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
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
JudyO says
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?
Heather says
This recipe is the best one I’ve tried to date. Only thing I did different, was brushed butter all over the top and sides when it was out of the oven and cooling! Thank you!
Sarah says
I accidentally used bread flour out of habit for traditional round SD loaf! How do i modify rise or baking time?!
Lynette says
Can this be baked in a Pullman pan with the lid?
Lynne Sandifar says
I’d like to try it but just found it today…I work tomorrow…but have 300g of bubbly active starter…was wondering if I could make it this evening and then put in fridge overnight and take out in the morning then come home at lunch and roll out and shape and put in pans and then leave out on counter for 2nd rise and come home approx 3 hours later and bake?
Carley says
Has anyone attempted this recipe with rye flour? Or a mix of AP and rye?
Jackie says
Again, I say, this recipe is excellent, and I am so happy to have it. I follow it to almost the end. The only thing I really must comment about is your Storing the bread in a plastic bag. I have done this for years and always wondered why the bread wasn’t as good the next day (unless it was toasted).
Since I have stopped using Plastic Ziploc bags My breads always last several days and the flavor does not change.
Erin says
How do you store it?
Jackie says
I store my bread in paper bags (I think they are coated) with a Cellophane window like are sometimes displayed in bakeries. I buy them through Amazon but are probably available in kitchen stores. Also, paper bags, waxed paper, compostable bags or foil would also work. Compostable bags are becoming more available now and are far better for the environment.
Erin says
I think where I live it is far too dry for a few of these options. Wax paper might work! I have a cloth bag lined with beeswax but not even that works.
Jackie says
I think Clough is an excellent idea! I also use Clock from time to time. I even bought some Cloth bread, bags for that reason. I’m not sure why I did not mention that. Thank you so much for reminding me!
Laura says
I am also curious as to how you store it! :)
Deborah says
How do you store it then? Just on the counter? How do you keep it from drying out?
Abby says
Made the dough tonight, haven’t baked it yet but noticed that there were balls of butter that didn’t incorporate but you could see in the dough. Bad? Wondering if this won’t work out and I wasted ingredients
Tonia says
This was an easy recipe and the bread was delicious. I tried it first with some pear butter I just finished making and it was perfect.
I’m looking forward to trying the cinnamon raisin next.
Sarah says
I have made this twice now, and both times it has been an absolute dream!!! I am questioning doing my starter right in the middle and using 75 grams, but can’t figure out how much water that would use
Also… I want to try doubling the recipe to make two loaves at once. Has anyone had luck with this? Or is it best as a single loaf recipe. Any thoughts or tips are greatly appreciated. 😊
Bethany says
I just found this recipe and I am making it for the first time and I doubled it for a larger Pullman pan. 🤷🏻♀️ we shall see how it goes.
Amanda Somerville says
How did it go?! I’m just thinking of doing this tonight
Bethany says
Turned out AMAZING! This site has some of the best recipes.
Amanda Somerville says
Great thank you! I’ll double it for the large Pullman as well then. Thanks again
Deborah says
Im making this for the first time and doubling it. Its in the oven now so we will see. All the steps looked right. I cant imagine this not turning out right.
Lisa says
This sandwich loaf is my go-to, never-fail, most favorite sourdough bread! Excellent recipe.
What would I need to change in the process to make mini loaves?
Kara says
Hi! I’ve been making this recipe for months now and it has turned out perfect and delicious every time! However, I was curious about doing a whole wheat flour combination with this recipe and was curious if you could help me with the ratios of that? I normally do this recipe with 100g of starter so how much wheat flour would I need to add along with water etc?
Thank you!
Corinne says
Hi! Did you get an answer to this? Would love to make this with whole wheat as well!
Leona says
I’ve substituted 20% (100g) of the flour for whole wheat with good results following the other ingredients exactly as stated. :) Been using this recipe since I started my sourdough journey earlier this year!
Susan says
I made this for the first time yesterday and it was absolutely fantastic. Thank you Emilie! We ate it fresh with escargots cooked with garlic. What a great meal.
Charlotte says
This recipe is it!!! No need to search for a recipe that truly produces soft supple sandwich bread! The dough is dreamy and the loaf is perfection! I did use her adjustment for more starter based on our temperatures. I have found my go to sandwich bread recipe!! Thank you!!
Charise Tucker says
I absolutely love this bread but wondering if I could us Kamut flour with it?
nellaanuam says
Kamut flour is more dense. I question that your product would be as pleasing.