Is sourdough bread good for sandwiches?

Yes, sourdough bread makes excellent sandwich bread. Its tangy flavor stands up well to sandwich fillings without overpowering them. Sourdough's chewy texture also helps hold ingredients in place. Just be sure not to overload it or the bread may get too soggy.

What goes best with sourdough bread?

Hearty fillings like roasted meats, grilled vegetables, aged cheeses, avocado, tomatoes, and flavorful spreads like mustard, pesto, or olive tapenade all pair deliciously with sourdough's distinctive tang. The bread’s texture also complements thick sandwich ingredients.

Why is my sourdough sandwich bread dry?

If your sourdough sandwich bread is too dry, it's likely slightly overbaked. Sourdough needs less baking time than most breads. Try checking it a few minutes early when making sandwiches. Storing the cut bread too long before eating can also cause it to dry out.

How do you make sourdough bread softer?

For softer sourdough sandwich bread, use plenty of steam in the oven, avoid overbaking, and let it fully cool before cutting. Adding a small amount of oil or soft butter helps retain moisture too. Storing the loaf in a plastic bag helps prevent drying.

Soft Sourdough Bread [Easy Recipe + Tips]

Ingredients

Scale

3 cups (360g) bread flour or all-purpose flour
1 cup (120g) whole wheat flour
1⁄2 cup (60g) rye flour (optional for flavor)
1 1⁄2 cups (360ml) water
1⁄2 tablespoon (9g) salt
1⁄2 cup (120g) mature sourdough starter

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Instructions

In a large bowl, combine the flour, salt, water, and mature starter until the dry ingredients are fully absorbed.
Use your hands to squeeze and massage the shaggy dough for a few minutes to start developing the gluten strands. The dough will be sticky; avoid adding extra flour.
Allow the dough to sit, as the upcoming bulk fermentation will enable it to fully hydrate.
Turn the dough onto a clean work surface to begin kneading.
Spend at least 10-15 minutes vigorously stretching, folding, and pressing the dough to align the gluten networks.
Scrape any sticky bits from the work surface back into the dough. Once smooth, elastic, and cohesive, form it into a taut round.
Place the kneaded dough in a lightly oiled, covered container to rise at room temperature for 4 to 6 hours.
Avoid disturbing the dough during this time to let the wild yeast in the sourdough starter multiply and develop flavor.
Once the dough has doubled in size, turn it out onto a clean work surface.
Gently press into a rectangle and fold the sides into the center. Flip and tuck to form a taut round again.
Place the dough seam side down in a floured proofing basket, cover, and set aside to proof for 30-45 minutes.
Invert the proofed dough onto a sheet of parchment in a Dutch oven or on a preheated baking stone.
Score the top of the loaf with ¼” deep cuts in your desired pattern to allow expansion during baking.
Pour 1 cup of hot water into the bottom of the oven for steam before sliding in the bread.
Bake at 475°F covered for 30 minutes, then uncover and continue baking for 15-20 minutes until the crust is deep brown.

Notes

Avoid cutting into the loaf immediately after baking to preserve crustiness.

Author: Natasha Krajnc
Prep Time: 45 mins
Cook Time: 50 mins
Category: bread

Nutrition

Serving Size: 1 slice
Calories: 176 kcal
Carbohydrates: 40 g
Protein: 6 g