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), my easy sourdough sandwich bread gets the most requests. It’s soft and buttery, and it makes the whole kitchen smell like magic.
Plus, you made it yourself! No junk or preservatives like grocery store bread. This simple sourdough yields 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, so 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. Alternatively, 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: Rest 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
Kim says
This was my first sourdough bake ever! My first loaf was very dense but still delicious, I’ve now perfected on my 4th loaf. Don’t give up and keep experimenting! I now use 100 g starter/255 water suggestion in the notes in this recipe because my starter is still young. If after kneading the dough is still wet/sticky, add a stretch and fold every 30 min until the dough gets tight (2-3 times max). Then wait a few hours until it relaxes then rises and you see bubbles (4 hours for me)- at this point shape and place it in the loaf pan. I pop it in the fridge overnight, take it out in the morning and keep on counter until 1 inch rise above the loaf (about 2 hours for me) then bake!
Hoping this can help another newbie, I used chatgpt and uploaded photos to help determine when to move onto the next step.
Julia says
I’ve tried several sourdough sandwich bread recipes and always come back to this one. It turns out perfect every time! I like to use one of the higher starter ratios so I can bake my bread the same day. I even experimented with replacing 1/4 of the flour with whole wheat and it still turned out fantastic. It has the perfect texture. Soft and fluffy and so easy to slice. Thank you for this fantastic recipe!
L.A. says
I am using 1lb Pullman bread pans, is there an adjustment specific to these?
Ana says
170c or 190c fan forced oven?
Ashley says
Hi! Did this recipe change within the past year? I thought it made 2 loaves at one point but I could be thinking of a different recipe.
Emilie Raffa says
Hi Ashley! No, it didn’t change (maybe you are thinking of another one?). My recipe as written here doesn’t make two loaves, but you are more than welcome to double it!
Della says
Very good. You can sure taste that it’s sourdough!
Brenda Koenig says
I dont know if i can ask here but is my dough supposed to be airy and jiggly when bulk fermentation is complete
Cindy says
Hey, I need help. I followed the recipe exactly. I did measure my ingredients and while the loaf is beautiful and the dough was nice and pliable the interior is gummy and it’s heavy. I am a newbie and this is actually my first loaf. Any ideas on what I might have done wrong.
Emilie Raffa says
Hi Cindy! If the interior of the finished loaf is gummy and heavy, my sense is that your dough was under fermented, meaning, it didn’t rise for long enough during the bulk rise. Do you remember how long it went for and at what temperature? This dough benefits from rising to about double in size – next time give it as much time as it needs (colder weather slows things down).
Cindu says
Thank you for responding. My rise was good. My starter is thriving that’s why I was confused. But I did do a second loaf. Also your recipe. And I did check the internal temperature, which I did not do on the the first. I’ll let you know.
Emilie Raffa says
Sounds good! And make sure not to cut into your loaf too soon – doing so can also cause a gummy texture. I prefer waiting 2 hours these days, but check on it around 1 hour or so.
Cindy says
Ok thank you. I feel like I had a good rise on that loaf. It definitely doubled. But I did not check the interior temperature before removing from the oven. I baked your round loaf sourdough recipe last night. I had to cook it for a lot longer to reach the internal temperature of 205. So that made my crust extremely hard. But the interior was good. I’m just gonna have to experiment maybe lowering the temp. I do have a gas oven. I don’t know if that makes a difference. I’m gonna keep on trying. Thank you very much for responding. Have a great day.
ECC says
Thank you for such an easy recipe. Can dried fruits like cranberries be added in and when do you add those in?
Emilie Raffa says
Hi there! Absolutely. You can add them after the dough has been kneaded in the stand mixer – just tip them into the bowl at the end.
Lisa says
Hello I have been waiting for over 5 hours and my loaf is not rising. My sourdough starter was extremely active when I used it. The dough is at 78 degrees. Any suggestions?
Brenda Hoover says
Hello, is the all-purpose flour bleached or unbleached?
Thanks!
Emilie Raffa says
Hi Brenda! I always use unbleached flour.
Ann Martin says
This has got to be the best sandwich bread recipe I’ve tried! Seriously! The 4T of butter is not my favorite, but if it replaces my husband’s Sara Lee bread, I say FINALLY! So soft. Thank you!
Ellie says
How much do you feed the starter at 4:30pm the night before?
Emilie Raffa says
Hi Ellie! I feed mine at a 1:1:1 or 1:2:2 ratio with bread flour. For me, it’s ready in less than 4 hrs @ 74 F.
Missy Lewis says
My house is usually about 68 degrees at night. If I feed my starter at 9 pm the night before I make this recipe, will it be ready for use at 8 am, or will it have passed its peak? I do have a proofing box. Should I use that?
Thank you for your time. I am excited to try your recipe.
Emilie Raffa says
Hi Missy! If you feed your starter at a 1:5:5 ratio at 9 PM (the night before), it should be at peak or just reaching peak in the morning. Your current ambient temp is cold, which is not a bad thing when utilizing a slow rise for your starter. But with respect to timing, I’m just giving you a heads up: you might have to be flexible the next day.
A few tips: I suggest putting a rubber band around your jar to mark the starting height of your starter – it will be easier to judge it’s growth the next day. You can also take a picture on your phone. If it needs more time in the morning, place the jar in a hot water bath to boost it.
If you need help with managing your starter at a 1:5:5 ratio, just let me know.
Rita says
The BEST sandwich bread recipe ever, I wish I could post pic of the loaf I made. Contrary to what you posted about second rise, it turned out ginormous.The butter and flour method mixture is what I think took it over the top. Crusty outside, soft inside, chef’s kiss!! Your drop scones which I’ve gotten many compliments for and this are my go to for amazing.
Abby says
I want to use this recipe with my pullman pans. I have a 9 and 13 inch pan. Which one would be the propper size for this recipe?
Ted says
I’m an experienced home cook who doesn’t do much baking. I use a bread machine. Sourdough bread recipe was easy to follow but takes so many stages and so long .
Are the temperatures quoted for use in conventional oven or fan oven? Thanks.
Emilie Raffa says
Hi Ted! The temperatures are for a conventional oven.