Prep Time: 20 minutes
First Rise (Bulk Fermentation): 6–8 hours
Second Rise: 2–3 hours
Bake Time: 35–40 minutes
Total Time: Approximately 9–12 hours
Difficulty Level: Intermediate
Recipe Yield: 1 loaf (12 slices)
Cuisine: American
Ingredients
For the Dough
- 100g active sourdough starter
- 300g bread flour
- 100g all-purpose flour
- 240ml whole milk, lukewarm
- 30g unsalted butter, softened
- 25g granulated sugar or honey
- 8g salt
Optional Topping
- 1 tablespoon melted butter for brushing after baking
Equipment Needed
- Large mixing bowl
- Loaf pan (9×5-inch)
- Kitchen scale
- Dough scraper
- Clean kitchen towel or plastic wrap
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the active sourdough starter, lukewarm milk, and sugar or honey. Stir until mostly dissolved.
Add the bread flour and all-purpose flour. Mix until a rough dough forms. Allow the dough to rest for 20 minutes. This resting period helps hydrate the flour and improves gluten development.
Step 2: Add Butter and Salt
Add the softened butter and salt to the dough. Knead by hand or with a stand mixer for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.
The dough should pass the windowpane test, meaning you can stretch a small piece thin enough to see light through it without tearing.
Step 3: Bulk Fermentation
Place the dough in a lightly greased bowl and cover.
Allow the dough to rise at room temperature for 6–8 hours, depending on the temperature of your kitchen. During the first two hours, perform 2–3 stretch-and-fold sessions every 30 minutes to strengthen the dough.
The dough should increase noticeably in volume and appear airy and puffy.
Step 4: Shape the Dough
Transfer the dough onto a lightly floured surface.
Gently flatten it into a rectangle. Roll the dough tightly into a log shape, pinching the seams closed as you roll.
Place the shaped dough seam-side down into a greased 9×5-inch loaf pan.
Step 5: Final Proof
Cover the loaf pan with a towel or plastic wrap.
Allow the dough to proof for 2–3 hours, or until it rises about 1 inch above the rim of the pan.
The exact timing depends on the activity of your starter and the room temperature.
Step 6: Bake
Preheat your oven to 375°F (190°C).
Bake the loaf for 35–40 minutes until the top is golden brown and the internal temperature reaches 200°F (93°C).
If the top browns too quickly, loosely cover it with aluminum foil during the final 10–15 minutes of baking.
Step 7: Cool
Remove the bread from the oven and immediately transfer it to a cooling rack.
Brush the top with melted butter for an extra soft crust.
Allow the loaf to cool completely for at least 1 hour before slicing.
Tips for Success
Use an Active Starter
For the best rise, use a sourdough starter that has been fed recently and is at its peak activity. A strong starter creates a lighter, softer loaf.
Don’t Rush Fermentation
Sourdough fermentation develops flavor and texture. Allow the dough enough time to rise naturally for the best results.
Measure Accurately
Using a kitchen scale ensures consistent results and proper dough hydration.
Store Properly
Store the bread in an airtight container or bread bag at room temperature for up to 4 days. For longer storage, freeze sliced portions and thaw as needed.
Serving Suggestions
This soft sourdough sandwich bread is incredibly versatile and can be enjoyed in many ways:
- Classic turkey or chicken sandwiches
- Peanut butter and jelly sandwiches
- Avocado toast
- French toast
- Grilled cheese sandwiches
- Breakfast toast with butter and jam
- Homemade croutons
Why You’ll Love This Recipe
- Soft and fluffy texture
- Mild sourdough flavor
- Perfect for sandwiches and toast
- Easy-to-slice loaf
- Naturally fermented
- Stays fresh for several days
- Family-friendly recipe
Frequently Asked Questions
Can I Make This Overnight?
Yes. After shaping the loaf, place it in the refrigerator overnight for 8–12 hours. Bake the following day after allowing it to sit at room temperature for about 30–60 minutes.
Can I Use All-Purpose Flour Only?
Yes, although bread flour produces a higher rise and softer crumb. Using all-purpose flour alone may result in a slightly denser loaf.
How Do I Know When It’s Fully Baked?
The loaf should be golden brown and register approximately 200°F (93°C) internally when checked with a digital thermometer.
Can I Freeze It?
Absolutely. Slice the cooled loaf and freeze individual slices in a freezer-safe bag for up to 3 months.
Nutrition Information
Per Slice (Based on 12 Slices Per Loaf)
- Calories: 165
- Carbohydrates: 30g
- Protein: 5g
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 8mg
- Sodium: 160mg
- Fiber: 1g
- Sugar: 2g
- Calcium: 35mg
- Iron: 1.5mg