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Sourdough Soft Sandwich Bread

Soft Sourdough Sandwich Bread (No-Knead & Fluffy!)

This soft and fluffy sourdough sandwich bread is naturally fermented, easy to make, and requires no kneading! Perfect for sandwiches, toast, and meal prep.

Prep Time 1 day
Cook Time 45 minutes
Servings 1 loaf

Ingredients

  • 300 g water 1 ¼ cups
  • 120 g active sourdough starter ½ cup
  • 40 g raw honey 2 tbsp
  • 20 g olive oil 1 ½ tbsp
  • 500 g all-purpose or bread flour 4 cups
  • 10 g salt 2 tsp

Instructions

Mix the Dough

  1. In a large mixing bowl, combine water, sourdough starter, honey, and olive oil. Stir well.
  2. Add flour and salt, then mix until combined. The dough will be shaggy.
  3. Cover and let the dough rest for 30–40 minutes.

Stretch & Folds

  1. Perform 3 to 5 rounds of stretch and folds, resting 30 minutes between each round.

  2. To stretch and fold: grab one side of the dough, stretch it up, and fold it over. Repeat on all four sides (8 to 10 stretch and folds).

Bulk Fermentation

  1. Cover the bowl and let the dough ferment at room temperature until nearly doubled in size (4–8 hours, depending on temperature).

  2. If it’s late at night, you can refrigerate the dough overnight and shape & bake the next day for convenience.

Shaping the Dough

  1. Flour a work surface and turn out the dough.
  2. Gently stretch it into a rectangle.
  3. Fold one side toward the center, then the other side.
  4. Roll from bottom to top, creating a loaf shape.

Proofing

  1. Place the dough in a greased loaf pan and cover.
  2. Let it proof at room temperature until puffy and nearly doubled (about 2–4 hours).

Baking

  1. Preheat your oven to 190°C (375°F).

  2. Bake for 45–50 minutes, until golden brown.

  3. Brush with butter, remove from the pan and cool on a wire rack for at least 1 hour before slicing.

Storing & Freezing

  1. Store at room temperature in an airtight container for up to 3 days.
  2. Slice and freeze in a bag for up to 3 months. Toast straight from frozen!