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
Carolina says
I tried this recipe but ignored the part where says to cut in two because is two loaves, luckily I was using a sandwich shape Dutch oven huge and was enough, tastes pretty good and super fluffy
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CR says
Can this recipe be used with bread flour? Also, if I wanted to add some whole wheat, what would the ratios be? Thank you!
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Emilie Raffa says
This recipe can be made with bread flour – it will be slightly chewier. If you want to add whole wheat flour, start small and work your way up until you achieve the texture and taste you’re looking for. I recommend 15-20% whole wheat flour. For reference, too much whole wheat flour in any sourdough bread recipe without making additional changes (such as adding more water to the dough) will cause the loaf to be very dense.
Maria says
Can I use olive oil or another oil instead of butter or a plant-based butter? If so, at what quantity? Appreciate your support! Excited to try this out! 🤗
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Emilie Raffa says
Hi Maria! Yes, you can use olive oil or another oil of choice, such as avocado. While it’s technically not an even swap for butter, many bakers who have made this recipe have done so successfully. Plant-based butter is also fine to use.
Hazel Peters says
I just tried the 2 loaf pan method. I wish I could include a picture. It turned out great. I preheated the oven to 500, lowered it to 375 and baked it with the lid on for 40 minutes. Then I removed the lid until I achieved 205 degrees. Such a beautiful looking loaf!
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Emilie Raffa says
Love this! Thank you for sharing (and so happy you’re happy!) 🥰
Ana N says
In the recipe, it doesn’t mention to cover the pan while baking. But in the Tips section it mentions that you can use another pan to cover it. Why would I cover it? Which are the steps for that? Do I cover for the whole time or but just a few minutes? Thanks
Emilie Raffa says
Hi Ana! Covering the pan traps in steam which creates a humid environment for the dough to rise. This keeps the crust from setting too early, which can cause tears on the sides of the bread. Common practice is appx. 25-30 minutes covered for best results, then uncovered for the remainder of time.
Emily says
Could you use a bread machine with this recipe?
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Emilie Raffa says
Yes, you can use a bread machine for this recipe.🥰
Loren says
Today will be my third time doing this recipe, it’s my go-to now! I am stuck at home healing from surgery, and this recipe is simple enough for me to do it. It’s foolproof and I really appreciate that. Perfect beginner recipe.
My loaves have a lovely oven spring, beautiful crumb, good texture. I’ve had some recipes turn out crumbly, or too dense, but this one is perfect! It’s SO so so good! Perfect for French toast, grilled cheese, and PB&Js! I haven’t had to buy bread from the store in a while. Last night I fed my starter with whole wheat for the first time in a while, so I’m excited to see how the flavor might change.
Thank you for your recipes and all your hard work as a baker! Wish I could rate higher than 5 stars.
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Emilie Raffa says
This is so kind of you Loren, thank you. I appreciate it. Wishing you a speedy recovery at home 🥰
Leah says
Why are some recipes a simple hand-mix and some use an electric mixer for longer?
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Emilie Raffa says
Hi Leah! There are SO many different ways to make sourdough sandwich bread (confusing, I know). It all boils down to personal preference of both the author and the baker making it. I would experiment with a few to see what you like best.
StaceyO says
Can this be baked in a pullman loaf pan?
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Emilie Raffa says
Hi Stacey! I haven’t tested it, but I know it can be done. Depending on the size of your pan, you might need to increase the dough.
Cheryl Bowser says
I make this every week, I use the more active starter because it fit my lifestyle. I have substituted avocado or light olive oils for the butter. Any way you make it by hand or mixer it’s perfect!!
I also place a pan of water in the bottom of my oven preheated to 500 for 30 min, and I place a pan on top of my loafs for height turn oven down to 375* bake 40 min ck. Eternal temp. 200* -205*
PERFECT
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Emilie Raffa says
These are such helpful tips, thank you Cheryl! The pan on top is great for height. 🥰
Pam says
Made this yesterday and it’s so delicious. Will be definitely making again. So much better than store bought bread.
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Amanda says
I made this recipe the other day and it turned out perfect. I wrote down measurements and just made it again, but it’s early and I totally forgot to skip the rest period between initial mix and kneading. Should I continue and bake and hope for the best, or is this going to be a complete wash?
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Laura says
Yes! 🙂
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Becky says
Can this recipe be doubled?
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Emilie Raffa says
Yes, you can easily double this recipe.
Wendy says
I made this recipe twice now and I LOVE it. It’s so soft and buttery.
I did have a question, I’m very new to sourdough, but was wondering, if I decrease the amount of butter to 40 grams, do I need to adjust the amount of water?
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Emilie Raffa says
Hi Wendy! No, you do not need to change the amount of water if decreasing the butter. Keep the rest as is!
Hazel Peters says
My best success with sourdough so far was with this recipe. I’ve had lots of failures, but just lately I was given a great starter and tried this recipe. I was shocked!
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Madeline Whitton says
Very forgiving recipe. Beginner friendly. I did my bulk fermentation during the day time, then did an overnight proof in the fridge, pulled it out of the fridge in the morning and baked it at noon when I was happy with the rise. Didn’t exactly follow the recipe. But it still came out perfect.
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Trish says
Can you use olive oil in place of butter?
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Emilie Raffa says
Hi Trish! Yes, you can do this. The texture will change slightly. But many bakers have done it successfully.
Trish says
Thank you!
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Chastity says
I just made this recipe. I used bread flour since I didn’t have all purpose. This bread turned out perfect and it tastes amazing! Thanks so much for sharing it. I forgot to give it a rating in the first comment. 5 stars!
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Emilie Raffa says
Thank you so much Chastity!
Priscilla says
I’ve been making our own bread for a long time. I was afraid to make sourdough bread because of the tedious process, but I finally worked up the courage—and it’s been a success! I used your recipes to create the sourdough starter, and it’s working perfectly. I made my first bread last week, the Beginner’s Sourdough Bread, and this week I made this Easy Sourdough Sandwich Bread; my family loves them!
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Emilie Raffa says
I love this Priscilla, thank you for taking the time to comment. 🥰 Side note: the very first person who shared their starter with me, her name is Celia, guess what the name of her starter is? Priscilla.
Rick says
can this recipe be cold fermented overnight?
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Emilie Raffa says
Hi Rick! Yes, you can shape the dough and ferment it overnight in the fridge. Make sure it’s covered with lightly oiled plastic wrap. Give it more time to rise (if needed) the next day at room temperature.
Alyssa says
Hello if I dont have an extra pan to put on top durring baking could I use tinfoil instead and just have it domed to leave room for the bread to rise?
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Emilie Raffa says
Hi Alyssa! It won’t be quite the same since it’s not airtight. But you can definitely experiment with this and see how you go.
Cathy says
After the 10-12 hr bulk rise, is it ok to place in the fridge overnight and bake in the AM?
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Emilie Raffa says
Yes, you can shape and place the dough in the fridge overnight (covered in lightly oiled plastic wrap). If it needs more time to rise the next day, give it time to do so at room temperature.
Madison says
Hi! If I upped my starter in my ingredients (I changed the amount of water like it said) am I then making two loaves? I’m starting to confuse myself haha
Cianna says
Made this for the second time when we had family in town. I did a double recipe in a long loaf pan (13×5) and I thought we would have enough extra to freeze some slices to have the next week… we ate it all by the following morning so now I’m making two longer loafs and hopefully it lasts a bit longer haha.
Catharine Frost says
I’ve tried this twice and absolutely loved it. It will be my go to recipe. I used 150 g starter and I reduced my water to 250 g and increased my sugar to 30 g. It worked out perfectly both times. It is warm where I live so overnight in a 72 f place works well and 8 hrs later it’s ready to shape. Thank-you for this recipe.
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Linda Winder says
Made a loaf yesterday and it didn’t rise overnight. I went ahead and put it Tn the fridge and took it out later and baked it. It was flat but taste ok.
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Emilie Raffa says
Hi Linda! If the dough didn’t rise, the gluten did not develop. This is why it came out flat when baked. Next time, let the dough rise in a warmer spot to boost the process, giving the dough more time as needed.
Sandra S says
Made this bread numerous times, and we love it! Yummy
Soffy says
Hello! I have a question! After the first bulk fermentation process, can I put the loaf overnight in the
Fridge or it would affect the loaf? Thank you!
Alyssa says
I did this once and it was the best loaf I’ve ever made!
DennisAnastasia says
Hello again,
Earlier I posted about the bread pan size and asked if you had a scaled recipe for a 9×5 pan. I have 2 sized pans an 9×5 and an 8×4. When I tried to put the dough in the 8×4 it seemed like it was to much dough for the pan. (with my limited knowlege and baking experiance) So I opted for the 9×5 pan. I baked it and it was delicious thank you. However it was a short loaf. I searched for a way to scale the recipe and found this web site. Back to the kitchen for me will let you know how it works.
Emilie Raffa says
Hi! Not sure if you saw my comment above, but I provided the amounts if you want to scale. Good for comparison!
DennisAnastasia says
Hi,
The only size pan I have is a 9×5 in bread pan. I am curious if you have ever scaled it up to fit that size pan. My first attempt at your recipie is on it’s 2nd rise now. Hopefully it will fill the pan, and not be to small.
Emilie Raffa says
Hi Anastasia! If you want a taller loaf in a 9×5-inch pan, common practice is to scale by 40% (see amounts below). The bulk fermentation will definitely take longer unless you opt for the increased sourdough starter variation listed under “Helpful Tips” in the recipe, and find a warm spot for the dough to rise. Let us know how it goes! 🥰
– 700 g all purpose flour
– 84 g unsalted butter
– 17 g sugar
– 12 g fine sea salt
– 70 g sourdough starter
– 378 warm water
Dennis Anastasia says
Ty so much
Laurie says
I put this in a 9 x 5 pan the original recipe and I was very disappointed that it did not rise. Hardly at all but reading this now I can see why.
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Brenda says
I made this in Tahoe at > 7K feet, kneaded by hand.it turned out a little dense, but still really good. Can’t wait to try it at home with my kitchenaid. I think the butter adds a lot.
Emilie Raffa says
Hi Brenda! Hi altitude tips are always welcome! Thank you!
Becca says
I have made this bread a couple of times now, both with AP and part whole-wheat, and it is such a good feeling to eat home-baked sandwich bread! I know you recommend vegan butter as an alternative, but would you recommend oil as another alternative? My husband is lactose intolerant and I would love to not have to worry about in dairy in our bread, but we don’t regularly have alternative butters in our kitchen.
Thank you!
Emilie Raffa says
Great question. Since olive oil has more fat than butter you would want less than the called for butter amount. I haven’t done this in a while, but I would start with 35 grams so that the texture doesn’t change too much. Butter will yield a more fluffy loaf, olive oil a bit more dense and chewy, but still good! Also make sure to use a more neutral olive oil. You don’t want the olive oil taste to take over – it can be strong. Let me know how it goes!
Libby Rose says
Hi! I want to let this proof in the fridge overnight because 10-12 hours would put me at baking this in the middle of the night. Any tips for how long / when to take it out? I don’t see this in the schedule options. It’s 4pm now I’d like to bake tomorrow at 7am!
Paulina says
Hi I’ve done this recipe multiple times, at 4 PM you can definitely just let it rest overnight. A few hours more of resting overnight won’t make a difference, at least it hasn’t for me.
I made two batches of this dough last night at around 6 PM and I just shaped at 8 AM this morning.
That being said, don’t forget the second rise. If you plan to bake at 7 AM you have to shape the dough at 5 AM or so. Otherwise, if you’re waking at 7AM, you should aim to bake for 9-9:30 AM.
Good luck!
I found I never had to use the fridge but we live in a moderate temperature home in Ontario, Canada (it’s never too hot especially this time of year).
Shelly says
I tried this recipe but my bread came out really dense what did I do wrong?
Emilie Raffa says
Hi Shelly! There are so many reasons for this: inadequate gluten development, insufficient kneading, too short of a rise time, over proofed dough… If you remember your exact process, including the rise times, current room temp. and/or any changes made to the recipe, I can better troubleshoot.
Tonya says
Do you have any recommendations on the ratio when you are using freshly milled flour? I attempted the recipe last week with freshly milled- and it tastes pretty good but it is quite dense. I didn’t know if I needed to add more or less flour or water. Thank you!
Emilie Raffa says
Hi Tonya! Freshly milled flour tends to be more thirsty than all purpose flour. Modifying a recipe will take a bit of trial and error. And it depends on the variety you’re using too. But generally speaking, you’ll typically need to add more water to the dough so that it bakes up less dense. The final result won’t be exactly like the recipe, but still good in texture and taste.
Roseann says
Easy and forgiving recipe. I have made it with AP flour and bread flour and also 1/2 and 1/2 with whole wheat flour. Never adjusted the amount and it always comes out perfect. Delicious every day sandwich bread.
Emilie Raffa says
Great feedback, thank you Roseann!🥰
Brittany says
Started this at 8am yesterday morning and baked around 7:30pm. Sliced it this morning for the kids breakfast and it’s peeeeerfect! Thanks so much for the recipe! It was the first time I used my active starter! We have never been ready at the same time before 🤣 so I’ve only done lots of discard recipes.
Emilie Raffa says
Haha… I so get this. Timing is everything! And such a learning curve. Glad it worked out Brittany!
Jade says
Mine is not rising past the 1 inch mark and has been resting for 4 hours now. When can I bake it?
Emilie Raffa says
Hi Jade! Time, temperature and sourdough strength all work together to make bread dough rise. If starter strength is not the issue, I recommend moving the dough to a warmer spot to boost the rise. In the oven (off) with the light on is a quick fix. Just keep your eye on the dough; it gets hot in there.
Renata says
I used the 100g starter with extra water and got a liquid instead of dough, are you sure about the amount of water?
Emilie Raffa says
Hi Renata! The measurements are correct. If using 100 g of starter, the total amount of water should be 255 g. Is it possible you combined 255 g water + 270 g water per the original recipe (w/ 50 g starter?). Just a thought. 🥰
Ruth says
This turned out beautiful. I doubled up and baked them side by side in a square tin, like old style batch bread. I also did an overnight cold proof, only because I wanted to bake them first thing in the morning. It worked beautifully. Two tall perfect loaves.
Emilie Raffa says
Hi Ruth! What a great idea to double up the recipe and bake in one tin. Do you mind my asking… What was the size of your tin? 🥰
Natalie says
I’ve been making this recipe for years and love it! I prefer to do the 100g of starter option and always make two loaves at a time. It’s our favorite and so simple to make!
Have you ever tried making it with bread flour? How much did you adjust the water? Currently out of all purpose flour and having a large bag of bread flour I need to get through. Thanks!
Emilie Raffa says
Hi Natalie! Yes, I have made it with bread flour before and sometimes even 1/2 and 1/2. Since bread flour has a higher protein content, it may come out a bit chewier than the original recipe but it will still be excellent. As for water, start with the called for amount with AP flour and then increase in small increments until you achieve the desired consistency. This recipe is very forgiving! 🥰
Natalie says
Thank you so much! I will give it a try
Paul says
I’m new to Sourdough Bread baking, and this was my fifth recipe I think.
Not only was this my best sourdough made, it’s the best I’ve ever eaten, and I’ve eaten a lot from small and large bakeries. It’s soooo soft, and the perfect texture and Tangy-ness.
I mixed and kneaded it all by hand, which almost made me wait until my new mixer came before making this, but I’m glad I didn’t wait. I enjoy kneading and if anything I over-kneaded this. Probably 15-20 minutes yet it might’ve just felt that long and was really only 8-10 minutes, lol.
I used rectangular cast iron bread pan, Dutch oven style pans. I covered it for the first 20-25 minutes then removed the top. I’d guess I baked it 42-45 minutes total, at 375, but preheated at 500.
It’s a light-medium dark I’d say. DON’T slice the loaf too soon. I also let this one cool in the pan for about 45 minutes. I didn’t slice it for around 2.5 hours and it was barely warm inside and out.
Thank you so much for sharing this recipe, it’s magnificent.
Emilie Raffa says
Hi Paul! Wow, the best you’ve ever eaten?! That’s awesome!! I love to knead by hand when given the time. It’s very therapeutic. I hope the success you’ve had with this loaf keeps you going on your sourdough journey. You’re well on your way!
Kevin M says
Excellent base recipe with very consistent results. Great taste and texture. I substitute home made maple syrup for sugar at 1.5 x wt. and olive oil for butter at equal wt. with excellent results.
Emilie Raffa says
Hi Kevin! Sounds delicious! This basic recipe lends itself nicely to substitutions. Thanks for sharing 🙌🏻
Nancy Smith says
This was my first time making sourdough sandwich bread. The instructions were so easy to follow. It turned out great. My family wants me to bake it all the time. Please keep up the great recipes.
Emilie Raffa says
Hi Nancy! I’m so glad you had success on your first try! Doesn’t it feel good when your family enjoys your bread baking?! 🥰
Mila says
Absolutely amazing bread! So fluffy and tastes AMAZING!
Emilie Raffa says
Hi Mila! Thanks for sharing! I’m so glad you think this bread tastes amazing!🥰
Dianne says
I was so impressed with this bread. Great recipe, easy to follow instructions. My first loaf was so soft and pillowy. Thanks so much!! It’s a keeper!!
Emilie Raffa says
Hi Diane! Thank you!
Deborah says
Thank you so much for the lovely recipe. I have a few questions for you 20% of 4 cups using whole wheat flour really threw me for a loop lol. I don’t believe it rose as much as I thought it would. The taste is delicious but I’m still not very good at slicing. My slices are too thick. Any suggestions? Also, could I substitute honey for the sugar? Thank you again.. Deborah
Emilie Raffa says
Hi Deborah! Try letting the bulk fermentation go a little longer to get more of a rise. This happens sometimes when using whole wheat flour. Yes, you can sub honey for the sugar (the texture will change slightly). As for slicing, get a good serrated bread knife and cut the loaf on its side. This is really helpful. PS: if you are a beginner baker, take notes. You’d be surprised at how much you’ll learn when you go back and revisit what worked and what didn’t.
Pam Jacobs says
This is my go to recipe for sandwich bread. We are a family if 2, I make a couple loaves at a time. Slice them and freeze them. That way we can grab a couple of slices to make garlic Texas toast on spaghetti nite. Or French toast on a Sunday morning. Or grilled cheese sandwiches with some red pepper tomato soup.
Emilie Raffa says
Hi Pam! I often slice and freeze the slices too. All of your sandwich bread ideas sound amazing – and red pepper tomato soup. Yum. Thanks for sharing!
Samantha says
I use a Pullman loaf pan, should I put it in to bake just as the rise gets to the the top of the pan or deflate it some after it reaches about an inch over the rim?
Emilie Raffa says
Hi Samantha! Yes, bake is when the rise gets to the top. I’m assuming you do the second rise with the lid on, right? I wouldn’t deflate it first before baking.
Clarisa Skinner says
Is it okay to do the final rise overnight in the refrigerator?
Jerry Head says
This is my second loaf. I am going to do the final rise in the fridge. We’ll see.
Jerry Head says
I did my second rise overnight in the fridge. Next morning I still needed it to sit on the counter for couple hrs. However, it put off having to bake it at 1am.
Emilie Raffa says
Yes! You can definitely do that. Heads up: it might not rise that much in the fridge, depending on where you are in the process. So give it more time at room temperature the following day, as needed.
Emilie Raffa says
Hi Clarisa! Yes, you can do this. The dough won’t rise too much in the fridge overnight; give it more time at room temp. the following day if necessary.