on medium until the dough is smooth, elastic, and slightly tacky.
3. Cover and bulk ferment at room temperature 4 to 5 hours until doubled, folding the dough two or three times in the first 2 hours to build strength.
4. Turn the dough out, press it into a rectangle, and roll it into a tight log. Place it seam-side down in a greased 9x5-inch loaf pan.
5. Cover and proof 1.5 to 2 hours until the dough crowns about 1 inch above the rim and springs back slowly when pressed.
6. Preheat the oven to 375F. Brush the top with egg wash if you want a glossy crust.
7. Bake 35 to 40 minutes until deep golden and the center reads 200F, tenting with foil after 25 minutes if the top browns too fast.
8. Cool in the pan 10 minutes, then turn the loaf onto a rack and cool completely, at least 1 hour, before slicing.

Tips for the Best Sourdough Sandwich Bread (Soft Slicing Loaf)

• Slice only after the loaf is fully cool; cutting warm bread smears the crumb and makes it look gummy.
• For a softer crust, brush the hot loaf with melted butter right after baking and cover it with a clean towel as it cools.
• If the dough feels stiff, add water 1 tbsp at a time; flour absorbs differently depending on the brand and the day.

Variations and Substitutions

• Sourdough Dinner Rolls shape the same dough into 12 soft pull-apart balls.
• Whole Wheat Sourdough Bread replaces 1 1/2 cups (180 g) of the bread flour with whole wheat flour and adds 2 tbsp milk.
• Fold 1/2 cup (60 g) sunflower or pumpkin seeds into the dough for a seeded sandwich loaf.
• For cinnamon swirl bread, roll the dough with 1/4 cup sugar and 1 tbsp cinnamon before shaping.

How to Store and Reheat

• Keep the loaf in a plastic bag or bread box at room temperature up to 4 days; it also freezes sliced up to 3 months.
• Refresh a stale slice in the toaster rather than the microwave, which makes the crust rubbery.

Sourdough Sandwich Bread (Soft Slicing Loaf) FAQ