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
Nina says
Help! Mine bread turned out great soft but it was really sour! I even baked it the same day ! What did I do wrong?
Ottie says
That would be your starter, not the recipe. If your starter gets a liquid on top between feedings, pour that liquid off before you feed it. It is quite sour, so if you stir it back in then you are adding sourness. Also, play around with your feeding schedule and ratios. I have found a 2:2:1 ratio works best for me. Also, if you don’t want to feed daily then keep it in the fridge.
David says
I’m not an expert, but your starter might have been too ripe for your liking. I believe the longer you leave it after feeding, the sourer it gets. It would then impart a sourer flavour to the dough. Perhaps try making your dough a little closer to when your starter has doubled in size. Hope this helps!
Terry says
I doubled this recipe, and I think my butter could have been a tad softer. It did look like peas after mixing but seemed very dry. I used 200g of starter and 510g of warm water. After using the dough hook and mixing I added a couple tablespoons of water. I tried kneading it on my mat. Did I ruin it? I enjoyed reading your Artisan Sourdough Made Simple. I have made yeast bread for some time and know the texture, but sourdough has me uptight!
Rachel says
Incredible recipe!!!!!!!!!!!!!! I made, quite literally, a perfect loaf!!!! I followed the recipe exactly and I appreciated the notes about not fretting about whether the dough is “right” and instead focus on what it FEELS like. So so so happy with this – I’d never made sandwich bread before and I was thrilled with this!!!
kate says
Thanks so much for this recipe! This is the best sourdough loaf recipe I’ve tried!
Harmonie says
This is soooo good ! That smell when I opened the oven… aargh it was so hard waiting before cutting it ! Thank you so much for this 🙏
I mixed in the morning, it took 12 hours to double, then I shaped and put it in the fridge and took it out for two hours on the morning. Came out beautifully!
Emilie Raffa says
You are very welcome! Thanks for sharing your feedback. This is perfect- you’re showing how flexible the process can be. 🥰
Cassie says
Can I double this without issue? Historically, when I’ve tried to double a loaf recipe that is not meant to be doubled, It never turns out well. And if I do double it, do I go by the initial 50 g of starter (so 100g total of starter doubled)? Or could I use the variations like the 150 g of starter and 250 g of water and double that? One loaf of bread will not last more than a few hours in my house.
Emma says
I double mind and did 200g of starter and then 510g of water. I had to add a little bit more water when I was mixing cause I added in whole wheat but they came out great when I doubled it! :)
Aida McKibben says
Hi All
I am wondering if anyone has used toppings ex. sesame seeds, Everything Bagel seasoning, pumpkin seeds. If so, how did it turn out?
Taylor says
I’ve used peppers. Garlic and onion powder. Cinnamon sugar.. all turned out great. It works both mixed in while using the dough hook and rolled in while shaping.
Nikki says
The best sourdough loaf recipie!! Thank you!!
N. says
Absolutely delicious! I have already made this sandwich bread loaf three times! It tastes amazing! I had a quick question: once the bread is baked and cooled, is it okay to store the loaf in the fridge? And if so, how long will it stay fresh? Thank you! :)
Meg says
I wouldn’t store it in the fridge as it takes the moisture out of the bread.
I’d either store room temp (I wrap the cut end in plastic wrap, parchment, etc and leave the outside free so it doesn’t lose the crisp exterior. You could also pre slice and freeze which is better than the fridge
Melissa says
Would it work to swap the butter for avocado oil? I’m dairy-free and am also avoiding seed oils so most plant based butters are out. The swap has worked fine for other recipes but I’m new to sourdough!
Michelle says
I usually use avocado oil. It’s perfect.
Maria says
Hi! Can I do stretch and fold instead of kneading? Will there be a difference in the outcome? Thank you!
Sara says
I make this almost every weekend now. It’s my go to bread recipe. It’s so easy and delicious, even my super picky husband who “doesn’t like sourdough,” raves about it. Thank you!
Brandy Gerhardt says
I just removed my sourdough sandwich bread from the oven. It has an “ear”! I did not score it and wasn’t expecting an ear. I did use the option of including 150 grams of sourdough and I also sprayed it before putting an empty loaf pan on top of it when I baked it. Might one of those have caused the ear? (I’m really eager for it to cool and to taste it, ear or no! :-) Aside from the ear curiosity, it was easy dough to work with, and it looks pretty good, so I’m giving it a five rating.
Isla says
Hi, i’m new to making sourdough, is it possible to change the all purpose flour to wholemeal or strong wholemeal? And if so, how/should I change the recipe in any way?
thank you (:
Emilie Raffa says
Hi there! Great question. I wouldn’t change this recipe to wholemeal- you would have to make additional adjustments to the recipe. Otherwise it will be very dense. I would make this recipe as written first to establish a baseline for reference. Then, if you’d like to experiment, swap out 15-20% white flour for wholemeal flour adding more liquid as needed if the dough feels dry. Do not attempt 100% wholemeal if you are new to sourdough or bread baking in general; this requires a different recipe, different method and handling altogether.
missy says
HI there. how much rise should I expect overnight…double, triple? I made it with bread flour and 50g starter.
Emilie Raffa says
Hi there! For the bulk rise, double in size is good. No need to triple. If it’s hard to judge the rise, you can always transfer the dough to a high-sided dough tub with measuring marks (and lid) for easy tracking.
Jenn says
Can you let this sit in the fridge for a while after it is shaped and put in the loaf pan? Then bring back to room temp for the final rise?
Lindsey says
My second rise is taking forever…..like going on 4 hours and still isn’t doing much. I followed everything closely and it was looking great up until this point. Do I just keep letting it rise? My house is about 67 degrees. I just don’t want to ruin it! Thanks!
Nancy C. says
I’ve been struggling to find a consistent sourdough sandwich bread recipe. Through many trials and errors of other recipes, this one turned out great. My husband’s verdict, “don’t mess anymore with other recipes as this one is perfection!”
Emilie Raffa says
Ahhh… love this! Thank you Nancy! 🥰
Robin Ann Poling says
I’ve only been making sourdough bread for about three weeks. I took a workshop and was provided a starter. Our instructor recommended this website. So today I baked my first sourdough sandwich bread. It looks absolutely amazing, I can’t wait to cut it!
Laura L Gannon says
Yeaa! This is the best sourdough sandwich bread ever! The recipe was easy to follow, first time I made this bread and I am thrilled with it. It will now be my go to recipe for sandwich bread. I posted and tagged a photo on instagram. Thanks again for this perfect recipe.
Emilie Raffa says
Thank you Laura! So glad you liked it 🥰
Tanya says
Does this recipe become dense? I made a recipe loaf very similar to this, and after the next date, it became very dense. How do I prevent it from becoming dense?
Nicole says
Newbie here! I made this loaf but didn’t have good success. My starters a few weeks old. It doubled and floated in a float test. Bulk rise looked ok, but second rise took aaages…I’m talking over night ages and the dough didn’t get super puffy. Bread came out with lots of little holes but very dense. What am I doing wrong!?? Please help
Maz Mazza says
Hi, I’m not the recipe poster, but I am a professional baker. It could be a moisture issue with your bread or it could be the dough temperature. If you are using a machine, the dough is often warm after the first mix leading to more yeast activity with the bulk rise. Mixing by hand is also similar because of your body temp. When you shape by hand following that, it does not get the same heat due to shorter mixing time and may take longer to rise afterward. You may have to keep it at slightly warmer than the recipe recommends if this is the case. Alternatively, if the moisture content of the bread is too high, the gluten structure is more prone to collapse and/or the yeast takes longer to create the air bubbles needed to gain volume. If you can measure the humidity in your home and its high, I would recommend using slightly less water. If it is dryer, use slightly more.
Kasi says
Excited to try this recipe. I’ve made your artisan loaf and it was PERFECTION and only my second sourdough loaf ever!
For this recipe, if I only have salted butter, should I omit the additional salt completely? Or put in a less amount?
Thanks
Amanda Willis says
I’ve been baking bread for a couple of years, but I’m new to sourdough. I took a class and had a successful loaf from that recipe, but THIS one right here is gold. I appreciate your detailed instructions and advice. My first attempt was delicious and I felt so proud to have created such a sourdough masterpiece. Currently letting my second loaf rise and I’m curious to see how it is, because I added yeast to speed up the process. Will update later. Thanks again for such an easy and delicious recipe! Also, just bought your sourdough cookbook and it’s fabulous. You have a true gift!
Sara says
New to sourdough and this recipe was perfect! This was so easy to follow and the bread came out great. Following another commenter’s method I used bread flour instead of AP and used 150g of starter and 250g of water. It made the best bread ever.
Cherish says
Hi. I’ve been baking sourdough for 1.5yrs. When I’ve made SD sandwich loaves in a loaf pan, I’ve always used an identical pan on top to mimic a dutch oven.. OR use an egg wash. I’ve never made one in a loaf pan without one of those options.. just making sure i read the directions correctly.. please advise..
Also, do i need to score the dough?? If i don’t, is there a chance of a blow-out? Lol.
Just making sure because I’m making this tomorrow.
Also, can i do a long cold proof if needed? I probably won’t need to, but just checking for future bakes.
Thanks so much! This recipe looks wonderful! Thank you! Very excited to make it! ❤️😘
Emilie Raffa says
Hi there! This recipe doesn’t call for placing another loaf pan on top to mimic a Dutch oven. However, you are more than welcome to do so. You’ll get lovely results. For additional context: The method you’re referring to is relatively new popularized by many home bakers (I’m sure you’ve seen videos on social media). So, if you have two loaf pans and feel called to try this method it certainly won’t hurt. I’ll update the recipe notes here for anyone else interested.
You don’t need to score the dough for this recipe. Scoring is helpful to release steam, but it depends on the recipe you’re following and the style of loaf you’re trying to achieve. For example, the bread we make at our restaurant Sfoglia is not scored and it doesn’t blow out at all. In fact, a loaf can still blow out when scored! In my experience, dough blow outs occur when the crust forms too quickly which hinders the rise. And yes: you can do a cold proof after the dough has been shaped.
PS: I just want to mention quickly that sourdough is a formula. What works for one person’s recipe may (or may not) work when applied to a different sourdough bread recipe. Most people don’t realize this and they get caught in a loop of frustration. As you continue to bake, keep this in mind and continue to ask great questions like the ones you asked in this comment. Good luck! I’m excited for you 🥰
debbie says
Hi – I can’t wait to try this. Do you think it’s possible to make this in a 10×5 loaf pan? I don’t have a smaller one but I can get one if necessary. Thank you.
Martha says
Girl this is not enough bread hahahaha. It’s beautiful but this loaf was eaten in about 2.4 seconds in my household. Would you be able to give us another recipe for a larger loaf? Or should I double this puppy and stick her in a bigger loaf pan? What you think?
Heather says
I had no trouble doubling the recipe. Even then, it’s not enough bread.
I woke up late the day after and my family already had 3/4 the first loaf in the toaster with a sharp cheddar.
I am now resting loafs 3 & 4 to bulk ferment overnight. This is perfect, even though I was worried about adding salt at the same time as the starter. Can’t wait to try the cinnamon raisin version after this.
K says
Loved this! It turned out great!
Gary S says
This recipe makes the best sourdough sandwich bread I’ve ever baked. Unless I have the summer temps I prefer the option of 150g of starter with 250g of water. Great flavour with great texture. The instructions are spot on!
Arista Gerber says
Hi guys, any tips for someone without a stand mixer?
Diana says
Stir until no longer able to and then use your clean hands. I like to dip mine in some flour so it’s less sticky. I make my regular sourdough by hand and hope this helps! :)
Lindi Ann Bess says
☆☆☆☆☆
NEWBIE HERE
I’m still learning but I’ve got a strong starter going and am currently baking this loaf. Everything went great upto this point. I’m going to make your cinnamon rolls for Easter Sunday. Wish I could show pics.
Thank. You
Suzanne says
I am excited about this recipe. A soft sandwich loaf without using both yeast and starter.
It is now resting until morning.
Thank you for your recipe.
debbie says
Good Morning Emilie,
I’m looking forward to trying this recipe. I’m going to use bread flour (because that’s what I have) and you suggested using more water. Do you have an estimate of how much more water may be needed? Thank you.
Julie says
Love this recipe and that I can leave it overnight and bake in the morning. I use 2/3 fresh milled flour and 1/3 ap. It rises beautifully every time and my family loves the texture. I have substituted honey for the sugar. This has become my favorite sandwich bread.
Paula says
Baked the loaf this morning and now patiently waiting for the bread to cool. The dough came together nicely, easy to handle. Nice aroma. Added some herbs for a little added flavor. Have made this recipe before and definitely a keeper.
Carolyn says
This was a very helpful post, nice detailed instructions, pictures and video. I’ve made many loaves of bread, but this is my first attempt at sourdough. It’s in the pan rising as I write, I’m so excited!
I love sourdough and have been wanting to attempt this for many years. I finally got brave and got a starter to actually work, so here we are!
Also, I have to say, this was very nicely textured dough, so soft and poofy, handled very nicely. I’ll be back with the results!
Grace says
How many slice of bread will I get from this loaf?
Cyndi says
Can you use a 13×5 in pan for this? If so should I double or just prepare as the recipe states. Looking forward to making this.
Mindy says
Help! My dough came out beautiful. I raised it over night and it was doubled. I did everything for resting and shaping. But then my sandwich dough never rose for the second bulk rise. Any ideas why that would have happened?Thank you
Amy Farrand says
We love this bread! It’s so close to a potato sourdough I had as a kid.
It’s going to be my new go-to for sandwiches. However, if I wanted to add potato flakes & make it a touch sweeter to mimic that other bread, could you suggest how I could adjust the ingredients so as not to ruin the recipe?
Amy says
Hi, I live in PNG right on the equator and sourdough is a little different here because of the heat. I only have access to one kind of plain flour. Everything rises fast or you have to use the fridge to slow one of the rises down. That being said, this recipe is a keeper. I’ve been making it for three years now and it’s always perfect. Everyone loves it. Bravo Emilie!
Lyn says
Do i need butter or oil at all?
Turia Penkalski says
I’m not the recipe owner, but without adding fat it would not be soft sandwich bread. The small amount of fat and sugar is what makes it different than regular sourdough.
Georgia Cordell says
My crust keeps turning out too crusty. Not a super soft texture. It’s still delicious but not the texture for a sandwich.
Alycia Ceballos says
You can place a pan of boiled water in the bottom of your oven to help it steam for a nicer crust
Pam Jacobs says
Made 3 loaves today. Super easy, soft, chewy yummy bread. I sliced and froze them ( I had to eat one fresh baked slice) for future French toast and grilled sandwiches on demand. 😊
Mercedes says
Can I substitute the water for milk?
Pam Jacobs says
I am wanting to make 3 loaves. Can bulk rise the tripled recipe, then divide for shaping and tge 2nd rise? Or would it be best if I mixed each loaf separately?
Balynda Myers says
I double the recipe and bulk rise all together then I separate into two separate loaf pans to do the 2nd rise. Comes out perfect every time.
Linna says
Everybody, I recommend baking this bread. It taste so good even on its own ❤️. I use 100% bread flour, 150g starter with 250g water.
This will be my go to sourdough sandwich bread recipe from now on.
Tracy says
Do I cover the loaf pan or just bake it like a regular loaf?
Bev says
Hi, I am not the author but I spray the top of the loaf with water before i put it in the oven. If it’s too crusty when it’s cooked, I add a wet towel to the top of the loaf as it’s cooling. Good luck!
Alice says
Baked this recipe this morning. It was delicious. It’s definitely a keeper.
Charlotte says
I would like to try this by using my 13 inch Pullman loaf pan…. Would you double the recipe?
Sharyn says
This recipe is so easy to follow.
Bulk rise doubled but second rise but it is taking longer than 2 hours. It is rising but slowly. Is this ok?