A loaf of freshly baked white bread partially sliced on a black cutting board with slices laid out, on a wooden table in a bright kitchen.

Soft Sourdough Sandwich Bread

This sourdough sandwich bread is the perfect starter loaf if you’re new to sourdough or just short on time. The dough comes together quickly and skips the need for an overnight cold proof, but still delivers a soft, airy crumb and beautifully golden crust. It’s easy, approachable, and so delicious—perfect for everyday toast, sandwiches, or enjoying warm straight from the oven.

* Feed sourdough discard (1:2:2) about 4-6+ hours before starting the dough, ensuring the starter becomes active and bubbly.

What you'll need:
150g active sourdough starter
325g warm filtered water
20g avocado oil
25g honey
500g unbleached bread flour
10g salt

How to make it: (Follow mock schedule as follows)

  1. Combine Ingredients (8 AM)
    In a large bowl, mix together the sourdough starter, water, oil, and honey until the mixture looks milky. Add the flour and salt. Stir to combine until you have a shaggy dough. Cover with a towel, and let rest for 1 hour.

  2. Stretch & Fold (9-10:30 AM)
    Perform 4 sets of stretch and folds, spacing them 30 minutes apart to strengthen the dough.

  3. Bulk Ferment (10:30-3:30 PM)
    Cover the bowl and let the dough rise at room temperature for 4–8 hours (or overnight if your house is cooler). The dough is ready when it’s nearly doubled in size, bubbly, and jiggly with visible air pockets.

  4. Shape (3:30 PM)
    Gently turn the dough out onto a lightly floured counter or clean surface. Using floured hands, gently stretch the dough into a rough rectangle. Take the top edge and fold it down toward the center. Then take the bottom edge and fold it up over the first fold—like folding a letter. Pinch the seam along the bottom to seal it. If the ends are uneven, tuck them under slightly. Place it into a greased (or parchment-lined) loaf pan, seam side down.

  5. Second Rise (3:45–5:45 PM)
    Cover and let the dough rise again for about 2 hours, until it looks slightly puffed. This step is important—skipping it can lead to dense, gummy bread.

  6. Bake (6:00 PM)
    Preheat the oven to 400°F. Score the top of the dough, spray with water, and cover with another loaf pan.

    • Bake at 400°F for 30 minutes (covered)

    • Then uncover and bake at 375°F for 10-15 minutes

  7. Check Doneness (~6:45 PM)
    Use a digital thermometer to check the internal temperature—bread is done when it reaches 205°F (96°C).

  8. Cool
    Remove the bread from the pan right away and let it cool completely on a wire rack before slicing.