Easy Sourdough Sandwich Bread

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, this sourdough focaccia and my 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.

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.

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 a little stickier than usual so I added a sprinkle of flour to even it out.

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 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 (this is sandwich bread, not ciabatta). No holes!
• 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, 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’re 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

Slice & Store

Sourdough Sandwich Bread Variations

• Whole Wheat: Replace 20% all purpose flour with whole wheat or loght 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 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 no be necessary.
• Sourdough Cinnamon Raisin: Click here for my step-by-step post!