Soft Sourdough Sandwich Bread: An Easy Homemade Loaf

For one loaf baked in a 9 × 5 inch (23 × 13 cm) loaf pan:

• 500 g bread flour
• 100 g active sourdough starter at 100% hydration
• 280 g whole milk, lukewarm
• 40 g water
• 25 g honey
• 10 g salt
• 40 g unsalted butter, softened

The starter should be active, airy, and close to its peak when you mix the dough. If your starter has already collapsed or smells strongly acidic, the dough may rise slowly and the finished bread may taste more sour.

Pour the lukewarm milk and water into a large bowl. Add the active sourdough starter and honey, then stir until the starter is mostly dispersed.

Add the flour and mix until no dry flour remains. The dough may feel firm and slightly rough at this stage. Cover the bowl and leave it to rest for 20–30 minutes. This short rest gives the flour time to absorb the liquid and makes the dough easier to knead.

Add the salt and softened butter. Knead until the butter is completely incorporated and the dough becomes smooth and elastic.

You can knead it by hand for approximately 10–12 minutes or use a stand mixer on low to medium speed for 6–8 minutes. The finished dough should feel soft and supple. It may be slightly tacky, but it should not remain wet or paste-like on your hands.

Avoid adding a large amount of extra flour. Too much flour is one of the most common reasons homemade sandwich bread turns out dry and dense.

Place the dough in a lightly greased bowl and cover it.

Leave it to ferment at approximately 24–26°C (75–79°F) until it looks smoother, lighter, and has increased in volume by about 50–70%. Depending on the strength of your starter and the temperature of the room, this usually takes 3–5 hours.

You can give the dough one fold after the first hour if it feels very relaxed, but repeated stretch and folds are not necessary.

Do not wait for the dough to double completely. An enriched dough containing milk, butter, and honey can ferment more slowly than a basic flour-and-water sourdough. Look at the dough itself rather than relying only on the clock.

When bulk fermentation is finished, the dough should feel aerated and slightly springy. Small bubbles may be visible beneath the surface or around the sides of the bowl.

Lightly grease your loaf pan.

Turn the dough onto a clean work surface and gently press it into a rectangle. Try not to remove all the gas from the dough, but press out any very large air pockets. Large holes are not desirable in sandwich bread because they allow fillings to fall through the slices.

Fold the left and right sides slightly toward the center so the dough is approximately the same width as your pan. Starting from the short end, roll the dough into a firm cylinder.

Pinch the final seam closed and place the loaf in the pan with the seam facing down.

The surface should be smooth and gently tensioned, but do not roll the dough so tightly that it tears.

Cover the pan and leave the dough to proof at room temperature.

The loaf is ready to bake when it has risen approximately 2–3 cm above the rim of the pan. If you gently press the surface with a floured fingertip, the indentation should return slowly and remain slightly visible.

Final proof usually takes 2–4 hours at 24–26°C (75–79°F), but it may take longer in a cool kitchen.

If the dough springs back immediately, it needs more time. If the indentation does not recover at all and the loaf feels fragile, it may be overproofed.

Preheat the oven to 190°C (375°F).

For a shiny, golden crust, gently brush the top of the loaf with milk before baking. This is optional.

Bake for 35–40 minutes. If the top is browning too quickly, loosely cover it with foil during the final 10–15 minutes.

The bread is ready when the crust is evenly golden and the internal temperature reaches approximately 93–96°C (200–205°F).

Remove the loaf from the pan immediately and place it on a wire rack. For an especially soft crust, brush the hot loaf with a small amount of melted butter.

Allow it to cool completely before slicing. Cutting warm sandwich bread can compress its tender crumb and make the inside appear gummy.

You can prepare this bread in the evening and bake it the following day.

Mix the dough and complete bulk fermentation in the evening. Shape the loaf, place it in the pan, cover it well, and refrigerate overnight.

The next morning, take the pan out of the refrigerator. If the dough has already risen above the rim and passes the fingertip test, it can be baked while still cool.

If it has not risen enough, leave it at room temperature until it becomes light and properly proofed. Depending on the refrigerator temperature and starter strength, this may take 1–3 hours.

Cold dough sometimes needs a little patience. Do not bake it simply because the clock says it should be ready.

The loaf will stay softer if it is allowed to cool completely and then stored in a closed bag or airtight container.

At room temperature, it keeps well for approximately three days. For longer storage, slice the cooled loaf and freeze it. Individual slices can be placed directly into the toaster without thawing.

Avoid storing bread in the refrigerator. Refrigeration usually makes the crumb become stale more quickly.

If the crumb is heavy or tight, the dough was most likely underfermented, the starter was not strong enough, or too much flour was added during kneading.

The dough should visibly rise during both bulk fermentation and final proof. Milk and butter make it wonderfully soft, but they also slow fermentation. Give the dough enough time, especially if your kitchen is cool.

A dense line along the bottom of the loaf often means it was baked before the final proof was complete. A loaf that collapses or wrinkles deeply after baking may have been overproofed.

Once you learn to watch the dough rather than follow a strict timetable, this recipe becomes wonderfully reliable.

This is not a dramatic artisan loaf with huge holes and a dark, blistered crust. It is something quieter and more practical: a soft homemade bread that can become part of everyday family meals.
It slices neatly, freezes beautifully, and works equally well with butter and jam, toasted cheese, or a simple sandwich. And although it feels like classic sandwich bread, the sourdough starter gives it a deeper flavor and helps it stay fresh longer.