Easy Sourdough Sandwich Bread
This Sourdough Sandwich Bread is soft, tender, and naturally leavened with a slow, long fermentation for deep flavor and a beautifully light crumb. Made without commercial yeast, it relies on your sourdough starter to create a wholesome, sliceable loaf that’s perfect for everyday sandwiches, toast, and more.
Equipment
- An oven
- A 9x5 loaf pan
- A kitchen scale
- A Stand mixer (optional, but recommended)
- If not using a stand mixer, you’ll need a mixing bowl for the bread to proof in
- Cling wrap for proofing
Ingredients
- 625 g all-purpose flour about 5 ¼ cups
- 84 g unsalted butter — softened and cubed 6 tbsp
- 15 g sugar 1 ¼ tablespoon
- 12 g salt 2 tsp
- 15 g milk powder optional, 2 tbsp
- 63 g active sourdough starter roughly ¼ cup
- 338 g warm water around 1 ⅓ + 1 tbsp
Instructions
Prep the Starter
- The morning before you want to bake, feed your starter at 100% hydration so it has time to get bubbly and active. It's ready when it has doubled and passes the float test (a small amount floats in warm water).
Make the Dough
- Add the flour, milk powder, cubed butter, salt, and sugar to the bowl of a stand mixer. Mix on low with the paddle attachment until combined — it will look crumbly.625 g all-purpose flour, 84 g unsalted butter — softened and cubed, 15 g sugar, 12 g salt, 15 g milk powder
- Add the warm water and bubbly starter. Switch to the dough hook and mix until the dough is fully combined and pulls away from the sides. It's a soft dough but should form a cohesive ball.63 g active sourdough starter, 338 g warm water
Knead
- Turn the dough onto a lightly floured surface, cover, and rest 30 minutes. Then knead by hand until smooth, connected, and stretchy — it should pass the windowpane test (stretch it thin enough to see light through without tearing). When in doubt, knead more.
Bulk Proof
- Place the dough in a lightly greased bowl, cover with cling wrap, and proof in a warm place about 12 hours (overnight). It's done when doubled, very soft, and an indentation remains when poked.
Shape and Second Rise
- Turn the dough out, gently flatten into a rectangle, and roll into a log. Pinch the seam and tuck the ends under. Place in a buttered 9x5 loaf pan and let rise until doubled and rising over the top of the pan.
Bake
- Preheat the oven to 375°F. Bake the loaf 40–50 minutes, until deep golden on top and firm on the bottom (if it gives a lot when pressed, bake another 5–10 minutes).
- Cool in the pan 10 minutes, then turn out onto a rack and cool completely before slicing for the best results.
Notes
Humidity/climate: In a dry climate the crust can set early and split on the sides (cosmetic only). Add a pan of boiling water to the oven before baking to avoid it.
Soft dough: This is a very soft dough — don't be alarmed, and avoid adding more flour, which makes it harder to rise.
Use a scale: This recipe was developed by weight. Measuring in cups is the most common reason a loaf doesn't turn out.
Salted butter: Works fine — drop the added salt to about 10g. Don't skimp too much, though; under-salted bread isn't tasty.
Nutrition
Calories: 256kcalCarbohydrates: 42gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 440mgPotassium: 74mgFiber: 1gSugar: 2gVitamin A: 187IUVitamin C: 0.1mgCalcium: 22mgIron: 2mg
Tried this recipe?Let us know how it was!
