Description
There’s something magical about baking bread at home — the way your kitchen fills with that warm, comforting aroma, and the satisfaction of slicing into a loaf you made from scratch. When I decided to try making sourdough sandwich bread for the first time, I wasn’t expecting such a perfect outcome. But to my surprise, this loaf turned out incredibly soft, tender, and absolutely delicious.
I know many of you love baking for your families, whether it’s to bring everyone together around the table or to simply enjoy something homemade and nourishing. That’s why I’m excited to share this recipe with you — it’s straightforward, rewarding, and gives you a loaf that’s perfect for toast, sandwiches, or just enjoying with butter and a warm drink.
Ingredients
Dry Ingredients:
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500 g (4 cups) all-purpose flour – A good quality flour makes all the difference in texture.
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12 g (1 tbsp) sugar – Adds just a touch of sweetness to balance the tanginess of the sourdough.
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9 g fine sea salt – Enhances flavor and strengthens the dough’s structure.
Wet Ingredients:
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60 g (4 tbsp) unsalted butter, softened and cubed – Brings moisture, softness, and a rich taste.
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50 g (¼ cup) active sourdough starter – Make sure it’s bubbly and recently fed for the best rise.
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270 g (1 cup + 2 tbsp) warm water – Helps bring everything together and activates the starter.
Instructions
In a stand mixer fitted with the paddle attachment, combine the flour, cubed butter, sugar, and salt. Mix on low speed just until the butter is broken down into small bits — it should look like coarse crumbs.
Next, add your sourdough starter and warm water. Mix until the flour is fully absorbed and no dry spots remain. If needed, finish mixing by hand. The dough should feel slightly sticky and elastic, but not overly wet. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes. This resting phase is called “autolyse” and helps the flour hydrate fully, improving the dough’s texture.
After the dough has rested, switch to the dough hook on your mixer and knead on medium-low speed for 6 to 8 minutes. If you prefer to knead by hand, transfer the dough to a lightly floured surface and knead for 8 to 10 minutes. You’ll know it’s ready when it feels smooth, elastic, and doesn’t stick to your fingers.
Kneading builds gluten, which gives the bread its structure and keeps it soft instead of crumbly.
Place the dough back in the bowl and cover it tightly. Let it rise overnight at room temperature — ideally around 68°F. This slow fermentation is what gives sourdough its rich flavor and lovely open crumb.
By morning, the dough should be puffy and have doubled in size. If your kitchen is cooler, it may take a bit longer — up to 14 hours — so don’t rush it.
Lightly flour your countertop and gently turn the dough out. Flatten it gently with your hands to release any large air bubbles. Roll it into a log shape, tucking the sides and ends underneath to create surface tension.
Let it rest seam side down for 5 to 10 minutes. Then with floured hands, tighten the shape by gently cupping the dough and pulling it toward you on the surface. Butter an 8.5 x 4-inch loaf pan and place the dough inside, seam side down.
Cover the loaf pan with oiled plastic wrap or a clean towel. Let the dough rise again at room temperature for about 1½ to 2½ hours, or until the dough domes 1 inch above the rim of the pan. This rise may vary depending on your starter’s activity and kitchen temperature.
Toward the end of this rise, preheat your oven to 375°F. If you want an extra boost in oven spring, preheat the oven to 500°F and reduce it to 375°F as soon as the bread goes in.
Bake the loaf on the center rack for 45 to 50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. You can also use a thermometer — the internal temperature should be around 200°F.
Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Cutting too early will result in a gummy interior, so patience is key.
Notes
Use a Digital Scale: For the most accurate results, especially with sourdough baking, it’s best to weigh your ingredients. Measuring by cups can vary depending on how the flour is scooped.
Flour Type: This recipe uses all-purpose flour, but you can swap up to 50% with bread flour for extra chew or with whole wheat flour for a heartier texture.
Starter Strength: Your sourdough starter should be active, bubbly, and recently fed. If it’s sluggish or hasn’t doubled in size within a few hours after feeding, give it a few more days of consistent feeding before baking.
Overnight Proofing: Letting the dough rise overnight develops more flavor and gives the bread that classic sourdough tang. If your kitchen is cold, the rise may take a bit longer — just be patient and trust the process.
Room Temperature Matters: Every kitchen is different. If your dough isn’t rising as expected, try placing it in a turned-off oven with the light on to create a warmer environment.
Slicing Tip: Let the bread cool completely before slicing. Cutting too soon can result in a gummy or dense texture, even if the bread is fully baked.
Freezing: Slice the cooled loaf and store in a freezer-safe bag. You can toast slices directly from the freezer without thawing — perfect for quick breakfasts.
- Prep Time: 20 minutes (active prep) 10–12 hours (overnight bulk fermentation) 1.5–2.5 hours (second rise)
- Cook Time: 45–50 minutes
- Category: Bread, Baking, Sourdough
- Method: Oven-baked, Naturally Leavened (No Yeast)
- Cuisine: American, Traditional
Nutrition
- Serving Size: 1 slice
- Calories: 170 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 4.5 g Saturated Fat: 2.5 g Unsaturated Fat: 2 g Trans Fat: 0 g
- Carbohydrates: 28 g Fiber: 1 g Sugar: 1 g
- Protein: 4 g
- Cholesterol: 10 mg