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Soft Sourdough Sandwich Loaf

We make this every 1-2 days in our home. It is our favorite go to white sandwich loaf made with the goodness of sourdough!
5 from 48 votes
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Prep Time: 5 minutes
Cook Time: 40 minutes
Resting Time: 12 hours
Total Time: 12 hours 45 minutes
Servings: 1 Loaf

Ingredients

  • 1¼ Cups Water
  • 140 Grams Bubbly Sourdough Starter
  • ¼ Cup Softened Salted Butter
  • 3½ Cups Flour
  • 3 Tablespoons Sugar Or Honey
  • 1 Teaspoon Salt
US Customary - Metric

Instructions

  1. In the evening, around 8:00-10:00PM, add all your ingredients in order as listed into your bread machine. Set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 12 titled “Leaven Dough”.
  2. Go to bed and let the machine do its work overnight!
  3. If using a stand mixer, add in your wet ingredients, give it a good stir and follow up by adding in your dry ingredients and incorporating them using a dough hook. I personally prefer using a bread machine because of its multi knead and rise cycles, but if you are just using a stand mixer, you may have to let the dough knead for quite awhile to achieve that elastic dough texture. When finished, cover with a wet tea towel and let it sit in a warm place over night.
  4. In the morning, remove the dough from your bread machine or bowl onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. If the dough does so happen to feel extra sticky, go ahead and dust your counter with some flour.
  5. On the counter, press or roll the dough gently into a rough rectangular shape and then fold the dough over itself to create a log shape. I like taking one end and folding it halfway over the length of the dough and do the same with the other end. Then take your hands and gently pull the dough towards yourself as your pinkie fingers rest on the counter and your palms face you as you pull the dough. This will better the shape.
  6. I like placing my dough log onto parchment paper when shaped and then placing it into my 5x10 loaf pan. If you want to skip the parchment paper, go ahead but make sure you grease your pan first. Let your bread rise in a warm place for about 3-4 hours. Before placing into the oven, melt a little butter and brush it over the top of the loaf to encourage tenderness and even browning.
  7. Bake at 375 for 35-40 minutes or until the top is very brown.
  8. Remove from the oven and quickly remove from the pan as well to reduce warmth condensation to the bread, onto a cooling sheet. Brush the top with a little butter to soften the crust and cover while it is still warm with a tea towel to help soften the crust further. Once cooled, remove the tea towel and slice.
  9. I store mine in a bag for 5-7 days at room temperature! This loaf also freezes well for 3 months.

Notes

My climate is much cooler so I can easily make my dough in the evening, let it rest overnight at room temperature, shape and then bake the next day. If you live in a warmer climate, here is another option for you to ensure your bread does not over ferment and still has a fluffy light texture. Follow my instructions for the dough EXCEPT prepare it in the morning. Once the dough has come together and risen, shape into a log, place into your loaf pan and let rise until the dome reaches the sides of the pan. At this point, cover and place in the fridge until the next day. Next day, remove your loaf from the fridge and let it sit at room temperature for about an hour before baking. Feel free to let it rise even a little longer during this time if you would like. Bake as instructed.