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.
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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Quick Look at Perfect Sourdough Sandwich Bread Recipe
- Type: Naturally leavened sourdough sandwich bread
- Texture: Soft, fluffy crumb with a tender crust
- Flavor: Mild sourdough, perfect for everyday sandwiches
- Leavening: Active sourdough starter (no commercial yeast)
- Rise Time: Same day or overnight option
- Pan Size: Standard 9 x 5 inch loaf pan
- Best For: Toast, sandwiches, grilled cheese, French toast
- Freezer Friendly: Yes, freezes well once sliced
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.
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 the Soft Sourdough Sandwich Bread Recipe
- 500g (4 cups) bread flour (all-purpose flour, whole wheat flour, or fresh milled wheat 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
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.
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.
TIPS:
- You can use Fresh Milled Wheat Instead of All-Purpose Flour! This is usually the way that I make it. Fresh milled hard wheat absorbs more liquid than all-purpose flour. When making this bread with milled wheat, begin with the lower end of the water range, then add additional water a little at a time until the dough is soft and stretchy. A brief 30-minute rest after mixing helps improve texture and rise.
- 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.
Frequently Asked Questions About Perfect Sourdough Sandwich Bread Recipe
Can I use sourdough discard instead of active starter?
This recipe is designed to use active, bubbly sourdough starter for proper rise and structure. Sourdough discard does not have enough strength on its own and will result in a dense loaf unless yeast is added.
How do I know when the dough is done bulk fermenting?
The dough should look slightly domed, feel airy, and jiggle gently when the bowl is shaken. It should have increased in size by about 50 to 75 percent, not doubled.
Why is my sandwich bread dense instead of fluffy?
Dense bread is usually caused by under-fermentation, weak starter, or cutting the bulk ferment too short. Make sure your starter is active and allow the dough enough time to rise before shaping
Can I make this dough overnight?
Yes. After shaping, you can refrigerate the dough overnight for a slow final rise. Let it come to room temperature the next day and rise slightly before baking.
What pan size works best for sourdough sandwich bread?
A standard 9 x 5 inch loaf pan works best for this recipe. Using a smaller pan may cause the loaf to dome too high, while a larger pan can make the bread short and wide.
How do I get a soft crust for sandwich bread?
Brushing the loaf with butter after baking and allowing it to cool fully helps soften the crust. Baking with steam is not recommended for sandwich bread if you want a softer exterior.
Can I freeze sourdough sandwich bread?
Yes. Once fully cooled, slice the loaf and freeze it in an airtight container or freezer bag. This makes it easy to pull out individual slices as needed.
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
Ingredients
- 500 g (4 cups) bread flour (all-purpose flour, whole wheat flour, or fresh milled wheat words 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.
Notes
TIPS:
- You can use Fresh Milled Wheat Instead of All-Purpose Flour! This is usually the way that I make it. Fresh milled hard wheat absorbs more liquid than all-purpose flour. When making this bread with milled wheat, begin with the lower end of the water range, then add additional water a little at a time until the dough is soft and stretchy. A brief 30-minute rest after mixing helps improve texture and rise.
- 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.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
