Introduction

Make this amazingly soft and fluffy sourdough sandwich bread without any added yeast. The flavor is perfectly balanced, and the texture is just right for sandwiches or toast. This bread is truly a delight for sourdough lovers looking for a tender crumb.

The image shows two freshly baked loaves of bread with a golden-brown top crust that looks slightly shiny and crispy. The sides have a pale beige color with a soft, porous texture showing small air holes that indicate fluffiness inside. One loaf is in the front-center and shows more details of the crust and texture, while the second loaf is behind it, slightly out of focus. Both loaves rest on a wooden cutting board placed on a white marbled surface with a grayish textured cloth nearby, adding to the cozy feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 grams sourdough starter, active and bubbly
650 grams warm water
1000 grams white bread flour
50 grams honey
40 grams olive oil or avocado oil
20 grams fine sea salt

Instructions

Step 1: In a large bowl, combine the sourdough starter, warm water, bread flour, olive or avocado oil, honey, and sea salt. Use a Danish dough whisk or your hands to mix everything until fully combined.
Step 2: Cover the mixture and let it sit for 1 hour to begin fermentation.
Step 3: Perform a series of stretch and folds every 20 minutes, for a total of 4 times. This replaces kneading and helps develop gluten.
Step 4: After the last stretch and fold, let the dough bulk ferment for 3 to 4 hours at room temperature.
Step 5: Place the dough in the fridge to ferment overnight or for 10 to 12 hours. Alternatively, refrigerate immediately after the stretch and folds if short on time.
Step 6: Remove the dough from the fridge and let it come to room temperature for 1 to 2 hours.
Step 7: Divide the dough into two large sections (or three smaller ones). Shape each piece by stretching into a rectangle, folding in thirds, then rolling up tightly. Pinch and tuck the ends underneath.
Step 8: Place each shaped dough seam-side down into a greased loaf pan. Cover with a damp towel or plastic wrap and proof in a warm area until doubled or nearly doubled in size.
Step 9: Preheat the oven to 400°F (200°C). When proofing is complete, score the tops of the loaves and place a pan of hot water in the oven for steam.
Step 10: Bake for 35 to 40 minutes until the crust is golden brown and sounds hollow when tapped.
Step 11: Remove the bread from the oven and pans. Cool on a wire rack and brush tops with butter while still warm for a soft, flavorful crust.
Step 12: Cool completely before slicing and enjoy your soft sourdough sandwich bread!

Tips & Variations

Use a warm place to proof for a faster rise if your kitchen is cool.
Substitute honey with maple syrup or agave for different sweetness notes.
Try avocado oil for a milder flavor compared to olive oil.
Add seeds or herbs to the dough for extra texture and flavor.
Use a Dutch oven for baking if you don’t have loaf pans to get a crispier crust.

Storage

Store bread wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days to maintain softness. For longer storage, slice and freeze the bread in an airtight container or freezer bag for up to 3 months. Reheat slices in a toaster or oven for best texture.

How to Serve

Two fresh loaves of bread positioned one behind the other, both showing a golden-brown crust on top that transitions into a light beige, soft, porous crumb at the sides and bottom. The texture of the crust is slightly rough with gentle ridges and small crisp spots. The loaves sit on a light wooden board, with a grey knitted cloth partially visible in the bottom right corner. The background is a simple white marbled texture that gives a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

This recipe is designed specifically for sourdough starter and does not require yeast. Using yeast will change the flavor and texture, so for the true sourdough result, stick to the starter.

How do I know when the bread is fully baked?

The bread is done when the crust is a deep golden brown and sounds hollow when tapped. An internal temperature of about 200°F (93°C) also indicates doneness if you have a thermometer.