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
This sourdough sandwich bread is soft, buttery, and perfect for toast or stacking high with your favorite fillings.
Ingredients
- 500 g (4 cups) all purpose flour
- 60 g (4 tbsp) unsalted butter, softened, cut into cubes
- 50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)
- 270 g (1 cup + 2 tbsp) warm water
- 12 g (1 tbsp) sugar
- 9 g fine sea salt
Instructions
Baking Schedule
- This recipe uses an overnight rise that typically takes 10 to 12 hours at about 68°F. Begin in the evening and bake the next morning. If your kitchen is warmer, the rise will happen faster. Alternatively, you can start in the morning and bake later the same day.
Mix the Dough
- In a stand mixer with a paddle attachment, combine the flour, butter, sugar, and salt on low speed until the butter breaks down into crumb-like pieces.
- Add the starter and warm water, then mix until the dough is mostly hydrated. You may need to use your hands to finish mixing until no dry spots remain. The dough will feel slightly tacky and stretchy. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Don’t forget to feed your starter during this rest.
- Switch to the dough hook and knead the dough on medium-low speed for 6 to 8 minutes. You’re looking for a soft, smooth dough that no longer sticks to your hands. If it does, sprinkle a bit of flour.
- No mixer? No problem. Mix by hand, let it rest, and then knead on a lightly floured surface for 8 to 10 minutes until the dough is soft and elastic. Don’t overthink it—pay attention to how the dough feels more than the time.
Bulk Rise
- Cover the dough with plastic wrap and let it rest at room temperature overnight until it doubles in size. This usually takes 10 to 12 hours depending on the room temperature.
Shape the Dough
- In the morning, grease an 8.5×4 inch loaf pan with butter.
- Transfer the dough onto a lightly floured surface and gently press it to release any large air pockets. Roll it into a log shape, tucking in the ends, and let it rest seam-side down for about 5 to 10 minutes.
- To build surface tension, gently pull the dough toward you with floured hands to tighten its shape. Carefully lift it into the loaf pan with the seam side facing down.
Second Rise
- Cover the loaf with plastic wrap brushed with oil or softened butter to prevent sticking. Let the dough rise at room temperature until it’s about an inch above the rim of the pan. This step can take between 1 1/2 to 2 hours or longer, depending on the temperature and starter amount.
- Preheat your oven to 375°F. For more lift, preheat to 500°F, then lower it to 375°F as soon as the bread goes in.
Bake the Dough
- Place the pan on the center rack and bake for 45 to 50 minutes, or until the loaf is golden brown and sounds hollow when tapped. Cool in the pan for at least 10 minutes before removing. Let the loaf cool fully on a wire rack before slicing. It stays fresh at room temperature in a sealed plastic bag 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.