If you’re after a soft, tender sourdough loaf that’s perfect for sandwiches and toast, you’re going to love this one. It’s made with basic pantry ingredients, uses active sourdough starter, and comes out with the dreamiest golden crust and fluffy crumb.
There are no preservatives here. Just real, honest ingredients: flour, water, sourdough starter, and a touch of butter to keep things rich and pillowy. Once you make this, store-bought white bread just won’t compare.
A Few Things To Know Before You Start
- Watch the second rise. Over-proofing leads to flat loaves. Stop once the dough domes about 1 inch above the pan.
- Use the right pan size. For a taller loaf, go with an 8.5×4-inch loaf pan. A 9×5 pan works too, but the rise won’t be as dramatic.
- Use softened butter. Cold butter won’t blend properly into the dough.
- Dairy-free? You can use vegan butter — just be sure to check the salt content on the label.
- Room temp affects timing. Warm kitchen? Dough rises faster. Cold? Add extra time. Watch the dough, not the clock.
Ingredients You’ll Need
- All-purpose flour
- Unsalted butter, softened
- Granulated sugar
- Fine sea salt
- Bubbly sourdough starter (active and ready to go)
- Water
Let’s Make It – Step-by-Step
1. Mix the Dough
I like using a stand mixer since this dough can be a little sticky. Start by combining the flour, butter, sugar, and salt in the bowl. Mix with the paddle attachment until the butter breaks down into small crumbs.
Then add your sourdough starter and water. Mix until the dough starts to come together. Cover and let it rest for 30 minutes to hydrate and relax.
No mixer? After the rest, knead by hand on a floured surface for 8–10 minutes until the dough is soft, stretchy, and not too sticky.
2. Knead the Dough
Switch to the dough hook and knead for another 6–8 minutes. On some days, the dough might feel a little sticky — just dust in a little flour until it smooths out
3. Bulk Rise (Overnight)
Cover the bowl with plastic wrap and let the dough rise at room temperature (around 68°F) overnight for about 10–12 hours. By morning, it should be doubled in size and bubbly.
Want to bake the same day? You totally can. Just use a warm spot to help it rise faster — see the tips at the end.
4. Shape the Dough
Butter your loaf pan. Turn the dough out onto a floured surface and gently press it flat to release air bubbles. This is sandwich bread — no big holes here.
Roll it up from the bottom into a log and tuck the ends under. Let it rest for 5–10 minutes. Then tighten the shape by pulling the dough gently toward you across the counter, creating surface tension. Place it in the pan seam-side down.
5. Second Rise
Cover the pan loosely with oiled plastic wrap and let the dough rise until it puffs up about an inch above the rim. Don’t wait for it to double — just look for a nice rounded top.
Cool kitchen? It may take 2+ hours, depending on the strength of your starter. Be patient, or try a proofing box or warm oven trick to speed it up.
6. Bake the Bread
Preheat your oven to 375°F — or if you want better oven spring, start at 500°F, then reduce to 375°F once the bread goes in.
Bake on the center rack for 45–50 minutes, or until golden and set. Let it cool in the pan for a bit, then transfer to a wire rack. Wait at least 1 hour before slicing — otherwise, the inside might be gummy.
Bonus tip: Want to trap steam and keep the crust soft? Use a second loaf pan turned upside-down on top of your bread while baking.
Slicing & Storage Tips
Use a good serrated bread knife for clean slices. If you’re finding it hard to cut evenly, a bread slicer guide with adjustable thickness settings can be a huge help.
Want to double the recipe? Go for it! Bake two loaves at once and freeze one. Wrap tightly in plastic wrap either whole or as individual slices for quick breakfasts or lunches.
Variations to Try
- Whole Wheat – Swap in 20% whole wheat flour. If the dough feels too dry, add a little extra water (1 tsp at a time).
- Bread Flour – This gives a chewier texture. You may need more water depending on the brand. King Arthur needs more; Gold Medal doesn’t.
- Cinnamon Raisin – Add ground cinnamon and soaked raisins to the dough during the mix for a sweet twist.
Sourdough Sandwich Bread
If you’re after a soft, tender sourdough loaf that’s perfect for sandwiches and toast, you’re going to love this one.
Ingredients
- 500 g (4 cups) all purpose flour
- 60 g (4 tbsp) unsalted butter, softened, cut into cubes
- 12 g (1 tbsp) sugar
- 9 g fine sea salt
- 50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)
- 270 g (1 cup + 2 tbsp) warm water
Instructions
- Baking Schedule: This is an overnight dough which takes approximately 10-12 hours to rise at 68 F. Start the night before, in the evening, and plan to bake the following day. If it’s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
- Mix the DoughIn a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt.
- Mix on low speed until combined; the butter should look like crumbs.Add the starter and warm water.
- Mix until the flour is fully absorbed. You can use your hands to finish mixing. The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes.
- Meanwhile, replenish your starter with fresh flour and water.After the dough has rested, switch to the dough hook and run the machine on medium-low (speed 3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands.
- If it does, add a dusting of flour.If you don’t have a stand mixer, you can make the dough by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft, and elastic. Don’t worry about under or over-kneading.
- Focus on the texture more than the time.
- Bulk RiseCover the bowl with plastic wrap and let the dough rise overnight at room temperature (68 F) until it has doubled in size, about 10-12 hours. Refer to the baking schedule above for timing adjustments based on temperature.
- Shape the DoughIn the morning, butter an 8.5×4 inch loaf pan.Turn the dough onto a lightly floured surface and gently flatten it to release large air bubbles.
- Roll the dough into a log, tucking the ends underneath. Let it rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten the shape. Use a bench knife to transfer the dough into the prepared pan, seam side down.
- Second RiseCover the dough with lightly oiled or buttered plastic wrap. Let it rise at room temperature until the center of the dough rises to about 1 inch above the rim of the pan.
- It doesn’t need to double in size. This can take 1.5 to 2 hours or more, depending on temperature and how much starter was used. The warmer the room, the faster the dough will rise. Refer back to the helpful tips if needed.Preheat your oven to 375 F.
- For higher oven spring, preheat to 500 F and reduce to 375 F once the dough goes into the oven.
- Bake the DoughBake the loaf on the center rack for 45-50 minutes or until golden brown. Cool in the pan for at least 10 minutes, then transfer to a wire rack to cool completely. This sourdough sandwich bread will stay fresh in a plastic bag at room temperature for up to 3 days.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 255184Total Fat 1409gSaturated Fat 552gTrans Fat 28gUnsaturated Fat 577gCholesterol 1832mgSodium 13135mgCarbohydrates 52238gFiber 2093gSugar 190gProtein 7183g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.