If you’ve been searching for the perfect sourdough sandwich bread recipe, you’re in the right place! This soft and fluffy loaf of bread is everything you want in a classic sandwich loaf, tender crumb, golden crust, and that signature tang from long fermentation.

Close-up of sliced sourdough sandwich bread showing soft, airy crumb and golden crust, laid out on a marble surface with a blue kitchen towel.

Made with just a few simple ingredients, this is one of my favorite go-to sourdough recipes for everyday use. It bakes beautifully in a standard home oven and slices like a dream for toast, sandwiches, or just warm with homemade butter. This recipe uses my active starter recipe as the base, giving you a reliable rise and rich flavor. If you are like me, and love baking homemade bread, then this loaf is a must-try! It's perfect for beginners and seasoned sourdough bakers alike and is without a doubt better than store-bought bread!

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This sourdough sandwich bread is one of our everyday staples. It is something I make often and always keep on hand. We love it toasted for breakfast, especially topped with my egg and avocado recipe. It’s also a favorite for quick meals here on the farm or during a busy homeschool week when we need something hearty and homemade without a lot of fuss.

If you'd like to fit this loaf into your routine, here’s the simple baker’s schedule I follow:

Crusty sourdough sandwich loaf baked to perfection, removed from the pan and resting on a counter with a tea towel.

Sourdough Sandwich Bread Baker’s Schedule (Overnight Bulk Rise)

Day 1 – Evening

Around 2:00 PM, feed your sourdough starter if it needs refreshing so it’s bubbly and active by the time you mix your dough.
By 8:00 PM, begin mixing your dough. Combine the flour, butter, sugar, and salt in your stand mixer. Then add the starter and warm water and mix until everything is fully incorporated. Cover the dough and let it rest for 30 minutes.
At 8:30 PM, knead the dough using a dough hook or by hand for about 6–8 minutes, until it’s soft and smooth.
Cover the bowl and let the dough rise at room temperature overnight, ideally around 68°F, for about 10–12 hours.

Day 2 – Next Day

Around 7:00 AM, check your dough. It should be doubled in size and puffy. If not, give it more time depending on your kitchen’s temperature.
At 7:15 AM, shape your dough into a log and place it into a greased 8.5x4" loaf pan. Let it rest on the counter for the second rise.
Around 9:00 AM, the dough should be about 1 inch above the rim of the pan. Now’s the time to preheat your oven to 375°F (or 500°F if you plan to lower it once the loaf goes in).
Bake the bread at 9:30 AM for 45–50 minutes, or until golden brown.
Let the bread cool in the pan for 10 minutes, then transfer it to a rack to cool completely.
By 11:30 AM, your sourdough sandwich bread will be fully cooled and ready to enjoy!

Ingredients for sourdough sandwich bread including flour, butter, salt, honey, sourdough starter, and water arranged on marble counter.

Ingredients for the Soft Sourdough Sandwich Bread Recipe

500g (4 cups) bread flour (all-purpose flour or whole wheat flour works too--SEE TIPS)
100g (½ cup) active sourdough starter
300g (1 ¼ cups) water (room temperature)
30g (2 tbsp) honey (or sugar)
40g (3 tbsp) butter, softened
10g (1 ¾ tsp) salt

Sourdough Sandwich Bread Instructions

Flour, butter, pink salt, and honey added to a stainless steel mixing bowl for sourdough sandwich bread dough.

In the bowl of a stand mixer that is fitted with the paddle attachment, combine the flour, butter, honey or sugar, and salt. Mix on low speed until the butter resembles coarse crumbs.

Water being poured from a glass measuring cup into flour mixture to start forming sourdough sandwich bread dough.

Add the sourdough starter and warm water. Mix until no dry flour remains—you may need to finish mixing by hand. The dough should feel sticky. Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes.

Sticky sourdough sandwich dough resting in a glass bowl with olive oil, ready for bulk fermentation.

Switch to the dough hook attachment and mix on low (speed 2 on a KitchenAid) for 6–8 minutes. This is a 60% hydration dough, so the dough should feel sticky (SEE TIPS). Place the dough in a greased bowl. Use wet hands, a rubber spatula, or a bowl scraper to do so.

Smooth round ball of sourdough sandwich dough in a clear glass bowl after resting.

Cover the bowl with plastic wrap or a damp tea towel, and let the dough rise at room temperature (around 68°F) for 10–12 hours, or until doubled in size.

Sourdough dough stretched gently on a floured wooden surface before folding and shaping.

In the morning, grease an 8.5×4" loaf pan with butter. Turn the dough onto a floured surface and gently flatten it into a rectangular shape.

Bench scraper used to help roll up sourdough sandwich dough tightly for a uniform loaf shape.

Roll into a log, tucking the ends underneath, using a bench scraper if you need to. Let the dough rest for about 5–10 minutes.

Hands gently shaping and folding sourdough sandwich dough into a log before placing in loaf pan.

Then, using floured hands, gently tighten the shape by cupping and pulling it toward you. Place the dough seam side down in the prepared bread pan.

Shaped sourdough sandwich bread dough placed into a loaf pan, ready for final proofing before baking.

Cover loosely with oiled or buttered plastic wrap. Let the bread rise at room temperature until the dough has puffed about 1 inch above the pan’s rim (this usually takes 1½–2 ½ hours, but can vary with room temp and starter strength).

Golden-brown crust on freshly baked sourdough sandwich bread still in its pan, cooling on marble countertop.

Preheat your oven to 375°F. Bake for 40–50 minutes, or until golden brown.

Soft and airy interior of a homemade sourdough sandwich loaf made with active starter, sliced to reveal the crumb.

Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 1 hour before slicing.

TIPS:

You can substitute the white flour with whole wheat flour. Keep in mind that whole grain flours absorb more moisture, so if the dough feels dry, add water a teaspoon at a time until it reaches a smooth, workable consistency.
This is a 60% hydration dough, so the dough should feel sticky. If you prefer working a with a slightly less sticky dough, you can add one tablespoon of flour at a time until it is at your preferred consistency. Keep in mind that the more flour you add, the more dense your sandwich bread will become. I highly recommend sticking with the ratio to ensure you get a soft, light, and airy crumb.
I like to brush the top of the loaf with melted butter after baking for a soft crust.
Feel free to add seeds, oats, or herbs to the dough for variation.

More Easy Sourdough Bread Recipes

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Delicious Sourdough Ciabatta Bread Recipe

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Simple Sourdough Discard Focaccia Bread Recipe

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Easy High Hydration Sourdough Bread Recipe

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Easy Sourdough Challah Bread Recipe

Tried this recipe?

I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!

Perfect Sourdough Sandwich Bread Recipe

This soft and fluffy loaf of bread is everything you want in a classic sandwich loaf, tender crumb, golden crust, and that signature tang from long fermentation.

Print Pin Rate

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 15 55

Servings:

Author: Stephanie

Ingredients

500 g (4 cups) bread flour (all-purpose flour or whole wheat flour works too--SEE TIPS)
100 g (½ cup) active sourdough starter
300 g (1 ¼ cups) water (room temperature)
30 g (2 tbsp)honey (or sugar)
40 g (3 tbsp) butter, softened
10 g (1 ¾ tsp) salt

Instructions

In bowl of a stand mixer that is fitted with the paddle attachment, combine the flour, butter, honey or sugar, and salt. Mix on low speed until the butter resembles coarse crumbs.
Add the sourdough starter and warm water. Mix until no dry flour remains—you may need to finish mixing by hand. The dough should feel sticky. Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes.
Switch to the dough hook attachment and mix on low (speed 2 on a KitchenAid) for 6–8 minutes. This is a 60% hydration dough, so the dough should feel sticky (SEE TIPS). Place the dough in a greased bowl. Use wet hands, a rubber spatula, or a bowl scraper to do so.
Cover the bowl with plastic wrap or a damp tea towel, and let the dough rise at room temperature (around 68°F) for 10–12 hours, or until doubled in size.
In the morning, grease an 8.5×4" loaf pan with butter. Turn the dough onto a floured surface and gently flatten it into a rectangular shape.
Roll into a log, tucking the ends underneath, using a bench scraper if you need to. Let the dough rest for about 5–10 minutes.
Then, using floured hands, gently tighten the shape by cupping and pulling it toward you. Place the dough seam side down in the prepared bread pan.
Cover loosely with oiled or buttered plastic wrap. Let the bread rise at room temperature until the dough has puffed about 1 inch above the pan’s rim (this usually takes 1½–2 ½ hours, but can vary with room temp and starter strength).
Preheat your oven to 375°F. Bake for 40–50 minutes, or until golden brown.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 1 hour before slicing.

Perfect Sourdough Sandwich Bread Recipe

Table of Contents

Sourdough Sandwich Bread Baker’s Schedule (Overnight Bulk Rise)

Ingredients for the Soft Sourdough Sandwich Bread Recipe