The Best Sourdough Sandwich Bread Recipe (Soft & Fluffy)
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This Sourdough Sandwich Bread is the kind of everyday loaf I make again and again because it’s incredibly soft, fluffy, and completely naturally leavened with 100% sourdough starter. It has that perfect balance of flavor and texture that works for everything from toast in the morning to sandwiches packed for lunch.
Even though it’s fully fermented, the dough is simple to work with and bakes up beautifully every time. And if you’re short on time, my Easy Sourdough Discard Sandwich Bread Recipe is a great quicker option that’s ready to bake in just 2 hours.
Quick Look: Sourdough Sandwich Bread
- Prep Time: 10 minutes
- Rise Time: 12 hours
- Bake Time: 40 minutes
- Total Time: 12 hours 50 minutes
- Servings: 1 loaf
- Calories: ~ kcal per serving (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Soft, fluffy, and lightly sweet with a subtle sourdough tang. Perfect for toasting at breakfast or building your favorite sandwich.
- Difficulty: Intermediate — A 100% sourdough loaf with a long bulk fermentation and two rises, but mostly hands-off and very beginner-friendly!
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Why You’ll Love This Sourdough Sandwich Bread Recipe
- No Fancy Equipment Required: For the best results all you need is a tin loaf pan to bake a delicious loaf of bread. No fancy challenger bread pan or Le Creuset Dutch Oven is needed here. I love using this same baking method with my classic Sourdough Focaccia in a Loaf Pan!
- Delicious and Soft Sourdough Bread: This sourdough sandwich bread recipe gives you soft and incredibly delicious bread with a beautiful crust. It will be the easiest swap, no one will notice the difference between this homemade bread and store-bought! It’s perfect for making a Crispy Sourdough Grilled Cheese Sandwich.
- Bare Minimum of Kneading: Only 20 seconds of kneading is required, that’s all! Can this recipe get simpler than that? Plus, I’ve included two baker’s schedules with step-by-step instructions. One schedule will even give your fresh bread all in one day. If you love simple kneading, you’ll also enjoy my Soft Whole Wheat Sourdough Sandwich Bread Recipe.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Active Sourdough Starter – No commercial yeast is needed for this recipe! Your active starter will do all the work to give you that soft and chewy slice of sandwich bread.
- Warm Water – Make sure that the water isn’t boiling, no hotter than 120 degrees F. This can kill your sourdough starter, causing the dough not to rise and instead be dense.
- Unsalted Butter, melted – Adding butter to this recipe makes this everyday bread so soft. You can substitute for a 1:1 ratio with olive oil if preferred.
- Sugar – For some sweetness and color! While the bread bakes, the crust will turn golden brown due to the Maillard reaction.
- Bread Flour – Bread flour has a higher gluten count, which helps this homemade sourdough bread keep its shape.
- All-Purpose Flour – Incorporating some white flour keeps the bread nice and soft.
- Salt – To enhance the overall flavor of the bread.
Bake the Same Day
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Time |
Process |
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9:00 AM |
Make the Dough |
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10:00 AM |
Knead the Dough |
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10:00 AM |
First Rise |
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7:00 PM |
Shape |
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7:00 PM |
Second Rise |
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9:00 PM |
Bake |
Bake the Next Day
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Time |
Process |
|---|---|
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9:00 PM |
Make the Dough |
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10:00 PM |
Knead the Dough |
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10:00 PM |
First Rise |
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NEXT DAY |
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7:00 AM |
Shape |
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7:00 AM |
Second Rise |
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9:00 AM |
Bake |
How to Make Sourdough Sandwich Bread in a Loaf Pan:
- In a large mixing bowl, whisk together the starter, warm water, melted butter, and sugar. Add the flour and salt to the wet ingredients and mix with a Danish dough whisk until all the flour has been incorporated. The bread dough will be shaggy and a little sticky.
- Cover the bowl with a damp tea towel, a tied plastic bag, or plastic wrap. Let the dough rest for 30 minutes to an hour to allow the gluten to relax a little bit.
- First, wet your fingers so the dough doesn’t stick to them. Then, take a piece of the bread dough and pull it upwards.
- Then fold it towards the center of the dough. Push the heel of your hand into the dough.
- Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking. Grease another bowl with butter and place the dough with the seam side down
- Cover the bowl again and let the dough rise till doubled in size. The bulk rise will take anywhere from 8-10 hours.
- Once the dough has doubled in size, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downwards. Punching the dough helps to release all the air bubbles. This creates a tighter crumb that you want for sandwich bread.
- Using a bench scraper, gently lift the sourdough bread dough and place it into a greased 9 x 5-inch (23 x 13 cm) loaf pan with the seam side down. Cover the dough for the final rise. This should only take 1-2 hours, or until the dough is 1″ above the rim of the pan.
- Preheat your oven to 375 degrees F. Place the pan in the hot oven on the middle rack and bake for 50-55mins.
- Remove from the oven and place the bread pan on a wire rack. Keep the pan loaf in the tin pan for an extra 5 minutes before removing it to cool.
- While it is still warm, melt butter all over the top of the bread for a super soft crust.
Cool for at least 1 hour before slicing.
McKenna’s Helpful Tips
- Create extra steam for a soft crust: To prevent the crust from tearing, place a cast iron skillet or baking sheet on the bottom rack with a cup of ice cubes while the bread bakes. This steam keeps the surface soft, allowing the bread to expand fully.
- Butter the top while warm: For an extra soft and delicious crust, melt butter all over the top of the bread immediately after removing it from the oven.
- Let it cool completely: Always cool your loaf for at least 1 hour on a wire rack before slicing. Cutting into hot bread can make the crumb gummy. If you’re new to sourdough baking, check out my Sourdough for Beginners guide for more essential tips.
- Freeze for later: This bread freezes beautifully! Once completely cooled, slice it up and store the pieces in a gallon-sized ziplock bag with small pieces of parchment paper between the slices so they don’t freeze together. Then you can just pop a slice in the toaster for The Best Easy Sourdough French Toast anytime!
How to Store
This sourdough sandwich bread will stay fresh for 3-5 days when stored in a plastic bag.
My favorite way of storing this bread is actually by freezing it. Once the bread has cooled completely, I will slice it up and store the pieces in a gallon-sized ziplock bag. I also like to place small pieces of parchment paper in between the slices so they don’t freeze together.
To refresh, I will either pull out some slices and bring them to room temperature or pop them into the toaster. Super simple, but still super tasty!
The Best Sourdough Sandwich Bread FAQs
Why is there a gummy line at the bottom of my sourdough sandwich bread?
A gummy line at the bottom of sourdough sandwich bread is usually caused by slight underproofing or underbaking. To prevent this, make sure the dough is fully risen and puffy before baking and allow the loaf to bake until the internal temperature reaches 200–205°F.
Why did the side of my sourdough sandwich loaf explode?
If the side of your sourdough sandwich bread exploded during baking, the dough was likely slightly underproofed. As the loaf rapidly rose in the oven, it burst through a weaker area of the dough instead.
Do I have to add sugar this sourdough sandwich bread?
Though you can skip the sugar in this sourdough sandwich bread, if recommend keeping it because it helps keep the loaf stay soft, tender, and fresh for longer while also encouraging better browning during baking. If you prefer, you can substitute the sugar with the same amount (by grams) of honey! If you’re looking for an even sweet loaf, check out my Cinnamon Raisin Swirl Sourdough Sandwich Bread recipe!
If you tried this Sourdough Sandwich Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
FULL RECIPE TUTORIAL
Sourdough Sandwich Bread Recipe
Yield: 1 Loaf
A sourdough sandwich bread recipe that will be a favorite for the whole family! This loaf is 100% sourdough and 100% soft and fluffy. Perfect for toasting for breakfast or sandwiches.
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Ingredients
- 65 grams active sourdough starter heaping 1/4 cup
- 300 grams warm water 1 1/3 cups
- 57 grams unsalted butter, melted 4 Tablespoons
- 25 grams white sugar 2 Tablespoons see notes*
- 400 grams bread flour 2 3/4 cups + 1 Tablespoon
- 100 grams all-purpose flour 3/4 cup
- 9 grams salt 1 1/2 teaspoons
Instructions
Make the Dough
- In a large mixing, whisk together the starter, warm water, melted butter, and sugar. The water and butter shouldn't be hotter than 110 degrees F, otherwise this can kill the starter. For the best results, use a kitchen scale and measure ingredients by grams.65 grams active sourdough starter, 300 grams warm water, 57 grams unsalted butter, melted, 25 grams white sugar
- Add the flour and salt to the wet ingredients and mix with a Danish dough whisk or your hand until all the flour has been incorporated. The bread dough will be shaggy and a little sticky.400 grams bread flour, 100 grams all-purpose flour, 9 grams salt
- Cover the bowl with plastic wrap or a reusable shower cap. Let the dough rest for 30 minutes to an hour to allow the gluten to relax a little bit.
Knead the Dough
- First, wet your fingers so the dough doesn't stick to them. Then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. Push the heel of your hand into the dough.
- Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking and feel tacky to the touch.
- Grease a straight edge mixing bowl with butter and place the dough with the seam side down.I love using this straight-edge bowl because it allows me to clearly see when the dough has doubled in size.
Bulk Fermentation
- Cover the bowl again and let the dough rise till doubled in size. In my kitchen at 70 degrees F, the bulk rise will takes anywhere from 8-10 hours. If your kitchen is warmer, it will take less time. Check often and look for signs that your dough is done, rather than the time. The dough will have doubled in size, be domed on top, remove easily from the bowl and if you are using a glass bowl, you'll see bubbles all throughout the bottom of the dough.
Shape the Dough
- Once the dough has doubled in size, remove the cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downwards. Punching the dough helps to release all the air bubbles.
- Remove and stretch the bread dough into a large rectangle on your work surface, then roll the bread dough into a log, like you would a cinnamon roll. Curl the ends of the sourdough sandwich bread under itself and pinch the seams together.
Second Rise
- Using a bench scraper, gently lift the sourdough bread dough and place it into a greased 8.5 x 4.5 inch loaf pan with the seam side down.
- Cover the dough for the final rise. In my 70 degree F kitchen, this will typically take 3-4 hours. To speed this step, I like to place the dough in my proofing box at 90 degrees F or in an OFF oven with just the light on. This creates a toasty environment for the dough to rise quickly, about 1-2 hours. Don't rush this step, allow the dough to rise until it is 1″ above the rim of the pan. Otherwise, the loaf will bake up dense and gummy.
Bake
- Preheat your oven to 375 degrees F.
- Place the loaf pan in the hot oven on the middle rack and bake for 40-45 mins, or until golden brown on top and the internal is 190-200 degrees F. If you notice that the top is browning too much before the loaf has finished baking, place a piece of aluminum foil on top of the loaf. for the rest of the baking time.
- Keep the loaf in the tin pan for an extra 5 minutes before removing it to cool on a wire rack.
- While the loaf is still warm, spread butter all over the top of the bread for a super soft and shiny crust.
- Place the loaf on a cooling rack for at least one hour before slicing. Enjoy!
Notes
This recipe card was updated on February 17th, 2026.
Recipe Tips
- To prevent the sourdough sandwich bread crust from tearing, I like to place a cast iron skillet or baking sheet on the oven rack below the bread with a cup of ice cubes. This creates extra steam in the oven while the bread bakes, which keeps the surface of the dough soft allowing the bread to expand and rise without tearing.
- Sourdough sandwich bread will stay fresh for 3-5 days when stored in a plastic bag.
- Sourdough sandwich bread freezes exceptionally well. Once the bread has cooled completely, slice and store the pieces in a gallon-sized ziplock bag. Place small pieces of parchment paper in between the slices so they don’t freeze together.
BAKER’S SCHEDULE:
BAKE THE SAME DAY:
9 am: Make the Dough 10 am: Knead the Dough 10 am: First Rise 7 pm: Shape 7 pm: Second Rise 10 pm: BakeBAKE THE NEXT DAY:
9 pm: Make the Dough 10 pm: Knead the Dough 10 pm: First Rise Following Morning: 7 am: Shape 7 am: Second Rise 10 am: BakeNutrition
Calories: 2372kcal | Carbohydrates: 404g | Protein: 60g | Fat: 54g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 3521mg | Potassium: 522mg | Fiber: 13g | Sugar: 26g | Vitamin A: 1432IU | Calcium: 100mg | Iron: 8mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
This recipe was absolutely delicious! This was my first time trying a sourdough sandwich bread recipe and this will now be a staple in my household. Although it tasted amazing and look beautiful there was a huge whole across the top of the loaf that I noticed after cutting into it. Any tips on how to avoid this? Could it be that I let it BF too long or didn’t get enough air out when I punched it? Thank you!
So glad you enjoyed it! We LOVE this recipe. That is correct. You may need to reduce the BF. Be sure to punch all of the dough to pop all of those air bubbles in order to achieve a tighter crumb.
Looking forward to trying this recipe! Can I use all purpose flour instead of bread flour?
Yes, you can! I like to use bread flour because it creates a softer/chewier loaf, but AP flour will work, as well.
My go-to recipe for sandwich bread now! Amazing, thanks so much!
So glad you love it! Thank you for sharing 🙂
I used ghee instead of butter.
I probably could have cooked it about 5 more minutes, but I was too concerned of burning the outside. Absolutely amazing!!
Good to know that ghee works just as well! So glad you enjoy this recipe!
The crust of my bread separates from the center … it leaves a hole through the top of the loaf where crust meets middle . What am I doing wrong ?
Hi Erin! This happens when air bubbles are locked in the dough. Be sure to thoroughly punch the dough after the bulk fermentation to create a tighter and more uniform crumb!
Followed this recipe and turned out perfect. My first rise overnight didn’t quite double in size. I think the kitchen was a little cold so for the 2nd rise in the pan I had the oven on while making breakfast to warm the space and let it rise for 4 hours. Cooked it for 45 minutes and it was perfect color and consistency. Will make again!
My bread did that too and sometimes split on one side… I cut a shallow score down the top of the bread before I baked it and it came out great.
Hi McKenna! I got a starter from a friend, she told me to feed it equal parts of its weight in flour and water every day. But she didn’t mention discarding any, do I have to?
Also, I work every third day for 24 hours. So I’ve been keeping my starter in the fridge to feed once a week. But how would I transition it to the counter and feed it a couple times in order to use it for a two day bread recipe?
Thanks!
Hi Alie! Yes, you will want to discard before you feed your starter, otherwise it will continue to grow in size. Discarding helps to keep your starter at a manageable amount. If I were you, I would take my starter out before your shift, feed it, and then feed it again when you come home. It should be perked up after these two feedings to make bread with the following day.
Does the bulk fermentation happen at room temp or in the fridge?
Hi Sarah! The bulk fermentation is done at room temperature.
My bread never rises above my pan. Doesn’t even get to the rim.
What am I doing wrong?
You may need to allow for more time. If your house is on the chilly side, it can take longer than 1-2 hours for the dough to rise above the rim. I like to place mine in my OFF OVEN with the light on to create a warm environment.
I just gave this recipe a try and I love it! Super straightforward and easy to follow. I must have messed up with the cook times somehow though. Recipe calls for 50-55 minutes, I pulled mine at 40 minutes because the top of the bread was almost black. Waiting for it to cool to see how it fared!
Hello!
Can I use 500g bread flour ?also can I omit the sugar or there is a purpose for this?
Thank you!
Hi there! Yes, you can absolutely use 500g of bread flour — just know the dough may be a touch chewier, but still delicious. As for the sugar, you can omit it, but it does help keep the bread soft and tender, gives it that lovely golden color, and helps it stay fresh a little longer. If you prefer a natural sweetener, you can also substitute the sugar with honey! Hope you love the bake!
Have you tried inclusions with this recipe?
I’ve done a cinnamon swirl and raisins! https://simplicityandastarter.com/cinnamon-raisin-swirl-sourdough-bread-recipe/
Can you add cheese and other items to this recipe like you can in other sour dough loaf recipes?
Personally, I have not tried this, but it sounds like a delicious idea! It should work just fine! Inclusions could be added when you knead the dough after the first short rest or while being shaped into a loaf.
I believe the flour amount is incorrect. I added 500g of flour and it seems to be the correct or close to the correct amount?
Hi Jessica! You are correct – the recipe calls for 400g bread flour and 100g all-purpose flour, equalling 500g of flour total!
It got late so I need to pause after shaping. Can I do a cold proof in the fridge instead of the second rise? It’s in the fridge now.. when I remove tomorrow, should I let it sit out for a while before baking?
Hi Mel! Yes, this is exactly what I would do! Since the dough will be cold from the fridge, it may take extra time for it to rise until the rim of the loaf pan.
What if you have already done second rise and don’t have time to bake. Can it go in the fridge overnight and warm up to room temp the next morning then bake?
Hi Lelia!
Yes, cover the dough and store it in the fridge overnight, then bake straight away the following morning.
After a few dense loaves with the recipe I finally decided to adjust the hydration to 70% using 315 water, 450 bread flour and holy moly!! Absolutely the perfect loaf!!
I’m so thrilled to hear this! Thank you for sharing!
When do I add the jalapeños and cheese if I want to add some
Hi Mattie! You could add the jalapeños and cheese just before kneading the dough for 20 seconds! Hope you enjoy it!
Can olive oil be subbed for butter? Vegan daughter would love to try this recipe. Thx.
Absolutely! Olive oil would be a great substitute.
Can this be made w/o the sugar? Would you delete? Or make with a clean replacement like maple syrup, honey or coconut sugar?
The sugar can my omitted, but honey is a great substitute as well!
Would you substitute with the same amount? 25mg?
Yes! Use 24g of honey (1 Tablespoon)
Could this recipe be altered for whole wheat?
I have only tested this recipe with bread flour. Whole wheat sandwich bread recipes tend to need a higher hydration, compared to other flours.
This is by far the easiest and most delicious sourdough sandwich bread I’ve tried! It’s so soft and SO much easier to make than some other recipes I’ve tried! Definitely my go-to 👍🏼
Thank you so much for sharing, Alissa! We can’t get enough of this recipe!
Can you convert to cups
I’ve tried many recipes and this is the best. Sometimes when I’m in a hurry I add 1/4 tsp of yeast to warm water and it doubles fast … ready to bake in just in a few hours. It’s a beautiful loaf either way.
So thrilled to hear that you love this recipe, Kate! Thank you!
Does temperature affect the process ? It’s cold where I live and the house is topically 68 degrees. I currently have the dough in the loaf pan but it’s not rising.
Starter did double in size and was ready to use.
Temperature does! The cooler it is in your environment, the longer it will take for your dough to rise.
Can the recipe be doubled for baking two loaves at once?
Absolutely! Just double the recipe for 2 loaves.
How much oil should I add to replace the butter?
You can substitute butter for oil 1:1.
Can I replace the sugar with honey?
Hi Mary Ann! Absolutely! I use the same amount in grams.
Can this be made with just all purpose flour? Thank-you!
Bread flour will give you a better rise, but you can use all-purpose flour.
I’ve tried about 6 different sandwich bread sourdough recipes. This is our favorite. I love it because it’s so easy. I had to use a heated dough mat since my kitchen is colder to get the dough to do the last rise. I love that I don’t use a mixer for this recipe and my family loves the bread. The clean up is easier. I’m playing around with fresh milled flours and this recipe and am liking the results.
I hope to dive into the world of freshly milled flour this upcoming year! I’m thrilled to hear that this recipe is suitable for this type of flour as well! Thank you so much for sharing.
I made it today and it worked and tasted great. Thank you very much!
I am so glad you enjoyed this recipe, Kiki! Thank you for sharing.
Hello! I’m looking forward to try this recipe. I will like to know if it will work if I use a mixer?
Yes, absolutely! You can use a stand mixer to mix the dough — just be careful not to overmix. I recommend mixing on low speed until the dough comes together and looks smooth and elastic (usually around 4–6 minutes). Then continue with the recipe as written.
This was awesome!! So happy it turned out well.
This recipe is delicious like all of yours are! :). I made one plain and one with cheddar for something different. Thank you for sharing these.
So kind! Thrilled to hear you are loving the recipes 🙂
Oh my goodness! This recipe is the BEST!!!! I had great success with this recipe on my first try! I did need to put in the refrigerator to cold proof overnight due to time, but it turned out perfectly when I baked the next morning. I just started the temp at 400 for twenty minutes and then reduced the temp to 325. I followed the recipe directions to a tee otherwise and will try using this recipe to make dinner rolls. The melted butter on top softened the crust and was the chefs *kiss* Thank you so much for sharing!
So thrilled to hear that you loved this recipe, Mary! Thank you so much for sharing. I hope you enjoy the dinner rolls as well!
Hi I am curious to know if you placed the dough in a cloth bowl when proofing it in the fridge? I am thinking I may need to put in the fridge due to time.
Great question! I cover my dough with a reusable shower cap. This prevents the dough from drying out in the fridge. You can use plastic wrap or a plastic bag as well!