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
Paula Harris says
I make this bread at least once a week. Love it so much. Turns out perfect every time.
Vanessa says
I’m new to sourdough and I’ve made this twice now. Each time it’s come out perfect . I like that its much quicker than most of the other recipes. The flavor is amazing . I’ve found a couple other recipes that are one day and the flavor isn’t there. This one hits the mark. Will be using this recipe often. I’m addicted to making sourdough .
Dannah says
Turned out beautifully! I’ve been trying other sourdough loaf recipes, but this one actually helped me to achieve a nice, fluffy slice. Still trying to figure out why my second rise takes 6-10 hours, but I think that’s a *me* issue. Haha thank you again for the recipe!
Megan says
My second rise is taking way longer than 2 hours as well. I think next time I’ll increase the starter to 100g.
Shelby says
Just made this recipe as my first every sourdough bread attempt and it tastes SO SO SO good! I was worried about it being over baked as my normal bread recipe is never in longer than 30 minutes, but it turned out perfect. I didn’t even let it rise overnight, just a warm oven from 3:30 to 8ish, and then second rise from 8:15-10:00ish. It did bust a little at the bottom and has a wonky shape, but we’ll work on better shaping next time – all in all, it was a perfect first attempt!
Vanessa says
Have you substituted honey instead of sugar?
Dannah says
I have, and it turns out great!
Jess says
Do you do the bill rise right in the Kitchen Aid mixing bowl? Or transfer out of the metal bowl? I have heard the metal bowl can have an effect on the rise, is this correct?
Appreciate your insight!
Jennifer Lyn Dale says
I put mine in a glass bowl for this reason. But I’ve never tried in my metal mixing bowl.
Kristen says
I always let my sourdough sit in metal bowls and it works fine
Savanna says
This has been my go-to recipe for weeks now. I make 2 loaves every couple weeks, perfect bread for at home eating and my babies love it!!
Bethany says
I have never made anything with sour dough and was just gifted my first starter this week. I came across this recipe and felt that the instructions were detailed and easy to follow. My load turned out delicious AND beautiful! Highly recommend. Will definitely try out more of these recipes.
Suzanne says
This bread is delicious; dense and full of sour flavor! The only thing I changed was allowing it to rise for an hour on the counter followed by 15 hours in the refrigerator during the second rise.
Amy says
Thanks for this comment! I just went to the comments to find out if anyone had luck with an overnight refrigerated second rise. Kneading my dough now for 2 loaves that will second rise overnight tonight!
Jill says
Looking for wisdom. Did you do the first ride 8 to 12 hours and then the fridge. How I read the comment it sounds like just a shirt time room temp and then to the fridge. Did you shape before fridge or after and did you bake right out of the fridge? Was going to play with it but so many variables in my head I appreciate the feedback.
Suzanne says
Hope this helps.
1. 8-12 hours on counter for rise
2. Shape then let it rest on counter in pan for 1 hour
3. Refrigerate for 8-24 hrs then bake.
Cherise says
My husband that isn’t typically crazy about bread immediately went back for a second piece! This is bound to become a regular in our house.
Barbie says
Fantastic recipe! My oldest son will only eat sourdough bread but hates anything crispy or crunchy. I followed the recipe exactly the first time with perfect results. The next time, I cut out the sugar and got a very slightly dryer bread but more of the sour tang I was hoping for. I’m saving and sharing this recipe!
Gigi says
Hi, it’s a perfect recipe, I love it. The only question is why does my loaf always splits on the side when baking?
Kimberly says
LOVE your recipes! I am trying this next. Can honey be subbed for the sugar? Thank you!
Tali says
Hi, how long do you need to let rise in 28 c weather?
Stephanie says
I have been having SO much trouble getting my bread to rise enough, no matter what recipe I use. It tastes great but is definitely not rising as much as it should. Do you have any recommendations for high altitude adjustments? I live over 6,000 ft in elevation and I feel like that must be at least part of my problem. Thanks!
Julie says
I live in Idaho. I use the 150 g starter and 250 g water substitution that it recommends and mine turn out great. I also use bread flour. Keep playing and you will figure it out.
Anastasia says
I live at 5000ft in northern UT and I also do to sub of 100g starter and my loaves ride very well. I had a lot of trouble getting things to rise before I got the local starter I have now. The starter that I made myself would rise and fall in the jar when fed just fine, but I had NO oven spring whatsoever. I gave up until my husband bought a local starter that’s been around our valley for almost 100 years and now I have the best oven spring! Another thing I changed was I only use spring or structured filtered water from my home water filter. Don’t use tap water!
Joanne D says
I made the bread.
Best SD bread I’ve made. I had a bit of trouble rising cause of the weather.
It’s been 17° outside all day. But the bread did rise on top of the dryer. I also let forgot about the SD in the fridge for a few days while it was rising.
Lol, I’m a lazy baker.
Everything turned out delicious
Catherine says
Husband is allergic to dairy. Can I sub olive oil for butter?
Lori Hoch Stiefel says
I used non dairy butter from country crock
Sacha says
This bread (or what is left..!) is delicious! I tried this recipe because there was no milk and it did not disappoint.
We ate it as is, made sandwiches and made French toast (it’s close to a brioche after all..!)
I over proofed it a little bit, it was way over an inch over the rim, but it baked beautifully and it made two HUGE loaves. My dough was quite warm and first rise was 7h, second rise was 2h.
Making another batch right now.
Britni says
This was the first sourdough bread recipe I tried, and it’s amazing. I’m making your pancakes for tomorrow. For this bread, can I reduce or leave out the salt? Or, is there an alternative. My husband is on a very low sodium diet.
Rebecca O'Connell says
Hello, I’m going to use this recipe for the first time. I bake a lot of sourdough boules but have never done sandwich bread. Do I need to butter or line the loaf pan with parchment or will it come out clean without? Thanks in advance!
Christina says
I’ve always buttered my pan to make sure it comes out nice and easy. I’ve used olive oil before but found the bread would stick!
Kristen Maleski says
Should I bake this different since I am using a 9×5 pan?
Kristen Maleski says
Will this last longer if kept in the fridge? If so how many days?
Lindsey says
Absolutely amazing bread recipe! So easy, my second rise only took an hour and the bread turned out beautifully. I followed the recipe exactly. Will definitely make this my go to sandwich bread recipe.
Erin WAGGONER says
Which recipe is this in your book?
Kamey says
This is the best sourdough sandwich bread around, and I have shared it with several friends. They all agree!
I was wondering if you’ve ever made it with whole grains? If so, how did you adjust the recipe? If not, any suggestions?
Emily Brabant says
Yum this bread turned out so amazing!!! I also used your sour dough starter recipe to make my starter as well 🤩
One question, is there anything other than a plastic bag to keep this bread soft and fresh? Just been trying to avoid plastic
Deena says
Beeswax bags!
Morgan says
Hello! We love this recipe and it makes the most delicious bread! Thinking of giving it as a gift. How would I double this? Would I just double each ingredient and do all of the same steps and halve it before the second rise?
Thanks!
Carol says
I have made traditional homemade bread for decades. I just started my sourdough journey. This recipe is awesome! It is so easy and tastes great with a fabulous soft texture. It can be sliced “sandwich thin” without crumbling or tearing, yet it is tender and moist. I made my first 2 loaves yesterday and one of them was gone before bedtime. Today, I plan to make 2 more loaves(I have a surplus of starter) Today, though, I think I will make it into cinnamon bread which is always a favorite around here for toasting! This is the best sourdough bread ever. I am dubbing it my go-to-recipe!! Too bad there are only 5 stars….this recipe deserves so much more!! Thank you for sharing it with us!!
Victoria says
This recipe is PERFECT! I had never made sourdough bread before trying this recipe. My son is allergic to baker’s yeast so I wanted him to have a “real bread” experience without triggering allergies. I followed the recipe to a T and was grateful to not have to weigh ingredients. I never recall my Nonna doing that! The bread tasted amazing. I don’t care for the tang of sourdough so I did not let my starter get too zingy. My son, who is 4, just inhaled a PB&J on this bread and exclaimed it was delicious. That’s good enough for me! Thanks for a simple, straightforward recipe that is all it claims to be, and more.
Courtney Ritter says
I have a 13×4” pan which seems to be roughly 1.5 times bigger than the one in this recipe. How much longer do you think the bake time would be?
Ks says
I would bake it for the same time, you are adding length not thickness so the time should be similar.
Jane Dough says
Thanks for this recipe! My husband and I love it! However, I did have a comment that it was dense. Although we love it this way, I’m wondering if there is a way to make it less dense? I’m assuming it’s supposed to be that dense, but maybe proofing time would affect the density? Thanks!
Brittany B says
Why don’t use need to score or use steam for the sourdough sandwich bread?
Bigtexun says
So this is an update to my post where I cheated and got a 1 hour first rise and 1 hour second rise… I was predicting the future and failed… The second rise was 35 minutes, and it got 2″ over the loaf pan edge. Ooooops! The dough would have escaped and be running out the door and down the street if I didn’t peek way too early. My cheat was excessive it seems. Bread Frankenstein is alive! Alive!
I’m sure my cheat has robbed me of some of the sharpest sourdough flavor, BUT the whole house smells like a sourdough bakery right now. Brings back the memories of my dad’s sourdough experiments. He was a real baker, and he made his starter in a gallon jar. His starter was more runny than recipes I see today. His was always half clear liquid, and I think he used the liquid as the source of water.
Also, I’m cooking until the center of the loaf is above 190ºf, instead of a specific amount of time. That is in alignment with measuring by weight, as different ovens have different high and low cycles and different recovery times. So cooking to a specific temperature instead of a specific amount of time is how you normalize your oven to the recipe. For me this y7ielded about 42 minutes of cook time (normally my oven needs more time, but I pre-heated to 500ºf and put a pan of water in with the loaf, dropping to 375ºf to cook.
This is the racetrack recipe mod… 1 hour first rise, 35 minute excessive second rise (should have went 25 minutes probably). The wife is happy.
Bigtexun says
Love this recipe! I was able to use exact measurements, and get the exactly expected results. Going by weight is the correct way to create recipes that produce predictable results.
I have three different starter cultures, 4 if you count regular yeast. Each starter has a different flavor and rise speed. I will make use of this later…
But don’t ever accuse me of sticking to a recipe, for me a recipe is just a starting point. Deviations are where we learn something new. I love the flavor of both sourdough and of yeast breads. But I wasn’t down for the over-night rise… Don’t get me wrong, I’m sure the results would be outstanding, but I’m also on a schedule. For my first loaf, the first rise took an hour, and the second rise also took an hour. So two hours of rise time was accomplished using a double approach. I start with a small amount of rapid rise yeast, and a half and half mixture of my regular sour dough starter and my super-smelly sourdough starter. The yeast is doing a rapid rise, and the sourdough starter is bringing the flavor and contributing to the rise. Also, I’m using a proof-box that wants to peak out at 104ºf (with <1 hour in the proof box and then onto cold granite, it never gets much above 90ºf). I know, I know, I'm "cheating"… But is it really cheating to get fresh bread on the dinner table in around 2.5 hours? Or is that an accomplishment?
I love this recipe because it was dead-on accurate. I modified the recipe using one packet worth of rapid rise yeast. Bread Frankenstein.
McKell says
I LOVE this bread. Any idea why mine always takes 12 hours for the second rise? My house is between 68-70, but I try to keep the bread in the warmest spots. I let this last one bulk rise for 12 hours, but once it is in the loaf pan it takes another full 12 to come above the rim.
Bigtexun says
My first rise took 1 hour, my second rise took 35 minutes, and it rose too far, I think 25 minutes would have been just right.
I followed the recipe to a T, but I added 1 pack of dry rapid rise yeast to the dry ingredients.
I also used a cheap $20 proof box I bought on Amazon. I still get the flavor of the sour dough, but I ran it much faster when I added the rapid rise yeast and warm proof box. During proofing my proofbox went from 80 to 87. It would stop at 104 if I left it long enough, but it rose so fast it never went that far. I’m cheating the recipe a bit, but I went for it and got sour dough in under 3 hours start to finish.
Sje says
Does you starter double after being fed in a Few hours? If bit then your starter is not quite ready.
Sondra Bailey says
I’m wondering if I can freeze this in the loaf pan, before the second rise, then when its defrosting get the second rise. Has anyone tried this or had success with freezing dough?
Thanks! I love all your recipes, especially the cinnamon rolls!
Bigtexun says
Given my good luck with commercial frozen dough, I would say that you should be able to do that with no problem. But the second rise will take extra time to thaw and warm up, so factor that in.
Mackenzie says
This is my go to recipe and I make it weekly!
How do I adapt it to make it out of whole wheat flour?
Thanks for all you do!
erin koehn says
do u feed the starter before mixing the dough together?
Bigtexun says
Feed after. When you feed, the new feed is not yet active, and does nothing for your dough. So use your starter as-is, then feed it after. On the other hand, if you only have a small about of starter and plan for a lot of bread, then give your starter a big feeding 5 or more hours in advance, and let it do some growing before you use it.
Yvette says
Absolute perfection!
Dru says
My range has a bread proofing setting! It proofs beautifully at 95 degrees! This was a great temp for rising this bread! Nice and puffy and much faster! Great recipe!
Laura says
Finally tried this recipe and cannot rave enough. Had this recipe mixed up with another recipe, using both water and milk instead of just water but it did not affect the quality or taste one bit (that I’m aware of). Will make this regularly and want to thank you, Emilie, for clear, concise instructions. Have already shared this with sourdough friends. Delicious!
Sam says
At what temp did you bake at?
Nicole says
375° for 45-50 mins.
Bigtexun says
I bake to a internal temperature of 190ºf. I wait for 25 minutes before inserting the thermometer, so I don’t mess the loaf up. The thermometer probe is so small it just looks like normal bubbles inside the loaf, no noticeable hole once you start cutting. for my oven I started at 500 for the pre-heat, put in a pan of water, then knock the temperature down to 375 when the bread goes in. 42 minutes of cook time for me on this first loaf. But
I cheated, adding rapid rise yeast to the bread as well as sour dough starter, so I got a 3 hour loaf from start to finish.
Miah says
Hello! Are you able to use bread flour if you run out of AP flour?
Cassandra says
I made this recipe for the first time. It worked so well! I had to use a little more water and starter to get moist dough. My first batch ended up drying out way too much during the night rise! I do have a question. Is the crust supposed to be on the harder side or am I missing something?
Emily says
I just pulled mine out of the oven and came to look at the comments! My crust is as hard as a rock. I put a wet towel over the top of them.
Robbie says
Thank you for demystifying Sour Dough Starter and Bread for us. My first loaf was actually edible! Today I’m making a double batch. ❤️
Lee says
This was my first attempt with sourdough sandwich bread now I use this recipe to make two loaves a week! So easy and delicious!
Kenzie says
So for the final rise mine took literally like 12 hours . Not sure why? But if it’s been out this long is it even safe to eat?
Bigtexun says
It is safe to eat. The Sourdough starter dominates the bacterial action, and in the old days before we had refrigeration, your first dough was left out for a few days to catch some yeast and bacteria… Tghen some of that first loaf is saved to start the next loaf. So yes it is safe, the dough has actually soured (gone “bad” in a good way). Welcome to sourdough.
Dem says
First bread that my 4 year old wants to eat the crust of!thanks
Kayla says
Hello! I made this loaf last weekend and it was perfect. I’m trying to figure out a baking schedule that would work during the week while I’m working. I can make the dough and left it proof over night, but I don’t have enough time in the morning to do the second rise and bake. Do you think I could put it in the fridge for the second rise? Or would it be too long if I set it in the fridge for the first rise the night before and left it until I got home from work about 3:30 then did the second rise and bake? I like a longer ferment since I have a gluten intolerance and this helps with that.
Andi says
I’m interested in the response to this question as well!
Lindsey says
I had this issue too. I put it in the fridge after the first rise was done and then took it out that night and put it in the pan for the second rise over night on the counter and then baked it the next morning and it was perfect!!
Erin says
I make this weekly and have a 9-5. Friday evening when I get home from work, pull the starter out of the fridge and feed it (about 5pm). Around 9, mix the dough, kneed at 9:30pm. Then leave it on the counter overnight. Form the loaves Saturday morning and let rise, bake around lunch. Good to know you can chill for the second rise too! Added flexibility is always good.
Sje says
Feed the sourdough before bed. Wake up make dough. Let rise at work. Then come home and second rise and bake.
Steph says
Hi I was wondering if I could make this recipe in around loaf?
Amanda Somerville says
Has anyone made this double to bake into a Pullman loaf? The pan I have is 11x4x4 inches so I’m thinking double may be the perfect fit?!
Lynette says
Did you use the lid on your Pullman pan?