One thing about store-bought bread is the pillowy softness that is hard to achieve when baking at home, without all the nasty additives. When it comes to sourdough sandwich bread, softness is one of its main characteristics.
Since sandwich bread is a staple to have on hand, making it incredibly soft is crucial to prevent husbands and kids from reaching for their favorite version of it in the grocery store.
Lucky for you, I tested (and tested, and tested...) a lot of different versions of sourdough sandwich bread and discovered that yes, you really need a little bit of honey to make really soft bread. And while melted butter or olive oil will make the crumb a bit heavy, adding milk instead of water will have the best results.
And by best results I mean your bread will not only have a tender crumb and a subtle tang but will stay VERY soft for at least 2 days! Without further ado, I present you with the ultimate sourdough sandwich bread recipe!
As much as I like variety when it comes to sourdough bread, I always come back to this soft sourdough sandwich bread. The first reason is the convenience: this sourdough bread recipe uses just simple ingredients, so I'm able to make it anytime.
The second reason is that it's just the best and I just know we'll eat it happily (if you have kids, you know that just anything sourdough you put on their plate is not good enough).
Jump to:
Ingredients
As mentioned, you only need simple ingredients. Even honey is optional, but I do think it adds the right amount of sweetness to this sandwich bread and helps the wild yeast and good bacteria in your sourdough starter to raise it properly.
The amount of starter in this sourdough bread recipe is a little higher than usual. I find that using more starter means the bread will be less sour (and you can proof it properly in a little less time compared to using less sourdough starter). And I like my sandwich bread a little milder.
- Active sourdough starter (100% hydration starter): This recipe calls for an active starter, so a starter that is bubbly and bubbled from the last feeding. Even if you use it a little before or after it peaks it will be alright. A mature sourdough starter should be flexible enough to work well even if you don't do everything perfectly. A float test can help you determine whether your starter is ready to use.
- Milk: Full fat works best but skimmed or non-fat will also work. I like to bring it to room temperature before using it, for better mixing.
- Salt
- Honey: Make sure you use a milder-tasting honey because you'll be able to taste it otherwise (unless that's what you want).
- All purpose flour: You don't need bread flour for this recipe, all purpose works just fine.
See recipe card for quantities. You can easily double the recipe to bake two sandwich loaves at a time.
How To Make Sourdough Sandwich Bread With Milk
I usually feed my starter the night before, do the whole process of making the dough and letting it ferment in one day, and then bake the bread in the morning of the next day. See the baking schedule at the end to help you with planning!
In a mixing bowl, mix the following ingredients: milk, sourdough starter, salt, and honey. Add all of the flour and mix again. The easiest way to mix this bread dough is by using a danish whisk or a big spoon. You'll end up with a shaggy dough that is quite wet.
Let the dough rest for at least 20 minutes (autolyze), then do a few rounds of stretch and folds over 1 hour. Let the dough rest for at least 10 minutes in between your sets of stretch and folds. I try to do at least 4 rounds. The idea is to help the gluten development in your dough to reach a point where it passes the windowpane test.
Cover it with a wet tea towel or something airtight (you can use plastic wrap, aluminum foil, or a plastic bag) to prevent it from drying out, and bulk ferment it for 6 - 8 hours at room temperature. Proofing time will depend mostly on the temperature of your kitchen, so go closer to 6 hours if your kitchen is hot, and closer to 8 hours if it's more chilly.
After the bulk fermentation (the first rise), your dough should nearly double in size and you should be able to see a few air bubbles on the surface of the dough (see photo). The fermentation process will also make it shiny and wobbly.
Turn your dough out onto a lightly floured surface and stretch it into a rectangular shape. Rather than rolling it, just fold the upper third toward the center and the bottom third over it. Turn it seam side down into a parchment paper-lined loaf pan. Don't worry if the dough continues to be quite sticky; it is a wet dough and is not the easiest to shape.
Cover the dough again with a wet tea towel or something airtight and do a second rise for 1 - 2 hours. Then transfer the dough into the fridge and forget about it for about 12 hours (overnight).
The next morning, take the dough out of the fridge and preheat your oven to 400°F (204°C). Score your dough down the middle with a sharp knife or a razor blade. If you're feeling fancy, you can do an egg wash (I usually don't).
Bake for 30 minutes at 400°F (204°C) Rotate it once at the 15-minute mark. Take it out of the oven and let it cool on a cooling rack. If you want an especially soft crust, cover it with a damp tea towel.
Hint: The dough will stick to your hands less if you regularly wet them with water during the shaping. This applies to any bread dough that is a bit stickier (usually the high-hydration dough).
Substitution Notes
- Flour - Instead of all purpose flour, you can use bread flour. It will make the bread even softer, but since it's a bit more expensive, I wrote this recipe using all purpose flour because we bake this bread a lot!
- Honey - You can substitute honey for agave nectar or other mild-tasting sweetener. The trick is to use a sweetener that is liquid but doesn't have much flavor. I would never use date syrup or something like that.
- Salt - you can use any type of salt, as long as it's finely ground. We don't want the salt crystals in our bread.
- Milk - you can use milk powder if you have it, just make sure you prepare it following the instructions and mix it in when it's in a liquid form.
As for substituting dairy milk with a plant-based alternative, I would warn against it. Plant-based milks usually have a lot lower protein and fat content, so they won't do much for making the bread soft. Soy milk can be an exception, but I'm afraid you'll be able to taste it in the bread. If you found a way to use a milk alternative and you were successful, please let me know in the comments! Sharing is caring 🙂
Variations & Add-ins
On rare occasions when we have leftovers, this bread makes the perfect base for sweet breakfast options such as french toast or breakfast casserole!
My go-to french toast recipe is this one, and for breakfast casserole, I usually follow this recipe.
Tools You'll Need
You don't need a stand mixer for this recipe since the dough is wet and we're using stretch and folds to help those gluten bonds develop.
You will need a standard loaf pan, measuring cups or a kitchen scale, and some parchment paper.
Although a dough scraper is not necessary, it will make your job of shaping the dough easier.
Both the 8 ½ by 4 ½-inch and 9 by 5-inch pans work well for this recipe. If you use the 8 ½-inch pans the loaves will rise a little taller. If you use 9-inch pans, you'll get a wider loaf.
💭Crucial Success Tips
- Bulk rise: Keep an eye on your dough during bulk rise! During the summer months, you'll be surprised how much quicker the starter works through your dough. To avoid over-fermenting your dough, keep a close eye on it. Using honey also reduces the bulk rise time just a bit (because we're providing the yeasts with more sugars to feed on).
- Shaping: When you shape your dough, have some flour in a small bowl right next to your work surface. This way, when you need extra flour to prevent sticking, you'll quickly be able to grab some more without leaving dough pieces on your flour containers.
- Use your dough scraper: When shaping your dough or cleaning up your countertop of sticky dough pieces, a dough scraper can come in handy. If you have it, use it for more than just cutting dough.
- Second rise: Again, keep an eye on it and asses. Although you can trust the recipe to provide you with the approximate amount of time for the second rise, the temperature can speed up or slow down the fermentation process. The second rise can take a few hours to complete if your kitchen is cooler.
- Bake it low and slow: don't crank up the baking temperature to shorten the baking time. Sandwich bread doesn't need a hard dark crust. If you have a very strong oven, even consider lowering your temperature for a few degrees.
- Cool Completely: Allow your sourdough sandwich bread to cool completely on a wire rack after baking. This prevents moisture from getting trapped inside the loaf, which can lead to sogginess or mold.
FAQ
Sourdough bread is often considered healthier because it's easier to digest. It also has a lower impact on blood sugar and may improve nutrient absorption. It can also support a healthier gut and typically contains fewer additives. However, it's important to enjoy it in moderation and choose the right type if you have gluten issues.
Of course! That is the whole point of making a sourdough sandwich bread. You can use sourdough bread to make sandwiches. Sourdough bread has a tasty and slightly tangy flavor. Its crust is a bit crunchy while the inside is soft. It's great for all kinds of sandwiches. It pairs well with meat and cheese or even vegetarian options with veggies and spreads. So, you can enjoy your favorite sandwiches with sourdough bread as the delicious bread part
Adding milk to bread makes it softer and tastier. Milk has natural sugars that give the bread a little sweetness. It also help it turn a nice brown color when baking. It also adds some nutrients like protein and calcium, which can make the bread a bit healthier. However, bread with milk might not stay fresh as long as bread is made with just water. Overall, using milk in bread can make it more delicious and slightly better for you.
It's usually better to use warm milk instead of cold milk when making bread. Warm milk helps the yeast in the bread dough work better because a sourdough starter likes warm places. Warm milk also helps dissolve other ingredients like sugar, which is good for making the dough rise. Cold milk can make the wild yeast work slower and might make the dough feel harder to handle. So, in general, go for warm milk when you're making bread.
Bread is soft and fluffy because of yeast, which makes it rise, and gluten, which makes it stretchy. Water or milk adds moisture, while fat and sugar make it tender. Baking at the right temperature and cooling it properly helps keep it soft.
More Sourdough Recipes
Looking for other recipes like this? Try these:
📖Printable recipe
Extremely Soft Sourdough Sandwich Bread With Milk
This sourdough sandwich bread with milk will not only have a tender crumb and a subtle tang but will stay VERY soft for at least 2 days! Without further ado, I present you with the ultimate sourdough sandwich bread recipe!
Ingredients
- 125 g (about ½ cup) active sourdough starter (100% hydration)
- 210 g (almost 1 cup) full-fat milk
- 8 g (about 1 ¼ tsp) salt
- 40 g (a little more than 2 tbsp) honey
- 300 g (about 2 ⅓ cup) all purpose flour
Instructions
- In a mixing bowl, mix the following ingredients: milk, sourdough starter, salt, and honey. Add all of the flour and mix again. The easiest way to mix this bread dough is by using a danish whisk or a big spoon. You'll end up with a shaggy dough that is quite wet.
- Let the dough rest for at least 20 minutes (autolyze), then do a few rounds of stretch and folds over 1 hour. Let the dough rest for at least 10 minutes in between your sets of stretch and folds. I try to do at least 4 rounds. The idea is to help the gluten development in your dough to reach a point where it passes the windowpane test.
- Cover it with a wet tea towel or something airtight (you can use plastic wrap, aluminum foil, or a plastic bag) to prevent it from drying out, and bulk ferment it for 6 - 8 hours at room temperature. Proofing time will depend mostly on the temperature of your kitchen, so go closer to 6 hours if your kitchen is hot, and closer to 8 hours if it's more chilly.
- After the bulk fermentation (the first rise), your dough should nearly double in size and you should be able to see a few air bubbles on the surface of the dough (see photo). The fermentation process will also make it shiny and wobbly.
- Turn your dough out onto a lightly floured surface and stretch it into a rectangular shape. Rather than rolling it, just fold the upper third toward the center and the bottom third over it. Turn it seam side down into a parchment paper-lined loaf pan. Don't worry if the dough continues to be quite sticky; it is a wet dough and is not the easiest to shape.
- Cover the dough again with a wet tea towel or something airtight and do a second rise for 1 - 2 hours. Then transfer the dough into the fridge and forget about it for about 12 hours (overnight).
- The next morning, take the dough out of the fridge and preheat your oven to 400°F (204°C). Score your dough down the middle with a sharp knife or a razor blade. If you're feeling fancy, you can do an egg wash (I usually don't).
- Bake for 30 minutes at 400°F (204°C) Rotate it once at the 15-minute mark. Take it out of the oven and let it cool on a cooling rack. If you want an especially soft crust, cover it with a damp tea towel.
Notes
The dough will stick to your hands less if you regularly wet them with water during the shaping. This applies to any bread dough that is a bit stickier.
Shaping: When you shape your dough, have some flour in a small bowl right next to your work surface. This way, when you need extra flour to prevent sticking, you'll quickly be able to grab some more without leaving dough pieces on your flour containers.
Bulk rise: Keep an eye on your dough during bulk rise! During the summer months, you'll be surprised how much quicker the starter works through your dough. To avoid over-fermenting your dough, keep a close eye on it. Using honey also reduces the bulk rise time just a bit (because we're providing the yeasts with more sugars to feed on).
Shaping: When you shape your dough, have some flour in a small bowl right next to your work surface. This way, when you need extra flour to prevent sticking, you'll quickly be able to grab some more without leaving dough pieces on your flour containers.
Use your dough scraper: When shaping your dough or cleaning up your countertop of sticky dough pieces, a dough scraper can come in handy. If you have it, use it for more than just cutting dough.
Second rise: Again, keep an eye on it and asses. Although you can trust the recipe to provide you with the approximate amount of time for the second rise, the temperature can speed up or slow down the fermentation process. The second rise can take a few hours to complete if your kitchen is cooler.
Bake it low and slow: don't crank up the baking temperature to shorten the baking time. Sandwich bread doesn't need a hard dark crust. If you have a very strong oven, even consider lowering your temperature for a few degrees.
Cool Completely: Allow your sourdough sandwich bread to cool completely on a wire rack after baking. This prevents moisture from getting trapped inside the loaf, which can lead to sogginess or mold.
Nutrition Information:
Yield: 1 Serving Size: 1 sliceAmount Per Serving: Calories: 45.53Total Fat: 4.9gSaturated Fat: 2.3gTrans Fat: 0gUnsaturated Fat: 1.5gCholesterol: 10mgSodium: 177mgCarbohydrates: 199.8gNet Carbohydrates: 0gFiber: 4.9gSugar: 8.8gSugar Alcohols: 0gProtein: 18.8g
Baking Schedule
The night before: Feed your starter
9:00 AM - Mix the ingredients and make the dough. Let it rest for at least 20 minutes.
9:30 - 10:30 - Do 4 - 6 rounds of stretch and folds.
10:30 - 17:30 - Bulk rise
17:30 - Shape
17:30 - 19:00 - Second rise
19:00 - Put it in the fridge for the night
The next day: Score and bake
How To Store Sourdough Sandwich Bread With Milk
Store at Room Temperature: If you plan to consume the bread within a day or two, it's safe to store it at room temperature. Keep it in a cool, dry place away from direct sunlight and any heat sources. Make sure the storage location is well-ventilated. Since this is an enriched dough (we're using milk instead of water), it will spoil a little quicker than your regular sourdough bread.
Use a Bread Box: If you have a bread box, it can provide a suitable environment for storing sourdough bread at room temperature. Bread boxes are designed to maintain the right level of humidity to keep bread fresh. I always use a bread box and I find it helps a lot with keeping my bread softer for days.
Refrigeration (Optional): If you don't anticipate finishing the bread within a couple of days, you can store it in the refrigerator. Refrigeration slows down the staling process, but it can also make the crust lose its crispness faster. If you choose to refrigerate, make sure the bread is well-wrapped to prevent it from absorbing any odors from the fridge. I store this homemade sourdough sandwich bread in the fridge only if I plan to toast it before serving.
Freezing (Long-Term Storage): For longer-term storage, slice your homemade bread, wrap individual slices or the entire loaf in plastic wrap, and then place it in an airtight freezer bag or container. Make sure it's well-sealed to prevent freezer burn. Frozen sourdough bread can be stored for several months.
Thawing Frozen Bread: When you're ready to use frozen sourdough bread, remove the desired slices or the loaf from the freezer and let them thaw at room temperature. You can also toast the slices directly from the freezer.
End notes:
If you're looking to make sandwiches in some sort of buns, check out my soft sourdough sandwich rolls recipe without yeast!
Feel free to comment down below if something did not go according to plan or if you tried to make this recipe and had problems following the recipe. I will try my best to get back to you. Or just leave your comment and tell me how it went. I love getting feedback from you!
HAPPY BAKING!👩🏻🍳
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Valerie says
Is it ok if it’s in the fridge for longer than 12 hours?
Tina says
Hi Valerie,
yes, that's completely fine! I sometimes leave it up to 48 hours. Just note that after more tan 24 hours, it will becoma a tad more sour.
Irena says
Can this be doubled?
Tina says
Hi Irena! Yes, absolutely!
Maddy F. says
I and everybody else in my life that have tasted this bread say it’s so good! I’m on the newer side to sourdough, I’ve been doing it for little over a year. Is this a recipe that can be made into a round loaf? I prefer the regular rectangle loaf but others have asked me to make this particular recipe in a round loaf. I have tried once and failed. It fell flat. I’m assuming due to the dough’s consistency/structure it cannot hold up in the baking process of a round loaf and needs the sides of a loaf pan. Is there a way to tweak the recipe to be baked as a round loaf? Thanks so much for the recipe all the same!
Tina says
Hi Maddy!
I'm glad to hear the bread has been a hit! Converting it into a round loaf can be a bit tricky. To help it keep its shape, you might try reducing the hydration a bit and adding a few more stretch and folds to strengthen the gluten structure. This should help it stand on its own without the support of a loaf pan.
Give it a try and let me know how it goes!