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
Sunil says
I make this recipe a couple times a week and it turns out so great every time! Although to save time do you have suggestions on whether this can be made in a larger bread pan and what the proportions of ingredients should be when using a bigger bread pan?
Emilie Raffa says
What size larger pan? Alternatively, you can double the recipe and bake in two separate loaf pans (that’s what I do- I have 4 of them!).
Ron says
We have dairy allergy. Can we use extra virgin olive oil in place of butter and would the quantity be the same (60g)? Would it change the texture a lot? Thank you!
Emilie Raffa says
Oil is fine to use. However, I’ve never tried it with extra virgin olive oil. Because it’s a stronger oil, the flavor and color of the bread might change a bit. If you have something more neutral in flavor, like sunflower oil, you might want to experiment with that first. For the quantity, I would use 2 or 3 tbsp of oil instead of the butter.
Mark says
I do love this loaf although I find, despite my strong starter, the proof in the loaf pan (I proof at 78° – 80°) takes more like 6-7 hours than 1-2.
Still, a delicious loaf once done, and it’s possible the longer proof time improves the flavor.
John Weir says
When proving in the loaf pans, you suggest placing the loaves in an 80 degree oven. I find that when I do this, the loaves fall when I have to remove them to preheat the oven. Do you have a suggestion for me?
Emilie Raffa says
Hi there! A few things come to mind… First, it’s possible your oven is too hot. 75-80 F is ideal, however use an oven thermometer to double check. Leave the thermometer in there for up to 10 minutes after you shut it off because the temperature might continue to climb. Second, do not leave the dough to rise for too long in the pan. Dough that collapses is usually an indication that it’s over proofed.
Steve says
I’ve been baking bread (and sourdough) a long time. This bread is excellent – one of the best I’ve fund for sandwiches and toasting! Trying to bake a loaf a week if I can!
Leslie says
Can you post an approximate time schedule to make/bake in one day? I love in Los Angeles where my thermostat is set to 78 degrees… and I can place dough bowl in oven to keep out of air flow’s way?
Looks amazing.
Emilie Raffa says
Hi there! For same day bakes, start the dough in the morning to bake in the afternoon or in the evening. The earlier you start, the sooner the dough will be ready; it’s up to you. Based on your current temp. @ 78 F, it will definitely rise faster than the timeframe given in the recipe below, which is based on 68 F. Hope this helps!
Scott Robert Larson says
This worked perfectly. We had some today and oh, that sourdough flavor! I will definitely do this again.
Rhea says
Hi! What does the 100% hydration (next to the amount of starter) means?
Thank you.
Emilie Raffa says
A 100% hydration starter is fed with equal parts flour and water by weight.
leslie says
Does it matter that weight of the starter when you do that? I always feed equal water/flour but don’t know if I need to know the weight of the actual starter!
Emilie Raffa says
If you’re following the 1:1:1 feeding ratio, yes, the weight of the starter matters for best results. So for example, if you have 50 g of starter you would feed it with 50 g or water + 50 g of flour. Does that makes sense? :)
Clara says
Hey, should we add the starter right after we feed it for after it peeks ?
Emilie Raffa says
Feed it, wait for it to peak or double in size, then use it to make bread dough.
Melissa says
This is a great sandwich bread! And so easy too! I have made it several times now. I did have one question. If I want to double the recipe to make 2 loaves, do I double the starter too? Asking because with your artisan sourdough with all-purpose flour, you use the same amount of starter for both the small and large loaf. Also, can I just double everything in one batch, or should I make 2 batches, side by side? Thanks in advance!
Emilie Raffa says
To double this recipe, double all of the ingredients. You can make the dough in one bowl or tub (if you have one big enough). Or make two separate batches, which is what I do.
Alex says
How should adjust the mixing/knead times if I’m doing it by hand and not in a mixer?
Emilie Raffa says
About 6-10 minutes or until smooth and elastic.
Sarah Hwang says
Has anyone made this bread using convection? Since the recipe doesn’t specify, I went ahead and put in the oven on “regular bake” at 375 F. Is there any benefit to using convection? Would thus change the bake time and temp?
Anis says
Omg! This is gorgeous ever sourdough swich bread of all other recipes I tried!
My go to, for as long as I live!
Thank you to you- I ‘ ve tried your sourdough bread too. They all work great!
Sharla says
My first try at this I got a decent’ish raised loaf, it was still very good and tasty. I figured it was because I hadn’t properly fed my starter. The 2nd try, I wanted to weigh it out and put them in mini bread tins. I wonder if all of the “extra handling” ticked off the dough, they didn’t rise much and look more like ciabatta buns! I’m going to use them just like that! I laugh now but I was so mad. I’ll give it a go again and see how it comes out. I’m determined not to let this recipe get the best of me.
Emilie Raffa says
Hi there! Yes: always make sure your starter is vibrant and strong before using otherwise your bread won’t rise :)
Diana says
Hi, If I wanted to add seeds or shredded carrots at what point should I add them? Should I adjust the water if using pre-soaked seeds?
Emilie Raffa says
Add the fillings after the first 30 minute rest; they will be easier to incorporate. For pre-soaked seeds, it depends on the type and how much you’re using. I would keep the original recipe as is for now, add the soaked seeds (drain and pat dry), and see how you go before making any adjustments.
Diana says
I’m hoping to add flax and/or chia seeds to add more protein for my 3 year old who wants PB sandwiches daily!
mary e lamb says
I’m pretty sure I followed the recipe correctly but had a very dry dough. Did not rise enough the second time and came out of the oven very dense. Could it be from low humidity? I live in the desert.
Emilie Raffa says
Mary, it sounds like the dough was under proofed. Make sure the second rise is long enough otherwise the dough will lack oven spring and turn out dense. I don’t believe humidity was the issue.
Diana says
Baked 3 times now, one regular, second chia and flax seeds, and third flax seeds and sultanas/raisins! All turned out delicious. But I just can’t seem to get that perfect smooth top like yours :)
Lisa Taylor says
WE LOVE THIS RECIPE! I have been baking sourdough for about 4 months and since I started I wanted to find a sandwich bread to replace the one I buy in the store. THIS IS IT ONLY BETTER! And it’s so easy to make to boot! 2 questions 1) Can I take it through the first proof (overnight) on the counter) and then refrigerate it for a couple of days (or freeze) before baking? 2) I’d love to make a larger loaf for my guys giant sandwiches. I used this recipe in a 9.25×5.25 and it worked but was wondering if there is a way to scale up the recipe for that size pan.
Emilie Raffa says
Hi there! That’s the thing: once you start making sandwich bread yourself it’s SO hard to go back to store bought ;)
1.) Yes and no. Typically, when you do a long overnight bulk rise, it’s followed by a shorter bulk rise to avoid over proofed dough. So, depending on the strength of your starter and how the dough was fermented, it may or may not survive a few days additional in the fridge. Dough that’s made with commercial instant yeast can go longer in the fridge. Sourdough is a bit different. Same thing with freezing the dough. But please feel free to experiment if you want. There are not hard and fast rules.
What you can do, is double the recipe and always bake two loaves at a time. Freeze the baked loaves and defrost as needed. This is what I do weekly.
2.) To scale up, I don’t know the measurements off the top of my head. But if you google it, there are converters online that will do it for you.
Hope this helps a bit!
C says
Hi, Can I omit the butter and sugar from the recipe? or would it change the bread to much…thanks for your help.
Emilie Raffa says
You can omit. However, the texture and taste will be completely different. It will be like a regular sourdough bread with a crisp crust and chewy texture.
Bernardene Beazley says
Excellent loaf first time, this is a keeper!
Dani says
I do not have a scale. Is it okay to use measuring cups and get good results? And can you use honey in place of sugar?
Thanks
Emilie Raffa says
I would spoon and level the flour (do not pack it down) for best results. Honey can be used in some recipes, however I’d skip it here. Omit the sweetener altogether. It will still taste great!
Christina says
Great, easy recipe with clear instructions! My dough looked overproved after bulk fermentation, but it still turned out so well! Thank you!
Molly says
I LOVE THIS RECIPE! would it be possible to freeze a loaf of dough in a bread pan and bake it later?
Emilie Raffa says
Yay! You know, I’ve never tried it :) If you experiment, please let us know!!
Mellow says
Used my 100% starter for this recipe and it turned out wonderful! My 2nd rise was more like 6 hours but that’s that was the only recipe deviation and it was so soft and delicious! Thanks, I’ll be baking this one regularly, it’s such great sandwich bread and delicious toasted with good butter and honey, yymmmm!
Penny says
Hi, What protein level does your all purpose flour have? I have noticed protein content can vary from country to country, and what might be called AP in one country, might be considered bread/ hard/ bakers in another. Thanks in advance, Penny.
Emilie Raffa says
The one I use is about 11.7%. And you are correct: protein content will vary from country to country. It’s always important to make adjustments to the dough based on this and temperature.
Alison Ashton says
Hi there! I’m on my third loaf of making this bread, and it’s a GREAT recipe. Looking at purchasing your book — does it have a pizza dough recipe in there?
Alison Ashton says
Actually — just went ahead and ordered it :).
Emilie Raffa says
Ahh! Thanks for the support, Alison :)
Emilie Raffa says
Hi! No pizza dough recipe (whole different beast & method); just focaccia pizza. However, you can easily use the Everyday Sourdough dough (in the book) for pizza.
Stacy says
Hello. . Can you help please. So excited to make bread but scrolled the website high and low but can not seem to find measurements. I’m interested in making sour dough bread. I have the starter
Thanks
Emilie Raffa says
Hi there! All printable recipes with measurements are at the bottom of every post.
R says
This looks amazing! Do you think it would work with oil in place of the butter?
Emilie Raffa says
Absolutely.
Mark Habros says
Made this last night/this morning and it’s great. Did it all by hand, no mixer, and was real easy. The Clever Carrot is my go to guide, use your book all the time too.
Emilie Raffa says
Thanks so much, Mark! :)
mish says
Hi, thank you so much for this recipe! I left my dough to rise on the counter overnight and in the morning it had doubled in size but had tons of bubbles. I went ahead and tried to shape it, but the dough was so sticky and wet. Is this a big problem? I do not have a stand mixer so I kneaded the dough by hand. I wonder if this caused the dough be this way.
Emilie Raffa says
It sounds like the dough was over proofed. This can happen when the weather gets really warm; it speeds up the rise. To remedy this, start later in the evening for an overnight rise or make the dough in the morning to bake later in the day/evening, depending on when you start.
Lisa says
I have a very active 100% hydration whole wheat sourdough starter. I also have King Arthur unbleached bread flour. Do you think these will work with this recipe?
Emilie Raffa says
Yes, both will work. However, for best results add a bit more liquid to the recipe because a ww starter + bread flour will absorb more water making the dough drier.
Lisa Head says
Fabulous! Just wonderful loaf bread! Was perfectly beautiful too! My sourdough starter is incredibly sour! Think an extra tablespoon of sugar would offset it?
Emilie Raffa says
Hi there! I’m not sure if the sugar will help. However, feeding your starter more often (perhaps 2x/day) before using it will refresh the acidity levels making it less acidic.
Hannah Suarez says
Can I alternatively let the dough bulk rise for 24 hours in the fridge ? If I make the dough let’s say @8am and bake it the following morning ?
Emilie Raffa says
Hannah, although this technique works for some bread doughs (specifically with instant yeast not sourdough), I wouldn’t recommend it for this recipe. With only 50g of starter it will take ages for it to rise in a cold environment.
Gina Morin says
What type of sugar do you use? Would cane sugar work? Also would it still taste good if the sugar was Omitted all together?
Emilie Raffa says
I use organic granulated cane sugar from Costco. But any brand granulated sugar would work. Or, simply omit all together.
David F says
I am a beginner and this recipe turned out PERFECT!
Carol Moore says
Followed recipe and bread turned out fantastic with lovely crumb texture. Did have to let the second rise go longer due to house cooling down due to outside temp drop. But baking by look rather than time is great.
Wanda LaLoggia says
Can you make this in a 9X4″ pullman pan or a 8. 5 x 4. 5 x 2. 75 loaf pan?
Emilie Raffa says
You most certainly can!
Jessie says
I just tastes after one hour cooling and it has quite strong sour taste to it. Even my artisan sourdough bread never had this much of sourness. May be I shouldn’t eat them? Something might have went wrong in the process of fermentation? I had it RT fermented for 10-11hrs and kept it fridge overnight (7hours) then I took it out, rest it for about an hour then shaped and put it in the pan and waited for it to rise for 4hrs (that was when the center of the dough reached 1” over the rim of the pan. Did I leave it out too long?
Emilie Raffa says
Hi there! This bread isn’t notably very sour. However, it could be the condition of your starter (too acidic) and/or the initial temperature of the bulk rise (if it was very warm) followed by a cold second rise.
Nathalie Kärrman says
what temperature should the water be?
Ian says
Warm water is between 90 and 110 degrees Fahrenheit. I usually aim for about 100-105, which gives me a slight margin to play with before pouring the water into the bowl.
Emilie Raffa says
It’s up to you. If the weather is cold, try using warm water to speed up the rise (80-90 F). If it’s very warm, cooler water can be used instead.
Melodie says
Thank you for this great recipe. I’m a beginner and it has turned out beautifully for me. Could I use coconut oil in place of the butter?
Paula says
This bread is so easy to make and is delicious and beautiful. It turns out perfect every time!
Thank you ms Emile for another great recipe.
Emilie Raffa says
You are very welcome, Paula!
Emilie Raffa says
Absolutely!
AnG says
I cant wait to try this recipe and wonder if anyone has successfully baked this substituting part of the all purpose flour with whole wheat flour and in what percentage? Thanks.
Sarah Hwang says
I am preheating my oven as I write this to bake my first loaf. I used 20% WW flour. So 100g WW, 400g AP. I’ll ket you know if it turns out.
Alison Ashton says
Great recipe — works exactly as written. Thank you!
Chuck says
Could one replace the water in the recipe with milk?
Emilie Raffa says
Sure! The texture will change slightly, but it will still work.
Manasi says
Hi,
Your recipe looks interesting. Planning to try it out. 2 questions though:
1) My starter has 60% hydration. Will that work?
2) At what time after feeding should the starter be used? Before feeding or when its at its peak?
Emily Bishop says
Delicious! Great flavor and texture and easy to slice! To suit my schedule, I needed to extend the bulk rise by about four hours so I put it in the fridge for the first four hours and then on the counter overnight. Worked beautifully.
Ashley says
Absolutely love this recipe! Over made it a few times and it’s amazing. Thank you! One question, will switching out for vegan butter work?
Saundra says
I’ve followed your recipe exactly. My sourdough starter was doubling in size. I am on the 1st rise in the recipe for soft sandwich bread. Has been approximately 24 hours and I don’t see a rise. Should I just throw it away? Disappointed. Can’t figure out what went wrong.
Jane says
If the dough hasn’t risen to double within the 10-12hr overnight proof, do I leave it longer or proceed ahead with the recipe? My starter is on the slower side.
Thanks!
Katie says
I would leave it for longer. Different starters work at different speeds, so yours might just need a bit more time.
Tim says
Do you have any advice for making this without a stand mixer? Thanks!
Candace R. says
I love this recipe! I don’t have time to bake my breàd the next morning after the second rise before I have to leave for work. Could I put it in the fridge all day and bake when I get home that evening?
Hang says
Hi, I am currently on my 2nd rise. You mention that it takes 1-2 hours but it has not risen over the lip of the baking pan. How long can i leave the dough to rise the 2nd time before baking it? Based on the previous comments if i bake right now it will be very dense. Please help!
Emilie Raffa says
It’s hard to say without seeing it myself. The center of the dough, the “crown” should be risen 1″ about the pan (is this where you’re looking?). If it’s chilly, I wouldn’t let it go past 2 hrs; if it’s warm I’d bake it now and see how it turns out.
Marcia says
I’ve made these four times now and they’ve turned out great! Such a good use of discard. My family can’t believe you can make English Muffins at home. Thanks for sharing such great sourdough recipes, I really like your loaf recipe as well.
Michael says
Excellent recipe. This is a solid sandwich loaf. Thank you!
Annie says
After reading all the wonderful comments I can wait to try this recipe. Can the all purpose flour be substituted for bread flour? I just bought a batch of bread flour and running out of all purpose. Also I only have a 8.5×4.5 loaf pan while yours is 9×5. Is it ok to use the smaller loaf pan ? Thanks!
Emilie Raffa says
You can substitute bread flour (you might need to add a touch more water). But it will absolutely work. Your pan will work as well. Just extend the bake time slightly to compensate for the smaller size.