Sourdough Sandwich Bread (Soft, Fluffy & Beginner-Friendly)
There is a special comfort in baking your own sandwich bread at home, especially when the results are as soft and tender as this sourdough loaf. Many home bakers fall in love with this recipe because it provides a dependable rise, a beautiful golden crust, and a delicately flavored crumb that works well for breakfast, lunch, or a simple afternoon snack. Whether you are new to sourdough or have been baking for years, this loaf offers a balance of texture and flavor that feels familiar yet elevated. Its gentle sweetness comes from a touch of honey, the olive oil provides softness, and the fermentation from the sourdough starter creates strength and structure without any complicated techniques. This is a recipe designed to fit easily into real life, where schedules are busy but the joy of homemade bread never fades.
Ingredients
- 400 gbread flour200g water100g honey20g olive oil8g salt each ingredient plays a meaningful role. bread flour provides the protein needed for a tall, structured loaf. water hydrates the dough and activates gluten development. a well-fed, active starter ensures proper fermentation and lift. honey adds subtle sweetness and assists in browning during baking. olive oil softens the crumb and elongates freshness. salt balances flavor and strengthens the gluten network. when combined, these simple ingredients transform into a dough that is both easy to handle and capable of producing a bakery-worthy loaf
Directions
- 1
To begin, mix all ingredients together until the dough forms a smooth, cohesive mass. The dough does not require intensive kneading; instead, it relies on rest periods and gentle folds to develop strength. Cover the bowl and allow the dough to rest for one hour. After the first rest, perform a set of stretch and folds by pulling the dough upward and folding it over itself. This motion helps develop elasticity without making the dough tough. Rest the dough for an additional hour and repeat this process two more times. After the final fold, you will notice the dough becoming more silky and elastic. Shaping is the next important step. Turn the dough out onto a lightly floured surface, press it gently into a rectangle, then roll it tightly into a log shape, tucking the ends underneath for a smooth finish. Transfer the dough to a greased loaf pan and cover it to begin the final rise.