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Soft Sourdough Sandwich Bread

Soft sourdough sandwich bread delivers the tangy flavor you crave with a pillowy texture that slices like a dream. This recipe uses active sourdough starter to create loaves perfect for everything from grilled cheese to your favorite turkey club.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Bread, Breakfast
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 100 g active sourdough starter fed within 4 to 8 hours
  • 400 g bread flour
  • 200 g whole milk warmed to room temperature
  • 45 g unsalted butter softened
  • 30 g honey
  • 8 g fine sea salt
  • 1 large egg room temperature
Egg Wash
  • 1 large egg
  • 1 tablespoon whole milk

Equipment

  • 9x5 inch loaf pan
  • Stand mixer with dough hook
  • Kitchen scale
  • Large mixing bowl
  • Clean kitchen towel or plastic wrap
  • Wire cooling rack
  • Instant read thermometer
  • Bench scraper

Method
 

  1. Test your starter by dropping a small spoonful into a glass of room temperature water. If it floats, your starter is active and ready. If it sinks, feed it equal parts flour and water and wait 4 to 6 hours before testing again.
  2. Combine the warm milk, honey, and egg in your mixing bowl and whisk until blended. Add the active starter and stir until it dissolves into the liquid.
  3. Add the bread flour and salt, mixing until a shaggy dough forms.
  4. Let the dough rest for 10 minutes so the flour fully hydrates. Add the softened butter in three additions, kneading for 2 minutes between each addition.
  5. Continue kneading for 8 to 10 minutes total until the dough becomes smooth, elastic, and slightly tacky.
  6. Perform the windowpane test by pinching off a small piece of dough and stretching it between your fingers. Properly developed gluten will stretch thin enough to see light through without tearing. If it tears, knead for another 3 to 4 minutes.
  7. Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let it ferment at room temperature (70 to 75 degrees F) for 8 to 12 hours or until doubled in size.
  8. Turn the puffy dough onto a lightly floured surface and gently press it into a rectangle about 8 inches wide. Fold the top third down and the bottom third up like a business letter.
  9. Roll the dough tightly from one short end to the other, sealing the seam with your fingertips.
  10. Place the shaped loaf seam side down in a greased 9x5 inch loaf pan. Cover loosely and let rise for 2 to 4 hours until the dough crowns about 1 inch above the pan rim.
  11. Preheat your oven to 375 degrees F about 30 minutes before baking.
  12. Whisk together the egg and milk for the egg wash. Brush the top of the loaf generously with the egg wash.
  13. Place the loaf pan on the center rack and bake for 30 to 35 minutes until the internal temperature reaches 190 to 200 degrees F. Tent loosely with foil if the top browns too quickly.
  14. Remove the bread from the pan immediately and place it on a wire rack. Let it cool for at least 1 hour before slicing.

Notes

For an extra soft crust, brush the hot loaf with melted butter right out of the oven and cover with a clean kitchen towel while cooling. Store in a bread box or plastic bag at room temperature for 4 to 5 days. Slice before freezing for easy individual portions, and freeze for up to 3 months.