I have fallen in love with this easy sourdough bread recipe that calls for King Arthur Bread Flour, lukewarm water, and an active sourdough starter. A touch of melted butter, sugar, and salt come together to create a delightful loaf perfect for crafting a memorable sandwich. I relish each slice.
I’ve been experimenting with sourdough for years and this recipe quickly became one of my faves. I use King Arthur Bread Flour because it really gives the bread an amazing texture that’s both fluffy and soft for sandwiches.
I mix 500g of the flour with 350g lukewarm water, then add 100g of my active sourdough starter at 100% hydration, which gives the loaf its tangy punch. After stirring in 10g of salt, I finish it off with 20g of melted unsalted butter and a tablespoon of sugar to round out the flavor.
I’ve played around with no-knead overnight rises and loaf pan shapes, and honestly, every tweak makes it even better. This recipe isn’t just about following steps, it’s about enjoying the process and tweaking little things like sugar or butter until it’s perfect.
Trust me, your homemade sourdough sandwich bread will be a hit at every meal.
Why I Like this Recipe
I like this recipe because it makes a soft, fluffy sandwich bread that always reminds me of home. I love that it uses a slow, no-knead process so I can just mix the ingredients and let time do its magic overnight. I also appreciate how simple it is – even when I’m tired, I can whip up this bread without too much fuss.
Jan 15 2021 – I made this sourdough sandwich bread using King Arthur Flour and it turned out amazing. Its crust is soft and the inside is really fluffy. The recipe is super easy and you don’t even have to knead, cause you just mix everything and let the dough rise overnight. It may not be perfect every time but it always tastes great for a satisfying sandwich.
Ingredients
- King Arthur Bread Flour provides ample protein and carbohydrates for strong, chewy bread.
- Lukewarm water hydrates the mix evenly, helping gluten formation for a soft crumb.
- Active sourdough starter brings natural yeasts, adding a tangy flavor and moist texture.
- Salt boosts taste and helps control fermentation while balancing the sour and sweet notes.
- Unsalted butter lends richness and softness, ensuring the sandwich bread stays tender.
- Sugar adds a slight sweetness and assists in browning for an inviting crust.
- Together these ingredients create a fluffy, flavorful, and notably soft sandwich bread.
- Enjoy the process as each element plays a vital role in perfection.
Ingredient Quantities
- 500g King Arthur Bread Flour (roughly 4 cups)
- 350g lukewarm water (around 1 1/2 cups)
- 100g active sourdough starter (100% hydration)
- 10g salt (about 1 1/2 teaspoons)
- 20g unsalted butter, melted (nearly 1 1/2 tablespoons)
- 1 tablespoon sugar
How to Make this
1. In a big bowl, mix together the flour, lukewarm water, sourdough starter, sugar, and melted butter until everything is just combined.
2. Sprinkle in the salt and fold it into the mixture gently until it’s well distributed.
3. Cover the bowl and leave it on the counter overnight (or for about 12 hours) so that the dough can rise slowly.
4. After the long rise, lightly turn the dough out onto a floured surface and give it a few gentle folds to deflate it a bit.
5. Shape the dough into a loaf and place it into a greased loaf pan ensuring it’s even.
6. Let the dough rest again for about 1 to 2 hours, until it roughly doubles in size.
7. Preheat your oven to 425 degrees F while you are waiting for the final rise.
8. Once risen, put the pan in the oven and bake for 35 to 40 minutes until the top turns a nice light golden color.
9. Take the pan out and let the bread sit for about 10 minutes before removing it so it can cool down a bit.
10. After it cools completely on the rack, slice it up and enjoy your super soft sandwich bread!
Equipment Needed
1. Large mixing bowl for all your ingredients
2. Measuring cups or a kitchen scale to measure flour, water, salt, butter, and sourdough starter
3. A spoon or spatula to mix and gently fold the dough
4. A cover (like plastic wrap or a clean towel) to let the dough rise overnight
5. A clean, floured surface (a countertop or board dusted with flour works fine) for deflating and shaping the dough
6. A greased loaf pan to shape the bread
7. An oven that can be preheated to 425°F for baking
8. A cooling rack to let your bread cool properly after baking
FAQ
This Sourdough Recipe Uses King Arthur Flour For An Amazingly Super Soft Sandwich … Substitutions and Variations
- King Arthur Bread Flour: If you cant find it, you can use all-purpose flour or even a mix of 75% all-purpose and 25% whole wheat for a slightly different texture.
- Lukewarm Water: Instead of water, try warm milk for extra softness, but remember it might change the flavor a bit.
- Active Sourdough Starter: If you dont have one on hand, you can use a bit of instant yeast (about 1 teaspoon) combined with a longer rising time, though the flavor wont be as complex.
- Salt: In a pinch, feel free to use sea salt or kosher salt, but use a smidge more kosher salt since its grains are larger.
- Unsalted Butter: You could swap in olive oil or even melted coconut oil if youre looking for a dairy-free option that still keeps things moist.
Pro Tips
1. Make sure your water is really lukewarm so you dont accidentally kill your sourdough starter – if its too hot its a no-go and if its too cold the dough might not rise fast enough
2. Cover your dough well during the overnight rise by using either plastic wrap or a damp cloth so it doesnt dry out, because a crust forming on the dough can mess up the final texture
3. When you shape the dough into the loaf pan, handle it gently to keep those precious air pockets intact, it might not seem like a big deal but it really helps make the bread soft
4. After the dough doubles in size make sure to preheat your oven properly and use an oven thermometer if you can, some ovens run hotter or cooler than what they say and that can change how the bread bakes out totally
This Sourdough Recipe Uses King Arthur Flour For An Amazingly Super Soft Sandwich …
My favorite This Sourdough Recipe Uses King Arthur Flour For An Amazingly Super Soft Sandwich …
Equipment Needed:
1. Large mixing bowl for all your ingredients
2. Measuring cups or a kitchen scale to measure flour, water, salt, butter, and sourdough starter
3. A spoon or spatula to mix and gently fold the dough
4. A cover (like plastic wrap or a clean towel) to let the dough rise overnight
5. A clean, floured surface (a countertop or board dusted with flour works fine) for deflating and shaping the dough
6. A greased loaf pan to shape the bread
7. An oven that can be preheated to 425°F for baking
8. A cooling rack to let your bread cool properly after baking
Ingredients:
- 500g King Arthur Bread Flour (roughly 4 cups)
- 350g lukewarm water (around 1 1/2 cups)
- 100g active sourdough starter (100% hydration)
- 10g salt (about 1 1/2 teaspoons)
- 20g unsalted butter, melted (nearly 1 1/2 tablespoons)
- 1 tablespoon sugar
Instructions:
1. In a big bowl, mix together the flour, lukewarm water, sourdough starter, sugar, and melted butter until everything is just combined.
2. Sprinkle in the salt and fold it into the mixture gently until it’s well distributed.
3. Cover the bowl and leave it on the counter overnight (or for about 12 hours) so that the dough can rise slowly.
4. After the long rise, lightly turn the dough out onto a floured surface and give it a few gentle folds to deflate it a bit.
5. Shape the dough into a loaf and place it into a greased loaf pan ensuring it’s even.
6. Let the dough rest again for about 1 to 2 hours, until it roughly doubles in size.
7. Preheat your oven to 425 degrees F while you are waiting for the final rise.
8. Once risen, put the pan in the oven and bake for 35 to 40 minutes until the top turns a nice light golden color.
9. Take the pan out and let the bread sit for about 10 minutes before removing it so it can cool down a bit.
10. After it cools completely on the rack, slice it up and enjoy your super soft sandwich bread!
