The Perfect Sourdough Sandwich Loaf?

Hello friends. I am so excited! I think I may have found the PERFECT sourdough sandwich bread recipe! If you’re here from TikTok or Instagram, welcome! This post walks you through the exact process behind that soft, pillowy loaf I shared on my socials earlier today.
I have been experimenting with this recipe for months. I’ve been baking 1–2 loaves a week, sometimes more, trying to figure out how to get a loaf that is soft and pillowy on the inside with a golden-brown crust that holds the loaf together beautifully without being too crispy. I’ve baked loaves that were too crispy on the outside, over-proofed, under-proofed, too wet, too dry – you name it. Goldilocks has nothing on me, LOL. But I think I’ve finally cracked the code.

Why This Sourdough Sandwich Bread Works

Here’s the thing about baking: a great recipe isn’t always enough. I could combine the same ingredients ten times and, with slight variations in temperature, proof time, or how many sets of stretch and folds I do, end up with different results each time. Sometimes the perfect loaf is a surprise – a happily repeatable surprise.

This loaf strikes a beautiful hydration balance: not too wet and not too dry. That balance allows the crumb to proof evenly without creating large holes, while still forming lots of smaller air pockets. The result is a loaf with excellent height and a light, soft texture that’s ideal for sandwiches. Omitting the cold proof and adding a final proof on the counter seems to have made all the difference here, and I’ll explain more about that process below.

My Key Process Changes

For this recipe, I did a few things differently. First, I minimized my stretch and folds. I only did three sets for this loaf, and I kept them light. Because I wanted that pillowy sandwich bread texture, I didn’t want to overwork the dough.

Next, I changed my bulk fermentation process. I usually bulk ferment my loaves in the oven overnight because it’s relatively chilly in my house – we keep it around 65–68°F during the winter – but I bulk fermented this loaf on the counter instead. I’d been encountering issues with overproofing when bulk fermenting in the oven overnight, so I made the switch. I was worried it might be too cold, but when I woke up the next morning, the loaf was perfectly fermented after 12 hours. The dough had more than doubled in size, just reaching the top of my large bowl, without becoming tight against the lid like I’ve struggled with in past weeks.

Third, I skipped the cold proof altogether. Instead, I did a final proof of about two hours after shaping the loaf and placing it into the bread pan. I let the dough rest and rise again until it had filled the pan completely, then put it straight into the oven.

And the result? Amazing. Texture, flavor, presentation – ON POINT! I’m so happy to share the recipe and process with you below. As always, thank you for reading, friends, and happy baking!

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Soft Sourdough Sandwich Bread Recipe

Ingredients

• • 315g water
• • 15g non-iodized salt
• • 45g butter, melted
• • 45g honey
• • 150g active sourdough starter
• • 500g bread flour

Instructions

1. Measure 15g non-iodized salt into a bowl and add 315g room-temperature or tepid water. Stir until mostly combined.
2. Add the 45g melted butter and 45g honey, stirring until fully combined.
3. Add the 150g active sourdough starter and stir until incorporated.
4. Add the 500g bread flour and stir until a shaggy dough forms. The dough will be moister than a typical artisan sourdough—this higher hydration helps create that pillowy texture.
5. Let the dough rest for 30 minutes, then perform your first set of stretch and folds. The dough will feel very soft and hydrated. Don’t over-handle it; a quick set of 6–8 stretch-and-fold motions is plenty. Perform two more quick sets at 60 and 90 minutes from dough creation time (every 30 minutes, three total).
6. Cover the dough (I use reusable plastic bread covers or cling wrap) and let it rest overnight at room temperature. If your room is very warm, you may need a shorter bulk fermentation.
7. The next morning, the dough should be 2–3 times its original size.
8. Gather two loaf pans. Butter and flour one, and set the second aside to use as a cover during the first half of baking.
9. Lightly flour a silicone baking mat or suitable countertop. Turn the dough out and gently spread it into a rectangle, taking care not to deflate too many of the bubbles.
10. Fold one long side into the center, then fold the opposite long side to meet it. Gently stretch the dough away from the center seam, then roll it up from the short end into a loaf. Pinch the seam and ends to seal.
11. Perform a few gentle push-and-pull motions to lightly tighten the surface. This loaf does not require aggressive tensioning.
12. Place the loaf seam-side down into the prepared pan. Cover and let rise for about two hours, or until the dough rises roughly 2 inches above the rim of the pan. During the final 30 minutes of this rise, preheat the oven to 450°F (232°C). Place an 11 x 13-inch oven-safe pan on the bottom rack. Carefully add hot water just before baking to create steam.
13. Once the loaf has finished rising, gently score down the center. Place the loaf on the middle rack and cover with the second loaf pan. Bake for 30 minutes.
    Scoring note: You don’t need a deep score here. You’re simply giving the loaf room to expand slightly—not encouraging an ear.
14. After 30 minutes, reduce the oven temperature to 400°F (204°C), remove the top pan, and bake for another 30 minutes.
15. The bread is done when the crust is golden brown and the internal temperature reaches 203–208°F (95–97°C).
    • Remove from the pan and cool on a rack for at least one hour before slicing.
      This recipe was tested using a standard 9 x 5 x 3-inch loaf pan.

Notes From My Kitchen

• If you don’t have a silicone baking mat, they’re worth the investment. They prevent sticking and make cleanup easy.
• Sandwich bread doesn’t have to be reserved for sandwiches—this loaf makes excellent toast, including French toast.
• The smaller crumb structure helps hold spreads like butter, jam, honey, or my personal favorite: peanut butter.

A Little Closing Thought

Don’t feel like any of this needs to be perfect. Baking is an art, not an exact science. While ratios matter, it’s absolutely possible to make something delicious for your family without Instagrammable results—though those photos that make everyone’s mouths water are fun. What matters most is intent. The results will come. Serving your loved ones something made from the heart is the true goal of baking.