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. So easy! Recipe adapted from my book: Artisan Sourdough Made Simple.
Out of the 4 classic sourdough bread recipes I make weekly (sourdough bread, sourdough focaccia and sourdough pancakes), sandwich bread is the most requested by far. Why? It’s soft. Buttery. It makes the whole kitchen smell like magic. And best part about making it yourself? It’s 100% natural.
There are no chemicals or nasty preservatives in homemade sourdough sandwich bread. Just hints of creamy butter with mild, tangy sourdough flavor in every bite. In this post, I’ll show you how make easy sourdough sandwich bread with step-by-step instructions and video. You’ll also find a sourdough cinnamon-raisin and whole wheat variation, plus more recipes in my bestselling book: Artisan Sourdough Made Simple. You’ll never go back to store-bought again!
Sourdough Sandwich Bread: Ingredients & Equipment You Will Need:
- All purpose flour
- Unsalted butter
- Sugar
- Sea salt
- Sourdough starter
- Warm water
- Stand Mixer
- Loaf Pan
Recipe Tips
- No stand mixer? No problem! After mixing and resting the dough, knead by hand on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. This is very difficult to do by hand. Relax into the process and focus on the texture, not the time.
- Think about pan size. For a lofty-high rise, use an 8.5×4 inch loaf pan instead of the traditional 9×5 inch loaf pan. The smaller pan size will give the dough a boost. However, both sizes will work.
- Why Sugar? Enriched doughs, like this one, usually contain sugar (and butter, sometimes eggs). It adds just a hint of sweetness. This bread is not sweet. Omit if you want.
- Make it vegan. Replace the unsalted butter with your favorite plant-based, dairy free butter for a similar taste. Just watch the salt content though; some plant-based brands are very salty!
- Temperature controls time. The warmer it is, the faster the dough will rise. I’ve included helpful tips to boost the process. Full details in the recipe at the end of this post.
how To Make Sourdough Sandwich Bread
Mix the Dough
Weigh your ingredients using a scale. You’ll get better results doing so. In a stand mixer fitted with the paddle attachment: add the flour, butter, sugar and salt. Mix until the butter looks like crumbs.
Add the sourdough starter and water; mix again to combine. The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp kitchen towel and rest for 30 minutes- the gluten needs to relax.
After the dough has rested…
Switch to the dough hook, and run the machine on medium low to knead the dough. This should take about 6-8 minutes or so. The dough should feel soft and supple, and not stick to your hands. On this particular day, my dough was a little bit stickier than usual so I added a dusting of flour to even it out.
Bulk Rise
Cover the dough with plastic wrap or a damp towel. Let rise overnight at room temperature (68 F) for 10-12 hrs. The dough is ready when it has doubled in size.
Shape the Dough
The following morning, coat a 8.5×4 inch loaf pan (or 9×5-inch pan) with softened butter.
Remove the dough onto a lightly floured surface. Gently flatten the surface to release some of the air bubbles. Sandwich bread should not have any large holes (unless you like jelly in your lap).
Starting at the bottom, roll the dough into a log tucking the ends underneath. Transfer to the loaf pan. Watch the Video!
Second Rise
Now the dough needs to rise again.
This step is important because it builds back additional strength after the bulk rise. You’ll get a nice rise when it’s done correctly.
The dough is ready when the center rises to about 1-inch or more above the rim. It should look nice and puffy, and no longer dense. Be patient with this step. It takes time especially when the weather is cold. This is where the smaller 8.5×4 inch loaf pan comes in handy; the smaller size will speed of the rise. Consider using a proofing box to boost the rise.
Preheat your oven to 375 F.
TIP: For higher oven spring, preheat your oven to 500 F (instead of 375 F). Once the bread goes in, reduce the temperature to 375 F and bake as directed.
Bake the Dough
Place the dough on the center rack and bake for 45-50 minutes.
Once finished, let the loaf cool for at least an hour before your dive in. It’s worth the wait!
Additional Notes
If you have a large family, or just eat a lot of bread, I highly suggest doubling this recipe. Bake (2x) 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% all purpose flour with whole wheat or light 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 tsp. at a time.
- Bread Flour: Do an even swap, adding more water 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: Click here for my step-by-step post!
More Sourdough Bread Recipes To Try!
- Sourdough Focaccia Bread
- Sourdough Bread: A Beginner’s Guide
- Best Sourdough Pizza Crust (No steel or stone!)
- Easy Homemade Sourdough Bagels
- Light Whole Wheat Sourdough Bread
Easy Sourdough Sandwich Bread
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Total Time: 12 hours 50 minutes
- Yield: 1 loaf
- 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.
Notes
For best results, please weigh your ingredients with a scale instead of using measuring cups.
Here’s why: weight and volume measurements are not equal, only approximate! This is especially important regarding the sourdough starter. 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 end up weighing way over 500 g depending on how tight the flour was packed into the cup. You’ll end up with dry dough.
I used Whole Foods 365 Everyday all purpose flour for this recipe. King Arthur and Trader Joe’s ap flour will work as well. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.
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
Helpful Tips:
** If the weather is not warm enough, sometimes the second rise can take longer than expected. To speed up the rise, use an 8.5×4 inch loaf pan (instead of a 9×5 inch pan), increase the amount of starter and decrease the amount of water for best results. 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.
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
Kelly says
Wonderful recipe! Texture is beautifully soft yet retains a characteristic sourdough chewiness that I love. I did have to add a little more water (about 15 mL or until slightly sticky) because it seemed like my Meijer AP was absorbing more liquid than expected. Definitely saving this for future bakes.
Emilie Raffa says
You got the right idea! Glad it worked out. Enjoy!
T says
It came out perfect!
Emilie Raffa says
AMAZING! :)
Caroline says
Can I use strong white bread flour in this recipe? In the UK I think AP flour is the same as plain. I don’t have much of that but I can get strong bread flour! Many thanks,
Emilie Raffa says
Hi there! Strong white flour will work. And yes: ap flour is the same as your plain flour.
Peach says
Hi, loved your blog. I am a pretty new to sourdough(started my sourdough starter 10days back on May 5th) and this is the first that I have used my starter ever. I tried this bread loaf today and came out wonderful. I have a question though, can I replace all of the all-purpose with whole wheat or at-least 50 whole wheat and 50 all-purpose in the recipe? My husband would be really happy if I can make this into a whole wheat bread.
Emilie Raffa says
Hi there! Thanks so much! A 50/50 might be too dense without adding additional water. I’d try replacing 20% first and see if you like the texture.
Kylie says
Hey! I’ve baked this bread 5 times now. The first couple times the loaf was BEAUTIFUL and it sliced perfectly and made a wonderful sandwich. However, the last two times I’ve made it, it’s been terrible. The consistency is so off after baking. The crust is more crusty and it has a more moist texture Instead of airy and light sandwich bread consistency (like a beer bread).
Emilie Raffa says
Hi Kylie! Something must have changed from your original baking routine. Different flours? Measuring ingredients differently (scale vs. measuring cups)? Incorrect oven temp? I know that beer bread consistency. Sounds like too much water was in the dough and it was under baked.
Hannah says
Could you substitute oil for the butter ? This is my favorite bread recipe ever. but I don’t always keep butter on hand. Thanks so much!
Emilie Raffa says
Hannah, absolutely! You can totally sub oil for the butter.
Karen Marzigliano says
I made 2 of these loaves over the weekend and they came out great! An hour after making the first, I decided to make another for my daughter. I was doubtful about the second one rising because a spoonful of starter did not float in the glass of water. I went forward anyway, and …voile! It did rise and they looked great and tasted even better! Thanks for another wonderful recipe! I have your book, but hadn’t tried the country farmhouse loaf, but now I will because I’d like to see the difference. I work with your mom and I’m so grateful that she introduced me to sourdough bread baking! You never know what will come out of a lunchroom chat! Thank her and thank you for this new love of baking bread.
Emilie Raffa says
Hi Karen! It’s so nice to see you here :) I will definitely thank her for you. Thanks so much! xx
Teresa says
I had great success making this. So I tried doubling it to make two loaves. It isn’t rising during bulk fermentation. My starter was active. It passed the float test. This actually the second time attempting it. I put in the oven with the light on and it’s nice temperature in there. I’m not sure what went wrong.
Emilie Raffa says
Hi Teresa! If your starter is active, temperature is usually the issue. However, if you’re still running into issues, next time try making two separate bowls of dough instead.
Will says
This is the most straight forward, delicious sourdough loaf I have found. If you are like myself and don’t have a stand mixer do not worry. With a little bit of effort (and elbow grease), this sourdough should come out perfectly and make fantastic grilled cheese, pb&j, or even your standard sandwich. I have been struggling to get excited about making lunch for myself during the pandemic but this loaf has certainly brought me out of this. Already planning the schedule for my next bake! Thanks!!!
Emilie Raffa says
Thanks so much for your tips, Will! Glad you enjoyed it :)
Trisha says
Hi Emilie! LOVE the flavor of this recipe, thank you!
We live at high altitude and I’m wondering if that impacted my rise. It did some, but not much, almost nothing during the second. What changes would you recommend for high altitude (approx 5000’)? Hoping to make this our go to recipe and skip the store! Thanks again.
Christy Jones says
Good question! We’re at 5,500 feet and my second rise was not great after 2 1/2 hours. Overnight rise was fine though. It’s baking now so we’ll see how it goes!!
Raji says
Hi! I made this recipe yesterday and it came out ok. I am actually thrilled that to bake my first ever homemade bread. Had a couple of issues- my second rise didn’t rise above the rim even after 2 hrs- it rose but not that high. The crust of the bread was very hard. So is my starter not very mature ? Should I reduce my baking time?
Thanks for any suggestions you might have.
Raji
Emilie Raffa says
Hi Raji! Fantastic! Regarding the rise: if the dough definitely doubled during the bulk fermentation than your starter is fine. The second rise might have been sluggish due to temperature. A warm spot is best. For the crust, it shouldn’t be hard at all. You might need to add steam to your oven. Next time, place a metal pan on the bottom rack while the oven preheats. Add a few ice cubes to the pan when the dough goes in to create steam. Hope this helps!
KG says
Pretty good bread. I had no trouble following the recipe. Just make sure to knead the dough well. My only complaint was the amount of butter. To me, it tasted too close to a biscuit, but still worked great for sandwiches.
Emilie Raffa says
Hi there! Thanks for your feedback! You can always swap the butter for oil if that works for you. :)
Farah says
I can’t believe how easy and PERFECT this recipe is! Thank you for the pics & precise measurements. My loaf looks exactly like yours & I’m a beginner sourdough Baker, THANK YOU!
*I’ve also made your artisan sourdough loaves with great success!
Emilie Raffa says
AMAZING! LOVE THIS! Enjoy sourdough, Farah :) xx
Ronak says
Hello! I had a query regarding leaving the dough out overnight. I live in a humid place where temperatures overnight exceed 27 degress Celsius. Won’t my dough be over proofed by then? Any idea as to how I can overcome this? I thought of mixing the dough, let it rise until doubled (which at the temperature in my home happens in around 4 hours), immediately then shaping it into a loaf and putting it in the fridge overnight to let it cold rise and then baking it straight from the fridge. Or should I let it come to room temperature first after the overnight in the fridge and then bake it. Would love your suggestions and help. Thankyou so much!
Emilie Raffa says
Ronak, yes most likely the overnight bulk dough will be over proofed in warmer climates. As an alternative, you can let it double, shape it, then chill over night (per your suggestion above). In the morning, see if it has risen to about 1-inch above the rim of the pan. If it has not, let it sit at room temperature until it does. If it seems ready, let it rest at room temp while the oven heats up and then bake the loaf.
Ronak says
Hello! I baked the loaf today and it smells heavenly. I would have already sliced into it and eaten it if it wasn’t for my Ramadan fast 🙁
Just an update to what I did: I let the dough rise outside at room temperature till it doubled (4 hours), then shaped it into the loaf pan and stuck it in the fridge where it rose further. The dough rose nicely in the fridge and I baked it straight from the fridge. The bread domed well. This is going to be my go to sourdough sandwich bread recipe. Thankyou for such a wonderful easy recipe!
Emilie Raffa says
Ronak, thank you so much for the tips! Finding a schedule that works for you is what bread baking is all about. Enjoy! xx
Caroline says
Hi! This look amazing! I am new to this and did my fist sourdough loaf and was looking at this one to make next… when you say to add the starter… do you mean taking it directly from the fridge stash? or get it out, make it bubbly, then add? I get easily confused… :o)
thanks so much for your blog, so much to try…
Emilie Raffa says
Hi there! No worries, I totally get it ;) Your sourdough starter has to be bubbly before using. This means you’ll need to feed it first (you cannot use it directly from your fridge stash). Hope this helps!
Sonia says
Hi! I live in a warm climate. My home temperature is 78 F . If I leave my dough out on the counter in the evening for the first bulk raise, would this make my dough over proof for the first bulk raise? Can I refrigerate the dough in the evening and bring it out in the morning, so I can control the proofing for the first bulk raise?
Emilie Raffa says
Hi there! It depends on when you start the dough. 78 F is warm. And yes: it could definitely over proof. For an overnight rise @ 78 F, start at 9-ish maybe? Or, just refrigerate the dough as you’ve mentioned. However, let it rise for a few hours at room temp. first before chilling it; otherwise it will take way too long to rise in the fridge.
Ruth says
I just pulled this bread out of the oven 15 minutes ago. I just couldn’t wait to slice into it. So I carefully cut the heel off. Absolutely lovely. It rose nicely. It tastes devine. I have made several of your sourdough bread recipes already. I also made the hot cross buns and the carrot cake and they have all turned out just fanstastic. Thanks for sharing!! I’m going to share your site with my sisters!
Emilie Raffa says
You are SO sweet, Ruth! Thank you! Happy baking!xx
Stephanie says
I love your blog! I wanted to see if you could offer any tips on why I never seem be to successful with the second rise! My starter is active, bubbly and I get a great first rise but my loaf always seems to only get to pan height on the second rise (I use the proofing feature on my oven) so it’s in a warm place. The first time I let it rise for 6-8 hours and still didn’t achieve 1in above the pan and the second loaf I left overnight and it only became pan height. Do you think I need to increase the amount of starter in the my dough?
Emilie Raffa says
Hi! Are you weighing or measuring your ingredients? Thanks!
Stephanie says
I am! I use a kitchen scale for all measurements!
Diana says
Hi! I’m planning on making this recipe soon and was wondering if there are any issues with leaving it in a warm spot overnight? Will it rise too much and then deflate?
Emilie Raffa says
Hi Diana! Yes: Any dough recipe can overproof (rise and deflate) if left in too warm of a spot overnight. 68 F is ideal and/or start the dough later in the evening.
Diana says
I made this today. It was first ever attempt at this recipe and only my second time making something with my sourdough starter. It turned out amazing and delicious!
It didn’t quite double in size overnight so I wrapped an electric heated blanket around it and put it on the lowest setting. After a few hours I could see it had clearly doubled in size. The second rise didn’t go so well and even after 2 hours in a warm spot, it hadn’t quite gone over the rim of the dish yet. I put it in the oven anyway and the oven did the rest for me. I pulled out a beautifully formed loaf!
E says
Hi there,
I have a hand mixer, for the kneading, how long should I knead by hand?
Emilie Raffa says
Hi there! Around 8 minutes? It’s best to go by feel and not the clock. You’re looking for a soft, supple dough.
Cindy Metz says
Attempted to make Sourdough using a different recipe and it failed twice, tried yours and it came out perfect on the first try. Going to make another loaf this week, just have to figure out rise times with my work schedule, thinking of putting it in the fridge overnight and doing the bulk rise during the day while I’m at work.
Emilie Raffa says
Fantastic, Cindy! Glad it worked out for you :)
Lily says
Hello, I decided to double the recipe but keep it in one bowl, and then separate it after kneading. After all of my ingredients were mixed and had formed a dough, I noticed I only added half the starter I needed, so I added the rest then, then let my dough do the 30-minute rest. I now have two halves that have been bulk fermenting for a few hours now, But they haven’t risen at all. Could separating the dough at this time, or adding the starter later, cause this? I have made many artisan sourdough loaves, but never sandwich bread, so I don’t quite know the process.
Emilie Raffa says
Hi there! I don’t believe so. You did the right thing. As long as the doubled recipe had the correct amount of starter, the delayed rise was most likely due to temperature.
Morgan says
I was so excited for this recipe, but the dough is battling me a bit. I fed my starter in the morning with plans to use it in the evening, it was bubbly and happy when I used it for the dough. Mixed and auto leased, kneaded by hand for about 12 minutes until the dough sprung back and was much smoother. Left on the counter to prove overnight (I live in an apartment in Colorado and we keep it no more than 67° at night), checked this morning after 10 hours and the dough expanded some but is still really dense and has a noticeable SOURdough smell. I did the finger poke test and the indentions stayed in the dough so I’m assuming it’s over-proved…. next time can I prove overnight in the fridge? Any other suggestions? Any help would be so appreciated!
Heather says
Overnight rise seemed to double but the dough seemed firm/stiff.. Now my second rise isn’t really happening. Any thoughts?
Emilie Raffa says
Hi Heather! If the dough definitely doubled during the bulk rise then we know the gluten was developed properly and your starter is working. The second rise can take a while especially if it’s cold. Try one of the warming techniques mentioned in the post speed things up.
Heather says
Baked it and got a huge oven rise and it tore a bit. So exciting to see the rise. Lovely tight crumb and amazing flavour. So excited to have something useable. Made amazing tuna sandwiches for lunch (didn’t wait for the cool down but it was perfect)
Emilie Raffa says
Wow! That’s fantastic. And your lunch sounds even better! xx
Whitney says
This happened to mine, too. My bulk rise was on the counter and for 14 hours (added time because I mixed and kneaded by hand), and that worked perfectly. But my second rise didn’t really happen even with a helping hand from my warming oven and giving it over 2 hours. Popped it in the oven and the oven spring did the rest, lovely delicious bread with just the flaw of a couple of tears on the sides. Not a problem, but wondering why? My second rise is never a problem with the other recipes from your site.
W.c.m says
I want to make this bread but as I’m living alone I want to half this recipe does this mean I have to half the amount of starter also
Emilie Raffa says
Hi there! I do not recommend halving this recipe; it won’t bake properly. Follow the recipe as is, and freeze the rest of the loaf in slices.
Karlie says
What does the sugar do? I see it’s not very much but always hate to add if I don’t have to. I’ll follow it a T tonight but wondering for future reference! Thank you! your recipes are wonderful!
Emilie Raffa says
Karlie, the sugar adds a hint of flavor although this bread is not sweet. Omit if you’d like!
Nancy Fischer says
Oh my goodness, this bread is absolutely wonderful. I’ve been making your sourdough for several years, and this is my first departure from your tried-and-true recipe. I was nervous because I made it at the wrong time of day — put it in the fridge overnight, then let it do its bulk rise today. Gave it 2 hours to do a second rise. It’s beautiful, and delicious, and so sliceable…thank you!
Emilie Raffa says
Perfect, Nancy! Bread baking at home is all about adapting to different conditions (temperature, timing etc) and it sounds like you’ve figured it out! Glad you liked it.
Addie says
I used this recipe to bake my first loaf of sourdough bread. It turned out great! I’m looking forward to checking out your blog for more recipes.
Emilie Raffa says
That’s wonderful to hear, Addie! Thanks for taking the Tim to comment ;)
Leah says
Delicious! I know you said to let the bread cool but we just couldn’t wait. We cut a slice 5 minutes out of the oven and it was heavenly. Thanks for such detailed and insightful recipes!
Emilie Raffa says
Glad you enjoyed it, Leah! PS: we cut the bread warm too, lol. xx
Tricia says
Hi there! Really want to make this tonight but was wondering if I could swap out some the flour for white whole wheat. Maybe as much as half?? My kids are used to whole wheat for their lunches and I don’t want to get them too much off their healthy habits!
Emilie Raffa says
Hi Tricia! I wouldn’t swap out half. The texture will be too dense. Try swapping out 10-20% of the white flour for whole wheat. Add a touch more liquid if the dough seems too dry.
Tricia says
Thanks for the info! I’ll do that.
Dimdim says
Hello there I’m new to sourdough bread baking and so far so good the results but my kids wanted a less sour flavor bread so I wanted to know if this is the recipe in looking for…
waiting eagerly for your response as my kids are eager for my homemade bread in this quarantine season…😊
Emilie Raffa says
Hi there! The sourness comes from a few things: how often you feed your starter, what type of flour its made from, the temperature of the dough etc. For a less pronounced flavor, use an all white starter refreshed several days before baking (it should not smell like vinegar) and the dough should rise at room temperature, around 68-70 F. This will take some practice. But try these tips and see how you go.
Dimdim says
Thank you dear for the response…, will get back to you to let you know the result…
Nishi C. says
Hi! I was wondering why you didn’t use bread flour instead of all purpose in your bread? I heard bread flour supports the structure of sourdough more than all purpose flour and results in an overall better bread. What are you thoughts on this?
Thank You!
Emilie Raffa says
Hi there! Yes, bread flour will typically yield a higher rise. However, you can get similar results using ap flour when the dough is made with the right ratio of flour. I talk about this more in my Artisan Sourdough with All Purpose Flour.
Additionally, the Country Farmhouse White in my book uses bread flour only, and here on the blog, I wanted to offer something different for variety!
Denise says
Can the butter be replaced with coconut oil?
Emilie Raffa says
Yes! You can use any oil.
Vincent says
OMG. Seriously? It’s that easy and that good?! I’ve been playing around with making artisan sourdough bread for a few years now, but I had never tried anything else than the “traditional” loaf. But let’s face it, I love my sliced bread. I made this last night, baked this morning and had my first slice. As soon as I did, I looked at my starter to see if it was ready to make another one. It’s kneading in the KitchenAid as we speak. Thank you for this recipe, and I’m buying your book as soon as I finish typing this comment!
Emilie Raffa says
Incredible, Vincent! This makes me SO happy. Sourdough sandwich bread is truly unique. The flavor and texture can’t be beat! Enjoy!
Emma says
Hi. Just put this in the oven so we will see how it comes out but after the second rise I have cracks on top. What can I do to prevent those?
Emilie Raffa says
Emma, when doing the second rise (oven method or otherwise) the dough needs to be covered with a lightly oiled/buttered piece of plastic wrap. This will prevent the dough from drying out. This could be the cause of the cracks on the surface.
Jodi says
Hoping to share this with a friend who is new to sourdough yet has no mixer or dutch oven ;) Any suggestion on how long to knead by hand, just for a reference? Thank you!
Emilie Raffa says
Hi Jodi! Off the top of my head, about 8-10 minutes perhaps. You’re looking for a soft and supple dough. Always go by feel and not the clock ;)
Didi says
I have your book and have had great luck with the recipes, except this one-HELP! I have made it 3 times and all 3 times I didn’t rise during bulk at all- I had bricks. I followed recipe to the letter. However, the only thing I did not do was use my kitchen aid to mix and knead. I have monitored the temp, water etc. I use King Arthur Flour and bread flour. So far sandwich loaf is the only one not working-any thoughts? thanks so much-just ordered your book for my daughter in Atlanta to begin her SD journey!
Emilie Raffa says
Hi Didi! Typically, when bread doesn’t rise it’s either the starter, temperature, rushed rise or a combination.
I’m assuming your starter is bubbly and active since you’ve had luck with other sourdough recipes? For this one, make sure it passes the float test before you begin to double check. Additionally, make sure the dough rises in warm spot. Use one of the tips mentioned at the very bottom of the recipe. It has to double in size. If you bake the bread before it doubles, you’ll get a brick. For the second rise, the dough needs to rise to about 1-inch above the rim of the pan (again, use a warm spot if needed). Finally: the stand mixer does the kneading for you which kickstarts the gluten development. If you do not use it, which is fine, the dough will need more time to rise.
See if any of these suggestions ring a bell to start!
Sara S. says
I had the same problem! I have had a lot of success with your other recipes (fabulous, by the way), but I just made this one last night and it didn’t rise at all! Not even a little bit. And I even did the float test for the starter! So strange! Maybe I’ll have to go back to your beginning sourdough bread, which I have had success with. I also made the cinnamon rolls, which my family LOVED. Your book is on my wish list for Mother’s Day. Can’t wait!
Emilie Raffa says
Hi Sara! Did you try one of the warming tips mentioned in the recipe to speed up the rise? xx
Sara S. says
Hi Emilie! I did! So weird. But I won’t give up! Trying again this evening. In the meantime, I think I’ll try your sourdough banana bread. Thanks so much for all the helpful tips and delicious recipes!
Emilie Raffa says
Yay! Don’t give up. You’ll get there :) xx
Sara S. says
Oh and I did an overnight bulk rise on my counter. The only thing I did differently was use tap water instead of filter. Would that kill the starter? Or maybe my water was too hot??
Emilie Raffa says
The tap water could be a possibility. But if tap was used for the other recipes, which were successful, than we can rule it out. Hot water will only kill your starter if it’s super hot.
TaSin Yasmin Sabir says
I just baked your all purpose flour sourdough loaf this morning and it came out fantastic!! I would like to try try this recipe but don’t have a mixer. How do I mix by hand? Thanks again for making my sourdough journey a success. <3
Emilie Raffa says
Hi there! You can mix the dough by hand. In the beginning, mix with a spoon or fork, and then get in there and squish the dough. Knead for up to 10 minutes to replace the action done in the stand mixer. Tack on additional rise time during the bulk. :)
Jen says
My loaf came out almost perfect on the first go and my family says this is the best bread ever. I started the dough earlier in the day when my starter was ripe as I was using it in another recipe as well. I let it proof most of the day on my counter, put it in the fridge overnight, and let it come to room temperature in the morning before shaping and rising. Fantastic recipe! Thanks!
Emilie Raffa says
Hi Jen! Perfect. Love the adjusted morning schedule. Glad you liked it. xx
Constance says
This lovely dough is just completing its second rise in the pan. I had some potato water from cooking some spuds for Monday night dinner so used that for my liquid. I also did a couple of stretch and folds as my dough seemed quite sotft/loose after kneading with the dough hook. It looked great this morning though. Thanks for another lesson in how to use starter in more than an artisan-type loaf.
Emilie Raffa says
Ooo this sounds so nice! I will remember this tip for next time. We make a lot of mashed potatoes in our house :)
Michelle says
Hi! I am a newbie to your site. I came looking for someone to show me how to make my own sourdough, after all the shops ran out of yeast. I almost gave up after two weeks with seemingly no progress, then lo and behold my starter started bubbling and faith was restored. I’ve since made the basic sourdough, the banana bread, the cinnamon rolls, and yesterday this. Everything has been fantastic. Need to invest in an extra loaf pan so I can double the quantities of this recipe! Thank you so much for your informative posts, I couldn’t have done it without you! :)
Emilie Raffa says
Michelle, welcome! Love this. Thank you so much. Happy to hear you are having sourdough success! x
Rukni says
Hi Emilie if I use more stater can I use shorter proofing time? Or is it ok to bake once it’s double on size ( if I keep on a warm place)
Emilie Raffa says
Sure. Temperature and quantity of sourdough starter control the rise times, so just keep an eye on it. It’s ready to bake when the dough has puffed up to about 1 inch above the rim of the pan.
Emily says
Great recipe!!! I have your sourdough book, which really got me started on this fascinating hobby! This recipe a great option for when there’s no bread flour on hand. It turned out really tasty and tender and just a little buttery… but I’m just wondering, what’s the purpose of putting the butter into the flour first before adding liquid? Wouldn’t that hinder gluten development, as in the reverse creaming method (for cake)? Like I said, turned out great! Just curious.
Emilie Raffa says
Hi Em! Thank you! Great question. Adding the butter to the flour before the liquid changes the texture of the finished bread. Makes it a bit more fluffy. In this case, it does not hinder the gluten development because the recipe only calls for a small amount.
Katie says
Hi! I just made this bread last night and I doubled it! It is truly amazing. I am making more as gifts for family. I swear there was a doubled version of this recipe just this morning, now it seems to have vanished. Am I going crazy?
Emilie Raffa says
Hi Katie! You’re not going crazy, lol. You are thinking of the Artisan Sourdough with All Purpose Flour (the doubling instructions are listed in bold in the recipe at the bottom of the post). To double this recipe, just make two separate bowls of this dough.
PS: I’m going to update the instructions here to double to clarify! Thank you.
Amber Harvey says
Hey there just a tjiught. Can you not make a double batch and then separate it after the bulk rise? Does this release too many air bubbles or is it maybe too much work a standard home mixer?
Emilie Raffa says
Hi there! You can absolutely do that. However, like you said, depending on the size of your stand mixer it might not be able to accommodate a double batch, some people might not have a large enough container for the dough to rise, and 100 g of starter for the double batch might make it rise too fast on the overnight. You have a little more control when you just make two separate batches. But it’s flexible.
Izah says
Hello! Thank you for sharing the recipe. I’ve just finished kneading the dough and letting for bulk fermentation. My question is, any reason why small amount of starter (50g) used in the recipe? Thanks in advance :)
Emilie Raffa says
Hi Izah! It’s because this recipe follows a long, overnight rise. If a larger amount of starter was used, the dough might be over proofed in the morning.
Renée says
Thanks for another great recipe. My loaf of Sourdough Sandwich Bread was both easy and delicious!!
Emilie Raffa says
Thanks so much Renée! Really appreciate the feedback and star rating :)
Rachel says
I am using Bob’s Red Mill ap flour – do you think I would need to adjust the water?
Emilie Raffa says
Hi there! I think you will be fine with Bob’s Red Mill ap flour… no adjustments needed.
Julie Gransee says
We just pulled two loaves of this bread out of the oven (doubled the recipe) and my family has declared it the best bread they’ve ever had! I followed the recipe exactly, other than putting the mixed, kneaded dough in a covered bowl into the refrigerator for about 8 hours so that my timing would work out to leave it on the counter overnight, and then shape, rise, and bake the following morning. Thank you, Emilie!
Emilie Raffa says
Julie! So lovely to see you here :) Wow. This is incredible. I’m so happy they loved it! And you know kids, they tell it like it is. Thanks for sharing your feedback, I really appreciate it. xx
Dana says
Another great recipe. I added some powdered milk and a couple S+Fs during the bulk, and I got a great rise and flavor. Thanks so much! :)
Emilie Raffa says
Sounds incredible, Dana. Thanks!
Amanda Frederick says
Hi! I’m so new to this but I want to try this bread first! My starter will be ready soon but It’s only noon and I’m trying to plan a morning bake. Can I make it around 2 and let it rise at room temp then put it in the fridge overnight? I’m having trouble getting the timing righton when Emmy starter is ready and when to bake. I messed up my first sour dough attempt. Thanks!
Emilie Raffa says
Hi there! Yes, you can do that. Just make sure the dough has doubled in size the next day before moving on to the next step. Also, the dough is going to be cold so the second rise will take considerably longer. Use one of the warming tips mentioned in the recipe to speed things along!
Another option is to feed your starter in the morning when you wake up…. and then again in the afternoon. It should be ready in the evening to make dough (to rise overnight).
Edward says
Hi there! Looking forward to trying this recipe this evening! Question about the kneading. After the initial 30 minute rest period, do you switch out your stand mixer attachment to the dough hook or leave the paddle on? Thanks in advance!
Emilie Raffa says
Hi Edward! Yes, you’ll switch to the dough hook after the 30 minute rest. I’ll update the post copy to reflect this clarification (it’s listed in the directions below). Enjoy!
Di@Bibbyskitchen says
Emilie, you bake the most perfect breads, Every time. I have my first sourdough starters ready. I’m going to try my hand at this recipe. Hoping I have some level of success with basic sourdough.
Charlotte says
Thanks Emilie – I needed this recipe. Just started making sandwich bread with yeast over the weekend for my husband to make his work lunch when I realised he wasn’t loving the sourdough for lunch. I’ll be trialling this one today!
At this point I can only source bread flour not all purpose. Should I increase the water in the recipe? Thanks in advance
Emilie Raffa says
Hi Charlotte! You can use bread flour instead. Might need to add a touch more water, perhaps 1 tbsp to the recipe (depending on what brand of flour you’re using). Bread flour is more dry than ap flour. Enjoy!
Sarah says
Hi! I love your blog and have and use your sourdough cookbook frequently! I am wondering if you think I could replace some or all of the water for milk to make a more tender loaf? Hoping to make this in the next few days!!!
Emilie Raffa says
Hi Sarah! Absolutely! You could replace all of the water for milk, or just half of it. Totally up to you. Let us know how it works out :)