Soft and fluffy sourdough sandwich bread is the perfect bread to have on hand. Made with all purpose flour, sourdough starter, butter and a little honey, this fermented bread has a lighter texture and tangy flavor.
One of the main complaints I hear about making crusty sourdough from readers is that they miss the soft sandwich loaf style of bread.
Not only is this recipe absolutely delicious (making it really hard to ever go back to store-bought bread), but it is also super simple. No strange ingredients, no stretching and folding every 30 minutes… Just mix, rise, shape, rise again, and bake.
Let it cool, slice and slather it with butter. It’s so yummy and it reminds me of a bread you would get on a breadboard from a restaurant.
Let’s be honest, though, it’s way better since it’s made from scratch and has that wonderful sourdough tang.
Make sure to save this sourdough loaf bread recipe for the future. It will be a go to for sure.
Tips:
- Use really soft butter and cube it up so it blends easier.
- Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.
- When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.
- If you are new to sourdough, you can check out how to make a sourdough starter here, find my sourdough conversion chart, and baking glossary of terms.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools you may need:
Measuring cups and spoons. You could also use a kitchen scale
FAQ:
Does sourdough bread make good sandwiches?
Yes. The delightful tanginess adds to the flavor profile of the sandwich, making it a wonderful addition. You can use crusty sourdough bread or this soft sourdough sandwich loaf.
Why is my sourdough sandwich bread not rising?
There could be a few reasons for this. The most likely one is that your sourdough starter may not be active enough or is weak.
Another contributor could be the temperature of the room where you are placing your dough to rise. The cooler the temperature the longer it will take for bread to rise.
Lastly, the water you use in your dough mixture could be a factor. If the water used was too hot, it may have killed the starter. Additionally, if you are using city water the chlorine could potentially kill the yeasts in the starter.
Are sourdough sandwiches healthy?
Sourdough is one of the healthiest breads since the grains are fermented, which makes it more digestible and the nutrients more available for your body to absorb.
Top with your favorite healthy toppings and you can have a wholesome and filling meal in one sandwich.
Ingredients:
Butter (softened) or coconut oil – I prefer using butter for that savory buttery flavor. If you are wanting to make a vegan version, you can use softened (not melted) coconut oil.
Honey or sugar – I like to use honey since it is a natural sweetener.
Salt – This gives the bread so much flavor and skipping it will leave you with a tasteless loaf.
Sourdough starter – You want a nice active and bubbly starter to make bread. Starter that isn’t ripe won’t produce nice fluffy bread.
Water – Room temperature.
All-purpose flour – The best part of this recipe is that it uses good ol’ plain all-purpose flour. Nothing fancy.
How To Make Sourdough Sandwich Bread
To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter’s hydration.
Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.
Tip: This isn’t a super hydrated dough and won’t be very wet like other doughs.
Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator. You can go longer if you want the benefit of the fermentation, but if it gets over-proofed the dough will turn into a sloppy mess!
In the summer, I ferment mine more like 8 hours but can get away with longer in the colder months.
Shape The Loaves And Rise
Grease two loaf pans or add parchment paper.
Divide in two equal parts.
Shape by rolling the dough flat into a rectangle and rolling it up.
Add to parchment lined or buttered loaf pans.
Second rise for 2-4 hours at room temperature, or until doubled. Again this depends on the temp! It could be as little as 1 hour if the house is warm and the starter active. Do not skip this step.It adds volume and strength to the dough.
Bake
You can add an optional egg wash for more browning.
Bake at 375 for 45 minutes, or until golden on top.
Allow to cool completely before slicing.
Storage:
Store in an air-tight container for up to five days for best results.
You can also freeze loaves in freezer safe plastic bags for 3-6 months.
Find More Of My Sourdough Recipes:
- Sourdough Zucchini Bread
- Easy Homemade Sourdough Pasta Recipe
- Sourdough Coffee Cake
- The Best Soft Sourdough Pretzels
- Sourdough Brioche
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone .
Sourdough Sandwich Bread
Soft and fluffy sourdough sandwich bread is made with all purpose flour, sourdough starter, butter and a little honey.
Ingredients
- 1/2 cup butter (softened) or coconut oil
- 2 tbs honey or sugar
- 1 tbs salt
- 1 cup starter, active and bubbly
- 2 1/2 cups water
- 8 cups all purpose flour
Instructions
- To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
- Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
- Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
- Divide in two equal parts.
- Shape by rolling the dough flat into a rectangle and rolling it up.
- Add to parchment lined or buttered loaf pans.
- Second rise for 2-4 hours at room temperature, or until doubled.
- Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
- Allow to cool completely before slicing.
Notes
Use really soft butter and cube it up so it blends easier.
Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.
When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 319mgCarbohydrates: 40gFiber: 1gSugar: 2gProtein: 5g
Cecilie Richer says
Can I use fresh ground hard white wheat instead of AP flour? If yes, should the flour amount be different?
Lisa says
Yes! I actually have a whole wheat boule here- https://www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread You can also sub it 1 for 1 in this recipe.
Amanda says
Hi Lisa,
I’ve tried your boule recipe and my dough is so wet! Ivebused both hard red and soft white berries. Do you have suggestions?
Lisa says
Hmm I’ve never had it come out wet after the stretch and folds (I’m assuming your are talking about the no-knead bread since its a boule). I would add a little more flour to it.
jean massey says
where do you get your starterAnd if you make you’s what is the recioe please
Savannah Howard says
She has a recipe and a video on the blog! It’s just flour and water. Or you can find sourdough starter on Amazon!
Kathy says
Can you half the recipe to just make one loaf. Do you have any suggestions for high altitude?
Thank you 😊
Suzanne says
I just did that last night… need to bake it and see how it turns out🤞
Abigail Timura says
I’ve tried this recipe multiple times and can’t get it right.. it typically turns out really dense with a super thick crust that looks over baked but then the middle is under baked and it always cracks. There are probably multiple things in my technique that I can improve but I can’t figure out how to get a good risen fluffy bread that hasn’t cracked along the side? Any additional tips?
Lisa says
I’m wondering what temperature your oven is. Sometimes the temperature can be off and even though it is set to say 375 it is actually running at like 425, for example. Also, are you kneading until the windowpane test has been accomplished? I’m sorry you are struggling with this recipe.
Kelly says
I just did this and it turned out BEAUTIFULLY! My new favorite sandwich loaf!
Marcy Grote says
I’m at 5,000 feet elevation and this recipe worked perfectly for me. See my post for only change I made to the recipe.
Valetta Gray says
I very much enjoy your sourdough recipes. I had already taken your original recipe and slightly changed it to make a softer sandwich loaf. A question I have is what size loaf pans do you use?
Kera says
Can you share how you changed the recipe? Thanks
Jacqui says
Hi Lisa! What size are your loaf pans? Excited to try this recipe! Thanks 🙂
Anonymous says
Can I use a taller loaf pan to bake slightly taller bread for sandwiches?
Molly says
This was the first recipe I attempted with my sourdough starter and it was a major hit!! Convinced me I could in fact make amazing baked goods with a sourdough starter!!
Krystle Henderson says
As always this recipe is 100%!
Amber says
This bread is a showstopper. Soft and keeps very well. Best for PB&J. I doubled the honey. My entire family tried it and asked if I can make some for them next time!
Jenn says
I’ve been looking for a good sourdough sandwich loaf that didn’t overwhelm me and had kinda given up. I was in a rut with sourdough cooking but when I saw this recipe I went on a mission to revive my starter. I had to use my back up starter from the fridge but I’m back up and running now! So I got busy making this recipe and it came out beautifully! My husband said it’s exactly what he wants in sandwich bread. It’s the type of bread you want for grilled cheeses, some deli meat and cheese, egg salad sandwiches or whatever else you come up with. I also love that the recipe makes 2 loaves. This recipe will become a regular in my house. Nice job Lisa!
Mandy Gibson says
Thank you so much for all you do. I have followed you for several years and just so appreciate you. Been getting into sourdough and so thankful I made your bread. It was amazing and stayed soft even the next day. Both were gone in two days because we did sandwiches and French toast. I could not be happier that I finally found a bread that all my boys like including my husband. Next is your cinnamon rolls. Also I made more bread tonight and will bake it after church tomorrow.
Lacey says
I made this recipe today, and it was a hit! Easy and will definitely be making again!
MES says
Could this work in a bread maker just for baking? In hot summer days I don’t want to turn oven on.
Tarrie says
So what size loaf pans did you use?
Jeanna says
The best bread!! I’m a beginner sourdough baker and this was the best tasting I’ve ever had! So easy with great results! Five stars! *****
Annie Coons says
Gah! My dough didn’t rise a bit overnight. Any idea what the issue could have been? My starter is beautiful and active and passed the float test, so it’s not that! Kitchen is a bit chilly at 68 but usually SOMETHING happens. I am so disappointed, this recipe sounds so good and perfect!
Sarah Wuerfel says
Put it in the oven with the oven light on. That usually becomes a warm place for the bread to rise. I’ve seen great results when I do that.
Kenzie Taylor says
Could I sub half the flour for wheat flour?
Dalida says
Hi Lisa, been following your blog for a few years now and love every video and recipe you create! This recipe is absolutely fantastic. I made it with light spelt flour and shaped it into buns instead of a loaf. OH MY GOODNESS. Best, most fluffy, hamburger buns I’ve ever made! Great for a deli sandwich as well or even pulled pork. So soft, fluffy, and keeps well since I don’t have to slice into it until it’s needed. Thanks for the wonderful recipe!
Lizzi says
I’m on my second attempt at this recipe. Both times I’ve over proofed because we have a gluten sensitivity but the end result was definitely edible and actually rose. Just not as much as Lisa’s. On my 3rd attempt I may try to sit the dough in the fridge to give it the extra ferment for gluten removal without compromising the end result of the bread.
Kourtney says
Hi Lizzi, I wanted to see if you figured out a longer fermenting method? My gluten sensitivity acted up doing the ferment time of this recipe too.
Leona says
I’ve had luck with other recipes by doing the bulk ferment in the fridge for 2-4 days. I plan on trying that with this recipe. Knocks the gluten issue to the curb for me.
Denise says
Just be aware that long fermentation does not remove gluten, just reduces and makes it more digestible.
Tarrie says
What size loaf pans did you use?
Tarrie says
What size loaf pans do you use?
Esther says
I made this recipe using two 9 X 5 pans and that worked perfectly.
Autumn says
Possible to 5 day ferment this recipe in the fridge to get rid of more gluten? Where in the recipe would I do that? 😉
Thanks!
Taylor says
Hey there,
Does this dough need to be covered during the bulk rise?
You’re usually pretty specific in your recipes – but I just didn’t see anything about it on this one. Love your recipes btw! Thank you 🙂
Amanda says
Just curious if I’m using whole spelt flour would there be any particular changes I would make? I’ve never added butter to a spelt sourdough loaf, would that make a difference? I’m guessing the dough won’t be “pulling” away from the sides of the bowl like with the AP flour, as it’s usually quite gooey. Any advice would be appreciated. Thanks!
Rita says
I notice you are not specifically calling for Einkorn all purpose. Are you using regular grocery store all purpose flour? If so, Why? I only use Einkorn.
Lisa says
Just grocery store AP flour here. They behave very differently in recipes, and I wanted just a basic sandwich loaf here.
Mary says
I’m still new at making my own sourdough bread, so this took me longer than expected, but I wanted to make sure I was doing everything right. I was buying grocery store sourdough for a while before making my own. Now that I’ve tried this recipe, I will NEVER buy bread from the store again!
I love that there aren’t a hundred different steps to follow. Your recipe is clear, concise and not intimidating at all for this newbie.
Can’t wait to try the sourdough cinnamon roll recipe next!
Lisa says
So glad you enjoyed it! Thanks so much for leaving your feedback!
Chelsea says
Why is mine a brick againnnnnnn?? This is my second fail. Directions followed to a T.
Sherilyn says
Too much flour, perhaps? You can play with it until it feels like the right consistency.
Sy says
crazy how tasty this bread turns out <3 it‘s become my everyday bread now since the recipe is out . Thanks a lot fot that one !!
Kimberly Miles says
Can you substitute spelt, barley or rye flour for a few cups of the all purpose flour?
Marie says
Question: first time using my starter it has been going for about 2 weeks. When I was making this in my mixer the dough was coming off the edges of the bowl and looked great then all of a sudden it was like the dough “fell” and became rather sticky about 4/5 minutes in. I stopped mixing then and went along with the process. The bread came out very dense. Did I not knead it enough? Any advice is welcome!!!!
Alex says
Mine did the same thing just now! Did you figure out what happened to yours? Thanks!
g says
I think what you’re describing happened to me the first time I made this recipe
I figured out that I had my mixer speed too low. this time I around I did medium until the ingredients incorporated and then cranked to high until I could windowpane. I hope this helps
Melissa says
Can you use bread flour or will that majorly change the outcome?
Marisa says
I absolutely love this recipe! I’ve made it several times now and it’s so wonderful. I usually start baking around 1 or 2pm, let it rise for closer to 6-8 hours, put it in the pans, and then put them in the fridge overnight and bake in the morning.
Ashley says
What do you cover it with when you put it in the fridge? My bread was dense and kind of fell apart on day 2, so I’m wondering if I need to extend the time in the mixer as well as let it rise longer
Lisa says
I usually place it in a plastic grocery bag and tie it.
Cyndee says
Do you let them sit out of the fridge for a bit before baking in the morning? If so, how long? Or do you just take them out and bake right away? Thanks!
Tammy says
After you take it out of the fridge does it have to sit 2-3 hrs?
Leona says
I take them out of the fridge and begin the oven preheat. Once the loaves have risen to my preferred size, I bake in the previously warmed oven. Usually takes about 1 hour from fridge to oven. Yummy, yummy soft bread.
Jeanine says
This is my go to sourdough bread recipe. My husband loves this bread, and I’ve gifted several loaves as well. It always turns out great!
Tami says
I don’t think I’ve ever been so successful making sandwich bread! I am new to sourdough and this made for an easy delicious recipe that I could easily whip up in the morning.
Sherry says
Can I make a make sourdough bread with a gluten-free flour?
Anonymous says
I followed your recipe exactly and used the dough hook for well over 10 min, then kneaded on a board another 5 or so. I set the dough for overnight and it really rose, but it was sticky -gooey (over fermented?). The dough in the mixer never did pull completely away, so wondering if I should have added more flour in the mixer (is it bad to add after it has been running a while?) or did I just overferment? First try. Put the mess into loaf pans and will see if I get anything edible!
Kayla s says
Definitely add more. A small amount at a time just until it pulls away and is not sticky
Heather says
Couple of questions, can I do this without a stand mixer? And can I cut it in half for only one loaf? Thanks!
Lisa says
Yes! You can definitely knead it by hand. Also, cutting the recipe in half works great!
Val says
Hi there going to try your sour dough sandwich bread today for the first time ,I read where someone let there’s rise for 6 hours then into the fridge ,where I live we have a lot of humidity like 96 % and the last few times I’ve made sour dough turns out so wet ,just wondering with your recipe if I should add more flour to the recipe or less water
Lisa says
Either would work. That could definitely be a reason for wet doughs.
Karlynn Craig says
I have been using your recipe to make bread, love it. I noticed that the bread doesn’t brown up in the toaster. Is there something I am missing?
Hailey says
I totally used melted butter on accident. I read it wrong 🥺
Is there no hope?!
Erica says
I make this every other week and it never fails:) definitely a family staple now
Ash says
My dough didn’t pass the windowpane test. What does one do in that situation?
Cami S says
I had that problem but I kneaded a little longer, added a bit more flour then let it sit. I came back after 5 minutes and the window pane test was passed! I’ll bake tomorrow but seems promising.
April says
What if I let it sit overnight in the refrigerator to ferment more and it didn’t rise. Should I try mixing it more or what should I do?
Kim says
Hi, when you do the long bulk rise, how do you cover the dough? Just put it in a bowl big enough to put a lid on or cover with a towel? Also do you have weight measurements for this recipe? Im excited to try it! Thank you!
Helen says
I covered it in tin foil, put the light on in the oven and it worked great.
Natalia Taylor says
Can this recipe be made in a bread machine?
Gabby says
How to I avoid over fermenting? I follow your times for resting and I got a sloppy mess. Is my kitchen too hot?
Alexis Lathrop says
I started making the bread at around 11am and set it for 10 hrs at room temp. It rose so much but I was not going to sit up until 12am. So I set it up the fridge and I woke up I didn’t have to set them out for a 2hr rise. I just popped them in the oven because they doubled in size overnight in the fridge. I haven’t cut into them yet, but they are beautiful!
Lisa says
That is fantastic!
Breanne says
I make my regular sourdough loaves in bulk & freeze— but can you freeze the sandwich bread loaf?
Lisa says
Yes. Bread freezes wonderfully.
Shantel says
I just made two loaves of this amazing sandwich bread! Thank you so much for the recipe. Bread is a bit daunting for me but your bread recipe was easy and delicious!!!
Lisa says
Fantastic! Once you get the hang of it, it’s super simple!
Sally Cole says
Thank you Lisa
I am with you on this sourdough journey
no going back
I no longer buy bread products
I make sourdough crackers, bagels, bread etc.
No tummy aches just really good food.
Love to you
Happiness and Health are Homemade
Sally
Lisa says
That is wonderful Sally!
Tonya Brande says
I Just made this. I won’t be able to bake it until 16 hours from now. Can or When can I put in refrigerator so it’s NOT OVERPROCESSED? And how long will it need to Sit out of refrigerator before Dividing, Rising in pans and baking? Sorry!!! This is my first time Making this recipe. Thank you in advance for any Help.
Lisa says
After the first bulk rise. Shape and then place in the fridge for 8-12 hours (or longer).
Qz Mann says
I made my first loaves today!!!! Well…… my husband baked it because I started at the wrong time yesterday lol. I love it! I’ve been having my starter for almost three years and these have been my first all successful loaves. For those that have failed, don’t give up! I’m telling you that you’ll get there. Thanks Lisa!
Marcie says
My loaves have been rising for about 6 hours but haven’t doubled in size. My house is pretty cool right now (about 70 degrees). Should I keep waiting or do I need to go ahead and bake them?
Daphna says
I had inquired sometime ago if you had a sandwich bread recipe (sourdough) and boy did you deliver.
It was so easy to make and tastes great. I love not having to use a scale.
Thanks,
Daphna
Dara says
Can the second rise be overnight in the fridge?
Caitlin says
I saw her answer another comment that, yes, you can do the bill ferment then shape your loaves and let them do the second rise in the fridge for 8-12 hours (or longer) 🙂
Audra says
Hi Lisa, Attempting to make your sourdough sandwich bread. I’m not sure that my bulk rise was successful nor my 2nd rise. But I pressed on anyway and both loaves are in the oven now. They smell wonderful. I think I may have overfed my starter. Is this possible?
Lisa says
It is possible to overfeed your starter, so the experts say. I’ve never had this happen. Hope the bread worked out. If all else fails, you could make croutons.
Keela Moats says
This recipe was simple and turned out absolutely perfect. The softest and best tasting sandwich bread I have ever made and I so a lot of bread baking! Thank you
Lisa says
Wonderful! So glad you enjoyed it.
Misty says
What if you leave the bulk ferment out and you don’t have enough time to do the last two hour rise and bake before bed? Can it bulk ferment then go into the fridge until the next day?
Lisa says
Yes! Shape, and place in the fridge.
B says
Love this recipe, but how do I keep my bread from splitting on the side? Maybe I’m not doing the final proof long enough? Thanks!
Lisa says
How long is the final proof? If it has been over-fermented it will most likely spill over.
Linda says
This is my first sourdough recipe I’ve made. I’ve been so hesitant to try in the event I put all the work in and it failing BUT this was no fail at all!!!
Why I haven’t done this sooner is beyond me.
My loaves turned out beautifully!
I’m hooked…can’t wait yo make do many more sourdough goodies!
Lisa says
How wonderful! So glad you had success. Enjoy your sourdough adventure.
Sarah says
Hi Lisa!
My loafs keep turning out super dense and heavy. Do you think it’s because it needs more time to rise? The first rise I leave it overnight, it doubles in size. The second rise, I leave them for 4 hours, but they haven’t really doubled. I’m afraid to let them over rise, but should I leave them for longer?
Lisa says
It could be a couple things. Are you sure the dough is developed enough? It could also be too cool in the rising spot.
Caitlin says
I had a sourdough boule (not this recipe) turn out SUPER dense recently and I did some research and discovered that I likely over-kneaded the dough. Is it possible that you did that? Just throwing ideas out there 🙂
Lucy says
Oh my gosh!!! What a rise on these loaves! One in the freezer for next week- the other eaten fresh from the oven- yummy. My family love it- definately going to be a favourite from now on… thank you so much lisa- your a baking wizard xxx
Lisa says
There is nothing better than soft fluffy bread! Glad you loved the recipe.
Gale says
What is starter
Lisa says
Starter is sourdough starter. It is made from flour and water and has captured the wild yeasts in the air. You can find out how to make one here.
Lindsey Baird says
Ok, this is now the…5th of your recipes I’ve tried and literally, they always come out amazing! My jaw actually dropped when I turned the light on to see how the rise was doing and it’s a good 4-5 over the top of the pan. I haven’t even tasted this yet but I KNOW it’s going to be good. I just can’t get over the rise on a loaf with no added yeast. Thanks again for another awesome recipe!
Lisa says
Wonderful. That warms my heart. So glad you’ve enjoyed the recipes.
Helen says
So grateful for this recipe as I was frustrated with the more complicated recipes (traditional loaves baked in a dutch oven) This produced exactly what I was needing.
Lisa says
That is so wonderful to hear.
Caitlin says
Right?! I’m new to sourdough and some of the boule recipes are ridiculous. I have to spend all day babysitting my dough, and even then it doesn’t always turn out. I’m excited to have a less complicated recipe for a more practical, every day loaf of bread 🙂
Megan says
Is it all right to leave this overnight covered in a metal mixing bowl? For example, the one that is attached to my stand mixer… Asking because I know you’re not supposed to have a starter in a metal container. Thanks!
Lisa says
I usually transfer mine to a greased glass bowl to allow to ferment overnight. The acid in the starter can react with the metal and leach into the sourdough.
Karron says
Superb, enough said! Thank you
Lisa says
Wonderful!
Melissa says
I don’t know what i messed up but mine didn’t rise and it was so stivky
Deb Shaeffer says
I have never made anything from this website that did not taste good!! All of the recipes and have been delicious, and this one is no exception!
Lisa says
Wow, what a compliment! Thank you Deb.
Lisa H says
I’m pretty new to sour dough. Have made a few artisan loaves that turned out just ok. I made this sandwich bread today and cut the recipe in half, it turned out so good! Thanks so much for all of your recipes you share. Your style of sourdough recipes have made me more confident in my ability to use sour dough. Have a great day, God bless.
Lisa says
Yay! That is great news. It will get easier and easier. Good luck on your sourdough journey.
Annie says
These were so simple to make and turned out perfectly! Thank you for giving my gluten sensitive family good tortillas we can actually make from home!!
Lisa says
How wonderful. Glad everyone enjoyed them.
Barbara says
Hi Lisa,
I have made whole wheat bread for years but never sourdough. So today
I am enjoying my 1st ever slice of my very own sourdough sandwich bread!
(your recipe)
It turned out beautifully! And yummy! I have 1 question though. I used almost 10 cups of unbleached flour vs the 8 the recipe calls for. Could it be because the sourdough was too hydrated
(runny) ?
Thank you!
Lisa says
That could be one reason, or could have been the flour you used, or the humidity in the house. So many factors can cause discrepancies. Glad you figured out what worked for you.
Caitlin says
I just wanted to come here and say that this made the BEST sourdough loaf I’ve baked so far. LOVE. I actually forgot I was running out of all purpose flour as I was making the dough and panicked a bit. I ended up doing 3.5 cups all purpose and 5.5 cups einkorn flour. I figured it’d end up being a crumbly, dense mess. It turned out amazing! Light, fluffy, easy to cut, beautiful sourdough flavor. My family is gluten sensitive, so I may continue with this flour blend. Talk about a happy mistake! So grateful for you and this amazing, simple, DOABLE sourdough recipe. Wish I could post a photo of the final result!
Lisa says
That sounds like a lovely blend of flour. Sounds delicious. Thank you!
Lucinda Bos says
Hi Caitlin, the Einkorn flour that you used, was it all purpose or whole wheat?
Thanks bunches for you reply!
Cindy
Cathie says
Butter has gotten so expensive. Can I use margarine as a replacement?
Lisa says
I have not personally tried it. I would think that it would work though.
Cheryl Buchanan says
I’m confused:
Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator
I would hope my refrigerator is NOT warm.
Please explain.
Thank you
Lisa says
The top of the refrigerator (not the inside) is usually a little warmer from the heat generated by the fridge. I see how that is confusing though. Thanks for pointing that out.
Joyce says
This recipe is so wonderful! I’ve been making it weekly. I love that it feeds my whole family for a week. There are four of us:) it’s foolproof in my opinion! Thanks Lisa, really love all your recipes.
Lisa says
What a wonderful compliment. Love to hear your family enjoys this recipe!
Aleah Larson says
I have successfully made this wonderful recipe 3 times. Now I am having the hardest time getting it right..the dough keeps climbing up the dough hook
Then when I do my second rise the surface becomes broken and bumpy instead of the normal beautiful smooth top.
Any ideas- friends?
Lisa says
Hmmm. Does the dough pass the windowpane test after it has been kneaded. I will adjust the dough off the hook and remix multiple times during the process. Has anything else changed fro the last time you made it?
Mary Mitchell says
This is wonderful bread!
I had to reduce the amount of salt to 1 tsp from the Tblsp because my husband is on a low sodium diet and it tastes great!
Thank you so much for posting this recipe.
And, the Cinnamon Rolls are out of this world delicious.
Lisa says
Wow! What wonderful compliments. Thank you for sharing. Glad you got this recipe to work for everyone in the family.
Anonymous says
This bread recipe turned out PERFECT
Lisa says
Wonderful!
Sally says
This sourdough Sandwich Bread turned out perfect!!!
It is my go to recipe for bread
Makes for a great gift
Sally
Oregon
Rani says
Hello! I have made this a couple of times and my bread doesn’t really rise much the final rise (after shaping into bread pan). The bread turn out dense, but with good flavor. Any suggestions what couple be occurring?
Lisa says
Are you using very active sourdough starter? Did it pass the float test before starting the recipe (the starter should float in a little glass of water to ensure it is active)? And how long are you letting it bulk ferment? Could it be over fermenting? Lots of questions. Sorry
Tammy says
How do you know when the second rise has reached the right height? Getting ready to put my SD sandwich bread in the oven
Lisa says
I just look for them to be about double in size give or take.
Brooke says
Love this bread! I make it every two weeks. I end up storing it in the fridge to extend its life while eating off of it. My husband is a “white bread only” guy and he really enjoys this bread. Makes me feel good giving him a healthier option than store-bought.
Lisa says
Wonderful! I love when health and taste collide!
Mary says
Dear Lisa,
Thank you so much for your recipe. I made my first ever sourdough loaf with your recipe today, and it is absolutely lovely. It is already a family favorite.
All the best,
Mary
Lisa says
Wonderful! Have fun baking!
Jennifer says
If I have put my shaped loaves in the refrigerator overnight do I need to let them rise before baking?
Lisa says
Nope. You can bake them right away.
Tammy says
Hi Lisa,
Do you bake your SD sandwich bread to 190 or 200 deg? At 45 minutes my bread was at 190 but I have read when adding eggs, butter or milk you should bake to 200.
Thanks Tammy
Lisa says
Hi Tammy, I’ve actually never taken the temperature of my bread after baking before.That is good information to know though.
Tish says
What size pans are you using?
Lisa says
8.5″ x 4.5″ x 2.5″ I use these pans: https://amzn.to/3Gc5pzY (affiliate link)
Anonymous says
Thanks so much!
E says
I have been nervous to try making sourdough but I’ve made this recipe 5 times now and it is amazing!!! My family loves it too and my kids are picky eaters. I have one kid that is gluten sensitive and this was still too much for him. Can I make this same recipe with einkorn or gluten free flour? I know you have other recipes specifically for that but it is more the standard artisan type instead of the sand which bread. Thanks!
Lisa says
Oh that is a bummer. I have an einkorn sandwich bread recipe (it is not sourdough) or a sourdough einkorn bread on the blog you may want to try. I haven’t tested this recipe with einkorn yet.
Sarah says
Would half whole wheat flour and half all purpose flour still turn out good? Any tips or suggestions if I was to do this?
Lisa says
It would probably be slightly denser, but should still be delicious. The amount of water may need to be adjusted slightly. I would just follow the recipe and add do the half whole wheat half all-purpose, and then if the dough is too dry add a tsp of water at a time if needed.
Aida says
I’ve been looking for a good sourdough sandwich recipe and this is the one! Delicious and super soft. I had to add a lot more flour before it pulled away while kneading. Also over proofed by about 7 hours cos the husband forgot to put it in the fridge. Luckily it’s really cold so it didn’t really mess it up. This’ll be my go to sandwich bread recipe from now on. Next time I’m gonna add more sugar cos it was quite sour.
Lisa says
Glad it worked even with the over fermentation! Definitely one of my favorite loaves as well. So tasty.
SarahP says
I have made this twice – once as written, once halved for one loaf. In both cases, the dough was REALLY wet, but seeing comments here I did not think it odd to need to add a little (another cup or so) to get it to pull away from the sides.. I kneaded on the stand mixer as described here. In BOTH cases, the bread came out really dense. What am I doing wrong?
Lisa says
Are you kneading it enough to pass the windowpane test? Was the starter nice and active? The dough shouldn’t be super sticky after kneading for a long time, eventually should come together.
Emily says
I love this bread, but I have never been able to pass the windowpane test..what could I be doing wrong?
Lisa says
How long are you kneading for? I’ve heard it taking upwards to 20 minutes for some people to pass the windowpane test.
Juliet says
Does anyone happen to have the weights in grams for this recipe? Thanks in advance! Love your content so much, Lisa!!
Lisa says
Hi Juliet, I have a baking chart here! https://www.farmhouseonboone.com/baking-conversion-chart