Easy Sourdough Sandwich Bread Recipe (light and fluffy)

My easy sourdough sandwich bread recipe is light and fluffy because of my secret ingredient, avocado oil. It’s perfect for toast in the mornings, sandwiches at lunch, and garlic bread at supper. It’s a staple in our home, and I know it will quickly become the same in yours. 

bread pin graphic
Source: Plum Branch Home

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Easy Sourdough Sandwich Bread Recipe Inspiration

Lately, there’s been a viral trend on social media for sourdough sandwich bread, so I thought I better develop my own version for the blog! I wanted my recipe to be easier, fluffier, and more wholesome than the others. So I began researching, testing, and developing, and ended up using avocado oil as my secret to the fluffy texture. 

loaf of bread sitting on a towel on the counter
Source: Plum Branch Home

Why You’ll Love This Recipe

  • It’s one of the easiest sourdough sandwich loaf recipes you’ll find.
  • Each ingredient is wholesome and contains no seed oils.
  • The avocado oil is my secret to making this bread so soft and fluffy.

Tips for the Best Sourdough Sandwich Bread

  • Feed your sourdough starter a 2:1 (flour to water) ratio for 4–12 hours before making this recipe.
  • Don’t skip the stretch and fold/kneading process.
  • Use pure avocado oil for the fluffiest bread. Butter or other oils will make it a bit more dense.

Ingredients You’ll Need

  • fed sourdough starter (fed 4-12 hours before using)
  • unbleached all-purpose flour 
  • water
  • sea salt
  • avocado oil (or melted butter) 
  • raw honey 

Kitchen Tools You’ll Need

How to Make Sourdough Sandwich Bread

hand mixing wet ingredients in a bowl
Source: Plum Branch Home

In a mixing bowl, combine the starter, water, honey, avocado oil, and salt until combined.

hand mixing dry ingredients
Source: Plum Branch Home

Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-3 tablespoons of water to help).

hand combining ingredients
Source: Plum Branch Home

Cover the bowl with a lid loosely fitted on, a towel, or plastic wrap and set the dough aside for 30 minutes

After 30 minutes, stretch and fold the dough by pulling a section upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles. (optional: if you prefer you can skip this stretch and fold sequence and instead knead the dough for 5 minutes). Recover the dough.

Wait an additional 30 minutes then repeat the stretch and fold. Cover again for bulk ferment.

Let the dough bulk ferment on the counter for 10–12 hours.

When the bulk fermentation is finished, turn the dough out on the counter (no flour needed), stretch it into a small rectangle, roll it up into a log loaf, and pinch the seam together with your hands.

Place the shaped loaf in a lightly greased 9×5″ loaf pan and cover with a tea towel.

before and after photos of bread rising
Source: Plum Branch Home

Let it rise in the pan for 2-3 hours on the counter.

(Optional: if you don’t have time, place the loaf pan in the fridge after the 2–3 hours are finished until you’re ready to bake. It can sit in the fridge for up to 24 hours.) 

Bake at 375 for 45 minutes.

hand brushing butter on bread loaf
Source: Plum Branch Home

Immediately after baking, place the bread pan on a wire rack and brush with butter to ensure a soft crust. After 10–15 minutes, remove the loaf from the pan and let it cool the rest of the way. 

Sample Baking Schedule

  • Friday 6:00 PM: Start mixing ingredients.
  • Friday 6:15 PM: Stretch and Fold (twice)
  • Friday 7:15 PM: Start bulk fermentation.
  • Saturday 7:15 AM: Shape the dough after fermentation.
  • Saturday 7:20 AM: Start second rise.
  • Saturday 9:20 AM: Preheat oven ( or optionally refrigerate if you don’t have time).
  • Saturday 9:30 AM: Bake the bread.
  • Saturday 10:15 AM: Cool the bread.

How to Store Sourdough Sandwich Bread

My favorite way to store this bread is to place it in a large 4 qt. glass, airtight bowl at room temperature for 3–4 days. Then I pop the bowl in the fridge to keep it fresh for the rest of the week. 

How to Freeze Sourdough Sandwich Bread

The best way to freeze sourdough bread is to place it in a glass, freezer-safe bowl so it doesn’t get freezer-burnt or absorb any plastic odors. 

Thawing Frozen Sourdough Sandwich Bread

The easiest way to thaw frozen sourdough bread is to place the frozen loaf in the fridge overnight. 

up close shot of the bread crumb
Source: Plum Branch Home

Recipe FAQ

Is sourdough bread good for sandwiches?

Oh yes! Sourdough bread is my favorite bread for sandwiches. It adds a delicious, gut-healthy tang that makes digestion easier. 

How to make sourdough sandwich bread less dense?

The avocado oil in this recipe is what does the trick. If you’re still ending up with a dense loaf, make sure you’re letting the dough bulk ferment for a full 10–12 hours, and don’t skip the full kneading process. 

Why didn’t my sandwich loaf rise?

The loaf didn’t rise for three possible reasons. The first could be that your starter isn’t strong and active enough. You’ll want to feed it a 2:1 (flour to water) ratio for 4–12 hours before making this recipe.

The second possible reason could be that it didn’t bulk ferment long enough. If your house is around 70 degrees Fahrenheit, give or take 2 degrees, you’ll want to let the dough sit on the counter for 10–12 hours.

The third possible reason could be that you didn’t strengthen the gluten enough, meaning you didn’t knead the dough long enough. Make sure it’s kneaded for the full 5 minutes.

More Sourdough Bread Recipes To Try

Full Printable Recipe

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loaf of bread with a slice cut off

Easy Sourdough Sandwich Bread Recipe (light and fluffy)

Molly LaFontaine
My easy sourdough sandwich bread recipe is light and fluffy because of my secret ingredient, avocado oil. It's perfect for toast in the mornings, sandwiches at lunch, and garlic bread at supper. It's a staple in our home, and I know it will quickly become the same in yours. 
Prep Time 10 minutes
Cook Time 45 minutes
Fermenting & Rising 12 hours
Total Time 12 hours 55 minutes
Course Bread
Cuisine Sourdough
Servings 1 bread loaf

Ingredients
  

  • 1/2 cup fed sourdough starter (fed 4-12 hours before using)
  • 3 cups unbleached all-purpose flour
  • 3/4 cup water
  • 1 tsp salt
  • 1/4 cup avocado oil (or 4 Tbsp melted butter)
  • 2 tsp raw honey

Instructions
 

  • In a mixing bowl, combine the starter, water, honey, avocado oil, and salt until combined.
  • Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn't coming together, add in 1-3 tablespoons of water to help).
  • Cover the bowl with a lid loosely fitted on, a towel, or plastic wrap and set the dough aside for 30 minutes
  • After 30 minutes, stretch and fold the dough by pulling a section upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles. (optional: if you prefer you can skip this stretch and fold sequence and instead knead the dough for 5 minutes). Recover the dough.
  • Wait an additional 30 minutes then repeat the stretch and fold. Cover again for bulk ferment.
  • Let the dough bulk ferment on the counter for 10–12 hours.
  • When the bulk fermentation is finished, turn the dough out on the counter (no flour needed), stretch it into a small rectangle, roll it up into a log loaf, and pinch the seam together with your hands.
  • Place the shaped loaf in a lightly greased 9×5″ loaf pan and cover with a tea towel.
  • Let it rise in the pan for 2-3 hours on the counter.
  • (Optional: if you don’t have time, place the loaf pan in the fridge after the 2–3 hours are finished until you’re ready to bake. It can sit in the fridge for up to 24 hours.)
  • Bake at 375 for 45 minutes.
  • Immediately after baking, place the bread pan on a wire rack and brush with butter to ensure a soft crust. After 10–15 minutes, remove the loaf from the pan and let it cool the rest of the way. 

Notes

How to Store Sourdough Sandwich Bread

My favorite way to store this bread is to place it in a large 4 qt. glass, airtight bowl at room temperature for 3–4 days. Then I pop the bowl in the fridge to keep it fresh for the rest of the week. 

How to Freeze Sourdough Sandwich Bread

The best way to freeze sourdough bread is to place it in a glass, freezer-safe bowl so it doesn’t get freezer-burnt or absorb any plastic odors. 

Thawing Frozen Sourdough Sandwich Bread

The easiest way to thaw frozen sourdough bread is to place the frozen loaf in the fridge overnight. 
Keyword easy sourdough sandwich bread, sourdough sandwich bread, sourdough sandwich bread recipe

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bread pin graphic
Source: Plum Branch Home

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