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Soft Sourdough Sandwich Bread

Soft Sourdough Sandwich Bread

A soft, fluffy sourdough loaf with a hint of honey and a tender crust — perfect for toast, sandwiches, or French toast.
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Prep Time 1 hour
Cook Time 40 minutes
Resting Time 12 hours
Total Time 13 hours 40 minutes
Servings: 1 loaf
Course: bread
Ingredients Method Notes

Ingredients
  

  • 500 g bread flour or all-purpose flour
  • 100 g active sourdough starter fed and bubbly
  • 280 ml milk lukewarm, or half water/half milk
  • 30 g honey
  • 30 g butter softened
  • 10 g salt

Method
 

  1. In a bowl, mix flour, milk, and honey until no dry flour remains. Cover and rest for 1 hour (autolyse).
  2. Add sourdough starter, salt and softened butter. Knead until dough is smooth and elastic (~8–10 minutes by hand or mixer).
  3. Cover and let rise at room temperature for 4–6 hours, doing 2 stretch-and-folds in the first 2 hours.
  4. Shape dough into a log and place in a greased loaf pan.
  5. Cover and cold-proof in the fridge overnight (8–12 hours).
  6. Next day, let the dough come to room temperature (1–2 hours) until puffy and risen to top of pan.
  7. Preheat oven to 190 °C (375 °F).
  8. Bake for 35–40 minutes until golden and internal temp is ~95 °C (200 °F).
  9. Let cool in pan for 10 minutes, then transfer to wire rack.

Notes

- For a richer dough, use full-fat milk.
- Add a tablespoon of olive oil for extra softness.
- Optional: brush top with milk before baking for softer crust.
- Stores well wrapped at room temp for 3 days or freeze in slices.