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Ultimate Soft & Fluffy Sourdough Sandwich Bread (Beginner Friendly)

Close-up of a freshly baked sourdough sandwich bread loaf, showing the soft, airy interior crumb and golden crust.
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A beginner-friendly recipe for naturally leavened sourdough bread that results in a soft, sliceable loaf perfect for sandwiches, toasting, and French toast. This long-fermented bread is easy to digest.

Ingredients

Scale
  • 150g active sourdough starter (100% hydration)
  • 325g warm filtered water
  • 20g avocado oil
  • 25g honey
  • 500g unbleached bread flour
  • 10g salt

Instructions

  1. Mix the active starter, warm water, avocado oil, and honey in a large bowl until combined.
  2. Add the bread flour and salt to the wet ingredients. Mix by hand until a shaggy dough forms and no dry flour remains.
  3. Cover the bowl and let the dough rest for 1 hour (autolyse/rest period).
  4. Perform four sets of stretch and folds, spaced 30 minutes apart. Gently stretch a section of the dough up and fold it over the center, rotating the bowl after each fold.
  5. After the final set of folds, cover the dough and allow it to bulk ferment for 4 to 8 hours, or until it has increased in volume by about 30-50% and shows signs of activity. The time depends on your kitchen temperature.
  6. Gently turn the dough out onto a lightly floured surface. Shape the dough into a tight log or oval suitable for a standard loaf pan (9×5 inch).
  7. Place the shaped dough seam-side down into a lightly greased loaf pan.
  8. Cover the pan loosely and allow the dough to proof at room temperature for 1 to 3 hours, or until it has risen about 1 inch above the rim of the pan.
  9. Preheat your oven to 375°F (190°C).
  10. Bake the loaf in the preheated oven for 40 to 50 minutes, or until the crust is golden brown and the internal temperature reaches 205°F (96°C).
  11. Remove the bread from the pan immediately after baking and cool completely on a wire rack before slicing. This prevents a gummy texture.

Notes

  • Use an active, bubbly sourdough starter for best results.
  • For a gut-healthy loaf, allow a longer, cooler bulk fermentation or cold proofing in the refrigerator overnight.
  • This recipe yields a soft crumb ideal for making sandwiches.
  • If you prefer a slightly sweeter loaf, increase the honey to 35g.

Nutrition

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