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Soft & Fluffy Sourdough Sandwich Bread: Beginner Loaf Recipe

A thick slice of fluffy, white sourdough sandwich bread showing a soft, even crumb texture.
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Learn how to bake a truly soft, sliceable sourdough sandwich bread loaf with a buttery crumb. This beginner sourdough recipe uses simple steps, like gentle folds instead of intense kneading, to achieve a tall, square loaf perfect for everyday sandwiches and toast.

Ingredients

Scale
  • 100g active sourdough starter (ripe)
  • 350g warm water
  • 500g all-purpose flour (or bread flour)
  • 10g fine sea salt
  • 20g unsalted butter, softened (optional, for extra softness)

Instructions

  1. Mix the active sourdough starter and warm water in a large bowl until combined.
  2. Add the flour and salt to the wet ingredients. Mix by hand until just combined into a shaggy dough. If using butter, add it now and mix until incorporated.
  3. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  4. Perform the first set of gentle stretch and folds. Wet your hands, grab one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl and repeat three more times (four folds total). Cover and rest for 30 minutes.
  5. Repeat the stretch and fold process two more times, resting 30 minutes between each set. This builds structure without heavy kneading.
  6. After the final fold, let the dough rest, covered, for 1 hour at room temperature until it shows some visible puffiness.
  7. Lightly flour your work surface. Gently shape the dough into a tight log or rectangle, aiming for a shape that fits your loaf pan. Be careful not to deflate the air you built up.
  8. Grease a standard 9×5 inch loaf pan well. Place the shaped dough seam-side down into the prepared pan.
  9. Cover the pan loosely with plastic wrap or a damp towel. Allow the dough to proof at room temperature for 3 to 5 hours, or until the dough has risen about 1 inch above the rim of the pan. (For a quicker bake, proofing time may be shorter.)
  10. Preheat your oven to 375°F (190°C) about 30 minutes before baking.
  11. Bake the loaf for 35 to 45 minutes. If the top browns too quickly, loosely tent it with aluminum foil for the remainder of the bake time. The internal temperature should reach 205°F (96°C).
  12. Remove the bread from the pan immediately after baking and cool completely on a wire rack before slicing. This prevents a gummy texture.

Notes

  • Using ripe, active starter is key for a quick, successful loaf. If your starter is sluggish, you may need a longer bulk fermentation.
  • For a less tangy flavor, use starter that was fed 6-8 hours before mixing, rather than one that is extremely bubbly and past its peak.
  • This recipe is designed for a tall, square sourdough loaf ideal for sandwiches. Avoid baking it free-form like a rustic boule.

Nutrition

Find it online: https://sundayflavor.com/sourdough-sandwich-bread-recipe-soft-fluffy/