How To Make The Softest Sourdough Sandwich Bread

Not only is this the softest sourdough sandwich bread I’ve ever made, it’s also flavorful, buttery and uses buttermilk or kefir (my favorite way!) to give a tighter, chewy crumb. Perfect for everything from avocado toast to PB&J. Plus, it is SO easy to make. Keep reading to grab this soon-to-be-favorite recipe!

As much as I love a hearty whole-grain artisan loaf, sometimes you just want a super soft sourdough sandwich bread. Whether for a picnic or packable lunch, or maybe you’re switching from conventional white bread and want a gentle way to transition your family. Whatever the case, this amazingly soft, fluffy and buttery bread is sure to please.

What You Need To Make Soft Sourdough Sandwich Bread

• 9″x5″ (or thereabouts) loaf pan
• sourdough starter
• buttermilk or kefir
• all-purpose flour
• avocado or coconut oil
• salt
• honey
• butter
• parchment paper (optional)

Tips & Tricks

1. This is KEY: As soon as you pull the finished loaves out of the oven, rub a stick of butter all over the top. This will help keep the crust soft!
2. Don’t skip the buttermilk or kefir. Not only does it add flavor but also makes for a moist, tight-crumbed loaf which is perfect for sandwiches.
3. Use a little oil on top of the loaf for the second rise to prevent the plastic wrap from sticking. If the wrap (or towel or beeswax) sticks and pulls at the dough when you remove it, the top won’t be smooth and perfect.
4. Be sure to use the windowpane test. This lets you know the gluten is developed and the dough is ready for the first ferment and rise.
5. Don’t over-proof, especially on the second rise. This will make for a sloppy loaf, often with large holes throughout, and an overly sour flavor your kids probably won’t appreciate!

Why Kefir?

Related: How To Make Milk Kefir

Kefir, like buttermilk, is a cultured dairy beverage.

In this post, I went into detail on why you’d want to use kefir in cooking and baking (check the clickable table of contents at the beginning of that post to jump right to it.)

Although high temperatures kill off the live cultures in kefir, there are multitude other reasons to use kefir in your recipes.

You can check them out in that blog post, and find more creative ways to use kefir in this one!

Softest Sourdough Sandwich Bread Step-By-Step

1. Put all your ingredients into your stand mixer with the dough hook.
2. Knead for 10-15 minutes or until the dough is pulling away from the bowl. Depending on a couple of factors, you may have to add a sprinkle of flour to bring it together. I find the ratios perfect and never have to with this recipe, but humidity and sourdough starter hydration can affect this.
3. Use the window pane test to check for gluten development, then add to a greased bowl and cover tightly. Allow to sit in the counter overnight, or for 8-10 hours.
4. Once dough is puffy and doubled in size, punch dough down and roll out into a rectangle, about 8″x12″. This does not need to be exact. Then roll it up into a log, pinch the seam together, and place that side down into a greased and parchment-lined loaf pan.
5. Rub a little oil on top of the loaf, cover, and allow to rise for 1-2 hours (depending on how warm of a spot it’s in).
6. Once bread has risen over the top of the loaf pan, preheat oven to 375 F. and bake for 30-40 minutes. Bread is done when loaf is golden brown and bottom sounds a bit hollow. You can also check the sides where the bread has pressed against the pan for doughiness, or if it’s nice and baked, it’s done 🙂
7. Take a stick of butter and rub all over the top of the bread. Cool the bread on a wire rack for as long as you can wait 😉 and enjoy!

I know you’re going to love this super easy, soft and delicious bread recipe. Grab the printable recipe and don’t forget to Pin it for later!

Recipe

Thanks so much for reading. Check out my other cultured foods recipes!

Happy baking,

-Tara