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Super Soft Sourdough Sandwich Bread: The Fluffy Loaf You Can Slice Easily

A freshly baked loaf of sourdough sandwich bread, sliced to show its incredibly soft and fluffy white interior crumb.
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Create a truly soft and fluffy sourdough sandwich bread loaf that is perfect for toasting and everyday sandwiches. This beginner-friendly recipe focuses on gentle handling to achieve a tender, sliceable crumb without adding commercial yeast.

Ingredients

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  • 100g active sourdough starter (fed and bubbly)
  • 350g warm water
  • 500g unbleached all-purpose flour
  • 10g fine sea salt
  • 30g unsalted butter, softened

Instructions

  1. In a large bowl, mix the active sourdough starter and warm water until combined.
  2. Add the flour and salt to the wet ingredients. Mix by hand until just combined into a shaggy mass. Do not overmix.
  3. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  4. Perform the first set of stretch and folds. Gently stretch one side of the dough up and fold it over the center. Rotate the bowl 90 degrees and repeat three more times. Cover and rest for 30 minutes.
  5. Repeat the stretch and fold process two more times, with 30-minute rests between each set. This builds structure without kneading.
  6. After the final rest, gently incorporate the softened butter into the dough by folding it in until it is fully absorbed.
  7. Shape the dough into a tight log suitable for a standard 9×5 inch loaf pan. Place the dough, seam-side down, into a lightly greased loaf pan.
  8. Cover the pan loosely with plastic wrap or a damp towel. Allow the dough to proof at room temperature until it has increased in volume by about 50-75% and passes the poke test (about 3-5 hours, depending on your kitchen temperature).
  9. Preheat your oven to 450 degrees Fahrenheit (232 Celsius) with a rack positioned in the lower third of the oven.
  10. Place the loaf pan in the preheated oven and immediately reduce the temperature to 375 degrees Fahrenheit (190 Celsius).
  11. Bake for 30 minutes. Reduce the oven temperature to 350 degrees Fahrenheit (175 Celsius) and continue baking for another 15-20 minutes, or until the internal temperature reaches 205-210 degrees Fahrenheit (96-99 Celsius).
  12. Remove the bread from the pan immediately and cool completely on a wire rack before slicing. This step is critical for a non-crumbly texture.

Notes

  • Using active, bubbly starter is key to achieving a good rise without commercial yeast.
  • For the softest crumb, allow the bread to cool completely, ideally for 4 hours, before slicing.
  • If you prefer a slightly tangier flavor, allow the dough to cold proof in the refrigerator overnight after the final shaping.

Nutrition

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