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 (113 g)
- 2 tbs honey or sugar (42 g for honey or 24 g for sugar)
- 1 tbs salt (17 g)
- 1 cup starter, active and bubbly (227 g)
- 2 1/2 cups water (590 g)
- 8 cups all purpose flour (1200 g)
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.
Kalea says
Mine came out super wet too. I added flour till it felt right.
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.
Cassandra says
We had to get an oven thermometer for ours; we kept burning pizza all the time! It’s maybe $5-8 or so at Walmart and super helpful–highly recommend getting one.
Misty says
Mine turns out the same way. I thought it was because my oven wasn’t getting hot enough. But maybe I should lower the temp and cook longer? I’m not sure what to do, but it’s not fluffy, it’s really dense with hard crust. However, it wasn’t getting done at 375 for the suggested time.
Carrie says
I just made it and had the same experience. The bread is dense & doughy. I am going to try again, but not sure what to adjust.
Anonymous says
Great recipe! I just had to make a couple changes to really make it work for me.
1. I noticed my starter didn’t like the amount of salt that was added. If your dough will not rise, try 1tsp of salt instead of 1tbps.
2. My bread was coming out very dark and dense when I pulled it out of the oven. I had to reduce the temp to 350 degrees and reduce the time to 30 mins.
Otherwise it’s the best sourdough recipe I’ve tried so far!
Lisa says
Glad you found modifications that work for you! Thanks for sharing those tips.
Jenn says
Wondering if this dough can be put in the frigid for a cold retard? If so, when in the process would I do this?
I have been looking for a simple sandwich loaf recipe and I hope this is the one! Thanks
Lisa says
I would do it after the bulk rise. Shape, place in the loaf pan and then put it in a plastic bag to place in the fridge for a slower ferment.
Haley says
I’m wondering if after taking it out of the fridge from the second ferment if you’d need to let it come to room temp or even ride slightly before baking or just bake it straight from the fridge?
Katy says
Hi Lisa,
If I choose to ferment in the refrigerator overnight after the bulk rise, would I need to leave it out to reach room temperature before baking in the morning?
Thanks!
Erika says
I have found out that if I mix the dough and let it sit on the counter for 1 1/2 to 2 hours then put in the frig for 3 days, yes, I said 3 days and take it out, let it sit for 1 1/2 to 2 hours to get the chill off, then shape it and out in bread tins, depending on your house temp, I put mine in the oven with the light on for about 4-5 hours, it’s ready for the oven. It tastes amazing and I get a 3 day ferment out of it so it breaks down the gluten even more. I use kamut flour. Having to add more water to my dough because it sucks up the water. I hope this helps😊
Lisa says
That is an interesting process. Thanks for sharing!
Kami says
How did your bread turn out? I’m curious about halving this too.
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.
Valerie Greer says
Marcy, what change did you make? I am at 5,00 ft. elevation too, but I have struggled to get my bread to turn out soft and fluffy with a good rise. I have made this recipe probably 10 times, making little tweaks every time, but it never comes out so soft. My starter is active and happy, and my dough always doubles on the first rise.
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.
Andrea says
I haven’t tried Lisa’s recipe yet but thought I’d reply because I make sourdough in my bread maker all the time (without adding yeast)! I just do a dough cycle and then let it sit until it’s risen to the top of the pan (make sure you cover it during the rise so it doesn’t dry out). With my bread maker I bake it for 1.5 hours. I want to experiment with a long ferment in the fridge to get it more sour. Easiest recipe ever, but of course you’ll miss a bit of the texture by just letting the machine knead it.
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.
Shannon Woolley says
In my experience it’s over kneading. I’m not sure on the 10 minutes. I’ve ruined three loaves kneading it that long. I’m now trying by hand but the kneading isn’t quite right.
Anonymous says
I keep my house at 65 and never have an issue with rise.
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.
Whitney says
I’m only doing einkorn. Do you have recipes or modifications for that?
Lisa says
Einkorn doesn’t absorb liquid like all-purpose flour, so you will typically want to reduce the amount a liquid by 15-20%. Also, einkorn has a weak gluten structure so you don’t knead to knead it much. Let me know how it turns out if you try it.
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.
Dayla says
Hi! I’m considering making small loaves as gifts, but wanted to ask if anyone has been successful in doing so and what team/time did you bake them at?
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.
Mary says
I do this all the time and it works fine for me. I loosely cover with plastic wrap. It’s so convenient to mix it up in the stand mixer then simply cover the bowl to bulk ferment.
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?
SAlly says
I have heard from some people that they put dough hook in freezer and it really helped stop the dough climbing up !
I just got a mixer so will try this when I make this recipe!
Lisa says
Ohhh I’ve never heard that before! Good to know.
Anonymous says
I definitely need to try this frozen dough hook hack. I usually do a half recipe since the dough climbs up my hook so bad. Last night I forgot to half the recipe so I took it out of the mixer to hand mix instead.
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
Rose hedy says
My loaves came out smelling so buttery and amazing!!!! My poor stand mixer was hot to the touch because it required more than 30 mins of mixing before I got it just right. I’ll use bread flour next time and see if that helps with mixing time. This recipe was super easy. I keep my starter in the fridge and I used it straight out of the fridge. I woke up to the dough overflowing on the stove lol. Will definitely make this again and again!!!
Lisa says
Wow! That is one active starter! So glad you enjoyed it.
Kari says
Just tried this and my dough was far to thick. And I could not get the window painas it would just break. What do I do what did I do? To much flour? This was my first attempt.
Lisa says
How long did you knead for? It will break until the gluten strands develop properly.
Cyndee says
What size are your loaf pans? 1 pound or 1 1/2 pounds?
Thanks.
Erika says
I finally gave active starter and made this for the first time. My dough did rise and I’m wondering if it’s cause our house temp is only about 65. We live in New England. It’s cold outside. Could that be it? My starter was definitely active. Found it be something else I messed up.
Thank you!
Lisa says
If the house is on the colder side it can take a lot longer for the dough to rise.
Danyelle says
I’m in the process of making this bread, and my only comment is that the bread seems to be too much volume for the stand mixer. If I could do it again, I would half the recipe so that the mixer would be able to thoroughly knead the bread. My mixer is really struggling with this much in the bowl! But I’m excited to try this!
Lisa says
Totally understand that. It works well halved too! Enjoy.
Mandy says
I just made this recipe yesterday, and it turned out amazing! It was my first time making sourdough sandwich loaves, so I followed your recipe exactly, and they baked perfectly and my whole family loved the taste!
Lisa says
Wonderful! So glad to hear that!
Val says
Made this bread twice. Made a lot of mistakes, as long as your starter is good it works even with mistakes.
Thank you for such a good and forgiving recipe.
Lisa says
So glad it worked for you, even with mistakes!
Sarah says
Great recipe! I just had to make a couple changes to really make it work for me.
1. I noticed my starter didn’t like the amount of salt that was added. If your dough will not rise, try 1tsp of salt instead of 1tbps.
2. My bread was coming out very dark and dense when I pulled it out of the oven. I had to reduce the temp to 350 degrees and reduce the time to 30 mins.
Otherwise it’s the best sourdough recipe I’ve tried so far!
Amy says
Wondering if anybody has scored the tops for split top loaves?
Amanda Cordell says
I appreciate your blog and utube videos very much! As far as your sandwich bread, what do you store your bread in to insure it stays soft and fresh?
Lisa says
Typically, I will keep it in an air tight container like a large bowl with a lid, or zip-lock bag. I’ve also kept them in linen bags before.
Shan says
The bread comes out beautiful but when it’s time to toast it and spread something on it the bread just breaks as gentle as I am i don’t know how to fix this.
I also happens with most sandwich bread recipes. The only one that has not problem are those regular boules. My flour is regular but I adjust the liquid accordingly. Any advice?
Lisa says
I feel like this is the case with just about any sandwich bread, homemade or store-bought. Toasting usually helps. But the crumb is so soft and fluffy it makes spreading thicker things like butter or peanut butter a slight challenge.
Sarah Dix says
Any time I let my bread sit out to bulk ferment it gets a crusty top when it’s done. Am I doing something wrong? I’m covering it with a kitchen towel. Thank you Lisa!
Lisa says
Hi Sarah! I always top mine with foil, a beeswax wrap or a damp tea towel. If you use the tea towel option you’ll have to re-wet it several times throughout the ferment time to make sure it stays damp and blocks out air to your dough.
Courtney says
What do you cover the dough with during the 10 and 2-4 hour rise?
Lisa says
For the long rise I will cover with plastic wrap or use a lined bowl. For the 2-4 hour rise, just a tea towel.
Kelsie Swatek says
I absolutely love this recipe. I was having a hard time getting my fiancee to use my sourdough loaves for sandwiches for work because of the weird shape. I came across your recipe and love how easy it is to make. Takes all the pressure off knowing I don’t have to knead over and over again at 30 min intervals. Super delicious bread and super easy to make. I’m putting this recipe in my home cookbook.
Lisa says
So glad you enjoy it!!
Kami says
Can I use spelt flour instead of AP?
Anonymous says
Can I use Spelt flour instead of AP?
Lisa says
Most likely, You may need to reduce the amount of liquid or increase the amount of flour for it to work well.
Emily says
This is THE bread that gave me the confidence to start sourdough. I had someone walk me through the process before, but it didn’t click until I tried this recipe. I’ve done it with butter and coconut oil – both are amazing. I’m in a rhythm now where I’m baking bread every 2 days, and using discard recipes in between! Literally, this has been life changing recipe for me. My husband who has struggled hardcore with digesting grains is finding the sourdough he can digest. Miraculous for him! Thank you for giving me the courage to pursue sourdough. If I, as a busy mom of 4, and Lisa of course with her beautiful family, can pull it off-I’m sure you can too!!! Don’t be afraid to try 🙂
Lisa says
Love this, Emily! Thanks for sharing!!
Christine Ross says
I was wondering how the coconut oil would turn out! Might try that next!
Brittany Steen says
I love all your sourdough tips & finally got my start going with your help! This is my second time making this recipe and I just cannot get it to pass the windowpane test even after kneading it in the mixer for 10+ minutes and adding flour. It just stays too sticky. What am I missing here?? Is there something can do to fix this? Also, can I pop this in the fridge overnight to avoid overproofing during the bulk rise? Trying that tonight and crossing my fingers I don’t ruin it! I should’ve planned better but naps after lunchtime were also the only chance I had to throw this dough together. Hoping for good results!
Lisa says
Sometimes it can take a really long time, like 20 minutes before the window pane test is met. Yes you can definitely do that to avoid over proofing.
Christine Ross says
Another favorite! My fam loved it. I use half organic unbleached then half fresh milled hard white to make it a little more nutritious, I haven’t had to adjust anything and it still turns out soft and delicious! You’re the best!
Catherine says
I’m pretty sure I overkneaded my dough. It’s very hard.Is there anything that can be done to save it?
Lisa says
What a bummer. When things like that happen, I will usually make croutons, bread pudding, French toast casserole, or breakfast strata.
Sarah Mazur says
Hi Lisa, do you ever score this bread?
Riley says
Does baking in glass bread pans change anything?
Lisa says
No it shouldn’t. I’ve used a glass pan many times successfully.
Kellye Thomas says
Hi! We love this recipe! But I need some help. The first two times I made it we had the most beautiful loaves of bread we’ve ever eaten. They were perfect and so tall. Then the last three times I have made them they stopped rising by about 30-40%! I don’t know what I’m doing differently. My started doubles when I feed it. Any ideas?
Lisa says
Is it possible the house is colder this time of year? It could take considerably longer to rise.
Kellye says
Thank you. That’s very possible.
Hallie Grubaugh says
Can I omit the sugar/honey ?
Lisa says
Maybe? I haven’t tried this recipe without it. The sugar give the bread a nice soft texture, makes it rise more, and adds a little sweetness.
Alana says
Hi! I used this recipe using fresh ground hard red spring wheat from Guardian Grains. It turned out beautifully using only 6 cups flour. This may be the recipe I stick with! Thanks!
Lisa says
Wonderful to hear! I haven’t tried it with red wheat yet!
Trisha N says
Mine came out kinda dough-y. i let is rise for 12 and then the 2-4 so not sure what I did wrong. I did have to add extra flour because it was not balling up. any suggestions? Also, I am assuming that it would be fluffier when correct?
Lisa says
Hmmm I wonder if it needed more bake time?
Kandace Graves says
Wondering if I could save the other half of the dough to cook later?
Lisa says
That should work. Just keep it in the fridge until you are ready to bake.
Jodi says
I don’t have a stand mixer YET and I was wondering how I should be kneading the dough by hand and for how long. My first attempt the bread was very dense, albeit still delicious toast and grilled cheese sandwiches so it was ok. But I really want to get the soft fluffy sandwich bread next time.
Any tips would be much appreciated!
Thanks
Lisa says
My favorite way to “knead” sourdough bread without a stand mixer is using the stretch and fold method. Find this method here: https://www.farmhouseonboone.com/no-knead-sourdough-bread
Francesca says
My kitchen aid mixer started overheating almost as soon as I started mixing the dough. Any suggestions? I’ve never had a problem with my mixer so it seems like this recipe just doesn’t work in a mixer.
Lisa says
Oh no! Do you have a standard or professional kitchen aid stand mixer? If it is a standard it may be too much dough. You may need to half the recipe and make one loaf.
Michele says
Help! I’ve made sourdough sandwich bread a dozen times with a different recipe and always had it turn out. I followed the instructions (weighed instead of measured) and it’s SO wet. Not sure what I did wrong here.
Lisa says
I always make this recipe with cup measurements. I feel it gives the best results for this particular bread.
Megan says
I honestly can’t believe how delicious this bread is! I will make this again and again. Thank you for the wonderful tutorial… It was so easy to follow and no stress!
Lisa says
So glad you enjoyed it! Have a great day!
Becky says
I made the sourdough sandwich bread yesterday and the dough was really sticky. I kept adding flour but the dough continued to be sticky. I was afraid to add anymore flour for fear the bread would be too heavy. I also tried the sourdough potato bread and that was a disaster. The directions said the dough would be wet but keep kneading until it pulls away from the sides. I kneaded for almost a hour and it never pulled away from the sides. Was I suppose to have kept adding flour?
Lisa says
I never add more flour. What setting were you kneading on? Maybe it was too slow. It needs quite a bit of kneading to go from wet and sticky to glossy and smooth.
Laura Newman says
At which step can I do a cold bulk resting I got in the frig? My timing is a little off. Or should I just wait till tomorrow?
Lisa says
After the bulk ferment when it has about doubled in size, shape it and then place it in the fridge for 12-15 hours (rather than allowing it to rise at room temperature).
Jennifer says
This bread is the best! Always comes out great! Thanks so much for sharing this recipe.
Lisa says
So glad you like it! Have a great day!
Deborah Blanton says
I tried this bread for the first time and was very happy with the result! The only problem was it’s a little dense at the bottom of the loaf. Just wondering if that’s from underproving or overproving. Thanks for the great recipe and instructions!
Lisa says
Could be from under kneading or under proofing.
Alys says
Can you double this for a 2lb Pullman load? Or just make it as is and let it try to rise to the pan?
Lisa says
I would double the recipe it if the pan is double the size.
Rosanne says
I have a whole wheat Einkorn starter that is about 2 weeks old and is bubbly. (Although not as bubbly as your photos but I’m thinking that is because of the Einkorn.) Can I use this Einkorn starter and make the sour dough sandwich bread using AP unbleached flour? Will it act differently? Should I start feeding my starter with AP flour to switch it over?
Thank you so much for your time and all of this information you are sharing.
Lisa says
You should be able to use an einkorn starter without any issues as long as the flour is the same as the recipe. With a starter being so new, the bread may not rise to its full potential. It may be ok, but sometimes people run into this issue.
Sandy says
For a sandwich bread what size bread pan are you using? The 8×4 and 9×5 seen way too small. What is working for you? I wish the size pan is shared in the recipe. Thank you!
Lisa says
Hi Sandy! Here are the loaf pans I link in the blog: https://amzn.to/3EKaYUK (this is an affiliate link). These are 9×5.
Emily says
Great recipe! Turned out amazing. My 1st time making sourdough bread. The recipe was easy to follow. I held back 1/2 cup of water adding only what amount it needed for a soft dough. I also followed some of the suggestions & turned my oven down to 350. This yielded 2 lg & 1 med sized bread pan for me. All turned out a lovely golden brown.
Our new family favourite recipe ❤️
Mandy says
This is the best sourdough sandwich bread I’ve ever made, and I’ve tried several other recipes. It turned out so soft, fluffy, and almost melts in your mouth.
Cristina Jones says
Hi Lisa, can’t wait to try this. Do you cover the bread with plastic while rising like you do for other sourdough recipes?
Thanks!
Lisa says
Yes. Cover with a lid or plastic wrap during the bulk rise.
Asami says
Hello, what size is your loaf pan? Also can I used plant butter instead of regular butter? I can’t wait to try them!!
Lisa says
5.8″D x 9.7″W x 3.4″H. Probably, I’ve never tried it, but I would think it would work fine. Happy baking.
Tara says
Hello! Thanks for the recipe. Can I substitute Bread Flour for the AP flour? Thanks! (*sorry if this question was already asked)
Lisa says
Hi Tara! Yes you can.
Terri Uhlmeyer says
What do you do if you don’t have a stand mixer
Lisa says
You can try to hand knead it or do the stretch and fold method.
Jennifer says
Is there an easy way to convert this recipe into a 13X4X4 pullman pan? I love all of your recipes! I’ve tried at least 15 of them and my family always rave! Thank you!
Lisa says
I’ve never tried it. It looks like those pans hold 5-6 cups flour, so you could try converting the ingredients for 6 cups.
Maren says
So happy with how this turned out! I was a little worried because this is my second time making bread with my sourdough starter and I started out with a really similar recipe I got from another blog and it ended up super flat and dense and sour. But I think the issue was that I let it ferment too long, closer to 16 hours, and I tried using about 1/5 spelt and rye flour along with the ap flour. This time I followed the recipe exactly other than using a little extra honey for sweetness and it turned out tall and fluffy with a fairly thin crust and a more mild flavor. I’m excited to use this for sandwiches and toast- I think this will be my go to!
Lisa says
Yay that is wonderful to hear! Glad you enjoyed this recipe.
Alison Gooch says
Hi Lisa!
Any recommendations on the size mixing bowl of a stand mixer? This recipe in my standard (probably base model) KitchenAid is climbing the dough hook. It’s my first time using my very own sourdough starter, and while I thought about kneading by hand in a bowl, I opted to try my mixer so I can comepare. Thanks for your help!
Alison
Lisa says
I have a 6 qt stand mixer. The standard KitchenAid is 5 qt I believe. You could try halving the recipe next time if there seems to be too much dough for the mixer.
Renne Moore says
I made this bread yesterday & baked it today. It’s cold here in Arkansas today so it took quite a while for the second rise but it was totally worth the wait! This is a perfect bread for toast & sandwiches for my husband’s breakfast & lunch. Thank you so much for sharing your sourdough expertise with us Lisa!
Lisa says
So glad you enjoyed the recipe! Have a great day!
Brittany says
Do you have weights as opposed to measurements? I am a religious scale user for my baking 🙂
Lisa says
Anytime I want to use grams instead, I’ll use this conversion chart: https://www.farmhouseonboone.com/baking-conversion-chart hope that helps!
Rachel Smith says
I’m curious if this can be made in 2 dutch ovens instead of 2 loaf pans.
Lisa says
Probably. I have never tried it. The temperature and the baking time may need to be adjusted.
Madison says
I love this recipe. I make it 1-2x a week for our family. I’m really wanting to figure how to make this into a whole wheat? I can’t find any other recipes that are just this simple but also whole wheat.
Lisa says
So glad you enjoy the recipe! I do not have a whole wheat version yet. I’ll add that to the list to experiment with! I did just post a multigrain version though. https://www.farmhouseonboone.com/soft-multigrain-sourdough-bread
Riley Dillon says
Would this work with stretch and folds instead of kneading? I don’t have a mixer and find that to be more effective for me.
Lisa says
I think it would!
Karen Woodard says
You said in the summer you ferment 8 hours. Is this IN ADDITION to the 10-12 hours?
Lisa says
No. Sorry if that is confusing. In the summer, since the house is warmer it will usually only take 8 hours for the dough to double in size. Whereas, in the winter it may take 10-12 hours. Hope that helps.
Lauren says
I’m so excited to try this! I noticed in the pictures that you covered the dough on the second rise. Should the dough be covered during the first 10-12 hour rise? Or can it be in open air?
Thanks so much! I love your recipes and your videos. 💕
Lisa says
I cover the dough for both rises. For the first rise (10-12 hours) it should be covered with plastic wrap or a lid. Otherwise it may develop a not so pleasant crust. For the second rise, a towel will do.
Lauren says
Thank you so much!
Kalyn says
I’m having trouble with this recipe stripping out my 5.5 liter pro mixer and then having to knead by hand. Do you think it could have something to do with the hydration of my starter? I do equal parts starter, water, and flour. or maybe too much flour. I have definitely noticed honey and coconut oil will change the consistency vs using sugar and butter, ghee, or even dairy free butter.
Lisa says
I’m sorry you are having this issue. I have heard of others dealing with the same thing. One thing you could try is allowing the bread to autolyse before the kneading process. So add all the ingredients to the mixing bowl and mix until it comes together. Allow it to sit for 30 minutes or so and then knead it until smooth and glossy. This has seemed to help a friend of mine reduce the amount of kneading time and with it messing with the stand mixer. Also, if your stand mixer still can’t handle it, divide the dough in half and only make one loaf.
Rebekah says
This recipe is so quick and easy! My family loves homemade sandwich bread. I did reduce the sugar by about half.
Lisa says
So glad you enjoyed it!
Kayla says
Instead of an egg wash,can you do melted butter?
Lisa says
Yes!
Sarah says
We ❤️ This bread! We’ve made it twice now and I won’t go back to my other recipe I used.
Lisa says
Glad you enjoy it! Have a great day!
J says
I am fairly new to sourdough (been doing it almost 8 months now) and this recipe has been the best one yet! Eventually I want to get in to making the more complicated bread recipes but this one has been perfect for me as a beginner.I don’t buy any bread products for my home anymore and it’s so much healthier and delicious! Thank you Lisa for all these great recipes! I can’t wait to try the chocolate chip cookies and the artisan breads.
Lisa says
that’s awesome! So glad you enjoy this recipe!
Mike says
2 questions:
1. Can I make this into a rye bread? If so what amount of rye flour would be appropriate?
2. Can I make this dough to freeze and take it out to rise? I’d like to make the dough at home to travel to our cabin. Then let it rise at the cabin for fresh bread. Would this work? Freeze before the initial rise I assume??
Lisa says
1. I haven’t tried this recipe with rye flour. So, I am not sure how it would need to be adjusted. I’ll keep this in mind for a recipe in the future! If you try it, let us know! 2. Yes!
Jessica says
What speed does everyone knead this on?
Lisa says
If you have a KitchenAid it says not to knead over speed 2 so that is usually what I knead on.
Lucy Batsel says
This recipe is a god send. Thank you!
I have been baking sourdough for a while.
One thing I do is I never add the salt until After the first ferment (or the autolyse). I think I heard somewhere that Salt interferes with the gliadin formation. Once the salt is added, the gliadin stops forming and the glutenin begins– so you get both stretch and rebound.
The only problem that I have is adding all of that flour to the mixer– it simply explodes everywhere. I do 4 cups initially and slowly add the last 2 (in particular. Even with a towel around it, I get flour everywhere!
Makes me want to stick to hand kneading. I think maybe it’s a sign from God that I do just that! LOL
Anyway, thank you! The grandkids love this bread, and we like having a bread that lends itself to delicious sandwiches!
Keep up the good work there, busy Mama on Boone!
Cheers!
Lisa says
Glad you enjoy the recipe! And thanks for sharing your tips!
Tanya says
Can you use bread flour instead?
Lisa says
I haven’t tried this one with bread flour yet. I would think you could, but you may need to adjust the amount or the amount of liquid. If you try it, let us know how it turns out!
Megan says
So I did not fully read the recipe until I was already loading up my mixer when I saw the flour amount. Needless to say my poor small kitchenaid was not happy. It climbed right over the top of my dough hook and even on the lowest setting I could smell the motor haha oops. Long story short, this definitely did not get a 10 minute knead, maybe a 5 and a 1 minute hand knead. It was pulling away from the sides and definitely close to where it needed to be but still a bit dense compared to your photos. It rose really nicely on the first proof and well on the second and is in the oven now, so fingers crossed it turns out still! After reading some of these comments, wondering if the shorter knead may be better.
Stace says
Hello:)
Love this recipe.
Quick question,
After the second rise can I put in the fridge if I’m
not quite ready to bake yet?
New baker here:)
Thank You!
Lisa says
Yes. You could even put it in the fridge right after you shape it for 12-15 hours.
Holly says
Do you bake both loaves at the same time?
Lisa says
Yes
Linda says
Hi Lisa! Thanks for all you recipes! This sandwich bread gives me troubles in the second rise. Once I put it in the loaf pan it hardly rises anymore and as a result it’s not fluffy after I bake it. I just ride it 3 times and can’t figure out what it is. I have it rising in my oven with the light on, I watch the temp of the water….. I’m at loss
Lisa says
How much time are you giving it? I have never had this happen, but I am assuming it just needs a bit more time. Is it rising just fine during the first rise?
Tiffany says
Can I ferment longer in the fridge after the bulk fermentation on the counter?
Lisa says
Yes! I did that last night. Shaped, placed in a loaf pan, cover it with plastic wrap or tight lid, and placed it in the fridge for 12-15 hours. Next day, preheat the oven and bake straight from the fridge. It won’t look like it’s risen a lot in the fridge, but then bakes great.
Liz says
Well my arms are throbbing my hands stiff my stand mixer (very old) died a week ago I thought it would be easy peezy no my advise to see a mixer. By the by it passed window pain lol
Beth says
Hey! My stand mixer is going kaput 😞 Can you make this bread using a stretch and fold method? I made it with my stand mixer and it was delish!
Lisa says
That is so sad. I think that will work just fine!
María José says
Hi lisa! This is Maria from Chile!
I follow you since 2020 and I really love your recipes, videos and blog! Thank you so much for all that you share.
I want to ask, can i freeze the half of the dough and bake it later or an other day? I mean if i dont want to bake the 2 loafs at a time.
Or can I do the half of the recipe? Thank you!
Lisa says
You can half the recipe and only make one loaf. I have never tried baking it from frozen. I usually freeze my bread after baking.
Beth Ogonowski says
Being a SD newbie, I was having a hard time with just the right recipe – yours is the one I’m sticking to! It’s easy and so delicious. The only change I made was to put it in the fridge after shaping in the pan. I left it for about 18 hours to increase the SD tanginess and boy was that terrific! Thank you so much.
Lisa says
Glad you enjoyed it! Have a great day and good luck with all your sourdough endeavors!
Beth Ogonowski says
Absolutely scrumptious! After shaping I left in fridge for 18 hours to increase tang. Worked fantastically! Thank you so much.
Hannah says
I want to make this recipe but only have one bread loaf pan. Can the recipe be halved so I only
Make one loaf? Thank you!
Lisa says
Yes! It definitely can.
Kendra says
My husband and I made this bread yesterday and we are in love! Thank you so much for sharing this recipe!😍
Lisa says
So glad you enjoyed it! Have a great weekend!
Jack Christian says
Only just recently found your blog and your videos. This is my first go at making one of your recipes. After reading comments. After reading some of the comments I opted to half the recipe bc I figured my mixer would struggle with the full batch. Then I had the idea of making one half batch and set it to bulk rise and then make another half batch but refrigerate it for later in the week. Would it be better to refrigerate before bulk rise or before the second rise, after it’s shaped?
Lisa says
I usually like to refrigerate after the bulk rise. You can refrigerate at least 12-15 hours or up to 6-7 days. Usually, by then it isn’t quite as fluffy. But still delicious.
Kami says
Can I use spelt flour? We’re trying not to use AP as much as possible.
Also, my sister in law makes this and it’s absolutely one of the best bread recipes I’ve ever had! 🙌🏻
Ellyn says
I love this recipe! However, my dough never passes the window pane test. It always comes out good after baking but any suggestions on how to get it more elastic and stretchy? I’m using King Arthur unbleached AP.
Lisa says
Oh that is so interesting. How long are you mixing it. Sometimes it can take 15-20 minutes. If it is still baking up nice and fluffy it may be fine. You could also use bread flour and that should make it pass the windowpane test more easily.
Anonymous says
A big hit for my family!!! Thank you so much for sharing the recipe…
Melissa says
Do you have a gluten free recipe for sourdough bread? My sourdough is made from buckwheat and I can’t find any recipes to make bread with it.
Lisa says
Here is my gluten free sourdough bread recipe: https://www.farmhouseonboone.com/gluten-free-sourdough-bread-recipe
Cindy Baugh says
After the ffirst rise and then shaping could this dough go in the fridge overnight for 2n2nrise?
Lisa says
Yes!
Katie Snyder says
My dough always gets a hard crust on the top after my 10-12 hour rise.. is this normal?
Lisa says
Make sure to cover it with something airtight, like foil, plastic wrap, a damp tea towel or beeswax wraps, to avoid the crust on top.
Nadine says
They came out great! I will probably add an extra half cup of water when using the bread flour 😊
Andria says
After leaving my dough out over night, it gets a hard crust on it. It is covered with a towel. This has happened to all my recipes I leave out overnight. Any way to prevent this?