Soft, fluffy sourdough bread made for sandwiches and toast. Unlike rustic artisan loaves with their large air pockets, this one has a tight, even crumb that slices cleanly and holds up to whatever you put on it. The butter runs straight through your toast instead of dripping out the bottom, and sandwiches don’t require tearing with your teeth. So, we’re talking actual, delicious sandwich bread here folks!
This loaf uses a levain mixed specifically for the recipe, made with milk and bread flour instead of the typical wet sourdough starter. The dough itself contains eggs, butter, and milk, which give it that soft sandwich bread texture. The process takes time, with an overnight rise in the fridge and a long final proof, but most of that is hands-off.
Quick note on shaping method – rolling the dough into ovals, then rolling them up like jelly rolls twice creates layers that give the loaf structure and help it rise evenly in the pan.
The result is bread that’s light, tender, and perfect for everything from PB&J to fancy grilled cheese.
How to Make Soft and Fluffy Sourdough Sandwich Loaf
Make the Levain
Mix together the sourdough starter, milk, and bread flour in a jar. Cover loosely and let sit at room temperature to mature and rise, about 8 hours.
The levain should double in size and smell slightly tangy.
Mix the Dough
Place all of the dough ingredients (including the levain) except the salt and butter in the bowl of a stand mixer fitted with the paddle attachment.
Mix on low speed until it comes together in a shaggy dough. Cover and let rest for 30 minutes (autolyse).
Knead and Add Salt
Switch to the dough hook. Sprinkle in the salt and knead for 3-5 minutes until the dough starts to come together and becomes smoother.
Add Butter
Add the softened butter gradually, a tablespoon at a time, mixing well after each addition. The dough will look greasy at first, but the butter will eventually absorb.
Continue kneading until the dough passes the windowpane test, about 10 minutes total. (To test: stretch a small piece of dough. If it stretches thin enough to see light through without tearing, it’s ready.)
First Rise
Place the dough in a lightly greased bowl and turn to coat all sides with grease. Cover tightly and allow to rise at room temperature for 2 hours.
Transfer to the refrigerator to rise overnight (8-12 hours).
Shape the Dough
The next day, remove the dough from the refrigerator. Divide it into 3 equal pieces and form each into a ball.
Place on a lightly floured surface, cover with a damp tea towel, and let rest for 1 hour.
Roll each ball into an elongated oval. Roll each oval up tightly like a jelly roll. Let rest for 10 minutes.
Roll each piece out into an oval again along the seam, then roll up like a jelly roll once more. This double rolling creates layers and structure.
Transfer the three rolls to a buttered 9×5-inch loaf pan, placing them seam-side down. Cover with a damp tea towel and let rise at room temperature for about 6 hours. The dough should puff up and fill the pan about 2/3 to 3/4 of the way.
Bake
About 20 minutes before baking, preheat the oven to 400°F.
Place the risen loaf in the hot oven and bake for 20 minutes. Lower the oven temperature to 350°F and continue baking for 15-20 minutes more, until the loaf reaches an internal temperature of 195-200°F.
Transfer to a wire cooling rack and let cool completely before slicing.
Recipe Notes
A 100% hydration starter means equal weights (not volumes) of water and flour. Feed your starter, let it rise until doubled (6-12 hours depending on kitchen temperature), then measure out 23 grams for the levain.
The levain uses milk instead of water, which makes it stiffer and adds richness to the final loaf.
All the mixing can be done by hand if you don’t have a stand mixer. Expect to knead for 15-20 minutes by hand to develop the gluten.
The windowpane test is important. It tells you when the gluten is developed enough. Underdeveloped dough won’t rise as well.
The sugar is optional but recommended. It adds a slight sweetness and helps with browning. The bread is still good without it.
If you don’t have bread flour, use all-purpose flour for the entire recipe. The texture will be slightly less chewy but still good.
The overnight cold rise develops flavor and makes the dough easier to shape.
The final 6-hour rise seems long, but it’s necessary for sourdough. The wild yeast works more slowly than commercial yeast.
Don’t skip the double rolling when shaping. It creates structure that helps the loaf rise evenly.
Let the bread cool completely before slicing. Cutting into warm bread releases steam and makes the crumb gummy.
This bread keeps well for 3-4 days wrapped tightly at room temperature, or freeze slices for up to 3 months.
Sourdough Sandwich Loaf Recipe
Total Time: 24 hours 40 minutes
Yield: 1 loaf 1x
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Description
Sourdough Sandwich Loaf is a soft, fluffy bread made with sourdough starter, milk, eggs, and butter. Perfect for sandwiches and toast with an even crumb and tender texture. Ready in 24 hours with mostly hands-off time.
Ingredients
Units
For the Levain/Starter
- 23 grams 100% hydration sourdough starter (see notes)
- 38 grams whole milk
- 70 grams bread flour (or all-purpose flour)
For the Final Dough
- All of the levain/starter
- 173 grams all-purpose flour
- 173 grams bread flour (or more all-purpose flour)
- 1 whole egg
- 1 egg yolk
- 168 grams whole milk
- 43 grams sugar (optional)
- 8 grams fine salt
- 43 grams butter, softened
Instructions
Mix together the sourdough starter, milk, and bread flour in a jar. Cover loosely and let sit at room temperature to mature and rise, about 8 hours. The levain should double in size and smell slightly tangy.
Mix the Dough
Place all of the dough ingredients (including the levain) except the salt and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until it comes together in a shaggy dough. Cover and let rest for 30 minutes (autolyse).
Knead and Add Salt
Switch to the dough hook. Sprinkle in the salt and knead for 3-5 minutes until the dough starts to come together and becomes smoother.
Add Butter
Add the softened butter gradually, a tablespoon at a time, mixing well after each addition. The dough will look greasy at first, but the butter will eventually absorb. Continue kneading until the dough passes the windowpane test, about 10 minutes total. (To test: stretch a small piece of dough. If it stretches thin enough to see light through without tearing, it’s ready.)
First Rise
Place the dough in a lightly greased bowl and turn to coat all sides with grease. Cover tightly and allow to rise at room temperature for 2 hours. Transfer to the refrigerator to rise overnight (8-12 hours).
Shape the Dough
The next day, remove the dough from the refrigerator. Divide it into 3 equal pieces and form each into a ball. Place on a lightly floured surface, cover with a damp tea towel, and let rest for 1 hour.
Roll each ball into an elongated oval. Roll each oval up tightly like a jelly roll. Let rest for 10 minutes.
Roll each piece out into an oval again along the seam, then roll up like a jelly roll once more. This double rolling creates layers and structure.
Transfer the three rolls to a buttered 9×5-inch loaf pan, placing them seam-side down. Cover with a damp tea towel and let rise at room temperature for about 6 hours. The dough should puff up and fill the pan about 2/3 to 3/4 of the way.
Bake
About 20 minutes before baking, preheat the oven to 400°F.
Place the risen loaf in the hot oven and bake for 20 minutes. Lower the oven temperature to 350°F and continue baking for 15-20 minutes more, until the loaf reaches an internal temperature of 195-200°F.
Transfer to a wire cooling rack and let cool completely before slicing.
Notes
A 100% hydration starter means equal weights (not volumes) of water and flour. Feed your starter, let it rise until doubled (6-12 hours depending on kitchen temperature), then measure out 23 grams for the levain.
The levain uses milk instead of water, which makes it stiffer and adds richness to the final loaf.
All the mixing can be done by hand if you don’t have a stand mixer. Expect to knead for 15-20 minutes by hand to develop the gluten.
The windowpane test is important. It tells you when the gluten is developed enough. Underdeveloped dough won’t rise as well.
The sugar is optional but recommended. It adds a slight sweetness and helps with browning. The bread is still good without it.
If you don’t have bread flour, use all-purpose flour for the entire recipe. The texture will be slightly less chewy but still good.
The overnight cold rise develops flavor and makes the dough easier to shape.
The final 6-hour rise seems long, but it’s necessary for sourdough. The wild yeast works more slowly than commercial yeast.
Don’t skip the double rolling when shaping. It creates structure that helps the loaf rise evenly.
Let the bread cool completely before slicing. Cutting into warm bread releases steam and makes the crumb gummy.
This bread keeps well for 3-4 days wrapped tightly at room temperature, or freeze slices for up to 3 months.
- Prep Time: 24 hours
- Cook Time: 40 minutes
Category: Baking
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
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