Sourdough Sandwich Slices |

Easy Sourdough Sandwich Bread

  • Author: Emilie Raffa
  • Yield: 1 loaf
  • Category: Sourdough Baking
  • Method: One-Bowl
  • Cuisine: American
  • Diet: Vegetarian


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).


For best results, please weigh your ingredients instead of using measuring cups. Here’s why: weight and volume measurements are not equal, only approximate! This is especially important regarding the sourdough starter. 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 end up weighing way over 500 g depending on how tight the flour was packed into the cup. You’ll end up with dry dough.

I used Whole Foods 365 Everyday all purpose flour for this recipe. King Arthur and Trader Joe’s ap flour will work as well. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.


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


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. See my note below on how to speed up the rise time in chilly weather. Enjoy!

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.

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.

Shape the Dough

In the morning, coat a 9×5-inch 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. Wth 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, about 1-2 hours depending on temperature. Check the height by looking at the domed center portion of the dough.

Preheat your oven to 375 F.

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.


To speed up the rise (bulk or second rise), 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 bowl of dough inside until it bulks up. Do no use this option overnight- it will be too warm.

Keywords: sandwich bread, all purpose flour, sourdough, sourdough bread, easy bread, artisan sourdough