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Sourdough Sandwich Bread

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This sourdough recipe uses King Arthur Flour for an amazing super soft sandwich bread that kids and adults will love. It includes a no-knead method that’s perfect for doing an easy overnight rise and creates the softest, fluffiest sandwich bread with all the health benefits of sourdough. You’ll never buy bagged bread again once you give this sourdough sandwich bread recipe a try!

king arthur sourdough sandwich bread recipe

You’ll need an active starter to make any sourdough recipe. I’m linking my easy sourdough starter recipe. This fast sourdough starter is literally fail-proof, thanks to my pro tips. And it has step-by-step instructions – perfect for a beginner.

a collage of my favorite sourdough supplies
See my recommended sourdough essentials: https://liketk.it/3zt4F

Easy Sourdough Sandwich Bread with King Arthur Flour

We love the tangy taste and fluffy interior that classic sourdough bread is best known for having. Not only is sourdough delicious, but it is also one of the easiest baked goods to make from scratch: no yeast, dairy, or eggs are needed!

Sourdough bread is vegan-friendly, there are no eggs or milk, and it’s quite healthy compared to other types of bread. The starter needed to make it contains live and active cultures that help the bread naturally rise. That means that you don’t need any yeast or other artificial rising agents.

Learn more about the health benefits of sourdough bread in my Overnight Artisan Sourdough Bread post.

Homemade loaves of sourdough bread typically have a crunchy, slightly chewy exterior. However, my no-knead bread recipe uses King Arthur Flour and an easy overnight rise to create a wonderfully light crust and soft bread. The result is a flavorful and tender sourdough that’s perfect for slicing and enjoying as your new favorite sandwich bread.

a bowl of mixed soft sourdough with a bag of King Arthur bread flour in the background

Ingredients YOu Need to Make This Recipe

Tender sourdough with a perfectly soft crust is easy to make with just a handful of simple ingredients. There’s no yeast, eggs, or milk required!

Here is everything needed for sandwich-worthy soft bread:

  • Sourdough starter – active and bubbly
  • Water – warmed to 95 to 100 degrees Fahrenheit
  • Bread flour – I prefer King Arthur Flour for this soft crust sourdough bread recipe
  • Sugar – either granulated cane sugar or your choice of sugar alternative, like coconut sugar
  • Extra virgin olive oil and salt

No sourdough starter? Learn how to make a fast sourdough starter in my Sourdough Starter post.

a bowl of overnight risen sourdough ready for the no-knead bread recipe

How to Make the Best No-Knead Sourdough Sandwich Bread Dough

This soft crust sourdough bread recipe requires just a few basic steps. Spoiler alert: the overnight rise makes a soft bread that’s far better than anything you’ll find at the grocery store.

Start it on a relaxing Saturday or Sunday evening, and then bake the next day. In no time, the sourdough bread will be ready to slice and stack with your favorite sandwich ingredients.

Follow these steps to make the best no-knead sourdough sandwich bread dough:

  1. Feed your sourdough starter 12-24 hours before starting this bread recipe.
  2. In a medium bowl, combine the sourdough starter with warm water, and then add King Arthur bread flour, sugar, oil, and salt. I like using a dough whisk for mixing.
  3. Mix well to form a shaggy, sticky dough. Tip: Flour or wet your hands and use them to finish mixing the dough. Then cover the bowl with a damp towel and allow the dough to rise 30-45 minutes.
  4. Next, carefully coax the dough from the bowl and transfer it to a clean and lightly floured surface. Stretch and fold the dough a few times before returning to the bowl. Recover with another damp towel, and now allow the sourdough to rise at room temperature overnight, approximately 8-10 hours.
  5. In the morning, lightly flour your countertop. Remove the dough from the bowl and gently stretch it to form a rectangle. Use your fingers to dimple the dough to release the air from the dough (as shown in the photo below).
punching the dough

Then roll up the sourdough dough into a log shape. Cover with a damp towel and let the dough rest for about 10 minutes.

form the loaf overnight rise bread

How to Bake Soft Sourdough Sandwich Bread

Lightly spray a 9” x 5” loaf pan with nonstick spray. Then tighten the loaf by gently rolling and pulling the dough, and transfer to the prepared loaf pan with the seam side down. Cover with a towel and let the loaf rise for another hour or two, until it has doubled in size.

loaf of soft crust sourdough overnight rise bread with king arthur flour

When you’re ready to bake your sourdough loaf, start by preheating the oven to 375 degrees Fahrenheit. Then bake the bread for 40 minutes, until the crust is a lovely golden brown color. Remove from the oven and allow the bread to rest for 10 minutes before carefully tipping it out of the pan onto a cooling rack.

The sourdough sandwich soft bread should be completely cooled for at least one hour before it is either stored whole or sliced and enjoyed.

super soft sourdough sandwich bread recipe

How to Store Soft Crust Sourdough Sandwich Bread

Homemade sourdough bread stays fresh for up to 5 days if stored in a plastic bag at room temperature.

For the softest crust, I recommend that you do not put it in the fridge, but you can seal it in an airtight plastic bag and keep it in the freezer for up to 3 months. Allow the bread to defrost at room temperature before slicing and using.

Love Sourdough Bread? Then check out these sourdough bread recipes:

Frequently Asked Questions

Will this sourdough sandwich recipe work with all-purpose flour?

Sure, though you will experience a slightly smaller loaf. If you have vital wheat gluten, use 4 cups of all-purpose flour and 4 tablespoons of vital wheat gluten in place of the bread flour.

My sourdough bread did not double in size overnight.

The sourdough needs a warm area for the bulk (overnight) rise. Find a warm place (75º – 85º F) like an oven with the light on, a warm window, or above the refrigerator or dryer to set the bread for 2 hours

How will I know if my sourdough bread is done baking?

I usually go by baking time, if the top of the loaf is golden, and it if sounds hollow if I tap on it. If you are unsure, if the sourdough bread is fully baked, the internal temperature should be around 195º – 200ºF.

the Full sourdough Soft bread recipe

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4.91 from 60 votes

Soft Sourdough Sandwich Bread (No-Knead)

This sourdough sandwich bread is an easy, fool proof recipe. Just follow the process and you'll be rewarded with an amazing loaf of super soft sourdough that's perfect for sandwiches. I recommend starting this bread in the evening and letting it rise overnight.
Course Bread
Cuisine American
Keyword Breads, Sourdough, sourdough bread, homemade bread
Prep Time 1 hour
Cook Time 45 minutes
Combined rises are approx. 12 hours 12 hours
Total Time 13 hours 45 minutes
Servings 16 slices
Calories 215kcal

Equipment

  • Bread pan, 9" x 5"

Ingredients

  • 1/3 cup (65 grams) sourdough starter, bubbly and active (fed within 12-24 hours)
  • 1⅓ cups (300 grams) warm water, filtered (95º to 100º F)
  • 1/4 cup (56 grams) granulated cane sugar
  • 3½ – 4 cups (500 grams) bread flour (I prefer King Arthur flour)
  • tablespoons (20 grams) extra-virgin olive oil
  • 2 teaspoons (9 grams) sea salt

Instructions

  • Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minute
  • Coax the dough from the bowl and stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover with a damp towel, and let rise at room temperature overnight (at least 8-10 hours) until double in size.
  • In the morning, lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle, then your fingers to dimple the rough to release the air from the dough (as shown in photo). Roll up dough into a log shape. Cover and let the dough rest 10 minutes.
  • Spray bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top for 5-8". Place it in your loaf pan, seam side down. Cover and let rise for 1-2 hours, until dough has doubled in size. Press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.
  • Preheat your oven to 375º. Bake in the center of the oven for 40 minutes. The top of the loaf should be golden in color. After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack. Wait at least 1 hour before cutting (to prevent the loaf from deflating).

Notes

Let cool for at least one hour before cutting.
Store sourdough bread at room temperature in a bag for up to 5 days.

Nutrition

Serving: 2slices | Calories: 215kcal | Carbohydrates: 40g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Calcium: 8mg | Iron: 1mg
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187 thoughts on “Sourdough Sandwich Bread”

  1. I made a double batch today. I have made your other sourdough twice and I love it it is more dense than this. I used Einkorn flour. For my starter as well as for this and the other sourdough.
    This is awesome. Took a longer ride time because we are in a hot climb and we keep the AC going.
    Thank you for sharing with us.

    Reply
  2. Is it possible to cold proof this bread after its gone through the full rise and is formed for the bread pans?

    Reply
    • I do not do cold proofing for my sourdough bread recipes, so I have no idea how this would work out. Here are some of the variations I have done to accommodate my schedule”

      1. let my bread rise in the pans for 2-3 hours.

      2. Reversed the process by preparing the dough in the morning, letting it rise during the day, and baking it in the evening.

      Hopefully these suggestions will help you 🙂

      Reply
  3. I’ve attempted twice to make a sandwich loaf for my kids and both times the dough takes forever on the 2nd rise. Like 4 hours to reach the rim of the pan and then it’s a bit dense after baking. Any troubleshooting tips? My house is a little cooler overnight (like 20-22C/68-72F) so maybe it needs more than 10 hours?

    Reply
    • Yes, your sourdough bread might need more than 10 hours if your home is that cool during the bulk rise. My suggestion would be to add a little more starter to your dough mixture and to increase the bulk rise (and check the top and bottom of the for bubbly activity).

      Reply
    • I haven’t used honey (though I think my daughter has) in this recipe. In order to keep the ratios the same, I would try using 56 grams (3 tablespoons) of honey in place of the granulated sugar.

      Reply
  4. 5 stars
    Just made it and waiting for the second ride to finish before I pop it in the oven! It has been going beautifully so far so I’m crossing my fingers! 😁
    QUESTION: Any idea how I could tweak the recipe in order to make it with Einkorn flour? I have been healing from some past gut issues and think that Einkorn would be easier on my gut but I know it handles a little differently in regards to hydration. Any tips would be appreciated! Thanks so much for sharing this recipe with all of us!!! I am really hoping that this will be able to become our sandwich bread recipe, because I have been wanting for such a long time to get rid of that nasty storebought bread my family eats every day and would love if it is something my body can handle easily too!!

    Reply
    • Hi Emily, I haven’t made this recipe with Einkorn, but I have made it with Kamut with the same weight of ingredients (no modifications). I suggest trying 1/2 Einkorn flour next time and seeing how it turns out. Then you can either go straight to all Einkorn or continue increasing the Einkorn flour every time you make it. I hope you’ll let me know how it turns out!

      Reply
      • 5 stars
        Thanks so much for the quick reply, Renae!! I will have to give Einkorn a shot. I also have some Kamut berries to use up – did you replace it with 100% whole grain Kamut flour? Or with bran and germ removed?
        And we just broke into the first loaf…it’s wonderful!!! So excited!!

        Reply
        • I have used all unbleached “white” Kamut, and 1/2 whole wheat Kamut and 1/2 bread flour before. So glad you loved the recipe ❤️.

          Reply
    • I’m not sure what you mean by other shapes? If you mean other sizes of loaf pans – yes. I’ve split the dough into mini-loaves and also baked it in a longer, narrow loaf pan.

      Reply
  5. 5 stars
    Best recipe ever! After many attempts with other recipes, hands down this is a winner! Will be making all my sandwiches from this! Has this been adapted for burger /hot dog buns? Thanks for the recipe!

    Reply
  6. 5 stars
    Oh my gosh, this bread did not let me down. Perfection! My loaf rose to new heights, so tall and so soft! I did a little tweaking for my preference. I had a dried starter that I had rehydrated and added to it each day as you normally would. By the 2nd day it was tripling in volume with lots of bubbles. The smell was wonderfully strong but I gave it a full 7 days before I used it for the bread. I measured everything in grams. I used 75 grams of organic rye and 425 grams of King Arthur bread flour for the total of 500 grams. I substituted brown sugar for the white. I adjusted the temperature for a glass loaf pan but it still only took 40 minutes to bake. It’s golden brown on top. As soon as the hour cooling time was up I tore into that baby. Nothing ever tasted so good! I could eat it all in one go but I can’t because my husband would fight me for his half. This recipe is a keeper!!! Thanks so much for sharing with us.

    Reply
  7. 5 stars
    I’m an avid sourdough baker. I’ve had my starter for about 11 years now and although I have some recipes I love, I’m always on the lookout for another keeper. Oh…my…goodness, this bread is wonderful! I tried two new recipes yesterday and yours was the clear winner! Super easy recipe, gorgeous rise, color, texture, flavor…sorry, I get carried away! Lol! I made a lovely sandwich with it today. Mmm, so good! Thank for sharing it!

    Reply
    • Wow, this is high praise coming from someone using sourdough as long as you! This is our family’s favorite bread recipe. It’s amazing how much the kids like this bread, too!

      Reply
  8. I somehow got this recipe to make 2 loaves! But I’m here with dad is not doing well so it had lots of extra rising time. I don’t know how to stick a picture in here or I would show you.

    Reply
    • That’s great (about the sourdough sandwich bread – but not your dad)! Did you use “regular” sized loaf pans? Sending wishes for a speery recovery for your dad.

      Reply
  9. 5 stars
    Delicious!!!! Oh my gosh. It’s perfect. We have a family of 7 and it’s our weekly sandwich bread. Thank you for this recipe!!!!! Wow

    Reply
  10. New to this…should the sourdough starter be at its peak when starting or pass the float test? Or just feeding 12-24 hours before starting is good enough even though it has already started to fall?

    Reply
    • I love answering sourdough questions!

      I don’t believe in the float test (I talk about why here: https://thefeatherednester.com/homemade-sourdough-starter/).

      Two things: 1. I have found that it’s best to feed the starter about 12 hours before using it, though I have used it almost 24 hours after feeding (more of a “discard” since it would be time to feed it). I think it’s better to use it when it’s a little hungry – after the peak. 2. your sourdough starter should be at least a week old and regularly double in size 4-6 hours after feeding before trying to use it to make bread.

      This is my schedule if I’m making sourdough bread: Feed the starter in the morning. Use it to mix up the dough that night. Let it rise on the countertop overnight. Then bake the bread the next day.

      Reply
  11. 5 stars
    Love this recipe! We have a big family and I couldn’t bare to continue spending far too much money on bread every week. Making this has saved me so much money and it tastes AMAZING! I have done a double recipe, a quadruple recipe and a recipe of 6 loaves at once! It turns out perfect every time. I also always end up using week old starter and it always rises to perfection! I live in a very humid climate though, so I think that ensures the rise. Oh and I sub raw honey for sugar to the same gram and it works just as well. Thank you for sharing this recipe! It has blessed our family!

    Reply
    • Heidi, you made my day with your comment! I am so glad to know this recipe has had such a positive impact for your family. Thank you!

      Reply
    • Yes, you can. Two things to think about: the longer you let your bread ferment (the long rise), the stronger the sourdough taste might be, and if the location it’s fermenting in is over 75ºF and you let it rise more than 12 hours it might over-rise. In the winter, I have had to let my sourdough rise for 14 hours before.

      Reply
  12. 5 stars
    Wow, just what I was looking for. I doubled the recipe and it worked perfectly the first time. Thank you so much for such a delicious, simple, and fluffy sourdough sandwich bread recipe.

    Reply
    • 5 stars
      I had the same experience! This is the first time I’ve tried sourdough (except one time a long time ago when I’m pretty sure I did everything wrong and it turned out rock-hard), and we all approve. I was glad to find a recipe that didn’t involve a Dutch oven or a 550-degree baking temperature.

      Reply
  13. 5 stars
    Hi,
    I’ve made this recipe many times now and it always turns out great tasting and great texture. The only problem I have is it splits on the side every time. I have checked and double checked that my edges are sealed and on the bottom of the pan. I’ve tried slashing the top with a knife and a lame and it still splits right at the top edge of the bread pan. I let it proof/rise for the alotted time and it always doubles and rises nicely, but if I poke the corner a little the indent doesn’t stay. Any ideas?

    Reply
    • EDITED reply: I thought you were referring to one of my other sandwich bread recipes (that makes 2+ loaves). I’m sorry for the confusion. I haven’t had an issue with this sourdough sandwich bread recipe splitting. That can happen when the dough hasn’t risen enough before baking. The oven heat causes the bread loaf to rise too quickly, causing a split in the loaf. The 1/2″ indent should stay if it is ready. Have you tried using a little less starter?

      —the original comment below was when I thought this comment was about my non-sourdough sandwich bread recipe —
      As I continue baking this bread (since publishing the recipe, I’ve probably made it 20 times), this has happened to me when I have used loaf pans that are too small. If you are splitting it between two regular-sized loaf pans, I recommend dividing the dough into three and using three loaf pans. If you do not have 3 loaf pans, or cannot bake three loaves at once, then freeze the third loaf and bake it later. Let me know if this “fix” works for you.

      Reply
      • I’m confused. Is this recipe for more than one loaf? I was going to make it tonight and I thought the recipe as written was for one loaf, until I read this comment. I never saw in the recipe where you divide it for 2 pans.

        Reply
        • Sorry for the confusion in the comments. This sourdough sandwich recipe is for ONE loaf. I have about 7 bread recipes and 3 of them are for sandwich bread, 2 of which make more than one loaf. I must have been confused when I replied to a comment. I’ll see if I can find it and correct that reply.

          Reply
  14. my dough was super dry and dense, and it didn’t rise. i think it was too cold in my kitchen. the color is also different and it is just SO dense and dry — i used a *whole grain* bread flour, is that different?? if so do you think i can just use less flour so adjust the consistency? thank you so much. i don’t have much experience with sourdough or bread in general so not sure if the flour i got is different than it should be!

    Reply
    • I don’t know which flour you used, if you used white bread flour the color of the bread should be the same as mine. The flour that I usually use – King Arthur Bread Flour – is white bread flour. Substituting whole wheat flour would change the recipe – from the rising time to the density of the bread. I’ll be coming out with a whole wheat sourdough sandwich bread soon. It’s still in the testing phase.

      Reply
  15. 4 stars
    I’ve made it a few times now but my dough is also so sticky after the overnight rise. I can’t figure out why?? it still tastes good and looks good after baking.

    Reply
    • I have no idea why your dough is so sticky. I live in a dry climate, and climate and environment play a role in breaking, especially with sourdough since it’s wild yeast. I’m glad to hear that your bread turns out well, though.

      Reply
  16. 5 stars
    This turned out great! I’ve been looking for an EASY sourdough recipe that doesn’t require a stand mixer or a bread machine or for me to knead it. This is exactly what I’ve been looking for! I also like that it rises overnight and no yeast required! The comments section is very informative too. I appreciate the time you’ve taken to answer the questions. I just discovered your website and look forward to trying more of your recipes. Thank you so much! You’ve made me very happy! 🙂

    Reply
  17. I just made this yesterday. My bread turned out dense. I followed everything as instructed. Any ideas?

    Reply
    • It has been my experience that most sourdough bread troubles are related to the sourdough starter or the fermentation or bulk rise. Here are my tips: Feed the starter about 12 hours before making the sourdough bread. Ensure that your sourdough starter doubles in size by the 6-hour mark. Let your dough rise in an area that is around 75ºF. Check to see that your dough has bubbles on the top and the bottom after the bulk or fermented rise and has risen significantly. Do not rush the final rise – the dough should have doubled in size.

      Reply
    • Yes, you can make a double batch. Be sure to use two bread pans so that the rest of the recipe remains the same with baking times. Doubling the recipe should not change anything with the rise times.

      Reply
  18. 5 stars
    This worked out perfectly. I’ve tried a lot of sourdough recipes with not as much success as this one. Thank you. I’ll be interested to try your other recipes.

    Reply
  19. I was excited to try this recipe as I got used to making sourdough bread. I used my active very bubbly starter and left it overnight to rise. When I woke up I did not see any progress at all. I’m wondering what I’ve done wrong. I almost thought to myself I should of put more starter in the recipe.

    Reply
    • If you have an active starter, you should not have to use more starter in this recipe. Most of the time when my dough does not look bubbly in the morning it is because the room where I left the bread rise was not warm enough (at least 75ºF). So, the dough will need longer to fully ferment for the bulk rise. This happens more in the winter and spring months.

      Reply
  20. 5 stars
    Thank you for this recipe. I have been making sourdough bread for about 3 years, using another recipe. This one of yours produces a much softer bread with a less tough crust. The wife asks me to use your recipe from now on. I suspect the longer overnight rise time is what makes the difference because the only difference in recipe is the other one has no sugar.

    Reply
  21. 4 stars
    I loved how this baked up and the texture is wonderfully soft. It was far too sweet for my taste and I wonder how much I can cut back on the sugar and not mess up the outcome. It’s very close to what I’m looking for because I’d just as soon retain the sourdough flavor profile but in soft sandwich loaf form.

    Reply
    • Sandwich bread is typically a little sweeter than artisan loaves (which have no sweetener). Also, the “sourness” of a sourdough starter can vary greatly between sourdough starters. So what comes out too sweet with your starter might not be as sweet with someone else’s sourdough starter. You can safely omit up to 1/2 of the sweetener in this recipe to make it more to your taste without compromising the recipe’s integrity.

      Reply
  22. Hello there. Could I double this recipe and make it in a 16 inch pullman loaf pan? I think I would leave the lid off. .

    Reply
    • You could, though that might affect the baking time with a different sized pan. So, be prepared to gauge the baking time and check for doneness with the loaf of sandwich bread before removing it from the oven.

      Reply
  23. Hi there! just curious how long prior to starting the dough do you feed your starter ? I’m so used to having that info as part of my recipes for sourdough , I wasn’t sure how to go about it with this one! looking forward to trying this !!

    Reply
    • Fed within 12-24 hours. My other sourdough bread recipes I believe say that information, but I just noticed that this one does not. Thanks to your feedback, I will edit the recipe to add that information. I appreciate it!

      Reply
        • I generally recommend waiting 12 hours after feeding your starter before using it for baking bread. That is to give it a chance to consume the nutrients in the flour. But, if your starter is very active and doubles in size by 4 hours, then I think it would be fine to use it after 6 hours. You want the starter’s activity to already have reached its peak before using it to make bread.

          Reply
  24. 5 stars
    Wow! I’ve made this recipe twice and it is the best! The crust is the perfect crispness and the bread is so flavorful! It’s my go to recipe from here on in! Thank you!

    Reply
      • 5 stars
        Hi Renae,
        I made my first sourdough loaf bread ever the other day and it turned out perfect using your recipe with your tips of course. But now I made the 2nd loaf but the 2nd proofing which is supposedly only 1-2 hrs prior to baking is now more than 12 hrs coz I’m working the morning shift . I tasted the dough and it is more sour, can I still bake this? The size became triple !

        Reply
        • Hi Cheche, I am not sure how your second loaf will turn out because it over-proofed. But, since you have already made the dough I would deflate the dough and let it rise again and then go ahead and bake it. I’d love to hear how it turns out! Renae

          Reply
          • Hi Renae,
            Thanks for your reply.
            It still baked perfectly but the only downside of it being over proofed is that the bread tasted more tangy. Otherwise, it is still fluffy ,airy and soft.I continued to bake this 1-2x a wk and everyone loved it. At times I will add 1/4 cup of oats in my dough , still came out perfect!
            Thanks again for sharing your bread recipe.

          • Hi Cheche, I’m so glad to hear that! Do you add the oats with all the other ingredients or just add them to the top of the loaf? That sounds like a great variation!

  25. This could be a dumb question but it is my first time making sourdough. The bulk rise says 30-45 minutes. Does it need to be 30-45 minutes or until it doubles in size?

    Reply
    • There is no such thing as a dumb question! Depending on a number of factors – there are so many variables when working with sourdough – you are looking to see if the dough has increased in size and looks a little “pillowy.” This usually takes 30-45 minutes and it might not be doubled in size. In the summer this might only take 30 minutes, but in the winter it could take an hour. As you work with sourdough more you will see that everything from the weather, to the brand of flour you use, to how active your starter is will all affect your sourdough.

      Reply
        • Unfortunately, I would not recommend it. The added baking powder (which usually contains baking soda, cream of tarter, and salt) in self-rising flour changes the ph level of the flour vs. all-purpose or bread flour. That change in the ph level could negatively affect the fermentation process of the sourdough bread.

          Reply
  26. 5 stars
    I’ve been making this recipe over and over and it has not failed once! I’ve also made a cinnamon raisin using this recipe. I also don’t have bread flour so I did 425g all purpose and 75g whole wheat and it turns out amazing every time!

    Reply
  27. 5 stars
    This is the easiest, softest, delicious, amazing no knead bread. I love the softness of the crust and insides. What makes the recipe this way….i love it. Sourdough bread has been a hard learning curve for me…….now i feel that i have found the key to Pandoras box. Thank you, thank you, thank you! Did you figure out this recipe yourself…or did you dig it up somewhere.

    Reply
  28. 4 stars
    Made this and found the directions easy to follow. It’s winter here and my house is pretty cool so I set it to rise in the oven with the light on. It worked very well. I didn’t care for the taste—thinking it had too much sugar. I liked the vegan aspect for my B & B and will make this again but only add 1/2 sugar.

    Reply
  29. 5 stars
    This recipe is so easy and turned out perfect. The flavor and crust are yummy. I’ll definitely be making this again. I did use a little less oil, used room temperature water, and spritzed the dough prior to placing it into the oven. This is a keeper.

    Reply
  30. 5 stars
    Thank you for this recipe! It’s the only recipe I have used that gives me consistently good results. I have made it at least 5 times now! I’m wondering if I’m going crazy though…did the recipe used to say 15 grams of oil in parenthesis? Or am I imagining that?
    Thank you!

    Reply
    • You are welcome! I’m glad you enjoy this recipe as much as we do. I recently updated the recipe and it’s possible I accidentally removed the grams for the olive oil. So, you probably aren’t imagining it. I just measured the oil and I have changed it to 15 grams or 1 1/2 tablespoons.

      Reply
  31. 4 stars
    I’m on my 3rd time baking this and noticed that one teaspoon equals 8-9 grams. Just curious if it’s suppose to be two??? Thanks! The first loaf didn’t rise right because my starter wasn’t super active, second loaf was better but still took a long time to rise (house might have been too cold) but the loaf was better than the first, hoping to perfect my timing on this 3rd loaf!

    Reply
    • In the winter, my sourdough is very sluggish to rise since we keep our home cool. So, I often give the sourdough a few extra hours for the rise. The recipe calls for 2 teaspoons of salt which according to my scale is 9 grams.

      Reply
      • When a recipe gives the volume (teaspoons) and weight (grams) which one should we follow — if ours doesn’t weigh the same (different density)? Thank you!

        Reply
        • If you tend to use weighted measurements then you should go with that, especially if your weights are not the same as mine. For sourdough bread and baking recipes, when testing recipes I use cups and teaspoons/tablespoons. Once the recipe is finalized, then I weigh those ingredients three times before calculating the weights for the ingredients.

          Reply
    • 5 stars
      The bread was great! Just made it for the first time. It looked perfect on one side and split down the other towards the top of the loaf – any ideas why that could have happened? Trying to avoid next time.

      Reply
  32. 5 stars
    Have made this recipe twice with no success. Turned out dense, heavy, & so lightly doughy on inside. Sure I’m doing something wrong. 1/3 cup of starter doesn’t seem like much to bake with Help.

    Reply
    • I have made this recipe at least 50 times successfully, though sometimes my loaves are larger than other times (the weather can affect sourdough). I haven’t ever had it turn out dense and heavy, though. If you are able to make other bread recipes with your sourdough starter, then it is possible that your starter isn’t compatible with this recipe.

      Reply
  33. Hi there! If i wanted to speed up the bulk process by using more starter, say like 150 g instead of 65 g, what adjustments would I have to make? Thanks!

    Reply
    • To speed up the bulk process, I recommend keeping the sourdough between 80º to 85ºF for at least 4 to 6 hours. In my experience, adding more sourdough is not a reliable way of speeding this up. Alternatively, you could add 1 teaspoon of active dried yeast to the recipe to speed up the bulk rise instead.

      Reply
  34. I’m curious if the su far is necessary in the recipe. Is it just to make the bread a little sweet or does it contribute to the softness. And if so, could I replace it with ho ST?

    Reply
    • The sugar does contribute to the softness of the bread, though you can certainly reduce it some. The problem with using honey instead of sugar is that it throws off the weight ratios and liquidity of the dough.

      Reply
  35. Since every sourdough starter is different, how do you know if your dough has the right amount of liquid? I’ve made lots of bread but rather new to sourdough so very anxious about what my dough should look and feel like when mixing.

    Reply
  36. 5 stars
    I am not new to baking but new to sourdough. This is the very first receipt I decided to try and it was absolutely perfect. The bread tastes wonderful and it is so soft! Thank you for a great recipe that will be using for years to come!

    Reply
    • I love hearing this! Thanks for sharing your experience making this sourdough sandwich bread, it’s a real favorite around here, too.

      Reply
      • 5 stars
        Great recipe! Was on the hunt for a sourdough sandwich bread and you nailed it!
        Thanks so much for sharing

        Reply
  37. 5 stars
    This recipe is perfection as is! Bread came out beautiful, fluffy, soft crust, easy to slice and most importantly, delicious! Probably the best and easiest loaf recipe I have ever made! Thank you for this wonderful recipe…will be putting this in my weekly baking schedule!

    Reply
  38. 5 stars
    This is a delicious idiot proof recipe. I make this all the time now. Ive tried it with 1/3 whole wheat as well as 1/3 rye flour and it worked out great although slightly less rise . I think if I added some vital wheat gluten it would be perfect. Thanks for the recipe!!

    Reply
    • Oh gosh, what a nice combination of flours for bread! I am coming out soon with a similar Sourdough Sandwich bread recipe that uses 1/2 bread flour and 1/2 whole wheat.

      Reply
  39. The best sandwich sourdough I’ve made and the least complicated. The overnight bulk rise is what makes this so awesome. You can have fresh bread for lunch. Thank you pulling this together Renae.

    Reply
  40. Mine is in the oven now! Did a bulk rise during the day while I was at work and OMG. Came home to beautifully risen bread dough. I used AP with one loaf and whole wheat flour with the other. Whole wheat only required around 3 cups (King Arthur brand). It smells and looks amazing so far. I did score the tops with three small cuts….not sure if that will affect anything or not. Looking forward to it cooling off so I can eat it lol

    Reply
  41. Can this bread be made without putting it in the refrigerator over night an letting it rise on the counter.

    Reply
    • This sourdough sandwich bread recipe does rise overnight at room temperature on the countertop, not in the refrigerator. I highlighted that in the recipe to make it more clear. Thanks for asking so that I could clarify that!

      Reply
  42. 5 stars
    I have made this twice now, and I love this bread. It’s so nice to have a recipe with no added yeast — the lift come only from the sourdough starter. I always follow the recipe exactly the first time, but for me the first loaf was far too sweet. The second loaf I made I reduced the sugar to just 2 teaspoons, and that’s the way I’ll make it from now on. Thanks for sharing this great recipe.

    Reply
  43. 5 stars
    Renae – I have made this recipe at least 30 times in the last 6 months. It took me a few tries to get the feel of the dough and get a really great loaf. This recipe is my go-to for sandwich sourdough. I love it.

    BUT – for many of the last few loaves something has changed. After baking, the middle of the loaf is raw – a big hole of raw dough – which ruins the loaf, of course.

    For the life of me, I can’t understand what I am doing wrong. I follow the same process every time.

    Have you heard of this before? Any advice?

    Thanks!

    Reply
    • Hi Sheri! No, I have no idea why the bread isn’t baking through and I haven’t received any similar comments. But, I do have some suggestions and/or tips. Have you checked the temperature of your oven? It is only affecting this bread when you bake it? Try taking the internal temperature of your bread next time – aim for 195º to 200º F before you pull it from the oven. Have you changed your bread pans?

      Reply
      • 5 stars
        Thanks for the ideas, Renae. I reread the recipe and made sure I followed everything to the letter. On the next loaf I checked the internal temperature – and let that guide me instead of the clock. PERFECT! I love this bread. I made another one today – and will bake tomorrow morning. I have full confidence it will be amazing.

        Reply
    • Yes, I have used Kamut flour successfully in my other bread recipes (I love that flour!). I would recommend weighing the ingredients the first time you make the sandwich bread recipe. Let me know how it turns out. I can’t wait to replenish my Kamut white flour – right now I only have the whole wheat Kamut that I grind myself.

      Reply
  44. I’m going to try this recipe this weekend. Can I shape this loaf into a ball (boule) and cook it in a Dutch oven?

    Reply
  45. Would I be able to use AP flour and/ or whole wheat flour? If I can’t get ahold of any bread flour?
    Thanks

    Reply
  46. I’m not sure what I did wrong but my bread is dense and my crust rock hard… the first time it tasted undercooked so I baked the second for an extra 10 mins, it’s tastes better and rose better but has an even harder crust than the first try. I let them rise for a good 12 hours and the dough looks and feels light and airy. I think where I’m going wrong is during the proofing? It doesn’t seem to double in size, it’s only a slight rise no matter how long I wait. Could this be due to not stretching the dough enough before letting it proof? I’m using the same flour you recommended, I also used your starter recipe, I’m on day 8 or 9 now. Any advice you can give would be appreciated, I’m feeling a little defeated. Thanks.

    Reply
  47. 4 stars
    I was wondering if this dough could be cold retarded in the fridge and if so, at what stage in the process could this be done. Thanks!

    I made this today following the recipe exactly and the loaf was very good, but a bit sweet. Next time I might try cutting the sugar in half.

    Reply
    • I have not tried refrigerating the dough with this recipe. Since I’m not sure what your goal is by refrigerating the dough – for example, to bake it at a later time – perhaps you should just do a daytime fermentation rise rather than overnight?

      The acidity and flavor of everyone’s sourdough starter is a little different, so if your starter makes a sweeter loaf then cutting the sugar in half would be fine.

      Reply
      • 5 stars
        I just made this recipe. I did put in refrigerator to retard overnight. I mixed ingredients late in morning (as I’m not an early riser!). I let it sit for 8 1/2 hours on counter in approx. 74° F kitchen. I then put in fridge overnight for about 11 hours. Took it out let it come to room temp for about 1 hour. Removed from bowl and continued with recipe. I let it sit for another 1 1/2 hours shaped in bread tin before putting it in oven. Worked out perfectly. Still had lots of rise. Thanks for the recipe!

        Reply
        • I’m glad you were able to adapt the recipe for your needs! I plan on modifying this recipe to make a new sourdough bread recipe with an overnight refrigerated (retard) rise soon. Your tips will definitely help me when I do my recipe testing, thanks!

          Reply
  48. 5 stars
    this is THE best recipe – I double it each time I make it as one just doesn’t last. You’ve made bread making super easy and simple.

    thank you * thank you * thank you * thank you * thank you * thank you * thank you * thank you* thank you * thank you * thank you * thank you * thank you

    Reply
  49. 5 stars
    Just made this recipe today and it was fantastic! This is going to be my sandwich bread go to. Thank you!

    Reply
    • On the counter overnight (not the fridge). You should be fine. We keep our house at 78º overnight and mine rises perfectly overnight.

      Reply
  50. 5 stars
    This is the best sandwich loaf I’ve ever had!!! The only change I made was using 100g wholewheat flour + 400g bread flour. I think I’ll just bake it for 5 or 10 minutes less next time, too, as I have a fan oven and the top of the loaf was slightly overdone. But apart from that, it was delicious! Definitely making it again!!

    Reply
  51. Does this sourdough bread recipe have the sour tang to it? I have been looking for the San Francisco sour dough.

    Thanks

    Reply
    • No, this recipe has a mild sandwich bread flavor. I find that the sour tang comes more from the sourdough starter than the recipe. Amazon sells a tangy San Francisco-style sourdough starter here. . I’d suggest a sourdough starter designed for that tangy sourdough taste.

      Reply
      • Start with 25g starter, feed it and put in fridge, after 5-7 days feed again and put back into fridge. After 5-7 days take out and feed and let double at room temperature, 8-10 hours. The long cold ferment brings out that SF tang you are looking for. If you keep 15-25g in fridge at all times it becomes complex and mildly tangy and you only need to feed once a week. Pull out what you need for the next days starter. I have gone 3-4 weeks without feeding, just mix it all up and feed it for next day baking. Keeps discard almost non existent.

        Reply
  52. 5 stars
    Hi, thanks so much for this recipe!
    After twice fail with other recipe , this is my first time baking sourdough successfully. The taste is just amazing! I live in a humid tropical country and your step by step recipe still works well. Definitely a keeper!! I will post the pic on your Pinterest. Thanks again!!

    Reply
      • 5 stars
        Brilliant! I’ve been making comparatively rustic and hardy loaves and boules for the last 15 months, but my first attempt at this wonderful sandwich loaf turned out beautifully, and is a welcome addition to my sourdough repretoire.

        Reply
        • I’m so glad you enjoyed this recipe. As much as I enjoy rustic loaves, it’s great to have some soft sandwich bread on hand, too, right?

          Reply
  53. Great tasting recipe 🙂 I’ve baked this bread 3 times now, and each time it is delicious. Could you help me understand why it splits on the side though? Id love to make a picture perfect loaf!

    Reply
    • We love this bread, too. I haven’t had it split on the side. Could it be the edge of the roll from when you rolled the bread dough up? If so, then either start pinching the edge of the roll to seal it or ensure that it is on the bottom of the loaf when you add it to the bread pan. That should solve it.

      Reply
    • Splitting typically happens when you have under proven your dough. I’m not sure if that’s the case for you, but maybe try that!

      Reply
  54. 5 stars
    Wonderful recipe. I have been making it for my husband and for my son and his wife. They love my sourdough bread but want a softer bread for sandwiches. This is so easy. I have a question. I made the dough early in the day today but its now late and I don’t have time to put it in the loaf pans for another 2 hours. Can I put the bowl in the fridge overnight and then in loaf pans in the am? (by the way I have also made this into cinnamon raisin bread!)

    Reply
    • 5 stars
      I have successfully held this dough in the fridge for up to two days, bring it out when I have more time. I form the loaves cold and let them rise- but it can take a few hours sometimes depending on the temperature of my kitchen.
      I’ve found this recipe to be very adaptable and forgiving when I experiment with it. (But I have many years of baking experience)
      Great recipe- delicious soft sandwich/toast bread. ❤️

      We love this bread!!

      Reply
      • Thank you so much for sharing this info! As you can see in the comments below, I get asked these types of questions about the recipe. So this is great for other bakers to know. I am sooo happy to hear how much you enjoy this recipe ❤️

        Reply
  55. This bread recipe has become a favorite! I love how easy the process is. It makes beautiful fluffy bread both times I’ve tried it. The instructions are clear and easy to follow. Thank you so much for an amazing recipe!

    Reply
  56. I NEVER comment on websites or other social media so the fact that I’m leaving a comment here says something. This bread is fantastic and is exactly the recipe I have been looking for. I wanted an overnight sourdough sandwich bread that doesn’t need any fancy bowls or baking vessels. This is it! It’s so soft and still has those sourdough pockets of air inside and out. I accidentally used all-purpose flour and was worried how it would turn out but it rose beautifully. My house is on the cool side so both the bulk rise and morning rise took a little longer but it was worth it. I’ve fed my starter so I can bake more. Thank you!

    Reply
    • My house is on the cooler side in the winter and I have been letting it rise longer, as well. I’m so happy to hear that you love the recipe as much as we do!

      Reply
  57. I just bought vital gluten to make this- my son has severe allergies and this is one of the first recipes that doesn’t use eggs or milk- hooray! What size loaf pan do you use?

    Reply
    • I’m so glad you’ve found a recipe for your son! I use a 9′ x 5″ pan, I believe it’s linked in the post. Anything close to that size should work perfectly.

      Reply
      • Made this loaf in a deep storage pyrex dish (not an actual loaf pan) that was 8″ x 6″ and it turned out perfect! I tend to like wider sandwich bread though.

        Reply

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