Soft Crust Sourdough Sandwich Bread

If you love sourdough but prefer a soft, sliceable loaf perfect for sandwiches and toast, this Soft Crust Sourdough Sandwich Bread is the ideal recipe. It combines the mild tang of natural fermentation with a tender crumb and golden, soft crust — perfect for daily use.

Unlike rustic artisan sourdough with its chewy crust and open crumb, this bread is enriched with a bit of fat and milk to keep the interior fluffy and the exterior soft. It’s made to be practical — great for sandwiches, grilled cheese, French toast, or simply with a spread of butter.

This recipe is designed to be beginner-friendly while still delivering the full flavor and health benefits of sourdough. With a simple overnight fermentation, you’ll have a fresh, preservative-free loaf ready the next day.

Cooking Time and Serving

• Prep Time (active): 20 minutes

• First Rise (bulk fermentation): 8–10 hours (overnight)

• Second Rise (proof): 1.5–2 hours

• Bake Time: 35–40 minutes

• Total Time: ~12–14 hours (mostly hands-off)

• Servings: 1 loaf (~12 slices)

Ingredients

For the Dough:

• 3 ½ cups (420g) bread flour

• 1 cup (240g) whole milk (or water for dairy-free)

• ½ cup (120g) active sourdough starter (fed and bubbly)

• 2 tbsp (25g) sugar or honey

• 2 tbsp (28g) unsalted butter, softened (or olive oil)

• 1 ½ tsp salt

Optional for brushing:

• 1 tbsp melted butter (for a softer top crust after baking)

How to Make Soft Crust Sourdough Sandwich Bread

1. Mix the Dough (Evening/Day 1):

In a large bowl or stand mixer, combine the milk, sourdough starter, and sugar/honey. Add the flour and mix until a shaggy dough forms. Add the softened butter and salt, and knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.

2. Bulk Fermentation (Overnight):

Cover the bowl with a damp towel or plastic wrap. Let the dough rise at room temperature (ideally around 70–75°F) for 8–10 hours, or until it has doubled in size.

3. Shape the Dough (Morning/Day 2):

Lightly flour your surface. Turn the dough out, gently press it into a rectangle, and roll it tightly into a log. Place it seam-side down into a greased 9×5-inch loaf pan.

4. Final Proof:

Cover the loaf pan with a towel and let it rise in a warm place for 1.5–2 hours, or until the dough has risen about 1 inch above the rim of the pan.

5. Bake:

Preheat your oven to 375°F (190°C). Bake the loaf for 35–40 minutes, or until the top is golden and the loaf sounds hollow when tapped.

6. Cool:

Remove the bread from the pan and cool it on a wire rack. For an extra soft crust, brush the top with melted butter while still warm.

Notes

• Active Starter: Ensure your sourdough starter is fed and bubbly before using for the best rise and flavor.

• Milk Alternative: For a dairy-free version, replace milk with an equal amount of water and butter with olive oil.

• Add-ins: For variety, you can add herbs, shredded cheese, or seeds to the dough before shaping.

• Storage: Store in an airtight container at room temperature for up to 4 days. It also freezes well for up to 2 months.

FAQs

Q: Why is my bread dense?
A: This could be due to under-proofing, using an inactive starter, or cold kitchen temperatures. Make sure your starter is active and bubbly before baking.

Q: Can I use all-purpose flour instead of bread flour?
A: Yes, but the crumb may be slightly less chewy. Add 1–2 tbsp less liquid if using AP flour.

Q: Can I cold-proof this dough in the fridge?
A: Yes! You can shape the dough, place it in the pan, and let it rise in the refrigerator overnight. Let it come to room temperature before baking.

Q: How do I know when it’s done baking?
A: A thermometer inserted into the center should read around 195–200°F (90–93°C).

Nutrition Information (Per Slice, based on 12 slices per loaf)

Nutrition may vary based on specific ingredients used.

Disclaimer

This recipe is for informational purposes only. Always consume bread and baked goods in moderation as part of a balanced diet. Individuals with food allergies (e.g., to gluten, dairy, or eggs) should carefully review the ingredients or consult a health professional before consuming.