This soft and fluffy sourdough sandwich bread is perfect for everyday use. It has a tender crumb, a light golden crust, and a mild sourdough flavor that makes it ideal for sandwiches, toast, or simply enjoying with butter.
Prep Time
- Prep: 30 minutes
- Rise Time: 8–12 hours
- Second Rise: 2–3 hours
- Bake Time: 35–40 minutes
- Total Time: About 12–15 hours
Servings
1 loaf (10–12 slices)
Ingredients
For the Dough
- 100g active sourdough starter (fed and bubbly)
- 350g bread flour
- 100g all-purpose flour
- 250ml warm whole milk
- 30g unsalted butter, softened
- 25g honey
- 8g fine sea salt
- 1 large egg
Optional for Brushing
- 1 tablespoon melted butter
Step-by-Step Instructions
Step 1: Feed Your Starter
Feed your sourdough starter about 4–6 hours before mixing the dough. It should be bubbly, active, and able to float in water.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the active sourdough starter, warm milk, honey, and egg. Stir until smooth.
Add the bread flour, all-purpose flour, and salt. Mix until a rough dough forms. Add the softened butter and continue mixing until fully incorporated.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until it becomes smooth, soft, and elastic.
If using a stand mixer, knead with the dough hook for about 6–8 minutes.
Step 4: First Rise
Place the dough into a lightly greased bowl and cover with plastic wrap or a damp towel.
Let it rise at room temperature for 8–12 hours, or until nearly doubled in size. The exact time depends on the temperature of your kitchen.
Step 5: Shape the Loaf
Turn the dough onto a lightly floured surface.
Gently press it into a rectangle, then roll it tightly into a log, pinching the seam closed.
Place the dough seam-side down into a greased 9×5-inch loaf pan.
Step 6: Second Rise
Cover the loaf pan loosely and let the dough rise for another 2–3 hours, or until the dough has risen about 1 inch above the rim of the pan.
Step 7: Bake
Preheat your oven to 375°F (190°C).
Bake for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. The internal temperature should reach about 200°F (93°C).
Step 8: Finish and Cool
Remove the bread from the pan immediately and place it on a wire rack.
Brush the top with melted butter while it’s still warm for a softer crust.
Allow the bread to cool completely before slicing to keep the texture light and fluffy.
Tips for Success
- Use an active, bubbly starter for the best rise.
- Warm milk helps create a softer crumb.
- Avoid adding too much extra flour—the dough should feel soft and slightly tacky.
- Let the loaf cool completely before slicing to prevent it from becoming gummy.
- Store in an airtight container at room temperature for up to 4 days, or freeze sliced bread for up to 3 months.
Enjoy this homemade sourdough sandwich bread with butter, jam, grilled cheese, sandwiches, or French toast for a delicious homemade treat.
