I present an easy sourdough bread recipe that blends King Arthur unbleached bread flour, active sourdough starter, lukewarm water, sugar, melted butter and salt. These ingredients come together to yield a fluffy, soft crust ideal for sandwich bread. I enjoy seeing how each element contributes to the final flavor.

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I’ve been experimenting with sourdough recipes for a while now, and this one really caught my eye. Using good old King Arthur Unbleached Bread Flour along with a few key ingredients like lukewarm water, active sourdough starter, salt, granulated sugar, and unsalted butter, this recipe promises an amazingly soft sandwich bread that stands out from the rest.

It’s a no-knead method with an overnight rise that really simplifies the process while still delivering a loaf with a soft and fluffy texture that makes a perfect base for your favorite fillings. I love how this recipe manages to get that mildly tangy kick from the sourdough starter, yet it remains light enough for a sandwich that’s super satisfying.

Even if you are just starting out or you have tried other methods before, this recipe brings some new ideas to the table that can even help those looking to make sourdough bread more sour or tweak it just right. Enjoy trying it out!

Why I Like this Recipe

1. I really like how this recipe doesn’t require any heavy kneading and lets the dough rise overnight so it kind of does most of the work for you which makes it super easy to follow even if you’re busy.
2. I love that the sourdough starter gives the bread a unique tangy and flavorful taste; it’s not too overpowering and adds a cool homemade vibe.
3. I also appreciate that the instructions are simple and straightforward, so even if I mess up a step or two, it mostly comes out soft and fluffy which is perfect for making my favorite sandwiches.
4. Finally, using King Arthur Flour makes me feel confident about the quality of the bread since it always gives me good results without too much fuss.

Ingredients

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King Arthur Bread Flour offers carbs, protein, and fiber, giving dough structure and tender crumb.
The lukewarm water hydrates ingredients, activates gluten networks, and gently dissolves salt and sugar nicely.
Active sourdough starter brings tangy flavor, natural yeast, and helps dough rise beautifully.
Salt boosts taste, tightens gluten, and balances flavor, enhancing every bite.
Sugar adds a subtle sweetness, promotes browning, and enriches the overall flavor of bread.
Unsalted butter provides tender fat, moist texture, and improved flavor for a soft sandwich crumb.
Overall, the balance of these ingredients magicly makes a soft, delicious sandwich bread.

Ingredient Quantities

500 g (about 3 3/4 cups) King Arthur Unbleached Bread Flour

350 g (roughly 1 1/2 cups) lukewarm water

100 g (about 1/2 cup) active sourdough starter (fed and bubbly)

10 g (1 1/2 teaspoons) salt

25 g (2 tablespoons) granulated sugar

25 g (2 tablespoons) unsalted butter, melted

How to Make this

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1. In a big bowl, mix the lukewarm water and King Arthur Unbleached Bread Flour until it becomes a shaggy paste.

2. Stir in the active sourdough starter until evenly distributed.

3. Add the salt, granulated sugar, and melted unsalted butter then mix well so everything is combined.

4. Cover the bowl lightly with a cloth or plastic wrap and let it rest at room temperature for about 45 minutes so the flour can absorb the water.

5. After resting, give the dough a couple of gentle folds to help build some structure, but dont overwork it.

6. Cover the bowl again and leave the dough to rise overnight (around 12 hours) in a warm place.

7. Next day, tip the dough onto a lightly floured surface and shape it into a loaf that will fit your greased sandwich pan.

8. Place the shaped dough into the pan, cover it, and let it rise for another 1 to 2 hours until nearly doubled in size.

9. Preheat your oven to 425°F, then bake the bread for about 30 to 35 minutes until the top is golden and a toothpick comes out mostly clean.

10. Remove the bread from the oven and let it cool on a rack before slicing and making your favorite sandwiches.

Equipment Needed

1. Big mixing bowl
2. Measuring scale and measuring cups/spoons
3. Wooden spoon or spatula
4. A clean kitchen towel or plastic wrap
5. Loaf or sandwich pan
6. Oven
7. A lightly floured work surface
8. Cooling rack
9. Toothpick for testing doneness

FAQ

Q: Can I use any bread flour instead of King Arthur?

A: You can use another good quality bread flour but King Arthur's consistently gives you that perfect soft texture.

Q: Does my sourdough starter need to be really active?

A: Yes, make sure it is bubbly and fed recently; if it's not lively, you might not get the rise you need.

Q: What should I do if my dough doesn't rise enough?

A: Check that your water is lukewarm enough and that your starter is active; sometimes it just needs a bit more time in a warm spot.

Q: Can I adjust the sugar or butter to change the flavor?

A: Sure, you can tweak them a bit but if you change too much the dough could turn out different than expected.

Q: Do I need a special pan for baking this bread?

A: No special pan is needed for this recipe, just use one that you trust for even baking.

This Sourdough Recipe Uses King Arthur Flour For An Amazingly Super Soft Sandwich … Substitutions and Variations

If you dont have King Arthur Unbleached Bread Flour on hand, you can use all-purpose flour instead. Just know your sandwich texture might change a bit, particularly if you mix in a bit of whole wheat for extra flavor.
If you dont have an active sourdough starter ready, try using about 1/2 teaspoon of active dry yeast mixed into the water. This will give you a similar rise, even though you might lose that classic sour tang.
Instead of lukewarm water, you can substitute with milk or even a half-and-half mixture for a richer flavor. Just be aware that the rise might be a little slower when using a dairy substitute.
For granulated sugar, feel free to use brown sugar as a 1:1 substitution. It gives a slight molasses flavor that works really well in breads like this.
Instead of unsalted butter, you can use an equal amount of vegetable oil or margarine. The texture should stay nearly the same though the flavor might be a tad different.

Pro Tips

1. Make sure your sourdough starter is super active before mixing it in because if it’s not bubbly enough the whole dough might not rise well, so try feeding it a couple hours ahead if you’re not sure.
2. Be gentle when folding the dough after the rest period – too much messing it up can knock out the air that makes your bread fluffy; also if it feels super sticky, dust a bit more flour on your hands.
3. Keep an eye on the rising times – if your room is cool the dough might need extra time to get that almost doubled size, but if it’s really warm it might rise faster so watch it so it doesnt overproof.
4. When you bake, an old trick is to throw a little water in the oven right when you put in the dough. It helps create a nice crust, but be careful not to use too much water otherwise it could make the bread soggy.