How to Make Soft Sourdough Sandwich Bread at Home

• Mix the Dough. In the bowl of a stand mixer or a large mixing bowl, stir together your active starter, warm water, honey (or maple syrup), and butter until combined. Add the bread flour (and optional whole wheat flour) plus the salt. Mix until a shaggy dough forms.
  150 g Active Sourdough Starter, 300 g Warm Water, 500 g Bread Flour, 50 g Unsalted Butter, 25 g Raw Honey, 10 g Salt
• Knead the Dough. Using the dough hook attachment, knead on low speed for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, use a lightly floured work surface and work the dough for 10–12 minutes.
• First Rise (Bulk Fermentation). Transfer the dough to a lightly oiled large bowl, cover with plastic wrap or a tea towel, and let it rest in a warm place for 6–8 hours, or until doubled in size. Dough temperature should stay around 75°F for best results.
• Shape the Loaf. Turn the dough onto a lightly floured surface. Using a bench scraper, gently shape it into a rectangle. Roll it tightly into a loaf, pinch the seam closed, and place seam-side down into a greased loaf pan.
• Second Rise. Cover with plastic wrap or a tea towel and let the loaf rise until the dough reaches just below the rim of the pan — about 2–4 hours at room temperature. For deeper flavor, refrigerate overnight for a cold proof and bake the next morning.
• Bake the Bread. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, until the loaf is golden brown and reaches an internal temperature of 195–200°F. If the top browns too quickly, tent with foil for the last 10 minutes.
• Cool & Slice. Remove from the bread pan and place on a cooling rack. Let it cool completely before slicing to preserve the soft crumb.