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Easy Sourdough Sandwich Bread
By Alexandra Stafford
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Last Updated: 03/04/2026
This post may contain affiliate links. Please read my disclosure policy.
This 4-ingredient sourdough sandwich bread requires no complicated shaping, no scoring, and no preheated heavy Dutch oven. Grab your mixing bowl, pull out a spatula, and butter your loaf pan. This one is simple and delicious!
As its name suggests, this sourdough sandwich bread recipe is easy, a simple mix of flour, water, salt, and sourdough starter. In sum, it’s an adaptation of my mother’s peasant bread recipe with the sugar and yeast omitted and sourdough starter added. Like this sourdough focaccia, the dough is high-hydration, which yields a soft crumb, perfect for sandwiches when freshly baked and excellent for toast, too.
In the world of sourdough bread baking, crusty boules, open-crumbed rolls, and pillowy focaccia get all the glory. But I would argue a simple sandwich loaf deserves just as much praise, if not more, not only for its ease in assembly, but also its utility.
Find step-by-step instructions as well as video guidance below.
PS: How to Build a Sourdough Strater from Scratch
PPS: How to Activate, Feed, and Maintain A Sourdough Starter
How to Make Sourdough Sandwich Bread, Step by Step
First, place 100 grams of starter in a large bowl. As always, for best results, please use a digital scale to measure.
Add 10 grams of salt.
Add 430 grams of water. (You may need to use less water: see recipe box for notes.)
Stir to combine.
Then add 512 grams of bread flour.
Stir to form a sticky dough ball.
Cover with a towel or cloth bowl cover or, preferably, a lidded vessel, and let rest for 30 minutes.
Then, perform a series of stretches and folds. See video for guidance (skip ahead to 1:13). Repeat this 3 more times for a total of 4 sets of stretches and folds during the first two hours. Then, let rise for 6 to 18 hours* (see recipe notes) at room temperature:
Drizzle the surface of the dough with a little bit of olive oil; then fold the dough inwards from the sides to deflate.
Transfer the dough to a large, buttered loaf pan. I use this 10 x 5-inch loaf pan but a 9×5-inch loaf pan will also work.
Let the dough rise just until it begins to crown the rim of the pan, about 6 hours.
Bake for about 45 minutes or until golden brown all around.
Let cool for at least 30 minutes before slicing.
It makes excellent toast, too.
I love this tall-sided pullman loaf pan, too:
Easy Sourdough Sandwich Bread
- Total Time: 24 hours 40 minutes
- Yield: 1 loaf 1x
Description
This easy sourdough sandwich bread requires no complicated shaping, no scoring, and no preheated heavy Dutch oven. Grab your mixing bowl, pull out a spatula, and butter your loaf pan. This one is simple and delicious!
Notes:
Pan: You’ll need either a 10 x 5-inch loaf pan or a 9×5-inch loaf pan.
Plan ahead: This dough rises first for 6 to 18 hours (or less if it is super hot out or if you live in a humid area) or until the dough doubles in volume; then again for about 4 to 6 hours or until the dough crowns the rim of the baking vessel.
Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.
If you’re just getting started with sourdough, check out this post first. You’ll find tips there on procuring a starter as well as how to feed it and maintain it. If you’re up for making your starter from scratch, you can do so in just about 1 week.
Water: Chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape. When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I’ve used water straight from the tap and have not noticed a difference.
Water quantity: Also, depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 400 g or 420 g water. If you are not using bread flour, you also may need to cut the water back a bit. So much success with sourdough relies on getting the water quantity right.
Starter: I use a 100% hydration starter, meaning it is equal parts by weight flour and water. If you need guidance on how to maintain a starter, see this post.
Ingredients
- 100 grams (about 1/2 cup) active starter, see notes above
- 10 grams (about 2.5 teaspoons) kosher salt
- 430 grams water (or less, see notes above), room temperature
- 512 grams (4 cups) bread flour, such as King Arthur Flour
- a few tablespoons extra-virgin olive oil
- room temperature butter, for greasing
Instructions
- Mix the dough: Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. If you have a straight-sided vessel, transfer the dough to it — it really helps monitor the rise and allows you to see the true growth in volume of the dough.
- Perform one (or more) “stretches and folds”: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. See video for guidance. If time permits, repeat this “folding” step every 30 minutes for the first two hours. (Note: even if you perform just 1 fold, your dough will be in good shape.)
- Let it rise. Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel, bowl cover, or a lidded vessel, and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours — if it is super hot out or if you live in a humid environment, it may only take 4-6 hours. When the dough has nearly doubled in volume (or UPDATE: increased in volume by 50%, which is when I now end the bulk fermentation), it is ready. (Note: Do not use an oven with the light on for the bulk fermentation — it will be too warm. It is best to rely on visual cues (increasing in volume by 50% or doubling if you’ve had success with doubling) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy.)
- Prepare the pan. When the dough has nearly doubled, grease a 9×5-inch loaf pan or 10 x 5-inch loaf pan with butter (or nonstick spray).
- Let it proof. Drizzle dough with a few tablespoons of olive oil. Rub your hands with a little bit of oil to coat. Use your hand to release the dough from the sides of the vessel, being careful not to completely deflate the dough. Video guidance here. Turn the dough out onto a work surface. Quickly, shape the dough into a rectangle — fold the dough envelope-style first; then use a bench scraper to shape the dough into a rough rectangle. Transfer dough, seam-side down to prepared loaf pan and gently stretch into an oblong shape. (At this point, you can transfer the pan to the fridge if it makes sense with your schedule: rub the dough with oil and cover with plastic wrap, or tuck the whole pan into a 2-gallon ziptop bag. Transfer to the fridge till the next day. Then proceed with the recipe.) Leave the pan alone for 5 to 6 hours, or until the dough reaches the rim of the pan — this may take less time when it is very warm out. Do be patient with this second rise: to get good height, the dough should be near the rim of the pan before you transfer it to the oven.
- Bake it. Heat oven to 425ºF. Transfer the pan to the oven and bake for about 20 minutes. Reduce heat to 375ºF. Bake for 20 to 25 minutes more or until golden all around. If you have an instant read thermometer, it should register 206-210ºF or so before removing. Remove the pan from the oven and turn the bread out onto a cooling rack. Cool for at least 30 minutes before slicing.
- Prep Time: 24 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Sourdough/Natural Leavening
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
1,405 Comments on “Easy Sourdough Sandwich Bread”
Why do you let this rise in the loaf pan before baking, but not with a traditional sourdough loaf? Does using the loaf pan make a difference? I may try to adapt more traditional sourdough recipes (with or without inclusions) to loaf pans. I don’t know when to allow it to rise more after the cold proof and when to bake it right after the cold proof.
Hi! The traditional one cold proofs for 1-2 days and is then baked in a lidded, preheated vessel, which creates a steamy environment that allows the loaf to spring and bake into a crusty, lofty loaf. For a sandwich type bread, we don’t want that crust, plus we can’t preheat the vessel because we need the vessel to provide the shape and support for the dough to create that quintessential sandwich loaf shape. So this one needs to rise until the dough crowns the rim of the pan, then it bakes.
For crusty, free-form boules that have cold proofed for a day or two, you don’t need to let them rise after the cold proof. For loaf pan bread, let the dough rise at room temperature before baking.
Makes perfect sense. Thanks!
Great recipe! I prefer this shape for everyday bread and it comes out wonderful. I’ve also tried 20% rye flour with good results.
During my 1st rise it definitely more than doubles even in my very cold kitchen overnight, is that a problem?
How does the dough feel… I’m likely too late here. If it still feels strong and elastic, you’re good to go. It it is puddly and without strength, you’re better off using it as discard in another recipe.
Hi! The bread ended up very sour! What did I do wrong?
Hi! Are you new to sourdough? How many hours after you fed your starter did you use it in this recipe? Had it more than doubled in volume? Did you make any other changes to the recipe?
Hey! Yes I’m relatively new to sourdough. I waited for the starter to double in size before using it. I didn’t do any changes to the recipe, I followed it strictly (I think). The only thing is that maybe I left the dough to rest on a counter for too long? I think I made it at 6 pm and I started baking next morning 8 am. Also the bread ended up very dense, even though I checked it with thermometer but even then I let it bake for more 10 minutes. I don’t know how to explain it. It looked like it needed more time in the oven but it didn’t. Thank you for your response!
Hi Maria,
It sounds as though the dough overfermented during the bulk fermentation. Did you use a straight sided vessel for the bulk fermentation? Next time, I would watch the BF more closely, and end it, when the dough has increased in volume by 50-75% — a straight-sided vessel will help you more accurately gauge how much your dough is rising.
This turned out well. I did have a little trouble with the first loaf sticking slightly to the pan, but overall the rise was nice and flavor spot on sourdough.
I’ve made this recipe many times and it’s fantastic! Even when I’ve made some mistakes, it’s still delish. However, I never get a brown crust. Any tips?
Hi! And great to hear. Questions: what type of flour are you using? And does your oven run cool? You could try increasing the oven temp by 25ºF for the entire baking time. You could also slick the surface of the dough more generously with olive oil after you transfer it to the baking pan.
This is the best and easiest sandwich bread recipe I’ve tried. I have definitely messed it up a few times with timing as I’ve learned the dough, but it still turns out great. I don’t refrigerate it at all and just watch it on a day I’m mostly home to get the rise correct.
It’s basically replaced purchased sandwich bread it my house, and I love the simple ingredients. Makes a great grilled cheese!
Great to hear, Allison! Thanks so much for writing and sharing your notes here… so encouraging for others 🙂
Hi Ali!!!!!!!
I have a question!! How long can I leave this in the pan in the fridge? Last week I made it and I just left it overnight so only about 10 hours.
Can I go like 36 or shouldn’t go as long?
I know with the regular sourdough 36 is totally fine but wasn’t sure if this was different. Thank you so much!!!!
Can I do a one and a half recipe for a 13 by 5 loaf pan?
That should work!
This recipe is now our household favorite!!! Okay so I did my stretch and folds then put this in the fridge – worh regular sourdough loaves that’s always fine I take it out and finish BF later but so far this dough is not continuing BF after the fridge. Is this recipe a no no for doing that or maybe just leave sit longer and hold out hope haha.
Thanks.
Hi Alanna! I’m so happy to hear this. Apologies for the delay here, too. Can you clarify what is happening? Is the dough continuing to rise in the fridge? So when you remove it, you immediately shape it?
Hi Ali, I have a 100% hydration starter that I made months ago and in the fridge and the last feed was about a month or so. Do I take what I need, 100gr, let it out at room temperature or do I have to feed it before to proceed? thank you
Hi Graciela! You will need to refeed it: remove it, discard most of it, feed it with 75 grams each flour and water, let it rise till it doubles, then use it. I actually like to feed it twice before using it especially if it has been stored for a month.
This is my favorite sourdough sandwich bread. I’ve made it about 3 times and it has turned out great. I generally always place the dough in the fridge overnight for the second rise. I take it out in the morning and let it finish. It has a wonderful texture and flavor. I love it!
Great to hear, Pamela! Thanks so much for writing and sharing your notes. I love a cold proof, too 🙂
I’m two failed loves deep so far. for whatever reason I can’t get it to rise to the top of the pan on the second rise. I just get a flat wet brick of a loaf. any ideas?
Hi Kim! Questions:
Are you using a scale to measure?
What type of flour are you using?
Are you confident in the strength of your starter? How long does it take to double in volume after you feed it?
Are you using a straight-sided vessel for the bulk fermentation?
For the two of us this is our favorite sandwich loaf. We love rye with caraway seed so experimenting with those additions today. Your recipes are my favorites. From your focaccia, pizza crusts, Quinoa Flax bread, Peasant bread and Blueberry Lemon Breakfast cake. Thank you for adding video to your recipes too. Be well!
So nice to read all of this, Nancy! Thanks so much for writing and sharing your notes. I hope the rye-caraway version turns out well. I love that combo, too 🙂
Hi! Can you proof or ferment this in the fridge?
Yes! After the bulk fermentation, deflate the dough and ball it up. You can transfer it to the loaf pan if you wish and seal the top with plastic wrap or tuck the whole pan into a ziptop bag. Or you can ball it up, leave it in its bowl, cover the bowl and return it to the fridge. You will still need to proof at room temperature before baking.
I don’t understand where you got the 4-18 hours proofing time. My dough was in my bedroom with me overnight as it’s the coldest room in the house at 66 degrees. 9 hours and it’s an over-proofed mess of bubbly, unstructured dough. Impossible to shape. It’ ll be a miracle if it turns out. The only reason I attempted this overnight is because you said that’s how you do it in a 68 degree kitchen. I wonder what the difference could have been. Perhaps your overnight is fewer than 9 hours?
Hi Shelly! Sorry to hear this. You must have a very active, healthy starter. Next time, you can bulk ferment during the day if you are able to monitor it or you can use you fridge as needed and stick your dough vessel (lid sealed) in the fridge as needed so that you can better monitor the dough and prevent over fermentation.
The timing of your reply is funny! I was JUST on here trying to edit my original comment and was unable to. First of all, 3 three stars was inadvertent. I don’t know how that happened. Secondly, I was just going to inform you that despite what seemed like an over-proofed dough, the bread was incredible. Perfect. And I agree, I think “Marge” is just very eager and active. Lol. Thank you for a wonderful recipe. 5 stars!
Oh good! I’m so happy to hear this. It’s such a bummer when sourdough over ferments and can really be used for nothing more than crackers. I’m glad your dough remained strong and elastic… Marge is a workhorse 💪💪💪💪
After bulk ride, i shaped the dough and put it in bread loaf pan, can i put it in fridge and bake after 24 hours?
Yes! Be sure the vessel is sealed when it is in the fridge. You will need to let the dough rise at room temperature before baking until the dough crowns the rim of the pan.
I have made this several time and it is amazing! Definetly my favoirite sandwich bread, and love that I dont need a stand mixer. I dont have access to bread flour, how will this work with King Arthur regular flour?
Great to hear 🙂 It should be fine. The dough will be wetter when using ap flour vs. bread flour, so you may need to use a touch more flour or you can hold back some of the water.
Another question, using a 9×5 pan. I bulk fermented, then shaped and into the loaf refrigerator for the night. The next day in the refrigerator its almost overflowing the pan without even letting it rest at room temp at all. Am I missing the second rise if I just bake it cold?
I never leave comments or reviews. I’m not new to sourdough but I have tried so many sandwich bread recipes that I just didn’t love, but I generally only used the discard if not making a boule. I happened upon this one recipe and omg it is the best. Yes it is a bit more wetter than other sandwich bread recipes out there but the end result is better. I have now made this 4-5 times. I’ve cut the water down to 400g with no issues. I live in New England so maybe more humid but not like the tropics lol.
I’ve also added in a cinnamon raisin swirl and it came out great. I would love to attempt more variations. Couple this recipe with one of those crank slicers and you have some amazing bread perfect for sandwiches or grilled cheese or toast. Thank you! I’ve found my go to recipe!
This is my family’s absolute favorite bread recipe. It turns out delicious with fail every time. Do you know if I can double the dough recipe to make two loaves at once? I’m in my third trimester and getting ready to start prepping food for the freezer. It would really ease my workload if I could just make a double batch of bread every week leading up to my due. Thank you!
Great to hear, Mandy! Yes, absolutely you can double it 🙂
I’m fairly new to sourdough and I’ve made this bread three times! It’s a great recipe. I especially love that there’s zero sweetner added. I did use less water the third time but even the first two times when it was very loose and sticky it came out beautifully.
Great to hear, Michelle! Thanks so much for writing and sharing your notes/experience.
This is an exceptional recipe…truely delicious. I am making my 3rd batch this week (10 loaves in all). I use Candian all purpose flour for all my bread and this is the only recipe that i had to pay attention and actually reduce the water….my first batch the dough was a bit runny and very hard to shape. I am now using 360 grams of water to the 512 and the result is just perfect. Thank you Alexandria for another winner recipe!
Great to hear, Anne! Thanks so much for writing and sharing your notes — so helpful for others who have had trouble with a too-wet dough. I troubleshoot sourdough with lots of Canadians, and often reducing the water is the solution. Thanks again 🙂
Love your recipes! The Focaccia is always a big hit. FINALLY decided to make a starter. And had to try this sourdough sando bread. I am super happy with the outcome. Followed the directions to a T. Delicious tender crumb, golden crust. We had a couple slices with salted irish butter. Who needs a sandwich?
Wish I could attach some pics! Thanks so much for the recipe.
Ha! Totally agree: good bread + good salted butter = HEAVEN
Thanks so much for writing and sharing your experience 🙂
Hi Alexandra,
I’ve make this recipe every 10 days or so. It always turns out. I need to make a double batch for a bake sale. Do you have any suggestions cautions etc?
Many thanks
Nancy
Great to hear, Nancy! No cautions! Double away 🙂
My bread looked like yours with the small crumb but was pretty wet inside. Is this due to using too much water?
I used 430g which ended up being too much, I added some extra flour but it may not have been enough. I baked for 45 min (20 min @ 425 and 25 min @ 375). Thanks!
Hi Mallory! Yes, it sounds as though the hydration might just be a little too high for you given your environment and flour. Do you live in a humid environment? What type of flour did you use? Brand name is helpful.
Good to know! I’m in Los Angeles near the beach. I think next time I will cut to 400g water. I used King Arthur Bread flour but had to supplement with some KA AP flour because I ran out
Great… KAF bread flour is great. I think cutting the water back will solve your issues 🙂
Turned out great even with slightly droopy dough! Do you ever freeze whole loaves? If so what is the best method for wrapping, freezing and thawing? Thank you!
Great to hear, Katie! And yes, I do. I use 2-gallon size zip-top bags… sometimes I double up on them for extra protection. Thaw at room temperature for a few hours or overnight.
I’m trying to find your instructions on covering the loaf pan for that second rise. Thanks!
Hi! I’m not sure what you are referring to, but you can use a tea towel or plastic wrap to cover the pan. I do also like to make sure the dough is nicely slicked with olive oil on the surface to prevent it from drying out.
Does this recipe not need to be scored? I’m so new to this and this is my first try at sourdough bread in general
It does not!
This recipe is awesome and I have been adding some extras. Like olive and rosemary and also cheese and Italian herbs. Both with great success and the family love them. I would now like to make a rye sourdough. But not sure of the quantities. I also make your rye bread recipe which is delicious. Any suggestions for the rye sourdough flour quantities please.
Great to hear, Tina! I would try using 25% rye flour here, 75% bread flour. You might need to reduce the water as rye flour tends to make a wetter dough. I’d consider adding one or two more sets of stretches and folds to help build some strength in the dough.