Soft and Tender Sourdough Sandwich Bread: Your Go-To Recipe for Same-Day or Overnight Perfection
Have you been tirelessly searching for a truly soft, incredibly versatile sourdough sandwich bread recipe that effortlessly fits into your busy life? Look no further – you’ve arrived at the perfect destination! This exceptional recipe empowers you with the ultimate flexibility: bake a delicious loaf the same day when your schedule is tight, or opt for an overnight fermentation to cultivate a deeper, more nuanced flavor and enjoy added convenience. Boasting a wonderfully tender crumb and just the right hint of mild sourdough tang, this loaf transcends ordinary bread. It’s perfectly suited for everything from crafting gourmet grilled cheese sandwiches to serving as the foundation for your favorite morning toast. Whether you’re a seasoned sourdough enthusiast or just embarking on your baking journey, this remarkably forgiving recipe is destined to become a cherished and indispensable staple in your kitchen.
✩ What readers are saying…
“Oh my gosh this sourdough sandwich loaf bread recipe was so easy to follow and it tastes great! It’s the first bread I baked with my starter.” -Kathy
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My initial foray into the world of sourdough baking, after successfully cultivating my own sourdough starter, began with an easy artisan sourdough bread. That first success was so incredibly satisfying that I truly didn’t venture much beyond it for quite some time. My other sourdough experiments were primarily focused on non-loaf breads, such as light and fluffy English muffins, chewy bagels, crispy crackers, and delightful waffles.
While this cheesy batter bread offers a delicious, savory experience and bakes in a traditional loaf pan, its crumb texture isn’t quite as tender as what most of us associate with a classic sandwich bread, especially when made without the cheese. This realization highlighted a gap in my repertoire of sourdough recipes.
That’s precisely where this recipe for soft sourdough sandwich bread steps in. It perfectly fills that void, delivering a loaf with an exceptionally tender crumb that is absolutely ideal for any type of sandwich you can imagine, or simply as a comforting piece of morning toast. This isn’t just another sourdough recipe; it’s a solution for truly versatile, everyday bread.
Beyond its incredible texture and taste, this recipe stands out for its remarkable ease and flexibility. It can truly be a same-day sourdough bread, requiring only a single, albeit longer, rise—characteristic of natural sourdough fermentation. Alternatively, you have the convenient option to let the dough ferment slowly overnight in the refrigerator, shaping and proofing it in the loaf pan the following day. This adaptability ensures that delicious, homemade sourdough bread is always within reach, no matter your schedule.
Does this recipe rely exclusively on sourdough starter for its rise?
Absolutely, yes! It was genuinely surprising to me when I first began exploring sourdough baking how many “sourdough” bread recipes actually incorporate commercial yeast. This approach often puzzles me – is it merely a reflection of our modern society’s constant pursuit of speed and instant gratification? For me, a significant appeal of sourdough is precisely the ability to avoid using commercial yeast in bread entirely. (It’s worth noting that using sourdough discard with yeast, baking powder, or baking soda for items like a zesty lemon loaf or decadent sticky bun coffee cake is a different scenario; that’s simply a smart way to utilize surplus starter).
If a bread recipe proudly proclaims itself as “sourdough” yet lists commercial yeast among its ingredients, it can feel like a misleading claim – because, at its core, that’s not truly traditional sourdough, is it? Much like diligently scrutinizing food labels, you really must read the ingredient list carefully. I once stumbled upon a “sourdough bread” recipe on Pinterest that shockingly called for not only an entire package of commercial yeast (many only suggest a mere 1/4 teaspoon), but also baking soda!
It’s true that 100% sourdough bread will naturally take a longer time to rise. However, this extended fermentation period offers profound benefits. By allowing the sourdough bacteria more time to work their magic, you unlock enhanced sourdough health advantages, including improved digestibility and nutrient availability. The patience invested in a slower, natural rise is truly rewarded with a superior loaf.
Essential Ingredients for Your Perfect Loaf
This remarkable sourdough sandwich bread recipe incorporates specific ingredients like eggs, milk, and butter. These are not just fillers; they are key to boosting the dough’s fat content, which consistently delivers a loaf with both a wonderfully soft and tender interior crumb and a delightfully soft crust – truly emulating the qualities of your favorite traditional sandwich bread.
Here are the 7 fundamental ingredients you’ll need to create this amazing bread:
- Active Sourdough Starter: This is the heart of your bread. It must be vigorous, fed, and actively bubbly, demonstrating its strength by doubling in size within 6 hours or less. A weak starter will lead to a dense loaf.
- Flour: Unbleached all-purpose flour is typically ideal for a soft texture. You can also use a combination of unbleached all-purpose and whole wheat flour for added flavor and nutrients, or even bread flour for a slightly chewier crumb. Freshly milled flour can also be used, adjusting for its unique absorption properties.
- Milk: Regular dairy milk is used here, and it contributes to the richness and tenderness of the crumb. While I haven’t personally tested almond milk, it may work, though the final texture and flavor might vary. Warm milk helps activate the starter more quickly.
- Eggs: Large eggs add richness, moisture, and contribute significantly to the soft, cake-like texture of the crumb. They also enhance the bread’s nutritional value and help with browning.
- Honey: A touch of honey (or maple syrup, or cane sugar) provides a subtle sweetness that balances the sourdough tang and aids in crust browning. It also acts as food for the yeast, ensuring a robust rise.
- Butter: Melted butter is crucial for achieving that characteristic soft crust and tender crumb. Its fat content keeps the bread moist and adds a lovely flavor. Ensure it’s melted and slightly cooled before adding to the dough.
- Salt: Essential for flavor development and for controlling the fermentation rate of the sourdough starter. Don’t omit or drastically reduce it.
Important Starter Notes
My personal starter is cultivated using 100% whole wheat flour and maintained at a hydration level of approximately 85%-90%, meaning it’s slightly thicker than a 100% hydration starter. For the particular bread showcased in these photos, I exclusively used unbleached all-purpose flour for the dough, but the presence of whole wheat in my starter naturally gives the final loaf a slightly browner hue. Should you wish to experiment, you can substitute half of the unbleached flour with whole wheat flour; however, please note that this will result in a slightly denser loaf.
If your sourdough starter is primarily made with all-purpose flour, I would recommend using at least 1 cup of whole wheat flour alongside 2 cups of unbleached all-purpose flour in your recipe to achieve a good balance of flavor and texture.
Essential Supplies for Success
Having the right tools can make all the difference in your sourdough baking experience. For this recipe, these items will ensure your bread turns out perfectly:
- Loaf Pan: Since this specific recipe calls for just 3 cups of flour, it is highly recommended to use an 8.5 x 4.5 inch loaf pan (often referred to as a 1-pound pan), rather than the larger 9 x 5 inch variety. While you can certainly use a bigger pan, your final loaf will not achieve the impressive height seen in the accompanying photographs. I personally invested in these USA loaf pans and have found them to be absolutely wonderful – I only wish I had purchased them years ago!
- Stand Mixer: While you can certainly achieve excellent results by kneading the dough by hand, a stand mixer with a dough hook will significantly reduce your effort and time. It ensures thorough and consistent kneading, which is crucial for developing the gluten necessary for a soft, airy crumb.
- Large Bowl (preferably with a lid): A spacious bowl is essential for mixing and for the bulk fermentation, especially if you opt for the overnight method. A lid or tight-fitting cover will prevent the dough from drying out.
- Covers for Rising: To maintain crucial moisture on the dough’s surface during its long rise in the loaf pan, which prevents a dry, tough crust, you’ll need effective covers. Options include reusable beeswax wraps or reusable “shower cap” style bowl covers. These are far superior to a damp tea towel, which tends to dry out over extended proofing periods.
Sourdough Sandwich Bread Recipe: Step-by-Step Guide
Follow these detailed steps to bake your perfect soft sourdough sandwich bread:
Step 1: Initial Mix and Rest (Autolyse)
Combine all the measured ingredients into a large mixing bowl. Stir them together with a spatula or wooden spoon until all the flour is fully incorporated and you achieve a somewhat shaggy, slightly lumpy dough. At this stage, it doesn’t need to be smooth. Cover the bowl and let the dough rest for a crucial 30 minutes. This resting period, often called an “autolyse,” allows the flour to fully absorb the liquid, starting the gluten development process and making the dough easier to knead. While you *could* add the salt after this rest, I often find myself forgetting, so I typically add all ingredients at once and haven’t noticed any significant difference in the final product.
Step 2: Kneading to Develop Gluten
Transfer the shaggy dough to a stand mixer fitted with a dough hook. Knead on medium-low speed for approximately 5 minutes. The dough should begin to pull away cleanly from the sides of the bowl, though it will likely still stick slightly to the bottom. When touched, it should feel tacky but without leaving excessive dough residue on your finger. If kneading by hand, this process will take around 8 minutes of consistent work, ensuring you develop a strong gluten network. You may need to add a very small amount of flour (1-2 tablespoons) during kneading if the dough is overly sticky, but this dough is generally quite manageable.
Note: During the kneading process, you will likely only need to add about 1 tablespoon of extra flour. This recipe is designed to produce a dough that is quite cooperative and easy to handle.
Step 3 (For Same-Day Sourdough): Shaping the Loaf
Lightly flour your work surface (a clean tea towel works wonderfully for easy cleanup!). Gently turn the dough out onto it. Pat the dough into a rectangle, approximately the length of your loaf pan. Carefully roll the dough up tightly from one of the longer sides, creating tension as you go. Pinch the seam firmly to seal it. Then, gently pull the short ends underneath the loaf to create surface tension on top. This shaping technique helps create a strong structure for the bread, allowing it to rise beautifully and maintain its form. Place the shaped dough seam-side down directly into your prepared loaf pan.
Step 4: The Final Rise (Proofing)
Before covering, you can optionally brush a thin layer of melted butter over the top of the dough. This helps prevent the cover from sticking and contributes to a beautiful crust. Now, cover the loaf pan with a suitable plastic cover – a plastic “shower cap” style bowl cover or plastic wrap is ideal. These maintain essential moisture on the dough’s surface, preventing a dry skin from forming during the long proof. (I’ve used reusable ‘shower cap’ covers for years, cleaning and reusing them. UPDATE: To reduce plastic use, I’ve transitioned to beeswax covers once my plastic ones wore out). A damp tea towel is generally not recommended as it can dry out too quickly during the extended rise, leading to a crusty top.
Why is only one rise needed for this recipe?
This recipe cleverly streamlines the sourdough process by utilizing a single rise (also known as the bulk fermentation and proofing combined). Since we are working with a well-fed, highly active sourdough starter that has reliably doubled in volume, its yeast cultures are already vigorous and ready for action. This eliminates the traditional two-rise process, making the recipe significantly faster and more convenient for a same-day bake. It’s this efficiency that truly enhances the versatility of this sourdough sandwich bread, allowing you to enjoy fresh bread without an excessive time commitment.
Alternative: The Overnight Ferment Method
For those who prefer a longer fermentation period, which can develop more complex flavors and offer greater scheduling flexibility, follow these steps as an alternative to Step 3 (shaping for same-day rise):
- First Fermentation (Bulk Ferment): After the kneading stage (Step 2), transfer the dough to a large, lightly oiled bowl. Cover the bowl securely with plastic wrap or a tight-fitting lid, then place it in the refrigerator. Allow it to ferment slowly overnight, typically for 8-12 hours. This cold fermentation slows down the yeast activity, allowing for deeper flavor development.
- Morning Prep: In the morning, remove the dough from the refrigerator. Proceed directly to Step 3 (shaping the loaf), shaping the cold dough into its final loaf form, and then placing it into a greased loaf pan, covering it as described in Step 4.
- Extended Final Rise: Continue with Step 5 below. However, note that cold dough will require a longer period to come to temperature and rise fully. Find a warm spot and allow it to rise for 4-6 hours, or until it reaches the desired height. The extra time accounts for the initial coldness of the dough.
Step 5: The Grand Rise
Place your covered loaf pan in a consistently warm area. This could be an oven with just the light on (which typically generates a gentle heat of 95-100 degrees Fahrenheit / 35-38 degrees Celsius), or a dedicated proofing setting if your oven has one. Allow the dough to rise for 3-5 hours. The exact time will vary based on your kitchen’s ambient temperature and your starter’s activity. The dough is ready when it has significantly expanded and is at or about 1/2-inch above the edge of the pan, as beautifully illustrated in the picture above. PRO TIP: Rich doughs, like this one with milk, eggs, and butter, thrive on warmth for proper rising. So, actively seek out the warmest spot in your home! A colder environment will drastically prolong the rise time.
Step 6: Baking and Cooling for Perfection
Once your dough has achieved its ideal rise, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Crucially, if you were using your oven light for proofing, remember to remove the pan before heating! Bake the loaf for approximately 40 minutes. You may need to rotate the pan halfway through baking to ensure even browning. The bread is fully baked when it has a rich golden-brown crust and sounds hollow when gently tapped on the bottom. For precise readiness, you can use an instant-read thermometer inserted into the center of the loaf; it should register between 195 to 200 degrees Fahrenheit (90-93 degrees Celsius). Allow the baked loaf to cool in the pan for about 5 minutes, then turn it out onto a wire rack to cool completely. Optional Slashing: To minimize cracking along the sides of the loaf during baking, you can make a single, sharp slash down the middle of the dough with a serrated knife just before baking. (I skipped this in the photos, and a small crack appeared on one side, but it’s barely noticeable once sliced).
ESSENTIAL TIP: It is paramount that you do not attempt to slice the loaf until it has cooled down completely to room temperature. Slicing warm bread causes the internal moisture to escape too rapidly, which can result in a gummy, unpleasantly sticky crumb. While it’s tempting, patience here ensures the best texture. (You can, however, always slice off a small end piece to enjoy warm as a treat!).
How to Properly Store Your Sourdough Sandwich Bread for Optimal Freshness
Once you’ve baked a beautiful loaf of sourdough sandwich bread, proper storage is key to enjoying its tender crumb and delightful flavor for as long as possible. Here’s how to keep your homemade bread fresh:
- Room Temperature Storage: For immediate consumption, your sourdough sandwich bread can be stored at room temperature in a breathable bread bag or wrapped in a clean linen towel for 1-2 days. This method helps maintain a soft crust and keeps the interior fresh without drying it out too quickly. I highly recommend and personally use these beeswax-lined linen bread bags for their effectiveness and eco-friendly design!
- Refrigeration (with caveats): While the fridge can extend the shelf life to 3-4 days, be aware that refrigeration tends to alter the bread’s texture, making the crumb slightly firmer or chewier. If you choose to refrigerate, ensure the bread is tightly wrapped to minimize moisture loss and prevent it from picking up fridge odors.
- Freezing for Long-Term Quality: For the best long-term preservation, freezing is the superior method. Your bread can be frozen for up to 3 months, maintaining excellent quality. See the detailed tip below for the best freezing practice.
PRO FREEZING TIP: To enjoy homemade bread at its peak freshness even weeks later, follow this simple strategy: Once your loaf has cooled completely to room temperature (this is critical!), slice the entire loaf. Keep out only the slices you anticipate consuming within the next day or two. Immediately transfer the remaining slices into a freezer-safe bag or a dedicated bread freezer bag. Freezing bread in individual slices is the absolute best way to store it because homemade bread, unlike many store-bought varieties, begins to stale rapidly after a few days at room temperature (and refrigeration negatively impacts the crumb texture). With pre-sliced frozen bread, you can simply remove exactly how many slices you need, toast them directly from frozen, and enjoy perfectly fresh-tasting bread anytime!
What Our Readers Are Raving About This Recipe
“I love the tender crumb and flavor. It is unlike other sour dough. The crust is tender too. It was a very easy recipe and turned out better than I ever expected!” -Cindi
“This was my first loaf of sourdough bread ever and it turned out beautiful. I’m sure I need to practice making it more but it came out very delicious! I’m learning but this was a good one to learn with. Thank you for this great recipe. I was so confused with the grams and other measurements but your recipe was very good for someone trying to learn sourdough baking. I’ll be baking this again and trying some of your other recipes!” -Ginger
We genuinely hope you find as much joy and deliciousness in this sourdough sandwich bread recipe as our family does. If you decide to give it a try, please be sure to leave a rating and a review! Your feedback helps us understand how much you’re enjoying it and encourages other bakers to experience the magic of homemade sourdough.
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Easy Sourdough Sandwich Bread – Same Day or Overnight
Equipment
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8.5 x 4.5 inch loaf pan
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stand mixer (optional)
Ingredients
- 3 cups (378g) flour* plus 1-2 tablespoons for kneading
- 1 cup (227 to 250g**) active sourdough starter, reliably doubling in 6 hours or less
- 1/2 cup (125g) milk lukewarm
- 2 large eggs
- 2 tablespoons (28g) butter, melted plus more for pan and top of loaf
- 2 teaspoons (12g) honey or maple syrup, or cane sugar
- 2 teaspoons (12g) salt
Instructions
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Combine all ingredients*** in a large mixing bowl and stir with a spatula or wooden spoon until all the flour is mixed in and you have a shaggy dough. Cover and let rest for 30 minutes.
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Using a dough hook on a mixer, knead for 5 minutes until the dough pulls away from the sides, but still sticks to the bottom, adding a bit of flour as needed (up to 1 to 2 tablespoons). Alternately, you can knead by hand about 8 minutes or use a dough cycle on a bread machine. ****See notes for overnight rise instructions at this point if desired.
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Grease a 8.5 x 4.5 inch loaf pan with butter, coconut oil, or avocado oil.
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On a floured surface (I use a tea towel for easy clean up), shape dough by patting into a rectangle the length of the pan, rolling up tightly, and pressing the seam together. Pull the short sides under to create tension on top of the loaf. Place shaped dough into prepared pan.
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Using a pastry brush, spread some melted butter over the top to help keep the cover from sticking as it rises. Cover the bread with a plastic “shower cap” or wrap (a damp tea towel will dry out over the long rise, so plastic is best to keep the top soft). Optional: Before covering you can slash the top of the bread if you’d like to minimize cracks on the edges of the bread.
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Place loaf pan in a warm area (I use the oven with the light on which is 95-100 degrees) and let rise 3-5 hours or until dough is 1 to 1½ inches above the pan. Warmer kitchens will need less rise time, cooler will need more.
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Heat oven to 350 degrees (remember to remove your pan if you’re using your oven light!). Bake loaf for 40 minutes, rotating as needed for even cooking, until brown and bottom sounds hollow when tapped. You can also use an instant read thermometer inserted in the middle of the loaf – it should read 195 to 200 degrees.
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Cool in the pan 5 minutes before turning out onto a rack to cool completely before slicing.
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Slice and use within 1 to 2 days at room temperature or freeze slices for longer storage.
Notes
**The weight of a cup of starter varies with how much the starter is stirred down before it is measured. I measure my mature starter (about 90%-hydration) after being stirred at 250 grams per cup of starter. TIP: The measurements are all over the place if you look up how much a cup of starter weighs, which is why it’s important to learn what your dough should look like – start with the lower amount of flour, and add just what is needed to achieve a firm, but still slightly tacky dough.
***For a salt-free autolyze, you can combine all the ingredients except the salt, let rest, and then add the salt in right before kneading (I haven’t noticed a difference if I do this or not).
****Steps for a longer fermented overnight rise:
- After step 2, place dough in an oiled bowl, cover, and place in the refrigerator overnight, 8-12 hours.
- Remove dough from fridge, shape into a loaf, and place in pan as in step 4.
- The cold dough will need a bit more time to rise, 4-6 hours.
- Once the dough is above the edge of the pan, bake as directed.
Nutrition
Frequently Asked Questions About Sourdough Sandwich Bread
For a bread recipe like this one, an ideal “fed, bubbly starter” is one that has been nourished and has subsequently risen to at least double its original volume within approximately 6 hours or less. Recognizing this crucial characteristic was a game-changer for me in achieving consistently successful sourdough breads. To get your starter to this peak activity, you’ll first need to revitalize it if it hasn’t been fed recently. Begin by removing a portion of your existing starter (often referred to as ‘discard’) and then feed the remaining starter according to your preferred method (whether by weight or by volume). Repeat this feeding process every 12-24 hours until you consistently observe your starter doubling in size within that 6-hour window or even faster. Once you’ve achieved this robust activity, you can feed it to build up the specific quantity required for your recipe. Use it as soon as it shows signs of peak activity, knowing it’s at its strongest. (Any leftover or excess starter can be used in “discard” recipes – simply keep a jar in the fridge and add to it until you have enough for your next discard creation!).
Yes, absolutely! This sourdough sandwich bread recipe can be easily doubled if you need to bake two loaves or a larger single loaf. Just ensure you have adequately sized mixing bowls and loaf pans to accommodate the increased volume of dough. The rising times may be slightly extended for larger batches, so always rely on visual cues rather than strict timing.
Certainly! Freshly milled hard wheat flour can be an excellent substitute for store-bought flour in this recipe. When using freshly milled flour, it’s always best to rely on weight measurements for accuracy, as the volume can differ. Keep in mind that freshly milled flour often absorbs liquids differently and may require slight adjustments to hydration; start with the recipe’s liquid amount and adjust with a tablespoon or two of extra liquid or flour if the dough seems too stiff or too wet, aiming for the described tacky but manageable consistency.
Yes, bread flour can definitely be used in this recipe. Bread flour has a higher protein content than all-purpose flour, which will result in a slightly chewier crumb and potentially a more robust gluten structure. This can be desirable for some bakers, offering a bit more chew to the final sandwich bread. No other adjustments are usually needed when substituting bread flour for all-purpose in this specific recipe.
Yes, sourdough is wonderfully forgiving in this regard! You can absolutely extend the cold fermentation period in the refrigerator beyond 12 hours, up to 24 hours or even a bit longer. The longer the dough ferments in the cold, the more complex and nuanced its flavor will become, resulting in a bread with a slightly more pronounced sourdough tang, which many find highly desirable. Just remember that the extended cold time will require an even longer final rise (proofing) once the dough is brought back to room temperature before baking.
Explore More Easy Sourdough Recipes
If you loved making this versatile sourdough sandwich bread, you might be interested in expanding your sourdough repertoire with these other fantastic and approachable recipes:
- Artisan Sourdough Rolls (with Everything Bagel Topping): Perfect for dinner parties or anytime you want a savory, chewy roll with an irresistible topping.
- Easy No-Knead Sourdough Focaccia (Long Ferment): A wonderfully simple recipe for a beautiful, airy focaccia that requires minimal effort thanks to a long, slow fermentation.
- Sticky Bun Sourdough Coffee Cake (Using Sourdough Discard): A delightful way to use up your sourdough discard, transforming it into a sweet, gooey, and utterly delicious coffee cake.
This recipe has been thoughtfully updated to provide even clearer instructions and more helpful tips. It was originally published in July of 2020.
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