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
jaymer says
Why do you say this:
“Cool in the pan for at least 10 minutes, and then transfer…”
Elisa says
This is because when you allow it to do that the bread releases more easily.
Sherry says
Shouldn’t you score the top of the loaf so the oven spring has an outlet? Looks like you didn’t score yours at all…so very curious.
Stephanie says
So I forgot to use the dough hook before letting it rest for 10-12…after realizing that I used it and have it rising again..do I let it sit again for the same length of time??
K Zeigler says
So you bulk fermented and then used the dough hook? How did it turn out?
Stephanie says
It turned out totally fine but I think that had something to do with how well fed my starter was. Also, later I went to make it and instead of the dough hook i just hand kneaded it..still fine!
Ali says
Hi! I just made this and it turned out beautifully, however it has a VERY tangy sour taste! I know it’s sour dough, ha! Is there a way to have a more mild flavor? Or perhaps did I let it sit too long before baking? After the second rise, I refrigerated it overnight. I took it out the next morning and baked it 3 hours later. I’m new, so I don’t know what plays into how mild or tangy it is!
Jaymer says
To the other extreme…
you can make this with NO Sourdough.
Just use Instant or Active “Dry Yeast” (Bloom first is using Active.)
Will still be delicious.
Joanna says
It’s the overnight refrigerator proof that adds the sourness! Bake the same day and it should be much milder.
Taylor says
doing a cold retard (placing in the fridge) will make the sour taste stronger as the dough continues to ferment. so don’t do that if you want a milder taste!
Steph says
I started using 100g of starter instead of the 50g and it’s made the loaf much milder. Putting it in the fridge overnight also increases the tang. So I recommend changing those two things and it should be perfect.
Kami Stewart says
I tried to double this, so I doubled the starter as well and overnight it did nothing. Just stayed in a lump. Shoot!
I guess I will start over. Maybe I had the water too hot and killed the yeast? I don’t know.
Elisabeth C Wolfe says
If it stayed in a lump, you definitely killed your starter somehow. And it’s not cool to give her two stars when it was your mistake
Patsie DeMo says
Wonderful recipe. Thank you.
Loren says
I go to your website first for recipes! Your starter & sourdough recipes have helped me cultivate the best bread I have ever made. I will not use another sandwich bread recipe this is just the best.
Perfect crumb and crust every time. So delicious.
I am going to try your brownies next!
Thank you
Lindsey says
My first sourdough loaf came out perfect! Thank you for sharing your recipe.
Yolanda says
This was so easy I loved it! Thank you!
I did get a crack in my top crust and I’m wondering is this from not using enough water? …not resting long enough? …resting too long? Any tips are much appreciated. 🥰
Justin says
Have made several loafs and generally turn out well. I’ve done three loafs going 50% APF or BF along with 50% whole wheat flour. No other adjustments to quantities or ratios. First two turned out just like the loafs with all APF. I did a third loaf this weekend and something was different, the dough did not rise as well and seemed to have more density. Ultimately got to a point where I could bake it and it seemed to turn out ok, so we’ll see. Any thoughts on adjusting dry to wet ratio when using the whole wheat flour? I thought maybe I would try a couple loafs using more starter and/or water, but I’m debating exactly how much more I should use.
Marianne says
I have your sourdough bread cookbook and have been working my way through several recipes, all with some level of success, which is really rewarding because I am truly a beginner. Most of my breads are still too dense, even though I am extending the proofing beyond what recipes suggest in order to get that doubled size. Maybe because my starter is still young?
Question: I notice that all your sandwich breads and rolls don’t use the fold & stretch technique. Is there a reason for this? Would I get a lighter airier loaf if I added this step to the sandwich breads?
Liberti says
Can I skip the overnight proofing??
Liv says
Can I use salted butter if I don’t have unsalted?
Melissa says
I’m going to try that. I’ll use a little less of the 12g salt (maybe 8g?) to compensate.
Liv says
Ok! Keep us posted!! :)
Dorothy says
How long typically is the second rise and is this done uncovered at room temp?
Elisabeth C Wolfe says
My first loaf, with the minimal amount of starter, took six or seven hours. The loaf I just did, I used the maximum amount of starter and it puffed up beautifully in just a couple of hours. The variables include the warmth of the kitchen
Kristie says
I was baking my loaf and at the 25 minute mark the tip was golden brown and perfect. I didn’t want to leave it I. For another 30 minutes. It’s cooling now so I hope it’s baked through. Anyone else have this problem?
Ev says
This happened to me – how did yours turn out?!
Christine says
I’ve found that as long as the internal temp is at least 190° then it’s usually done. I try to get it out by that point but sometimes it’s about 200°, but earlier, it’s usually doughy in the middle. Just my experience but others may have different ideas. I just hate taking it out, cooling it, slicing it and then finding out it’s not done. Since I’ve gone to the temp method, I haven’t had a doughy one yet.
Karla says
Hello,
I haven’t made the recipe yet but would like to use my own milled-at-home whole meal wheat flour rather than store bought. Would anyone know if the measurements would be the same?
Thank you.
Kristen says
I don’t have the smaller pan, which I’m sure will be fine, should I preheat to 500 first or no? Also, if I do will the bottom of my loaf get too brown? Excited to try.
Kristen Maleski says
QUESTION:
I have made this bread many times and it is amazing! I do have a question though. Usually I bake it in the morning/afternoon after the second rise in the pan. However I have to go to work from 9-2pm. Can I put it in the fridge in the morning after the bulk rise and take it out of the fridge and then do the second rise? Or will the cold ruin the second rise?
A says
I am far from an expert on sourdough, but I leave mine in the fridge for the second rise (usually 12-24 hours). I do score it across the top and then put into the oven cold.
Lecia A Blackmon says
This bread is so delicious. I am so glad I found this website. It was so easy and rose up really big. It’s so hard not to eat right out of the oven.
CHRISTINE LATINE says
Made this last week came out spectacular.
Laura says
I know this might be silly but do you have the nutritional facts for this?
Bizz says
It’s easy to find online nutrition calculators. This is nutritional info for the whole loaf. YMMV.
Nutrition Facts
Servings: 1
Amount per serving
Calories 2295
% Daily Value*
Total Fat 53.6g 69%
Saturated Fat 31.6g 158%
Cholesterol 129mg 43%
Sodium 3844mg 167%
Total Carbohydrate 393.6g 143%
Dietary Fiber 13.5g 48%
Total Sugars 13.4g
Protein 52.2g
Vitamin D 34mcg 168%
Calcium 92mg 7%
Iron 23mg 129%
Potassium 550mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
Very well fit
Rose says
This is perfect!!! Enjoyed making this bread. Thanks so much!!
Sof says
This is my go to reference recipe now for my sandwich loaves. It’s pretty forgiving in my experience (as a beginner). I’ve made more than 10 loaves so far using this and my family loves it. Thank you!
Christina Rasmussen says
Awesome recipe! Can I make with olive oil though? A friend cannot have butter.
Mark says
I haven’t made this recipe yet (I’m working on it today) but I substitute sunflower oil for butter in all of my bread recipes, also in (American) biscuit recipes and it works just fine. The only difference with olive oil is that it might add a slight olive oil flavour. Good luck! :-)
Britt says
I substitute dairy free stick butter same ratio and it turned out perfect.
Lynn says
Hi,
I have made both, but am a little curious as to why the loaf / sandwich bread is not refrigerated in the morning and the boule is ?
Thank-you.
Kari says
Does this freeze well at all? Say I want to bake a few loaves to pull out throughout the week.
Meghan says
Yes! I slice the full loaf and freeze and take out individual slices to toast.
Rosie says
Hello!
Thanks for sharing this recipe with the web!
Do I make any modifications if I’m using a glass loaf pan instead of metal?
Thanks!!
-Rosie
Natasha says
Great recipe. As a newbie I want to try this next! Can you substitute Milk instead of water?
Emily says
Can I put the dough in the fridge overnight before the second rise? Or should I let it rise the second time and then put it in the fridge? Just trying to figure out my timing! Thank you :)
Emilie Raffa says
You can do both. If you put the dough in the fridge overnight before the second rise, heads up: it won’t rise much at all. You’ll need to continue to let it rise the next day at room temperature. Alternatively, after the bulk rise, you can shape and chill the dough overnight (second rise). In the morning, asses the dough before baking. If it needs more time to “plump” up, let it rest at room temperature as needed.
Jamie says
2nd time making this bread and the flavor is amazing but I am struggling to get it nice and fluffy… its a little too dense for me. It’s rising just like it should and looks perfect when I put in loaf pan but then when I take out of the oven the top isn’t rounded (looks flat) and bread is not as fluffy as im thinking it needs to be. Any suggestions!?
carol says
Help! I was bored and started your Sandwich Bread Recipe. I finished up at 12 noon. BUT there is no way I can stay up until 10 or midnight. Can I put the dough(first rise) in refrigerator and finish up in the morning?
Joan says
Awesome recipe! Thank you! I am interested in soaking the dough in an acid medium. Can I use yogurt when kneading the dough and if yes, how much? I checked the comments and saw Betty mentioned the use of buttermilk. Betty, can you tell me how much buttermilk in weight you used please? Thank you. Betty, I am assuming you used this recipe.
Anonymous says
Anonymous says
Anonymous says
Jaime J. says
I love this sandwich bread!
Emily S says
Love this recipe. I do change the step sequence by adding the butter after the water, starter, and flour have been mixed and this time i only folded my bread instead of kneading it. It turned out great. Has anyone cold proofed this overnight? Even in my cool house (68F) overnight it rose way too much.
Becca says
Just placed mine in the fridge in the bread pan because I messed up timing of the day. Will let you know how it comes out tomorrow;)
Gwen says
Could you replace some of the water with milk for a softer bread?
Anonymous says
Jennifer says
This is the best sourdough sandwich bread recipe I have found. My kids and I love it. Thank you!
Meryl says
Would tbidloaf be ok in the fridge at any point? Would I do it after the first or second rise? Just out of curiosity.
Thanks
Betty says
Worked beautifully with first try. Have to reduce the baking temperature since my oven is always on the hotter side. This is the same for the sourdough bread, which also works well with lower baking temperature. I have also tried variations, whole wheat, multigrain and butter milk, even sourdough bagels. All worked out well. My experience is the rising time, which can be significantly different from the recipe because it’s so dependent on the temperature.
Anonymous says
Kristin says
LOVE this bread. I am starting to have issues with huge air bubbles at the top of my loaves though – can anyone help me figure out why???
Gypsy says
If you gently pop them with a sharp knife, or snip with scissors before baking, it prevents the bubbles from swelling up and burning.
Kristin says
I do this, but then when I bake the loaf doesn’t look good, and tunnels still form ☹️
Heather Perryman says
It could be too much humidity is held in the loaf during a cold ferment.
Anonymous says
Anonymous says
Anonymous says
Ginger says
Does this recipe need to use starter that has been freshly fed? I keep my sourdough starter in the fridge and feed it on Saturday, therefore, I’m wondering if I need to start the recipe Saturday night using the freshly fed starter versus starting the recipe on Friday night prior to feeding the starter. Or if I use starter that hasn’t been freshly fed, may use more of it….. Thanks!!
Colleen Miller says
This dough is fool proof. I’ve also started separating, and rolling dough into buns to make amazing hamburger/sandwich buns.
Olviya says
Great idea! How long do you bake them for, and at what temperature?
Melissa says
I used starter I had refrigerated at peak a week prior. First rise was great, 2nd rise so far a no go (2hrs @68 degrees). Wondering if fed starter would have a better 2nd rise.
Jam says
It will work with unfed starter but the rise times will be much longer. My kitchen is quite cool and I need 24hrs for bulk rise on an unfed
Anonymous says
Anonymous says
Amanda Pikala says
PERFECTION!!
Catherine says
Hi there, I’m just curious as to why you don’t have to score this sourdough bread since I usually see other recipes saying you need to score a sourdough so it doesn’t blow-out.
Thanks!
Catherine