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Soft & Fluffy Sourdough Sandwich Bread for Beginners (Dutch Oven Method)

Cross-section of fluffy sourdough bread showing an open, airy crumb structure on a white plate.
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This beginner sourdough bread recipe creates a truly soft, sliceable loaf perfect for everyday sandwiches. We skip heavy kneading and use a Dutch oven for a reliable, fluffy homemade sourdough bread.

Ingredients

Scale
  • 100g active sourdough starter
  • 375g warm water
  • 500g bread flour
  • 10g fine sea salt

Instructions

  1. Mix the active sourdough starter and warm water in a large bowl until combined.
  2. Add the bread flour and salt to the wet ingredients. Mix by hand until no dry flour remains. The dough will be shaggy.
  3. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  4. Perform the first set of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat three more times (four folds total). Cover and rest for 30 minutes.
  5. Repeat the stretch and fold process two more times, resting 30 minutes between each set. This builds structure for your fluffy sourdough recipe.
  6. After the final rest, let the dough rest, covered, for 1 hour at room temperature.
  7. Lightly flour your work surface. Gently turn the dough out and shape it into a tight round (boule). Do not overwork the dough.
  8. Place the shaped dough seam-side up into a proofing basket or a bowl lined with a floured kitchen towel.
  9. Cover the basket and place it in the refrigerator for a long, cold proof for 12 to 18 hours (overnight sourdough).
  10. About one hour before baking, place your Dutch oven with the lid on inside your oven. Preheat the oven to 500 degrees Fahrenheit.
  11. Carefully remove the hot Dutch oven from the oven. Gently turn the cold dough out onto a piece of parchment paper. Score the top of the dough with a sharp blade.
  12. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover with the lid.
  13. Bake for 20 minutes with the lid on.
  14. Reduce the oven temperature to 450 degrees Fahrenheit. Remove the lid and bake for an additional 20 to 25 minutes, until the crust is deep golden brown.
  15. Remove the bread from the Dutch oven and cool completely on a wire rack before slicing. This ensures a sliceable sourdough loaf.

Notes

  • Use a mature, active sourdough starter for the best rise and flavor.
  • For a softer crust, lightly brush the top of the loaf with melted butter immediately after removing it from the oven.
  • If you prefer a quicker bake, you can perform a shorter bulk fermentation (about 4 hours total with folds) and bake the same day, though the flavor will be less developed.

Nutrition

Find it online: https://cookerycommand.com/sourdough-bread-beginner-soft-sandwich-loaf/