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
steve mathiesen says
Anyway to make this a little less dense? A bit softer and less dense is my goal! Thanks!
Tracie says
Question–does this loaf not require being covered while baking? I’m pretty new to sour dough but had mostly read about baking loaves covered in some way. Is that just for the artisan type loaves?
Salma says
Hi Tracie, I’m not the author but I thought I’d have a go at answering this. Covering the loaf is good if you want a perfectly rectangular shaped loaf (no doming in the centre), kind of like the packaged sandwich loafs you get at your local supermarket. You can buy specific loaf pans which come with cover sliding inserts from Amazon.
But if you want a more natural centre rise, domed look, kind of like sausage buns but on a much larger scale of course, then don’t cover it.
Jill Cusack says
Hi Emilie,
If using Spelt flour do I still follow your precise directions? I haven’t tried your recipes yet.
Jill
P.S. I’m so happy to have found you.
P.P.S. I sure hope you can help me.
Emilie Raffa says
Hi Jill! I haven’t tested this recipe with spelt flour, so I don’t think it would be exactly the same. I imagine a few adjustments, especially with the liquid. I would make it as written first for reference and then experiment if you want!
Jessamyn Wright says
Delicious! The texture was delicate and fluffy and it had that nostalgic taste of homemade bread. I have been solely making rustic loaves with my starter so far so this was a much quicker and easier to slice alternative! I ended up freezing half my loaf sliced so I can pop it in the toaster and enjoy it later this week too.
Rachel says
I thought you had a piece on here about adding water in the oven, since this is in a bread pan instead of a Dutch oven something about crunchy crust and tender inside… 🤔😍
Allison says
This recipe must be pretty forgiving and I have to give it a 5 star just for that. I totally jacked up and over proofed the bulk fermentation phase and had a gooey mess. Thought I had a totally lost cause but I worked some flour into the dough, shaped it, proofed again in the loaf pan for about three hours and it wasn’t raising much. I thought I would have a hockey puck. I decided what the heck, the worst that can happen at this point is I have french toast or bread pudding bread. I just took it out of the oven and I’ll be danged if it didn’t almost double in height while baking. Of course, since it’s just out of the oven, we’ll see how it is when it’s cooled and able to be sliced but got a heck of an oven spring out of it!
Rachel says
I love love love this recipe! It is easy simple and amazing. I usually use quantity option #1 for the starter and water and bake it in my 13x5x5 loaf pan and it works great. It is my current go to recipe and the one I recommend for friends who are new to sourdough and intimidated by the thought of all the stretching and folding steps and also to my friends who are experienced with sourdough but are short on time. I have tried it with and without the sugar and love both options. Thank you!!!
Tracie says
So you use just this standard recipe in a 1.5lb loaf pan? And it doesn’t make a really low loaf?
Jenny says
Hi Emilie
I made this dough up last night and it has risen beautifuly overnight. Because my house is cool I increased the starter to 100g & decreased the water as per your notes. But I just realisedvI forgot to add the butter. WIll it still be okay to bake. Thanks, Jenny
Brenda says
I am not the author, but I am curious- How was it without the butter?
Melanie says
If I make the dough today then keep in the fridge for a day (I work 12 hrs tomorrow) and then Bake the next day(third day) would that work?
Stelley says
I’m not the author, but I’ve used this method and waited even a few days before baking with success.
Mary says
How do you double a recipe, make it twice or one big batch? Not too sure about how to go about doubling and quadrupling recipe. Thank you!
Sarah says
I am not the author, but just made this by doubling. Simply double the ingredients in one batch. Don’t make two separate batches as that would be too much work! When it got to the step of putting dough in a ball and resting for 10-15 minutes, I separated the dough into two equally weighted balls. That’s it, and then follow directions from that point on!
Jenn G says
This is our go to bread recipe!! I just made 2 loaves for the next couple weeks! I tried all the different measurements (I also use bread flour) and I found we really like the 150g of starter and 250g (plus a little more)! It makes the loaf so soft! Our house tends to be cooler so more starter makes it rise quicker and I feel the texture of the bread is the best that I’ve made!
Lynn A says
Hi there, my bread ended up with a very hard crust on top (otherwise came out great), do you have any idea what I might have done wrong? BTW, love your English muffin recipe. Thank you!
Taralee says
Hi does that mean if you double it for two leaves it would be 300g starter and 500g water? Thanks for your help,
Emilie Raffa says
Yes! Double all of the ingredients as written.
Amy says
Hello! I want to bake some bread for my large family. How should I adjust timings to x2 or even x3 the recipe?
Bran says
This was excellent / making this on repeat!!!
Kim says
How do you store your bread so it doesn’t either mold quickly or dry out quickly?
Wendy says
I’m not the author, but I cut mine into slices and freeze it. I just take one slice out and toast it, that way I don’t get any waste and it still tastes amazing. Hope this helps.
Emilie Raffa says
Absolutely. I do this too. The method works really well and cuts down on waste- only take out what you need.
Sally says
I didn’t time this well so I just started my bulk rise around noon. Any advice on timing? Should I do one of the rises in the refrigerator?
Emilie Raffa says
For the bulk, I would stop the dough at 50-75% risen and transfer to the fridge. To do so: cover the bowl with lightly oiled plastic wrap (to prevent the dough from sticking) and chill overnight. In the morning, take out the dough and continue the bulk rise at room temperature or in a warm spot to speed things along. Alternatively, let the dough bulk rise all day today. When finished, shape the dough, place in a loaf pan and chill overnight, again, covering with lightly oiled wrap. In the morning, continue the second rise until the dough puffs up and no longer looks dense- a warm spot helps.
Sally says
Thank you for the quick response! I will give one of these a go. We love this recipe. I have tried other bread recipes, but my 7 year old son said that this one is “perfect!”
Shannon says
My oven has a steam and bake option. Could I use this to cook the bread?
Emilie Raffa says
Although I’ve never experimented with this option (sounds great, by the way), I’m going to say yes. Steam always helps with the rise of bread and its crust structure. Let me know how it goes! I’m curious.
Patrick Leroux says
Hi!
Looking to make a cheddar jalapeno variation of this. When would be the best time to add inclusions?
Nicole says
Would you need to S&F if the dough was mixed by hand?
Nicole says
Hi!
Are any stretch and folds needed for this loaf?
Emilie Raffa says
Hi Nicole! Correct. No folds. Kneading the dough in the stand mixer for 6-8 minutes replaces this step. However, you are more than welcome to S&F if you want to after mixing the dough.
Lisa Stuart says
Every time I make this loaf, I get a huge air bubble that runs the length of the top, under the crust. I also get a doughy looking section along the bottom. What am I doing wrong?
Emilie Raffa says
Hi Lisa! It could be a number of things. Walk me through your process: are you weighing your ingredients? Brand/type of flour? Ambient room temp? Oven temp? And do you use an oven thermometer? Thanks!
Lisa Stuart says
Hello,
I use a scale to measure my ingredients and follow your recipe as closely as I can. The last time I made it, the ambient temp was around 74 degrees and I took the internal temperature of the loaf (205). I will purchase an oven thermometer. I want to keep trying this recipe because the parts of the bread that turn out are so soft a delicious. I hand knead the bread for about 10 min. I use unbleached organic flour. Do you think melting the butter might help?
Lisa Stuart says
Sorry, Not organic, I use unbleached enriched, all purpose flour (Rogers Silver Star)
Terri says
Some recipes call for spreading butter on the top when you take it out of the oven to soften the crust. Good idea or unnecessary?
Nico says
Very good bread, very good explanation. Thank you
Emilie Raffa says
Thank you! 🥰
Michela says
Hi! Are there no stretch and folds in this recipe?
Emilie Raffa says
Hi Michaela! No folds. Kneading the dough in the stand mixer for 6-8 minutes replaces this step. However, you are more than welcome to S&F after mixing the dough. It’s fun to touch the dough!
Kelsey says
This is my go to bread recipe!! My family loves it. Plus it’s so so easy!
Mine tends to not last very long and gets hard quickly, I’m newer to sourdough so I wondered if you had any tips?
I store airtight or in a bread bag, I wait to cut until it cools, I transfer to a cooling rack and almost follow the recipe to a T (by weight)–usually just a little less butter.
Johanna says
What would happen if butter is left out of sandwich bread recipe?
Emilie Raffa says
Hi Johanna! You’d just get a different style of bread with a different texture. Still delicious though.
Melanie says
Can this recipe be made with. bread flour?
Emilie Raffa says
Yes: it can be made with bread flour. You might need to add more liquid if the dough is a bit dry- bread flour absorbs more liquid than AP flour. The final texture will be slightly more chewy and less tender too.
Tabitha says
Made this the other day exactly as stated and it was by far the best I’ve made. I am curious if anyone has turned these into dinner rolls and how they came out? I am making bierocks soon and wanna try this recipe for that.
Emilie Raffa says
This is a great question! I’ve never turned this recipe into rolls, although now you’ve got me curious. Have you tried it? If anyone else in the gourd has done so, feel free to chime in! 🥰
Colleen says
I use this recipe as dinner rolls and rolls for burgers all the time! I bake for approx 25-30 min and brush with melted butter when they come out. This is a delicious, versatile recipe!
Emilie Raffa says
Oooo yum! I’ve never used this rope for rolls before, but it sounds SO great. Thanks for sharing the bake time with us. Just curious: how many rolls/buns were you able to make?
Colleen Gregory says
I do 12 and they are definitely more of a slider size for burgers. I bulk rise, divide and shape, place into a butter coated glass baking dish or large cast iron and allow to rise until puffy. Bake at 375 for about 25 min or until golden brown.
Hannah says
Can I substitute olive oil for the butter? My mom has food sensitivities and sadly can’t have butter.
Michael says
I’m no expert but I substituted olive oil for butter at 75% the amount called for when using butter. Came out great and healthier. A wonderful recipe.
Misti says
I baked it for about 40-45 minutes. The top got golden before the time was up, but the side were still very light. I noticed her bread had golden sides so I let it bake longer. I put tin foil over top for the last 5 minutes or so. When I took it out it was rock solid on the top but the sides were perfect. I put lots of butter on the top, set it on the cooling rack, and then covered the top with tin foil again. The top softened up very nicely and the bread was perfectly baked on the inside. It’s so soft!!! I would add more salt next time… but sure if that would affect the loaf, but it needed a little more flavor.
Emilie Raffa says
This is great feedback Misti, thank you. I’m glad you stuck with it 🥰
Derya Keskin says
Turned out perfect!
Emilie Raffa says
Excellent! Thanks for sharing your feedback! 🥰
Dani says
We never go through the whole loaf before it gets stale. Do think if I got a smaller loaf pan (5.5 x 3.25 x 2.25 is the smallest I can find) and half the recipe that would work?
Emilie Raffa says
Ooo, great question. Not sure. Did you end up trying it?
Marcy says
is it possible to substitute olive oil for the butter?
Kathryn says
Yes! But use 3TBSP not 4
Emilie Raffa says
Yes, it’s 100% possible. Not sure if you saw Kathryn’s comment- she recommends using 3 tbsp. olive oil instead of 4 (tbsp butter). Another baker has done this as well.
Patti says
Mine was heavy and hard…im assuming I didn’t let it rise long enough for the second rise? And the crust was so thick it was really hard. …my youngest will still eat it but I’m assuming I did something wrong…or if this us the way it’s supposed to be , maybe we only like sourdough discard bread and our expectations are too high? Im not going to hive a bad rating because I dint know what I’m doing but some guidance would be great
Cheri Benedict says
It sounds like you didn’t allow the bread to rise long enough on the second rise. Did the dough rise about an inch above your bread pan before baking? I actually have used discard starter in this recipe and the second rise took about 3.5 hours in an oven with the light on to proof. Try the recipe again, it is a good one!
Emilie Raffa says
Hi Patti! Could be a number of things. Walk me through your process: did you weigh your ingredients? What type/brand flour did you use? How long did the dough rise (bulk & second rise)? Do you have an oven thermometer for accuracy? With a bit more info I can help you. Thanks! 🥰
Karen says
Finally a sourdough bread recipe that I can do! I have made this twice now, and followed the directions exactly, and it came out perfect, so beautiful! And, so delicious! Thank you for sharing this recipe, it was so much easier than other that I have tried😊💕🍞
Emilie Raffa says
Karen, this is so great to hear. Thank you for taking the time to comment! 🥰
Emily says
My starter gets way too runny with 100% hydration. I’ve got it up to 90% do I need to make any adjustments to the recipe?
Emilie Raffa says
Emily, I’m really glad you bring this up. While 100% hydration is quite versatile in bread baking, it means nothing unless the texture of your starter is considered, which is determined by the brand/type of flour, temperature and how you measure. You already figured this out ;) If you’re at 90%, I would just roll with it, without changing or adjusting the recipe. If you find the texture of the dough too sticky, just add more flour until it evens out.
Cheri Benedict says
I made this sandwich bread yesterday. I have tried several sourdough sandwich bread recipes, but this one really lives up to it’s name. It was EASY, soft, tasty and beautiful to boot! This recipe will be the only one I reach for!! The bread was fantastic and the instructions were easy to follow. Thank you, thank you Emilie!! I do have one question: could I add KAB special dry milk to the recipe to make the bread even softer and longer lasting?
Emilie Raffa says
Hi Cheri! Thank you so much! I appreciate your kind feedback 🥰 Re: the dry milk. Did you try it? I’ve never done so before and I’m curious!
Amber says
Do you have a nutritional guide for those that are diabetic?
Jenni says
Hello Amber, I found this website while I was trying to convert a measurement and thought it would be handy if I wanted to enter some of my “go-to” recipes. I haven’t used it yet for that but it really helped me with my conversions. I hope it helps for you as well! :0)
I am also rating this five stars for ease in ability to follow, all of the “hands off” time, and ability to divvy up the steps while I sleep/run errands. I haven’t tasted it yet (It is cooling-too slowly!!!) but my kitchen smells amazing and the loaf looks great.
Jenni
Emilie Raffa says
Hi Amber! Unfortunately, because I’m not a nutritionist, I don’t include the nutrition facts on my site.
Susan says
Wonderful recipe! So glad I came across this recipe for my first sourdough experience 😊 was so overwhelmed then found this recipe! I’ve made it twice and perfect both times. So so happy🥰🥰
Katie E says
Great bread loaf and super simple to make! Thank you! I’m going to try to double the recipe and pan size because my two boys eat nearly the entire loaf in one meal! I’ve asked for you cookbook for Christmas- thank you for all the wonderful recipes.
Shanda says
After the bulk rise am I able to put in it the fridge after shaping until I’m ready to bake it?
Isabelle Miller says
I did and it works fine! Let it get back to room temp before shaping for the second rise.
Jennifer says
This bread came out perfect!!!!
Patrice Shannon says
Your recipe calls for 100% hydration starter. What does this mean? How much starter in the jar do you start with, and then how much water and flour? Thank you.
Jh says
Almost everybody’s starters are 100% hydration. I usually start with 50g starter, then 100g of flour and 100g of water. If your water/flour mounts match, that’s 100% hydration.
Magpie says
100% hydration starter means you’re using equal weights of flour and water. You only need 50g of starter for this recipe. I maintain a really small starter,10g starter and feed 20g water and 20g flour to maintain, for this recipe, I’d discard 40g (to my fridge discard jar) then feed 25g each flour and water. When it’s bubby, I’d pour off 50g, and feed again with 20g of each.
I use what’s in my discard jar for waffles on the weekend :)
Rocio says
Love this bread!
Whitney says
My sandwich bread always pulls apart at the top as it expands in the oven. When I cut it into slices, it breaks. Does anyone score their SW bread? This recipe was great but my bread looks nothing like the picture at the top and I don’t know how to fix this!
Nancy Pahl says
I’ve scored my SD sandwich dough successfully, but yours might just be underfermented.
Kayla says
Been making a loaf every week for a few months now. I can’t imagine going back to store bought bread! Easy and delicious!
Lynn Klein says
Always excellent loaf! Have you ever added seeds to it?
Jody says
Easy to follow recipe. My sandwich loaf came out perfect! This is my new go to recipe! I’ll try the pancakes next!!
Bubbly Baby says
Fabulous bread! I made it exactly as written and it turned out beautifully. The family absolutely loves this bread and can’t wait for the next loaves to come out of the oven. Going to try the bagel recipe this weekend.
PS Their school lunches are the envy of all of their friends with this bread ;)
Courtney Engeman says
Recipe came out wonderful, and I even had to let it sit out longer than you call for (accidentally)… still delicious. I tried both regular flour and bread flour, both are tasty, but I would say the regular flour didn’t rise quite as much.
Question: can you freeze this? I sometimes freeze bread when I’m unable to use within a couple days, but unsure if this would thaw okay?
Thanks!
Ilona says
I always make multiple sandwich bread loaves and freeze the extras after I slice them. We eat 1-3 loaves a week and that’s too varied for me to keep up with fresh baked 🤣
Emilie Raffa says
You can absolutely freeze this bread! To do so: wrap your completely cooled loaf in several layers of plastic wrap. Freeze. Defrost at room temp. Alternatively, you can cut the bread into slices and freeze between layers of parchment paper- you can just pull out what you need!
James Rinkevich says
I suggest using Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish instead.
Kit says
First attempt at a sourdough sandwich loaf after baking basic sourdough for a while. Searched for many recipes and this sounded clear and easy to follow.
I used 100g of starter and 255g water with strong bread flour. I kneaded the dough by hand for about 8 mins. After bulk rise at 27c for about 4.5 hrs, I shaped and placed into a Pullman tin. I let it rise again, 27c for about an hour then placed in fridge over night (14hrs) with the lid on.
The loaf tin, lid off was in room temp for about an hour before baking. It rose a little bit more. I put some water in a dish in the oven. Pre heated oven to 230c fan, lowered to bake 40 mins at 170c fan.
Came out perfect.
Barbie says
I make this at least once a week and it always get devoured. It’s such amazing bread and so simple.
I skip the sugar because I prefer a slightly more sour sourdough and it comes out fine every time. I’ve accidentally used too much starter (even as much as double the recipe) and it comes out well every time. Thanks for a great recipe!