Made with all purpose flour and just a touch of butter, learn how to make soft, tender sourdough sandwich bread with bubbly, active sourdough starter. Recipe adapted from my bestselling book:
Artisan Sourdough Made Simple.
Out of all the sourdough bread recipes I make on repeat (my beginner sourdough bread recipe,
sourdough focaccia and sourdough pancakes to name a few!), this easy sourdough sandwich bread gets the most requests. Why? It’s soft. It’s buttery. It makes the kitchen smell like magic.
And the best part: you made it yourself. No junk or preservatives. Just simple sourdough with a soft crust, subtle tang and fluffy crumb that holds up to slicing, toasting and sandwiches (anything really).
Below, you’ll find my step-by-step walkthrough and baking schedule. You’ll also get three solid
variations (cinnamon raisin, whole wheat and bread flour) plus more sandwich loaf recipes in my book for inspiration.
Good To Know:
- What most bakers get wrong: the second rise goes for too long. This creates over proofed dough that bakes up flat. Follow my recommended timing and tips to master this step.
- Pan size matters. Want a taller loaf? Use an 8.5×4 inch pan instead of the standard 9×5 inch pan. Both work, but the smaller size will give the dough a nice upward boost.
- Use softened butter. If it’s cold, it won’t blend into the dough.
- Make it vegan. Swap in your favorite plant-based butter. Just check the label. Some brands are very salty.
- Temperature controls time. Warm kitchen? The dough will rise fast. Cold kitchen? Give it more time. Watch the dough and not the clock.
How To Make Sourdough Sandwich Bread {Step-By-Step Recipe}
Step 1: Mix the Dough
To Start: Add the flour, softened butter, sugar and salt to a bowl. I like using a stand mixer for this recipe. The dough is naturally a bit sticky; the machine makes it easier to handle. Mix with the paddle attachment until the butter looks like crumbs.
Mix in your bubbly, active sourdough starter and water until everything comes together. Cover and rest for 30 minutes to relax the dough before kneading.
Note: If you need assistance with your sourdough starter, read my companion articles Feeding Sourdough Starter: My Best Tips & Tricks and Troubleshooting Sourdough Starter.
After 30 minutes of resting…
Remove the paddle attachment and switch to the dough hook. Knead until soft and supple, about 6-8 minutes. Note: on this particular day, my dough was stickier than usual so I added a sprinkle of flour to even it out. You can do that too.
No Stand Mixer? Knead the dough by hand on a lightly floured surface until it feels smooth, soft and elastic, about 8-10 minutes. Don’t worry about under/over kneading. If it’s springy (not sticky) you’re good to go.
Step 2: Bulk Rise (Overnight)
Cover the bowl with plastic wrap and let the dough rise overnight at room temperature (68 F), about 10-12 hrs. The dough is ready when it’s puffy, airy and has doubled in size.
Tip: This is an overnight sandwich dough. However, you can do a same-day bake instead (see my Sample Baking Schedule).
Step 3: Shape the Dough
Remove the dough onto a lightly floured surface. Gently flatten to release the air bubbles (you don’t want big holes like ciabatta!).
Roll the dough into a log, tucking the ends underneath. Then, with floured hands pull the dough towards you creating surface tension to tighten its shape. Place the dough into a buttered loaf pan, but make sure it’s seam side down.
Step 4: Second Rise
This step is crucial. When done correctly, your loaf will build back additional strength needed for good oven spring. Cover the pan with lightly oiled plastic wrap so the dough doesn’t stick to the top. Let rise until the center domes about 1 inch above the rim of the pan. You’e not going for double in size or sky scraper height; just notably puffy and less dense.
Tip: Cold Kitchen? Your second rise might take longer than expected @ 68 F. Be patient with this step. Plan on 1 1/2 -2+ hours depending on your specific room temperature and starter strength. If you’re short on time, use a proofing box or my DIY warm oven trick to speed things up (see “Helpful Tips” in the recipe card below).
Step 5: Bake The Bread
Preheat your oven to 375 F. For better oven spring, preheat to 500 F instead, then lower the temperature to 375 F when the dough goes into the oven. Bake on the center rack for 45-50 minutes or until golden brown.
Cool in the pan, then transfer to a wire rack. Wait an hour before slicing (skipping this step can turn the inside gummy).
Tip: Have an extra loaf pan? Some bakers create a makeshift “lid” by placing a separate, upside loaf pan on top of their pan before baking. This traps steam inside, creating a humid environment for the dough to rise avoiding potential blow-outs or tears, and keeps the crust soft. It’s similar to using a Dutch oven for my sourdough bread recipe.
Slice & Store
You’ll need a good serrated knife (I use this one). For a moderately priced option, try this knife instead. If your bread slices are really uneven, consider this collapsable bread slicer with 3 different thicknesses: thin, medium and thick to guide you along.
What I do at home: If you have a large family, or just eat a lot of bread, I highly suggest doubling this recipe. Bake (2) loaves side by side and freeze whatever you don’t eat. This loaf can be frozen whole, covered tightly in plastic wrap or as individual slices.
Sourdough Sandwich Bread Variations
- Whole Wheat: Replace 20% of all purpose flour with whole wheat or white whole wheat flour. If the dough seems dry (whole grain flours absorb more liquid), add more water as needed to achieve a workable consistency. Do this 1 teaspoon at a time.
- Bread Flour: Do an even swap, adding more liquid if the dough is dry. For example, King Arthur Bread flour is very thirsty so more liquid might be needed. If using Gold Medal bread flour which is not as absorbent, additional adjustments might not be necessary.
- Sourdough Cinnamon Raisin Bread: You’ll find my step-by-step post here. The vanilla-soaked raisins make it a community favorite!
What To Bake Next
In addition to the above variations, a natural next step for sandwiches and breakfast fare would be my easy, NY-style sourdough bagels (they are so incredibly chewy and addictive) and these super soft sourdough english muffins. I’m excited to see what you make next.
Sample Overnight Baking Schedule (68 F)
Feel free to adjust the start times below as needed. It’s flexible. For a same-day bake, start early in the morning and bulk rise at a warmer temperature.
Day 1 (Evening)
- 4:30 PM: Feed sourdough starter (to activate)
- 8:00 PM: Mix dough
- 8:30 PM: Rat 30 minutes, then knead.
- 9:00 PM: Cover and bulk ferment, room temp @ 68 F overnight (10-12 hrs).
Day 2 (Morning)
- 7:00-8:00 AM: Check the dough (should be doubled)
- 8:15 AM: Shape dough
- 8:30 AM: Second rise (1 1/2 – 2+ hours)
- 10:30 AM: Preheat oven
- 10:45 AM: Bake
- 11:30 AM: Cool
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Easy Sourdough Sandwich Bread
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Total Time: 12 hours 50 minutes
- Yield: 1 loaf 1x
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
A simple and easy recipe for homemade sourdough sandwich bread. Made with all purpose flour and just a touch of butter. I like to make the dough at night so we can have fresh bread in the morning. This loaf freezes well (whole or sliced). I recommend this loaf pan.
Helpful Tips:
- For best results, weigh your ingredients with a scale instead of using measuring cups. Weight and volume measurements are not equal, only approximate! For example: If your starter is very bubbly, 1/4 cup might only weigh 30 g which is too little for this recipe (you need 50 g). The dough will take forever to rise. Same goes for the flour: 4 cups might weigh over 500 g depending on how tight the flour was packed into the cup. More flour = dry dough.
- This recipe works with Whole Foods 365 Everyday, King Arthur and Trader Joe’s all purpose flour. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.
- For a variation of this recipe with more sourdough starter, please choose one of the following adjustments below, keeping the rest of the ingredient quantities the same:
- 100 g starter + 255 g water
- 150 g starter + 250 g water
Additionally, because temperature controls time: you can also increase your surrounding temperature for the bulk or second rise, as needed. Place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered dough inside until it bulks up. Do no use this option overnight- it will be too warm.
Ingredients
- 500 g (4 cups) all purpose flour
- 60 g (4 tbsp.) unsalted butter, softened, cut into cubes
- 12 g (1 tbsp.) sugar
- 9 g fine sea salt
- 50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)**
- 270 g (1 cup + 2 tbsp) warm water
Instructions
Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it’s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
Mix the Dough
In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.
Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, replenish you starter with fresh flour and water.
After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.
Note: If you do not have a stand mixer, the dough can be made by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.
Bulk Rise
Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Please refer to the Baking Schedule above for additional rise time options.
Shape the Dough
In the morning, coat an 8.5×4 inch loaf pan with butter.
Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.
Second Rise
Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan (check the height by looking at the domed center portion of the dough). You are not looking for it to double in size. For timing, this can take anywhere from 1 1/2-2 hours (or more!) depending on temperature and the amount of sourdough starter used. Remember, the warmer it is, the faster the dough will rise. Refer to the “helpful tips” at the top of this post.
Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.
Bake the Dough
Bake the dough on the center rack for about 45-50 minutes, or until golden brown. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely. This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.
Comments
Geri says
Can I make this Everyday Bread in an oval Dutch oven or do I have to use a loaf pan.
Vicki Metherd Allwardt says
This was a very tasty loaf even tho I started too late and had to leave. It on fridge too long. Will give it another go
Mary Ellen says
Wow! I am so excited with how this turned out. This is my first loaf. I’m looking forward to making this again. I did put it in the oven with the light on to get the initial rise going. Delicious! Thank you!
Diane L. says
This is the first sourdough sandwich bread I’ve made. It is fabulous! Slices easily, buttery, rich flavor. It’s my favorite recipe!
Angie Coffey says
Hi. I’m going to give this sandwich loaf a try today as the comments are so good I can’t resist. I’m a bit of a novice at sourdough baking and trying to understand all the intricacies with starters, hydration, gluten development etc. Can I substitute the sugar for honey and if so how many grams would I use? Thank you
Sandy says
I do and it comes out really good! I use the same amount as the recipe states for the sugar.
I have made this recipe 3 times so far and it is my favorite!
KJo says
Worked out well for my first sandwich loaf, thank you for your thoughtful tips throughout, I’m new to this so was really not sure but just followed all of your tips and it was great; very tasty, not too chewy but still the lovely sourdough flavor! Will be making this again!
Laura Larsen says
SO SO GOOD! The first sourdough recipe I’ve ever made! So easy to follow and turned out perfect!
Talia Carlton says
Can this do go in the fridge for the second rise overnight if I’m short on time?
Beth says
I love this recipe! I used this bread in my Thanksgiving dressing and it was spectacular. I have a loaf rising now.
milissa passig says
The most tender loaf I’ve made. Kudos from my family–they’re eating it plain!
Jolie says
Loaves came out great! Have you made stuffing using these loaves? I’m thinking of trying it!
Lottie says
I made this and it tastes great and good texture but id love it to be taller. Would it rise more if I add more starter? Thanks ☺️
Lucy says
Love this recipe. This is now my go-to bread recipe. I now make 2 loaves every few weeks and slice & freeze to toast up when we are ready to eat. I typically omit the sugar and love to do the variation with wheat flour. Best everyday kind of loaf!!
Dana says
Can this recipe make two loaves in the smaller pans? If so, are there any changes I need to make?
Marc Hanson says
I’ve done the 10 hr proofing tonight but it’s too late to bake. Can I leave on counter overnight, or should I set it in the refrigerator ? Thank you.
Michelle says
Can you use a different oil than butter (e.g., canola, olive, etc.)? If so, do you use the same quantities for the other ingredients?
Lauren says
I have made this twice now because I wanted to make sure the first time wasn’t just a miracle…. Thank you for this recipe!!!! It is amazingly fluffy light perfect bread!!!
Emilie Raffa says
You win the comments today. 🥰 Thank you, Lauren. Glad you liked it!
Linda DeGennaro says
I tried to find the schedule if you mix the dough in the am. I mixed my dough, its 8;30am , should i put it in the oven with the light on? for how many hours, until doubled? should I check the dough temperature after a few hours? Im so confused ! lol!!!!
Help!! thanks!!! Linda
Johanna says
Thank you!
Made this today with my only 8 days old starter. Thus used 100g and bit less water.
I also used a lid with my bread pan and it came out looking quite pro!
Long fermenting time with a starter that is only fed once a day with 1:1:1 ratio does taste quite strongly now, but still ok. When my starter is stronger maybe the dough needs less time fermenting and the standard 50g starter, but quite nice already like this.
Emilie Raffa says
Thanks for sharing your feedback, Johanna! I always tell people, if what you’re doing now works, don’t change a thing. Every baker will have a different experience based on the personal nuances of their starter paired with environmental variables, such as time and temperature. It’s a unique expression of art & science! 🥰
Ann says
My dough developed a dry crust during the overnight rise, how do I prevent this? Do I need more hydration? Shaping meant a cracked surface was my result. It was hard to tighten. Still need to see how it turns out.
Emilie Raffa says
Hi Ann! What did you use to cover the bowl of dough? A dry crust will form when the dough was exposed to too much air during the overnight rise. Next time, cover the bowl with lightly oiled plastic wrap, or transfer the dough to a high-sided tub (with a lid). This will help.
Beth Lortie says
I’ve made this recipe three times. First try was a bit dense due to under proofing. I purchased a proofing box and the second try was perfect. The third is in the oven now and it looks & smells fabulous.
Emilie Raffa says
Hi Beth! Good info here, thanks for sharing. Yes: inadequate gluten development due to under proofed dough will 100% lead to dense bread. Proofing boxes are great for temperature control and timing the dough for readiness.
Allison says
I made two loaves of this for the first time this weekend. I found this much easier to make and use than a sourdough loaf. It still has the tanginess of sourdough, thinner crust. Used vegan butter, omitted the salt. One loaf is gone already and there’s a remaining 3/4 of one. Will be adding to our weekly baking routine.
Emilie Raffa says
Hi Allison! You’re right- it is easier. The dough is not as wet, so shaping and handling is more manageable. Plus, there’s no intricate shaping or scoring involved. I’m happy to see you modified it according to your taste, and it worked. Thanks for sharing your experience with us! 🥰
Maggie says
Hi! I’ve been so excited to try this receipt! I could never get mine to come together at the initial mix, it was way too dry. I did weigh all ingredients. Any suggestions?
Emilie Raffa says
Hi Maggie! If you’ve weighed your ingredients (assuming the flour to liquid ratio is correct), then it could be the mixing method. Did you use the paddle attachment? Or the dough hook for the initial mix? The latter won’t bring the dough together as successfully at first. Try that and see how it goes!
Maggie says
I knew you’d have the answer! I used the dough hook so I’m gonna give it another go this weekend. Thanks so much for your reply!
Emilie Raffa says
You’re very welcome. I had a feeling! I’ve done this before myself, so that’s how I knew. Happy baking!
Kathy says
I want to adapt a bread recipe to make hoagie rolls. I’ve researched and cannot figure out how to do so. Any insight is really appreciated.
Love the book and all of the wonderful ideas provided.
Emilie Raffa says
Thank you Kathy! This is a great idea. Unfortunately, I haven’t tested this myself so I’m unable to advise with specifics. If you experiment, please let us know!
Fernanda says
Hi! My biggest challenge with it is that 10-12 hours fermentation will give it a lovely texture but it gets so sour! Is anyone else having this challenge and if so, how did you manage to reduce the sourness. Thank you!
Emilie Raffa says
Hi Fernanda! There are many variables that can attribute a sour taste. So, it’s a bit of trial an error in your case to pinpoint the exact issue. I’d begin with your starter: what feeding ratio are you following? How often do you feed it? What type of flour are you using? What was its temperature. before adding to the dough (if you don’t know, what is your current room temp?). Your answers will effect how the dough ferments. With a bit more info, I can help you troubleshoot.
Fernanda says
Thank you so much for getting back to me and your willingness to help me troubleshoot. I feed my starter 2X/week on average before baking and aside from that it is in my fridge. I feed it at, at least, 1:2:2 the night before to mix the dough in the morning (daytime works better for me). Most feeds are 1:3:3, I use mainly white bread flour and temperature around 21C.
So far, the only sandwich loaf that wasn’t sour was one I did that has a Sweet stiff starer but I prefer your recipe as it has less sugar etc.
Thank you again!
Colleen says
I just had a revelation! I was having my bread rise on the counter, and it was always really slow and not getting as high as expected. Then I realized: my countertops are stone, and are always cold! The cold was going into the metal bold and slowing the rise. Face palm. I’ve started doing the rise on a wooden table top and everything is working out so much better! Just a heads up if you have stone/marble counters!
Michelle says
Good observation. I’ll change to a wood surface for proofing!
Technically speaking, the stone surface is the same temperature as wood. It does absorb/transfer heat better, so it robs the heat from your dough (or your hand—which is why it feels cold). Wood is a much better insulator/poorer conductor, so it won’t steal the heat from your dough.
Emilie Raffa says
Hi Colleen! This is SUCH great info- thanks so much for sharing. It makes total sense too- bakers will actually buy marble boards to roll out their pastry doughs like pie crusts, croissant dough etc. The stone keeps cooler than room temperature, so the butter doesn’t melt and soften the dough! 🥰
Annetta says
I’ve been making sourdough bread in a dutch oven, but always needed a recipe for a softer bread for sandwiches. This was perfect, I did divide it into two small loaves, absolutely loved the texture and taste, thank you for sharing this, was so very easy. We love bread and wanted a healthier choice and sourdough is definitely better, will use this instead of store bought bread.
Paul Calzolano says
Question. How TALL is your llosf pan? I have a usa pan that’s 4 inches high. The cheaper pan i have is only 2 1/2 inches high ad appears similar to yours in the pix. So what am i shooting for in the final rise? 1 inch over the 4″ high pan, or to a height of approximately 3 1/2 inches which would be 1 inch above the smaller pan?
Jen says
I tried first your starter recipe. 1st try failed, when i followed your ratio 1:1:1. So made a fresh starter, this time every feeding i did 1:2:2 ( like a pancake batter but much sticky. And there goes a good starter!
Now i followed your loaf bread recipe, even substituted 100g wheat+400g all purpose flour. I used my starter that i feed and made active.
After 10 hours, though it risen it was too wet. I followed the 6mins low time in mixer. So tried adding bread flour while i shape it and put into pans. I am still hoping for a good rise after 1-2hours. I promised my family i would give them one loaf each 😅, maybe i should’ve just made a sourdough bread like i first planned.
Colleen says
This has become my weekly go-to! Thank you! I’m so happy to have found a way to feed my kiddos tasty bread without any gross additives like the store bought versions!
Amanda Baumgartner says
This has been our go to for the past year or so. It is by far our favorite for toast and for tuna sandwiches.
I make 2 to 3 loaves every 2 weeks.
I plan on baking enough loaves to take to all my neighbors for Christmas gifts this year. Delicious!
Erika Biesterfeld says
Such a great recipe! I’ve made it several times. Question for you: I bought your cookbook (love it so far!!) and want to make your soft honey whole wheat recipe. Why does that recipe call for much less kneading this one?
Doreen Hodges says
I’m new at sourdough bread making and have had a few failures. This was going to be my last try. Well looks like I need to feed my starter because I followed the recipe exactly and it is perfect. Thank you.
Jackie Reynolds says
I did make this.. My husband prefers very soft crust so I figured this would be the way to go. It is delightful bread. I followed your recipe to a T. You must spend a lot of time experimenting until you have everything right. Thank you for that.
I have several options for storing my bread. Those include compostable Ziploc‘s, cloth, bread, bags, paper, bread bags. However, I never store my bread and plastic bags. Whenever I did, we always wondered why it never tasted nearly as good the next day. I highly recommend never storing your bread in plastic bags.
Sue says
Can you make the sandwuch bread without adding the sugar?
Julie Shin says
I made this today and it’s so delicious! So much better than store bought bread!
Kalie Niederhauser says
What do the different variations in starter do? Does more starter give a bigger loaf?
Courtney says
More starter = a faster bulk fermentation, less starter will result in the bulk fermentation taking longer.
Br. Abraham henderson says
Hi – this is Br. Abraham – wanting to convert our Friary bread baking to sourdough. 24 men – we bake 12 loaves at once…could this recipe’s quantities be successfully multiplied to do this?
Thanks for your sharing your experience and research.
Celine says
I have made this recipe a few times and the bread always came out perfect! I was wondering if I can double the ingredients to make 2 loaves? I have been using 2 separate bowls to make 2 loaves before but is there any modifications I need to do to double it?
Rachel says
I do this every time and it always turns out perfectly
Dottie says
Do you mix it in a stand mixer? I was afraid it might be too much dough and overtax the mixer. I’ve been doing them separately but bulk rising them together. I think I’ll give it a try the next time.
Kathy says
Hi! I tried this recipe with my new sourdough starter (using your beginner starter recipe and it’s doing excellently!) The rises went well, and it baked perfectly. I made sure not to over knead and followed the timing suggestions for the rises. Now that I’m eating the bread, it’s quite dense/think on the inside – not too much of a problem, but it’s pretty heavy bread with VERY tangy/sharp taste. What could I have done wrong? The second rise (after shaping) took forever, well into 3 hours I think. Could that be the reason for the taste? The bread has pretty even air pockets, nothing too crazy.
Thank you for the help in advance! And thanks for all your recipes. I’m rather enjoying this sourdough journey.
Nancie says
This was my first time trying this recipe, and I have the same issue. The taste is very good and tangy, but the bread is very heavy. Not sure where I went wrong.!
Madie says
I did a few modifications as you recommended. 150g of starter with a little less water, 20% (100g) of whole wheat flour. I also substituted the sugar for 21g (1 Tablespoon) of honey. It turned out so soft and tasty!! The texture reminds of store- boughten bread, it’s so soft!
Emilie Raffa says
Excellent! This is very helpful feedback, Madie. Thanks for sharing. 🥰
Penelope says
I’d like to include honey for both the flavor and to sweeten. How can I substitute the sugar for this? If it’s liquid, would I need to reduce the water at all? Please advise. Thank you.
Tarah Lee Johnston says
I’ve switched out sugar on all her delicious recipes. (Except the banana muffins) I do not change any water/liquid amount. I have not tried the bread but plan on doing it today. I’ve never noticed it to change the pancakes that I do this with her recipe is my households favorite. My kids eat chocolate chip pancakes everyday(I even sometimes add maple syrup and honey) I have been Doing experiments getting granulated sugar out of recipes.
Piroska says
Is it ok to do second rise in refrigerator overnight?
Emilie Raffa says
Yes! Absolutely! Just check it in the morning—if it needs more time to rise, do so at room temperature until puffy.
Harry says
Can I use a mix(50/50) of 00 flour and bread flour in this recipe?
Clarissa says
We live in Central America, and regular room temp can range from 85-95 F. Just wondering what an approx time schedule would be for the rise times. Do you think it would be only half the amount of time needed for the first and second rise?
Tammy says
Mafe those bread today! It is delicious, but it was a little dense. I am blaming myself, because I did *rush* the fermented process. I used a proofing drawer.
It cut nicely and its delicious. Will definitely try it again.
Julie T says
Is it a problem if the butter is fairly melted rather than just soften. I might have over melted it in the microwave. It was a whole stick. I was doubling the recipe. So, I was unable to cut butter into cubes.
Emilie Raffa says
Hi Julie! You can still use it. Just make sure it’s not too warm when you add it to the dough. 🥰
Rachel M says
Can you swap for bread flour if that’s all you have?
Emilie Raffa says
Hi Rachel! Yes, you can. The dough might be a little bit drier (not by much)– it’s just a heads up. Enjoy!
Annette O'Brien says
Can you use salted butter and omit the sea salt??
Emilie Raffa says
Yes! You can do that. Alternatively, add just a pinch of salt instead of omitting it altogether.
Love from Israel says
This is my favorite sourdough bread recipe. I make it twice a month. It gets lots of compliments. Thanks!
Emilie Raffa says
You’re very welcome!! I’m so glad you like it. Sending love right back 🥰
Jo says
I’m rather new on my sourdough journey. Your Easy Sourdough Sandwich Bread recipe has great reviews and have decided to bake it. I noticed you have sourdough starter variations using either
100 g or 150 g starter instead of the 50 g in the recipe. I would love know why one would use the other variations?