How to Make the Softest Sourdough Sandwich Bread (Same-Day Option)

If you’re new to sourdough, you might think it only comes in the form of rustic, crusty boules that are nothing like the soft sandwich bread you’re used to. While those loaves are delicious, they can be a tough sell for the rest of the family. This recipe gives you the softest sourdough sandwich bread, perfect for everyday use and a smooth transition into sourdough baking. With a same-day baking option, it’s ideal for busy home bakers who still want gut-healthy, homemade bread.

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Why You’ll Love This Recipe

The perfect transition into sourdough baking
This loaf is soft and familiar—like store-bought bread—but offers the gut health benefits and tang of sourdough.

Same-day baking option
You can start in the morning and have fresh bread by dinner.

Uses cup measurements
A kitchen scale is great, but this recipe is fully accessible to those using standard measuring cups.

Ingredients for the Softest Sourdough Sandwich

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Active sourdough starter – Leavens the bread naturally and provides its signature tang.
Warm water – Hydrates the flour and activates the starter.
Butter – Adds richness and softness.
Honey or sugar – Feeds the starter and brings a hint of sweetness.
Salt – Enhances flavor.
All-purpose flour – Helps create a soft crumb; bread flour can be used for more structure.

Tools You’ll Want On Hand

• Loaf pan
• Stand mixer (optional but helpful)

Step-by-Step Instructions

1. Feed Your Starter

6–12 hours before you plan to make the bread, feed your starter and allow it to become bubbly and active.

2. Knead the Dough

Add the active starter, warm water, melted butter, honey/sugar, salt, and flour to your stand mixer. Knead for 10–15 minutes until a smooth, elastic dough forms. Cover and ferment for 6–12 hours at room temperature.

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3. Shape the Dough

Gently stretch the dough into a rectangle roughly the length of your loaf pan. Roll it up and tuck the ends under. Place into a greased loaf pan. Cover with a tea towel and let rise for 2 hours.

Tip: To speed up the rise, turn your oven to “Keep Warm” briefly, turn it off, then place the loaf inside.

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4. Bake and Cool

Bake at 375°F for 30–35 minutes, until golden brown. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optional: Brush the top with melted butter for extra softness and flavor.

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Tips for the Softest Sourdough Sandwich Bread

• Keep the dough slightly tacky for a softer final loaf.
• Avoid adding too much flour—resist the urge to make it dry.
• Let the bread cool completely before slicing to avoid a gummy texture.

Sample Baking Schedule

The Night Before:

• 10 PM: Feed sourdough starter
  

The Next Day:

• 10 AM: Mix and knead the dough
• 4 PM: Shape and rise
• 6 PM: Bake

Storage Tips for the Softest Sourdough Sandwich

Room Temperature (Up to 3 Days)

Store in an airtight container, bread box, or zip-top bag.

Freezing Instructions

Whole Loaf:

1. Let bread cool completely.
2. Wrap in plastic wrap or foil.
3. Place in a freezer bag and press out air.
   Freeze for up to 2 months.
   

Slices:

1. Slice cooled loaf.
2. Freeze slices on a tray for 1–2 hours.

Transfer to a freezer bag for grab-and-go toast or sandwiches.

How to Use The Softest Sourdough Sandwich

• Toast
• Sandwiches
• Grilled cheese
• French toast
  

The Softest Sourdough Sandwich FAQs

Can I make this dairy-free?
Yes. Simply omit the butter. The bread will be less rich but still delicious.

Can I use whole wheat flour?
Yes, but for the softest texture, only replace up to 50% of the flour. Add water as needed (1 tbsp at a time) until you achieve an elastic dough.

My dough is sticky—what should I do?
Add flour 1 tablespoon at a time until it’s just tacky, not dry. Avoid over-flouring; soft dough = soft bread.

Is this beginner-friendly?
Absolutely! Very little hands-on time, and it’s a great entry point into sourdough baking.

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The Softest Sourdough Sandwich Bread

Yield: 1 Loaf

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 8 hours

Total Time: 8 hours 50 minutes

A soft, fluffy sourdough sandwich bread that's perfect for everyday use, easy to make, beginner-friendly, and can be ready the same day.

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Ingredients

• 1/2 cup (120g) active sourdough starter (fed and bubbly)
• 1 cup (240ml) warm water
• 3 tbsp (45g) unsalted butter, melted
• 2 tbsp (30g) honey or sugar
• 1 1/2 tsp (9g) salt
• 3 cups (360) all-purpose flour (you can use bread flour for more structure)

Instructions

1. Mix the Dough: In your stand mixer bowl, combine the sourdough starter, warm water, melted butter, and honey. Mix briefly. Add the flour and salt. Mix with the dough hook on low until a shaggy dough forms. Increase to medium-low speed and knead for 8–10 minutes, until the dough is soft, smooth, and just slightly tacky. If it feels too dry, add 1–2 teaspoons of water. If too sticky, add a small sprinkle of flour.
2. Bulk Ferment (1st Rise): Place the dough in a lightly greased bowl, cover, and let rise at room temperature until doubled in size (about 4–6 hours, depending on temperature and starter strength). Optional: Cover and refrigerate overnight for a slower rise and deeper flavor.
3. Shape the Dough: Turn the dough out onto a floured surface. Press into a rectangle, then roll tightly into a log. Place the log into a greased 8x4 inch loaf pan (or 9x5 inch—just note it may rise a bit shorter).
4. Final Proof (2nd Rise): Cover the pan and let the dough rise at room temperature for 1–2 hours, until it rises just above the rim of the loaf pan.
5. Bake: Preheat the oven to 375°F (190°C). Bake for 30–33 minutes, until golden brown and it sounds hollow when tapped. Optional: Brush the top with melted butter after baking for extra softness.
6. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Optional overnight rise: For more flexibility or deeper flavor, you can refrigerate the dough during the first rise and bake the next day.

Flour options: You can substitute up to 50% of the all-purpose flour with whole wheat flour, but the loaf will be a bit denser. Add a little extra water (1 tbsp at a time) if needed.

Soft dough = soft bread: Don’t add too much flour during kneading. The dough should be slightly tacky for the softest sourdough sandwich bread.

Wait to slice: Let the bread cool completely before slicing to avoid a gummy texture.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 165Total Fat: 4gSaturated Fat: 2.5gCholesterol: 10mgSodium: 200mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 4g

The nutritional information provided is an estimate calculated using an online recipe calculator. It is intended for informational purposes only and should not be considered a substitute for professional dietary advice. Actual values may vary depending on the specific ingredients and brands used.

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