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
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
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
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
Rachel says
I am about to make this recipe and am wondering if you bake it in a covered or uncovered loaf pan.
Patty Carroll says
This was my 1st attempt at sourdough sandwich bread, and it’s taking all of my willpower to not consume the entire loaf. It is absolutely delicious. I followed your instructions, with one exception. I placed the dough in the fridge overnight, after the second rise. I took it out this morning, let it come to room temp and continued with the process. Could not be happier with the outcome! Thank you for the post!
Whitney says
I’m so happy to see this comment! My second rise won’t be done until 10pm-midnight so I plan on putting it in the fridge and baking tomorrow! Glad to hear it still turns out!
Abbie says
Ohhh my! Thank you so much for this wonderful recipe! It is so délicieux ♡♡♡ and easy instructions to follow!
Nancy says
I chose the version with 150gm Starter, and used a proofing box for both rises. Can’t wait to see the crumb.
S. L. says
This is my go-to recipe for sandwich bread now. So. Easy.
Meghan says
First time trying this recipe and it turned out amazing!! Followed the directions and did all rises on “bread proof” setting of my oven. Easy peasy! We decimated 3/4 of a loaf in one meal- next time I will double, slice, and freeze.
Martyna says
Looking to replace the AP flour with bread flour and sugar for honey. Any suggestions on amounts? Thanks!
Amy says
First time making and it still hasn’t reached the oven. My starter was very ripe and followed the 50 grams mentioned in recipe. Sat in counter over night but house was 63 degrees. Woke up to no rise. Have placed in oven on proof but barely rising after 2 hours. Don’t want to give up as I doubled recipe. Any ideas where I went wrong. My dough after initial mix felt pretty dry, held together on mixer knead so didn’t add additional water. Felt like an awful small amount of starter.
Sally says
I agree..my dough was very dry added more water and starter…not sticky at all..letting rest now…nit sure lots if flour to waste
Amy Potter says
Follow up ..I did not give up. I turned my oven on to “proof” and after 3 more hours got the rise I was looking for. Also used oven proof once shaped and in pan. It baked up perfectly with more rise and a beautiful crumb. Guess my house was just too cold. Says a lot for the recipe that it could bounce back after all that time!
Rhea says
So glad I read these my dough was EXACTLY like this!! Next morning no rise I didn’t want to throw the dough away do I put it in the oven with the light on.
Belen says
Same thing happened to me!
The next morning I just set it in the oven with the light on and I started noticing it rising after an hour or so. I left in there for 3-4 more hours and it had doubled just fine.
This is my first time making it and I haven’t put it in the oven yet but hopefully yours came out alright! I was also sad and didn’t wanna just waste the dough
Janice says
I have made this often and love the recipe. I am wondering if you have ever made it with some percentage of dark rye flour, and if so, what modifications you may have made to the recipe? Thanks so much!
Gary says
Great recipe. I’ve made it many times and it always turns out great. I suggest you use a bread pan with high sides the bread rise to the occasion. In a slight change to the recipe I usually make this using friendship bread starter vs sour dough. It makes a nice fluffy sandwich bread that isn’t overly sweet like most friendship bread is to me.
Dania Smith says
I’ve made this loaf three times now. The first time, (going step by step down to every little detail) my loaf came out okay but I realized the second rise took about 6 hours for me. I also did not know how to do the log thing so I looked it up. The second time, there were bubbles and I popped them (don’t pop them) which made my loaf look funny but it was still delicious. The third time it was absolutely perfect. It looks like it came out of a magazine. This is now my go to recipe for sandwich sourdough bread. My family absolutely loves it! Even my picky kiddos which is a huge win for me. I only have one month of sourdough experience under my belt. The key is keep practicing, even if you fail the first few times. Make it again and again. Don’t give up and it’ll come to you naturally.
Gary says
I agree with you. It looks like magazine bread. My kid a picky eater and loves it also.
Karen H says
Great outcome with this recipe. This will be my go to recipe for sandwich loaf.
Crystal Curry says
Amanda says
If I ran out of time to bake after the second proof, am I able to put this in the fridge or is it important to bake it directly after second rise?
Emilie Raffa says
You can hold the dough in the fridge- it’s not a problem. Just keep an eye on it. You don’t want it to overproof (this will depend on how long the dough was proofing before you put it in the fridge). Hope this helps!
Amanda says
Thank you so much for this speedy reply!
Alyanna says
Made this on Sunday and my whole family loved it! I’m new to sourdough baking and chose this as my first recipe to try! I was wondering if I could add jalapeños and cheese to this?
Roxanne says
Thank you so much for this recipe! Its my first time using sourdough and it was perfect and also delicious 😊 My loaf came out so beautiful! Now I just need to ge me a dutch oven 😊
Roxanne says
Ellie says
What would cause my loaf to become extremely tall, it like almost doubled in height when baked?
Noel says
Hi! I made this recipe using 150g fed starter and 250g water and it rose very high when baking.
I want to make it again today but I noticed the initial ingredient list says 50g starter (I assume fed) and 270g water. Is this the initial option to try before looking to the the 100 and 150g options?
My family really loved it so I want to get the rise right :)
Caitlin says
I’ve now made this recipe quite a few times, typically doubling it, and it’s the best sandwich loaf recipe I’ve found! It’s really forgiving, I only have one loaf pan so sometimes the second loaf gets 3 rises, sometimes the first rise is a bit longer than the recipe states, sometimes I replace half the water with milk. I’ve messed around with this recipe quite a bit (within reasonable parameters) and always ended up with a great loaf of bread. It freezes beautifully as well (which is great when you only have a couple days a week to bake).
Thank you so much! This is definitely going into the recipe book I plan to hand down to my children.
Sam says
How did you freeze the dough? I’m looking to make a few loaves to freeze so I can just pop them out and let them rise and not have to mix up a new batch everytime. Did you freeze after shaping and second rise?
Ash says
I believe she means she freezes the finished loaves and just thaws them when she’s ready to eat them. The finished loaves freeze well.
Paula Harris says
I make this bread at least once a week. Love it so much. Turns out perfect every time.
Vanessa says
I’m new to sourdough and I’ve made this twice now. Each time it’s come out perfect . I like that its much quicker than most of the other recipes. The flavor is amazing . I’ve found a couple other recipes that are one day and the flavor isn’t there. This one hits the mark. Will be using this recipe often. I’m addicted to making sourdough .
Dannah says
Turned out beautifully! I’ve been trying other sourdough loaf recipes, but this one actually helped me to achieve a nice, fluffy slice. Still trying to figure out why my second rise takes 6-10 hours, but I think that’s a *me* issue. Haha thank you again for the recipe!
Megan says
My second rise is taking way longer than 2 hours as well. I think next time I’ll increase the starter to 100g.
Shelby says
Just made this recipe as my first every sourdough bread attempt and it tastes SO SO SO good! I was worried about it being over baked as my normal bread recipe is never in longer than 30 minutes, but it turned out perfect. I didn’t even let it rise overnight, just a warm oven from 3:30 to 8ish, and then second rise from 8:15-10:00ish. It did bust a little at the bottom and has a wonky shape, but we’ll work on better shaping next time – all in all, it was a perfect first attempt!
Vanessa says
Have you substituted honey instead of sugar?
Dannah says
I have, and it turns out great!
Jess says
Do you do the bill rise right in the Kitchen Aid mixing bowl? Or transfer out of the metal bowl? I have heard the metal bowl can have an effect on the rise, is this correct?
Appreciate your insight!
Jennifer Lyn Dale says
I put mine in a glass bowl for this reason. But I’ve never tried in my metal mixing bowl.
Kristen says
I always let my sourdough sit in metal bowls and it works fine
Savanna says
This has been my go-to recipe for weeks now. I make 2 loaves every couple weeks, perfect bread for at home eating and my babies love it!!
Bethany says
I have never made anything with sour dough and was just gifted my first starter this week. I came across this recipe and felt that the instructions were detailed and easy to follow. My load turned out delicious AND beautiful! Highly recommend. Will definitely try out more of these recipes.