The Starter Jar's Ultimate Soft & Fluffy Sourdough Sandwich Bread
Bake the ultimate soft & fluffy sourdough sandwich bread with The Starter Jar's recipe. Perfect for everyday, this tender loaf is easy to make and versatile. — Published June 18, 2026 at 6:03 AM UTC.
Ingredients
- 200g active sourdough starter (fed 4-12 hours prior)
- 300g warm water (90-95°F / 32-35°C)
- 15g granulated sugar (or honey)
- 10g fine sea salt
- 500g bread flour (or all-purpose flour for a softer crumb)
- 30g unsalted butter, softened
- Optional: 1-2 tbsp milk or egg wash for top before baking
Instructions
Step 1
Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, warm water, and sugar until well combined.
Step 2
Add Dry Ingredients: Add the bread flour and salt to the wet mixture. Mix with a spoon or your hands until a shaggy dough forms and no dry spots remain.
Step 3
Rest (Autolyse): Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 30 minutes. This allows the flour to fully hydrate.
Step 4
Incorporate Butter: Add the softened butter to the dough. Knead it in for 5-7 minutes until the butter is fully incorporated and the dough feels smooth and elastic.
Step 5
Bulk Fermentation & Stretch and Folds: Cover the bowl again and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 3-4 hours. Perform 3-4 sets of stretch and folds every 30-45 minutes during this period.
Step 6
Shape the Dough: Gently turn the dough out onto a lightly floured surface. Shape it into a tight log, ensuring any seams are sealed at the bottom.
Step 7
Second Proof: Place the shaped dough into a lightly greased 9x5 inch loaf pan. Cover loosely with plastic wrap and let it proof at room temperature for another 2-4 hours, or until it has visibly increased in size and feels puffy.
Step 8
Preheat Oven: Preheat your oven to 375°F (190°C) with a rack in the middle position. If desired, brush the top of the loaf with milk or egg wash for a golden crust.
Step 9
Bake: Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 10
Cool: Remove the loaf from the pan immediately and let it cool completely on a wire rack for at least 1-2 hours before slicing. This prevents a gummy texture.
