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Soft, fluffy sourdough sandwich bread. Oh this is what dreams are made of! I’ve made so many loaves of this bread lately. I’ve turned it into avocado toast, BLTs, and just simply gifted it to friends because that’s how I roll. I have all the step by step photos, tips and tricks for you to master this soft sourdough sandwich loaf at home.
I’ve been pretty obsessed with baking with my Sourdough Starter these past few months stuck at home. It’s like part science. Part magic. And 100% holy moly deliciousness. In fact I created this free e-mail series, Sourdough Simplified to help you get started making sourdough and take away some of the confusion.
I’ve been baking up this Sourdough Bread Recipe (From Starter!) about once a week. I’ve ventured out to make some Sourdough Brioche Bread to make crazy good french toast. Some Whole Wheat Sourdough Sandwich Bread to make amazing sandwiches each day. And let’s not forget about the weekends. Those are reserved for what might be the BEST Sourdough Cinnamon Rolls I have ever eaten.
So this time, a soft sourdough sandwich white bread. Because this is what all sandwiches deserve.
Ok but let’s back it up a bit. Maybe you’re new to sourdough.
What Is Sourdough?
Sourdough is basically an ancient way of making bread. Sourdough doesn’t rely on commercial yeast (aka those little packets you have bought at the store), but on wild yeast. Wild yeast is everywhere around us and even on us!
By simply combining flour and water, you create a live fermented culture from the wild yeast found on the grains of the wheat that the flour is made from. The more it is “fed”, meaning fresh flour and water, allows the wild yeast to multiply.
Because sourdough relies on wild yeast, the process can take much longer than commercial yeast bread recipes. But the complex flavor and texture is far superior of any other bread you will ever eat.
For more Sourdough 101: What Is Sourdough?<– click here.
Is Sourdough Bread Better For You?
Yes. 1000% yes. Sure at first glance, the nutrition label might look the same to conventional bread. But the long fermentation process is what has sourdough sailing past the conventional bread loaves by a mile for its health benefits. Plus it’s made with just a few simple ingredients compared to store-bought bread that has added chemicals and preservatives.
Whole grains, in general, that bread is made with can contain lots of great minerals. But the body can have a hard time absorbing those minerals due to phytic acid that is present in grains. But the lactic acid created from the fermentation process helps to break down the phytic acid allow your body to be able to absorb more of those minerals than you would be able to with bread made from commercial yeast.
Also, sourdough bread can be much more easily digested and enjoyed, especially those with a gluten sensitivity. The long fermentation process helps to already start the process of breaking down the gluten in the bread making it much easier to digest.
So more vitamins, minerals, and it’s easier to digest. Basically, sourdough is awesome.
Make Your Sourdough Starter…
If you haven’t gotten around yet to making your sourdough starter then let’s get going! What are you waiting for? It will take about 5 days to make your starter before you can attempt this bread. But it will be worth it. Here is the full guide on How To Make Sourdough Starter From Scratch.
Once you have your starter raring to go then you will need to feed and mantain your starter.
Want to jump in to sourdough but don’t want to make your own starter? Totally fine! Just buy a sourdough starter and it will be ready to use in a couple days.
Ingredients Needed
The best part about this sourdough sandwich bread is that it requires very few ingredients. I think that’s what I love about making sourdough anything! Just simple, real ingredients. Six ingredients. That’s it!
- Sourdough starter
- Water
- Sugar
- Flour
- Salt
- Oil
Ingredient Notes
- Water – I have made this with my tap water no issues, but if you’re concerned about the quality of your tap water then use filtered or bottled water to be safe.
- Flour – I used a combination of bread flour and all purpose which gives it great structure and a soft loaf at the same time. You can use 100% AP flour but the bread may be harder to shape.
- Salt – Different types of salt can vary by weight. I used kosher salt for the best pure salt taste.
- Oil – I use a neutral tasting oil such as canola or vegetable oil but I think any oil would work here like grapeseed or olive. I haven’t tested it without coconut oil, however.
Start With An Active Starter
You want to make sure to start with an ACTIVE STARTER. An active starter is a starter that has doubled in size and you use it when it’s at it’s peak of rising. This is usually about 4 hours after feeding it (if you have been storing the starter in your fridge then it may take a couple feedings to get the starter to an active bubbly stage where it doubles in size within 4 hours).
The time it takes for it to double in size can vary depending on water temperature and room temperature. Warmer = rises faster. Colder = rises slower.
How can you tell when your starter is ready?
I have two ways:
1. The Rubberband trick
Place a rubberband around your starter jar where the height of the starter starts when you feed it. And then when you see it’s doubled in size, it’s ready! Like so…
Update: You can also use a sharpie to mark the outside of your jar! Will wash right off!
2. The Float Test
Still not sure? Take a spoonful (just be careful to not deflate the bubbles) and place in a bowl of water. Does it float? If it does, then you’re ready! If it doesn’t let the starter continue to bubble away before using it.
Making The Sourdough Sandwich Bread Dough
- Ok now that your starter is ready time to make that dough! You want to first stir together your active starter, water, sugar and oil.
- Then go ahead and stir in your flour and salt. It will be quite shaggy at first. I stir with a fork then I just get in there with my hands. Nothing. More. Satisfying.
- Cover with a damp towel for about an hour then work into a smooth ball. I do this by bringing the edges up to the center and the flip it over. And let the dough rise, at room temperature for 8 to 10 hours. I prefer doing this overnight!
Shaping The Dough
Now you can let the dough rise all day and bake it up at night, or start the dough in the P.M. like I do and then it’s ready to be shaped and baked the next morning. No way is wrong. Do what works for you.
- About 8-10 hours have passed and it’s doubled in size it’s time to shape the dough.
- Shaping the dough is pretty simple. I just scrape the dough onto a lightly floured counter. Then just dimple the dough with your fingertips to release any air bubbles.
- Roll the dough into a log and tuck the ends. Let it hang out for about 5-10 minutes to let the gluten relax. And then tighten the shape with your hands. Just cup the dough and pull it toward you.
- And then it’s time to place it in an oiled loaf pan to go through a second rise!
Final Rise
You want to place the dough into an oiled loaf pan. Be sure to cover your dough. And now it needs to rise for another 1 1/2 – 2 hours until the dough rises about an inch above the rim of the loaf of the pan.
This time can vary depending on how warm your kitchen is. The colder the kitchen the longer it will take! Ideally, the bread would rise in a warm kitchen, about 75oF. You can always put your bread somewhere warm, or try putting it up high too – like above your fridge is always a good spot.
Time To Bake!
Once the dough has risen, it’s time to bake! I bake my loaf in a 375oF oven for about 40-45 minutes.
Gorgeous loaf of sandwich bread is almost yours…
Recipe Tips
- Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it’s ready! If not, then it may need 1-2 more feedings.
- Measure Your Flour Using A Kitchen Scale . You can use measuring cups but for best accuracy it’s better use a kitchen scale and weigh out your flour. This ensures you don’t overmeasure, which can result in dense rolls. You can read my post on How To Measure Flour here.
- Use A Large Mixing Bowl! This dough will expand quite a bit. So the bigger the better.
- Use a damp towel. You don’t want the dough to dry out on top creating a film that will prevent the dough from rising.
Why Didn’t My Sourdough Sandwich Bread Rise?
- Starter Wasn’t Ready: This could be because your sourdough starter wasn’t quite bubbly and active enough. Be sure to do the “float test” before you begin.
- Cold Kitchen: Another culprit could be a cold kitchen! If your kitchen is cold the bread will take longer to rise. Ideally, your kitchen should be around 70°F.
- Overproofed: Another reason I found as I continue on this sourdough journey, is you overproofed your dough. If you overproof then there will be nothing left for it to do, and you will get no rise. So when you place the risen dough in the pan, make sure to not let the dough rise for more than 2 hours. The only exception is if your kitchen is super cold and it’s still not puffy.
Recipe FAQ’s
Bread flour helps to give some structure to this recipe. But if you have to use 100% all-purpose flour, the texture might not be quite the same and it may be harder to shape.
Sourdough bread will be fine at room temperature for about a week. The acidity to the bread is actually a natural mold deterrent so it won’t go bad as quickly. I think it’s best, however, if eaten within the first few days. Any leftovers, I love turning into croutons! Don’t let any of this go to waste.
Yes! I freeze for up to 3 months. Just make sure the bread is completely cool before freezing it. I wrap it in a few layers of plastic wrap and then a final layer of tin foil or place in a plastic bag. I would just unwrap and thaw at room temperature when ready to enjoy!
More Sourdough Recipes
Tools To Make This Sourdough Recipe
You can check out My Favorite Sourdough Bread Tools and Resources.
- Loaf Pan
- Large mixing bowl
- Kitchen scale
- Sourdough cookbook – ok not necessary but it’s chock full of amazing recipes that once you master this loaf you will want to make next.
- Cooling Rack
Sourdough Sandwich Bread
Ingredients
- 65 g (1/3 cup) bubbly, active starter
- 300 g (1 1/4 cups) warm water
- 12 g (1 Tbsp) granulated sugar
- 15 g (1 Tbsp) oil
- 400 g (3 1/3 cups) bread flour
- 100 g (3/4 cup plus 1 Tbsp) all purpose flour
- 9 g (1 1/2 tsp) salt
- melted butter for brushing on top (optional)
Instructions
- Make The Dough. In a large bowl, whisk together the starter, water, sugar, and oil together with a fork. Add the flours and salt. Mix to combine. Finish by hand, until a rough dough forms. Cover with a damp towel and let rest for 30 minutes to 1 hour. (If needed Replenish starter with flour and water at this point). After dough has rested, work the dough into a smooth ball, about 20 seconds. The dough will be supple and smooth when it comes together.
- Bulk Rise. Cover the bowl with a damp towel and let rise at room temperature, 70oF, until double in size, about 8 to 10 hours. The dough will look nice and domed when ready.
- Shape. Remove the dough onto a lightly floured work surface. Gently dimple the surface with your fingertips to release any large air bubbles. Roll the dough into a log, tucking the ends underneath. Let rest for 5 to 10 minutes. Meanwhile, lightly coat a 9-inch loaf pan with oil. With floured hands, cup the dough and pull it toward you to tighten its shape. Place into your loaf pan, seam side down.
- Second Rise. Cover the dough and let rest until it has risen about 1 inch above the rim of the pan, about 1 1/2 hours to 2 hours, depending on room temperature. Near the end of the rising time, pre-heat your oven to 375F.
- Bake. Bake the dough on the center rack in your 375F preheated oven for 40 to 45 minutes. When finished, remove the loaf from the oven and brush the crust with the melted butter (optional) Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
Notes
- Active Starter is key! Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it’s ready! If not, then it may need 1-2 more feedings.
- Use A Kitchen Scale. For best accuracy, it’s best that you weigh your ingredients and not rely on volume (measuring cups)
- Damp Towel!! When you let the dough rise overnight, be sure to use a damp towel to cover it so it doesn’t dry out and not rise properly.
- Storage: The loaf is best consumed within a week, stored in a plastic bag at room temperature. Otherwise freeze for up to 3 months.
- Recipe From: The Clever Carrot’s cookbook – Artisan Bread Made Simple
Anna says
Hi Heather,
Can I double the recipe for 2 loaves at a time?
Heather says
Hi Anna, I haven’t tried doubling it but I think it would be fine!
Heather says
Definitely, Anna! Just note that baking time might be a bit higher if you bake 2 loaves in the oven at the same time.
Stephanie Payne says
Ok I have some questions.
1. In the long intro with photos, you say mix ingredients and then do nothing! yay easy! but then in the recipe you say “work the dough in to a ball” by work do you mean, knead? stretch and pull?
2. Later you say to brush the loaf with “the butter.” what butter? There was no previous mention of butter.
Thanks!
Heather says
Hi Stephanie! I have updated the post to include the “work into a ball step” and how to do it. And the step of brushing on melted butter in the recipe (optional but delicious step! :)) Thanks!
Charlie says
Could this bread be placed in the refrigerator after the bulk rise and shape then brought out in the morning to do the second rise and the bake?
Heather says
HI Charlie! I just tried that actually and worked fine! I did let it sit at room temperature to warm up before I attempted the shaping but yes worked great!
Charlie says
Did you put in the refrigerator for the bulk rise and before the shape?
Heather says
Hi Charlie, I apologize missing this comment and not responding earlier. I don’t put it in the fridge, but you most certainly can to slow down the bulk rise if you need to. It will only help develop the flavor!
Charlie says
Did you put in the refrigerator for the bulk rise and then pull out before you did the shape, second rise and bake?
Heather says
I placed in the fridge for the bulk rise (I’ve also done it where I had to halfway through – it was too late and I wanted to go to bed! and finished up the rising the next day on my countertop). and then after the bulk rise in the fridge I did the shape and second rise on my counter. But I have also done the second rise in the fridge as well if I’ve had too. Basically the fridge will just slow things down (I just keep an eye on when things have doubled in size and if the dough is puffy and risen for the second rise).
Kryshia says
I am a new Member to your site and ,,,OHH my gosh i made your sourdough, its on the 15th day now ,and i feed it everyday , when my sourdough was only 8 days old, it was very bubbly, i used your Sandwich sour dough recipe ,WOW, WOW ,WOW ,Sourdough never , worked out for me till now ,so happy ,that i found you ,,,even my kids and husband didn’t know it was sourdough, it went straight into my recipe book ,you are so AWSOME tyty i was so pleased, and felt like i made such a work of art hahahaha, i am so excited today is the 15th day for my sourdough, and i just made the Sandwich bread recipe for 3 loaves , they are growing as i am writing this
plz don’t give up ,and i am very interested in the other sourdough recipes ,like pizza dough , smiling here you made my day, ty ,,,you teach, so simple and easy to understand .
Heather says
You’re too kind Kryshia 🙂 I’m so glad you loved the bread! And yes I’ve been working on a sourdough pizza dough – so stay tuned 😉
Raven says
Thank you SO SO much for this recipe! It’s exactly what I’ve been looking for and my family loves it. 🙂
Heather says
Thank you so much Raven! Aw I’m so glad to hear it 🙂
Rebecca S Hawrot says
This is EXACTLY what i am looking for out of my Sourdough starter! THANK you for a great sandwich loaf!
Heather says
You’re welcome Rebecca!!
Elaine says
Heather’s Sourdough Starter, with instructions, work perfectly. Best I’ve tried.
Elaine says
That’s works perfectly!
HEATHER PERINE says
aw thank you Elaine!
HEATHER PERINE says
Thank you Elaine! So glad it’s worked out so well for you 🙂
rachel says
OMG! I need a sourdough starter to make this!
[email protected] says
Yes you do Rachel 🙂 be sure to check out my sourdough starter post to get started!
Sharon says
Sourdough makes the best bread for sandwiches. I love this recipe that I can make at home with my own starter.
Heather says
You absolutely can Sharon! Let me know how it turns out 🙂
Sarah says
I was packing up my kitchen this weekend and had a real heart-to-heart with my bread tin. Poor thing… I purchased it with the full intention of trying my hand at homemade bread (because I’m slightly obsessed with sandwiches), and never reached for the bad boy since I got it! I think this gave me the kick in the rear I needed to finally make my own sandwich bread!
Heather says
Glad to be inspiring Sarah LOL 🙂
Deborah Brooks says
I love sourdough but have always been afraid of trying it myself! Thanks for the easy recipes
Heather says
Thanks Deborah! It can be intimidating at first but just jump in and even the “not so great loaves” are totally worth devouring!
Helen Little says
What an amazing resource for baking your own sourdough bread! I’m feeling totally motivated to make my own!
Heather says
Thanks Helen! Glad you found it useful 🙂
Elaine says
I have a question and am having a hard time figuring this out. When a recipe calls for the starter to be fed and you’re to remove “x” amount and then feed, do you put equal parts of water/flour into the starter jar from which the removed amount came from and feed in that jar?
Heather says
Hi Elaine! Great questions 🙂 So in short YES I always feed equal parts flour and water to my starter. Now that being said it doesn’t have to be equal to the starter amount in weight. You can do a higher ratio so you don’t have to feed as often. Ok, so long answer :)…So if it’s time to feed my starter what I do is measure out 60 g into a small bowl (but you can do less – I know some people that keep a small amount like 5-15 g so they have less discard). Whatever is left in my starter I move to my discard jar that I keep in the fridge. Then I put the 60 g back into my original starter jar (if you know the weight of your jar you can just remove the discard and omit this step but I tend to switch out my jars and forget!). And to that 60 g I usually do a 1:1 feeding meaning feeding it with 60 g water and 60 flour. But to get away with doing less frequent feedings I do a 2:1 or 3:1 feeding basically more flour and more water! Then I only need to feed it like once a day. So in this case I feed it with 120 g flour and 120 water, or for a 3:1 I do 180 g of each flour and water. So you can see why if you’re doing a 3:1 feeding why you might want to stick with a much smaller amount than 60 g because your starter discard can get overwhelming. So you could do 10 g starter and feed it 30 g water and 30 g starter (and then only need to feed it once a day if keeping it at room temp). Or I do the same let it sit at room temp for a few hours then pop in the fridge if I’m not baking that week). Regardless I always do equal amounts of NEW flour and water to my starter. Hope that helps!!! 🙂
Elaine says
OMG…that’s exactly what I have been trying to figure out. Thank you so much for the instructions and for setting me on the straight & narrow path to keeping a good starter!
Heather says
Aw you’re so welcome Elaine happy to help 🙂
Elaine says
Wish I could upload some pictures for you to see as well as my Word doc on what I did and how much I used. I ended up adding 1/3 more to your recipe instead of the 1/2 I had planned. It took the last rise 6 hours, as it has done with all my sandwich bread recipes. My kitchen temp is 74. Haven’t taste it yet…that’s next. The dough rose beautifully in the bowl overnight (in oven with light on) but when turned out this morning would not roll & tuck…too relaxed. I smushed it around a bit, let it rest and then shoved it into the prepared Pullman. Got 26 slices.
Heather says
Hi Elaine! Thank you for emailing the photos! I’m so glad it worked out for you with the larger amount of dough and different pans. I’ll make sure to add a note to the post in case others want to try a different pan as well 🙂
Elaine says
I just discovered your website and signed up, receiving some great tips via email. I am not on FaceBook. I have purchased a Pullman pan (13×4)and a Petromax cast iron loaf pan (11×4). Wondering how I could adapt your Sourdough Sandwich bread recipes to fill these. Your help and directions are appreciated.
[email protected] says
Hi Elaine! Happy to have you have you here 🙂 – I haven’t used a Pullman loaf pan before so that might just take some experimentation. For the loaf pan I am going to guess you might just make a smaller loaf and it won’t rise to the top so I would just try baking that for less. Those are my best guesses but I would just try it out and honestly see what happens!
Elaine says
I think I may look into making your recipe 1 1/2 times to see if that works. I want the loaf pan to be full and tall. If I do it, I’ll let you know if it works.
Heather says
Let me know how it turns out love to know how it works in different pans 🙂
john alexander says
Is there a type of oil you recommend? Would melted coconut oil work?
Heather says
Hi John! I usually use just a neutral tasting oil like vegetable or canola oil. But I don’t see why coconut oil wouldn’t work but may impart some flavor?
john alexander says
Thank you for including Cups and Tablespoons rather than just grams. I have not yet bought a kitchen scale. I’ve been making sourdough for 3 months now and my kids like ti but want bbread shaped bread. This looks so much easier than using roux and pre-cooked flour. Am looking forward to starting this tonight.
John {a single dad with 2 young kids}
Heather says
Aw you’re so welcome John! And let me know how it turns out 🙂 Love that you’re baking with your kids!
John says
Will do. It’s -10F this morning and the house was cold over night so the levian needs more time. I should has asked, can you recommend a good kitchen scale? There are so many choices. Thanks in advance.
Heather says
Hi John, this is the scale I bought in August I love it!
john alexander says
Heather, I’m having mixed results. I’ve made 2 loaves – 5 days apart. Followed the recipe: used King Arthur flour, had a bublly starter, followed the times but the 2nd rise has not gotten over the top of the pan. The taste is nice [the kids like it] but its not a light as I’d expect if the rise was more. Any thoughts?
Thanks in advance,
John
Heather says
Hi John! Unfortunate with sourdough I also find no two loaves are alike. Could be your starter maybe wasn’t at its peak? You could try letting it rise a little longer and maybe In a warmer place and see if that helps?
john alexander says
Heather,
I thought temp might be an issue [I am in Minnesota] so I slightly warmed the oven to 72F and kept it around 70F for th 1st rise and 2nd rises.
The starter certainly seemed bubbly
I made sure the damp towel did not dry out – not much humidity here even with humidifiers.
I’ll try again unless you have another suggestion …. would adding a package of “instant yeast” or would that be sacrilege or change the taste?
Thanks, John
Heather says
I like to keep a rubber band around my starter jar to make sure it’s at its peak level before I start. That could help! And yes I have seen some recipes add a little bit of yeast but keep an eye on rising time as that will speed things up quite a bit and you might lose some of the sourdough flavor but worth a try?
Jenn says
I’ve had a sourdough starter for a while and was pretty intimidated by using it for actual bread. I would just use it in discard recipes. I made your sourdough cinnamon rolls and absolutely loved them, and then I tried this recipe. It turned out perfectly, thank you so much!!
Heather says
Hi Jenn! Oh I’m so glad you loved the bread! It’s one of my favorite sourdough bread recipes!
john alexander says
Heather, what type of oil do you like? Can melted coconut oil be used?
katelyn says
1tsbp seems like a lot of sugar. Can this be reduced? Is the sugar integral for the rising odds the bread or just for a sweeter flavor?
Heather Perine says
Hi Katelyn yes the sugar is needed to feed the yeast. You could try using honey instead or a natural cane sugar if you would like instead. But I would caution against reducing the sugar.
Adina Meyer says
I just made this and it turned out great! I was my first experience with making sourdough in a loaf pan and it’s fabulous. Trying the brioche sourdough next.
Heather says
Thanks Adina! I’m so glad you loved it!! Yes the brioche is also wonderful 🙂