Sourdough Sandwich Bread Recipe

Yield: Loaf

Prep Time: 10

Cook Time: 40

Rise Time: 12

Total Time: 12 50

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.

4.62 from 151 votes

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Equipment

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: Bake

BAKE 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: Bake

Nutrition

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