soft sourdough sandwich bread

The Last Word on Sourdough Sandwich Bread

This recipe is the culmination of years of baking, designed specifically for that elusive goal: a sourdough loaf with the soft, tender crumb and fine texture perfect for sandwiches, yet carrying the complex, tangy flavor only a natural starter can provide. It uses a gentle technique with milk, butter, and a touch of honey to create a soft crust and delicate interior, while a slow, cold fermentation builds flavor. This is the last sourdough sandwich bread recipe you’ll ever need—reliable, delicious, and deeply satisfying.

---

Ingredients

For the Tangzhong (Flour Paste)

• 45g (3 tbsp) bread flour

• 120g (½ cup) whole milk

For the Dough

• 120g (½ cup) active, bubbly sourdough starter (100% hydration)

• 240g (1 cup) whole milk, lukewarm (about 95°F/35°C)

• 60g (3 tbsp) honey

• 40g (2 tbsp + 2 tsp) unsalted butter, melted and cooled

• 400g (3 ⅓ cups) bread flour, plus more for dusting

• 9g (1 ½ tsp) fine sea salt

• Neutral oil or extra butter for greasing the pan

Optional Topping

• 1 tbsp melted butter for brushing after baking

Equipment

• 9×5 inch loaf pan

• Stand mixer with dough hook (or sturdy arm for hand mixing)

• Medium saucepan

• Kitchen scale (highly recommended for accuracy)

• Dough scraper

• Thermometer

• Clean kitchen towel or plastic wrap

---

Instructions

Day 1: Evening Prep & First Ferment

1. Prepare the Tangzhong (10 minutes):
In a small saucepan, whisk the 45g bread flour and 120g milk until no lumps remain. Place over medium-low heat and cook, stirring constantly with a spatula or spoon, until the mixture thickens into a smooth, pudding-like paste and lines form as you stir (about 3-5 minutes). Transfer to a small bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let cool to room temperature.

2. Mix the Dough (15 minutes):
In the bowl of your stand mixer, combine the cooled tangzhong, active sourdough starter, lukewarm milk, honey, and melted butter. Whisk by hand until fairly smooth. Add the 400g bread flour and salt. Using the dough hook, mix on low speed until a shaggy dough forms (about 2-3 minutes). Increase speed to medium and knead for 8-10 minutes. The dough is ready when it is smooth, elastic, and clears the sides of the bowl. It will be slightly tacky but should not stick excessively to clean, lightly oiled fingers.

3. Bulk Fermentation (3-4 hours at room temp + Overnight Cold Proof):
Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn to coat. Cover with a damp towel or plastic wrap. Let it rise at room temperature (70-75°F / 21-24°C is ideal) until it has increased by about 50-60% (it will not double). This slow rise builds flavor. This may take 3-4 hours.

4. Cold Proof:
After the initial rise, gently deflate the dough by folding it over itself a few times in the bowl. Cover tightly and place in the refrigerator for 8-12 hours (or up to 36 for more tang).

Day 2: Shaping, Final Rise & Baking

5. Shape the Loaf (15 minutes):
The next morning, lightly grease your 9×5 inch loaf pan. Turn the cold dough out onto a lightly floured surface. Using your hands or a rolling pin, gently press and shape it into a rough rectangle, about 8×12 inches. Tightly roll the dough into a log along the long edge, pinching the seam to seal. Pinch the ends and tuck them under. Place the log, seam-side down, into the prepared pan.

6. Final Proof (2-4 hours):
Cover the pan loosely with a damp towel or plastic wrap. Let the dough rise at room temperature until it has just crowned about 1 inch above the rim of the pan. This is a slow rise due to the cold dough; be patient. It should feel airy and pillowy when gently poked.

7. Preheat and Bake (40 minutes):
About 30 minutes before baking, preheat your oven to 375°F (190°C) with a rack in the center position.

8. Bake:
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the crust is a deep, golden brown, and the internal temperature registers 190°F (88°C) on an instant-read thermometer inserted into the center of the loaf.

9. Cool (The Crucial Step!):
Immediately turn the loaf out onto a wire rack. For an ultra-soft crust, brush the top and sides with the optional melted butter. Allow the bread to cool completely for at least 3-4 hours before slicing. This allows the crumb to set and prevents a gummy texture.

---

Nutrition Information (Per Slice, based on 16 slices)

• Calories: ~175 kcal

• Total Fat: 3.5g

• Saturated Fat: 2g

• Cholesterol: 9mg

• Sodium: 150mg

• Total Carbohydrates: 31g

• Dietary Fiber: 1g

• Sugars: 4g

• Protein: 5g