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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”
Just finished letting my dough rise and while i’ve made sourdough and many other breads before, i’ve never had one so thin and without much structure. I hope that after it proofs in the tin, it will still bake up nicely. I think the hydration level on this is a bit high for the flour I used. I have a rye flour sourdough starter and I used AP flour for 90% of the flour and the rest I used Rye Flour. I even used about 15-20 grams less water to make up for the different flour. Fingers crossed that it still comes out nicely. I’m salivating from the pictures on this post.
Hi Evan! My fingers are crossed as well. Rye flour definitely will make for a weaker dough, so you were smart to reduce the amount of water. Were you able to do any stretch and folds during the bulk fermentation? These instructions are not in the recipe, but whenever I use rye flour, I try to work in some stretch and folds to encourage gluten development. I currently have a 25% rye flour batch of sourdough rising, and it’s always interesting to observe the change in the texture of the dough after a few stretch and folds. Anyway, keep me posted on your loaf!
Hi Alexandra,
Through my research I learnt that rye flour requires extra hydration compared to regular bread flour, but it’s mentioned here that water needs to be reduced with rye? Hope you can help clarify, thank you!
Hi Lisa! I think when you are making a loaf of bread with a lot of try flour, like 25% or higher, you need to add more water. If it’s only 10% or so as here, you may not need to make any changes to the water level. Because rye flour makes for a weaker, stickier dough, and because this is such a high hydration dough as it is, it makes sense to me to reduce the water a bit. That said, I am all about experimenting and finding what works for you. If you live in a dry environment, you may need to increase the water; if you live in a humid environment, you may need to decrease the water. Hope that clarifies somewhat!
The absolute best sourdough we’ve made! Awesome recipe!
Wonderful to hear this, Charlie!
This was my first attempt at sourdough, and it was wonderful! The dough was wetter and less structured than I expected it to be going into the loaf pan–I likely should have opted for the 430g of water–but it rose and baked beautifully. Thank you for providing such an approachable recipe!
Wonderful to hear this, C.S.! It is definitely wet dough. So glad it worked out 😍😍😍🍞🍞🍞
Can I use all purpose flour and some vital wheat gluten? Amt? Can I use the sourdough discard for this bread?
I have never mixed ap flour with vital wheat gluten to approximate bread flour, but it’s worth a shot. I’ve read, but again, cannot attest, that 1.5 teaspoons vital wheat gluten to 1 cup ap flour is about right. This bread calls for a vibrant, active starter. You can use your discard to make pancakes or waffles or soooo many other things, but save your vibrant, bubbling starter for this bread. If you want to learn more about sourdough, I have a free email course: Sourdough Demystified.
BTW. I am NEW to working with sourdough and bread baking in general so any information is appreciated 😄
Can I use a 9×5 loaf pan?
Yes!
This bread is fantastic! Thank you for posting this. I love that you don’t need yeast. Enjoying it right now as a sandwich. The crust is soft. The whole family loves it.
So great to hear this, Jessica! 🙂 🙂 🙂
Thia was my first try at making sourdough bread and it was a total success I was given some starter from a friend and then followed your instructions for feeding it et. This sandwich bread is delicious brings me back memories of when I lived in San Francisco. My husband loved it and kept saying « you have to make more. I would like to make two loaves at a time, can I double the recipe?
Yolanda
So great to hear this, Yolanda! Wonderful that the husband approve, too 😍 Yes, you absolutely can double the recipe 🍞🍞
Hi! Think I can do one in a loaf pan and another in a Dutch oven? Thank you!
Hi Errin!
First off: this recipe as written makes 1 loaf, so you’d have to double it to make two loaves.
And regarding your question, I don’t think so: this is a much wetter (higher hydration) dough than doughs I typically shape into boules and bake in Dutch ovens. I think you’ll find shaping this dough into a round very, very frustrating. If you are looking for a crusty boule recipe, this is my favorite: Favorite Sourdough Bread
Hi, can I half the recipe in order to make a smaller loaf? Thanks!
Yes! What size pan are you planning on baking it in?
7 inch x 3 inch
I think it should be fine! It’s hard for me to tell exactly… the pan may be a little bit large, but it’s definitely worth a shot. Keep me posted!
I commented earlier (“success!”) And I’m wondering about why this bread has a much stronger sourdough flavor than any other I have made. Is this because we use 100 gr of starter rather than my usual 1 tablespoon (for about 700 gr of flour) ? Is more starter needed to make a better sandwich-bread consistency?
Hi Janet! You can definitely reduce the amount of starter to suit your tastes and preferences. You do not need more starter to make it sandwich bread consistency. I like using 100 g of starter mostly because I like using my starter … I try to keep my starter on the very lean side so that I’m not discarding too much during feedings. I find when I use 100 g starter for a recipe, I have very little leftover, which I love.
I will be so curious as to how the loaf turns out for you if you use less starter. You may find, and this is very counterintuitive, that using less starter may actually make your bread taste more sour. The reasoning is that the starter will go through its food source at a slower rate and will produce more acetic acid along the way. When you use a large amount of starter, the bread can ferment more quickly so the time it has to produce acetic acid is shortened.
Keep me posted!
Very interesting. . . I’ll experiment and let you know.
Thanks so much for your response.
I did it. I made a loaf with a levain of 1T starter to 70 gr. water and flour. But, starting too late at night, I did the stretch & folds the next day, having let the levain sit for around 17 hours. Used 400 gr flour, 300 gr water, 8 gr salt. S&F 5-6 times, put it in a loaf pan in fridge, baked the following day. Turned out very nicely, slightly less sour than the last time, but still pretty sharp. So you see, I was mixing two techniques, which kind of wrecks the experiment.
Oh I love this, Janet! I currently have two levains on my counter (each: 20 g starter, 50 g water, 50 g flour). Not sure where I’m going with them, but it’s fun to experiment. Glad this worked out. There’s no right way to get to a loaf of sourdough 🙂 🙂 🙂
Great sourdough loaf recipe! Love how simple the ingredients are and it’s my best sourdough bread so far! Artisanal style is great but this is more practical for what we eat. I followed this recipe exactly, the dough will be very very wet – don’t add more flour! I recommend using water on your hands and counter so it doesn’t stick. It turned out delicious! I also proofed the dough in the bread pan for 5 hours then placed in my fridge until I wanted to bake it so it didn’t over proof. Thanks for this great recipe!
So nice to hear this, Jessica! Great tip re wet hands and fridge proof — I love using my fridge with sourdough 🍞🍞🍞🍞
SO GOOD! The taste was perfectly sour, and the texture was lovely with an outer crust and inner fluffiness. I only had all-purpose flour but I substituted 1-1 and it still worked great!
Wonderful to hear this, Katie!
Hi! I’m going to try this tonight with All purpose flour. I usually only make 100% Whole wheat sourdough boules, and have never made a white sandwhich bread. Do you think it will come out ok with just AP flour? All I have 🙁
It will be great! Go for it 😍😍😍
Turned out pretty good! Best sandwhich loaf I’ve made yet. I was worried with how long it’s proofed, especially compared to the whole wheat boules I make (these only take 4 or 5 hours of folds). But it was great.
Thanks!
Wonderful to hear this, Corey!
Hi!
I made this recipe this afternoon (started last night) and it worked great! It was my first sourdough-anything so I was a little nervous. I didn’t have bread flour and just used AP flour, it turned out very soft and fluffy, a good number of larger holes, could that be due to a weaker flour? Or is there a chance my starter is just too happy (lol, it basically quadruples everytime I feed it!)?
So nice to hear this, Alexandria! It’s so hard to tell what causes the larger holes. You could try doing a few more stretch and folds during the bulk fermentation; you could also do one more shaping: so, after your turn the dough out after the bulk fermentation, you could shape it as described in the recipe and shown in the video; then you could let it rest for 20-40 minutes; then repeat the shaping process again … this might just help create a little more tension.
So glad this worked out! Let me know if you give it another go!
Came out great! I let the first rise happen overnight which was a bit of a risk, but for convenience I thought I’d give it a go! I think it may have overproofed slightly (started around 8pm and checked at 6am). It was very bubbly, but I just shaped it twice and put it in the pan. I only have a 9X5. I think in my hasty second shaping I may not have achieved the best tension so there’s a large bubble and a crack down one side, but otherwise it’s perfect and delicious! Thank you!
The overnight rise is often a gamble, one I always take 🙂 🙂 🙂 It feels like the best use of time. I’ve had dough triple overnight, and it’s been fine. So happy this worked out well!
All I have is all-purpose flour – it’s all I can find right now. You mention cutting the water back “a bit.” How much do you recommend cutting it back? I’m a baking novice so any guidance would be appreciated.
I tried this last week (before I saw to cut back the water) and the loaf was flat and dense and the dough going into the pan was pretty gloppy and un-shapable. I just have no idea how much less water to use.
Hi Ann, I would start with 380 g (cut it back by 50 g).
Question: It sounds as though your dough may have over fermented during the bulk fermentation. How long was the bulk fermentation? And did your dough double? How warm roughly is your kitchen?
Thanks! I’ll give 380 a try tomorrow.
I let it rise overnight and it did double in size (if not more than double). It was probably about 72 degrees or so in the kitchen and I actually put it in the oven (turned off) so the cats didn’t mess with it…perhaps that made it warmer? The next day I let it rise in the pan for about 6 hours, but it definitely did not double then…not even close. It might have gained an inch in the pan.
The baker that gave me the starter said he is “very active.” I only wish I’d had enough knowledge at the time to ask what that means!
Great! Because the dough did not budge much once it was in the pan, I’m thinking it over fermented. So, I would try to shorten the bulk fermentation to 6 to 8 hours given the temperature of your kitchen and the very active starter. Using less water should help too!
I’ve made this a few times and it’s great!! I live in a humid place and it’s warm here, so I’ve decreased the water, but I always end up having to add more flour as well because the dough is way too wet otherwise. It also rises much faster than I expected. I also split it into two slightly smaller loaf pans since that’s all I have. I watched your recently added video and that helped as well!
I was wondering if I could get your advice though- when I make this, it’s the perfect bread for toast and tastes great, but when it’s not toasted I could never use it for a sandwich, it’s much harder than yours appears in the video. Do you have any idea how I could troubleshoot this? I’ve tried a few other recipes that turn out softer but this one has the best sourdough taste by far.
Thank you so much for sharing this recipe and for your time!
Hi Quinn! It’s always so interesting to me to hear how environment and temperature affects the texture of the dough. I might try decreasing the water further if you’re still having to add more flour.
To make a softer crumb, you could try incorporating either oil or eggs into the dough. I haven’t done this, but these sorts of ingredients (milk, butter, too) promote a tender crumb. This is what I would suggest: try to figure out what the ideal amount of water by weight is for you to have a dough that is manageable. Then, I would put a liquid measure (or a bowl) on a scale. Add 1/4 cup oil (olive or grapeseed or something neutral) … I don’t know the weight off hand of 1/4 cup oil but note the weight for future attempts … then add water till you reach the weight you’ve deemed to be ideal (380 or 400 g or whatever the figure is). See how this mixture of oil-water works and then adjust from there in the future. Maybe oil + 1 egg + a little milk will do the trick, but I would shoot for the liquid ingredients to weigh that ideal figure you determine.
Hope this helps!
Just adding another comment because I forgot to put the rating in my last one!
Thanks!
Thank you for your recipes, Alexandra! They are really easy to follow for beginners like me. I used commercial bread flour, my own starter and followed exact measurements. Everything seemed to be going well until the second rise. After doubling over night, it was wet and runny when I poured it out to shape. Over the next six hours it broke down and became even more wet (closer to a starter than a dough) and didn’t rise again. I finally decided to just bake it. The end result was dense and under-baked. Clearly I messed up somewhere. By the way, I stay in Malaysia where the weather is tropical (approximately 29 C/84 F and humid).
Hi Abraham! It sounds as though your dough over-fermented. Because you are in such warm, humid spot, your bulk fermentation might have been done in 4-5 hours.
Next time, I would try to mix the dough in the morning-ish, so that you can monitor it. As soon as it doubles or just before it doubles, turn it out and shape it. You can always stick the pan with the dough in it in the fridge at this point and pick up in the morning if that timing works better for you.
Also, when you mixed the dough, was it very wet? If so, you might consider reducing the water a bit. Finally, have you baked successfully with your starter prior to this try?
Thank you so much for your quick reply! Will follow those steps. This is my first attempt at sourdough. Grew the starter from scratch over 15 days or so.
The dough wasn’t so wet when I mixed it. Consistency seemed right. Kind of elastic.
Also, if it doubles in 4-5 hours next time, should I shape and bake it right away or keep it for a second rise?
OK, great! Then, maybe don’t cut the water yet. Monitor the bulk fermentation and don’t let the dough grow much beyond double in volume. If it doubles in 4-5 hours great. But whenever it doubles, shape it, get it into its pan, and then let it rise again. This second rise will vary in terms of time, so just watch for the visual cues. When the dough reaches the rim of the pan or just crowns it, it’s ready for the oven.
I would like to make this recipe, wondering if I can start today do the first proof and then put it into the fridge overnight, take out tomorrow to do the final rise in the loaf pan and bake?
Hi Meredith! Yes, absolutely. After the bulk fermentation, turn the dough out, shape it, refrigerate it (either in an oiled bowl or the prepared loaf pan), then pick up in the morning, allowing the dough to rise at room temperature till it is nearly filling the loaf pan.
Hi, Thanks for the recipe! This is exactly what I need to make PB & J for my kids.
How I can make it less sour/very mild sour taste?
1. Can I increase the amount of starter? If so, by how much?
2. Can I skip the last rise?
Thanks! BTW, your instructions for simple sourdough recipe was super easy to follow! I made it weeks ago and got great crumb tasty sourdough.
So great to hear this, Jen!
Increasing the amount of starter I think might be the best bet, because it will allow it to rise more quickly, and it may shorten both the bulk fermentation and the proof, though I can’t say for sure.
I don’t think you can skip the last rise unfortunately. It’s the kind of thing you need to play be ear and to rely on the visual cues when determining doneness.
Are you opposed to using yeast? If not, you could sprinkle in 1/2 teaspoon (or less) instant yeast, which will shorten the bulk fermentation as well.
Alexandra, appreciate your quick response!! Haha yes, I’d like to avoid adding commercial yeast.
OK, got it, and sure thing! 😍
Collassal Fail.
Too wet from the get-go.
This was not “dough” – it is “batter”.
Would be no stars is that were a possible rating
Stephen, hello. Did you use a scale to measure the flour and water, etc? And what type of flour are you using? If it’s too wet from the get-go, something is off with the measuring.
Hi Alexandra
Complete beginner here who stumbled on this easy looking sourdough recipe because of the unavailability of yeast in UK in these strange times.
Just wanted to say thank you for the introduction to what is a far superior tasting bread, without too much fuss.
Packet yeast is now just a distant memory…
So great to hear this, Gary! Thanks so much for writing.
First loaf with my sourdough starter, super impressed. Really good subtle sour taste. Know how to tweak for next time, humidity wise. I put a baking tray w ice cubes below the pan to increase oven spring (?), seemed to work a little. thank you!!
Wonderful to hear this, Bella!
This recipe is perfect! Easy to follow and my first loaf turned out AMAZING! I really like the idea of it being in a loaf shape and I don’t have a dutch oven for “true” sourdough – but the flavor and rise was perfect. I’m making my second loaf now and I’ve sent it to my other friends who are dabbling with sourdough. Thank you so much! The video was great too for a first timer.
Wonderful to hear this, Alyson!
Great recipe. Made sandwich loaf in a small pan with half of the dough, and a mini Asiago focaccia with the other half. Do you think the hydration is too high for this recipe to make a boule in the Dutch oven?
Thanks.
Wonderful to hear this JM! I do think it’s a little too high hydration, but I have two options for you:
Favorite Easy Sourdough Boule (Whole Wheat-ish)
Simple Sourdough Boule
In the directions it says to splash/rub olive oil on the dough for the first rise. Then again when putting it in the pan. But on your video it doesn’t show the olive oil being used on the first rise. So I’m not sure what will work best or if it even matters.
I know, sorry! That’s confusing. The truth is that I sometimes do oil and sometimes I don’t. I do it more in the winter, when the rises can be much longer, which can sometimes cause the top layer of the dough to form a light crust/dry out. The oil prevents that. In the summer, when rises are shorter, I don’t bother with the oil. You don’t need to do it, but if you do, it won’t hurt it 🙂
Hi! I’m making this right now and I’m very excited! I’m curious. At what point can i put the dough in the fridge overnight and bake in the morning? Is that possible? Thanks!
Hi Gabe! You can use the refrigerator at any phase — if during the bulk fermentation you are worried about the dough over-fermenting but you want to go to bed, stick the dough container in the fridge; after you shape the dough and get it into the pan, you want it to rise at room temperature until it nearly crowns the rim of the pan before sticking it in the oven. But you can use the fridge at this point, too. If you need to stick the pan with the shaped dough in it into the fridge, go for it; just be sure to reserve a few hours for the dough to rise at room temperature before baking. Does that make sense?
Yes thank you!
Hi there! I read through all the comments because I knew I wouldn’t be the only one with a question about slowing down fermentation in the fridge. I was hoping to avoid bothering you with yet another question. Unfortunately, I think I still need clarification on when the dough could go in the fridge during the bulk fermentation. Can it go in at ANY point during the bulk fermentation? I was thinking of starting it in the afternoon…do a few folds…let it sit for maybe 2 hours tops…then put it in the fridge until the next morning. Then I’d have plenty of time for the second rise. Any thoughts on that plan? I feel like I’m always trying to find ways to control this process 😉 Thank you!
Hi Erin! Never a bother. YES: any time. The fridge is the best tool for making sourdough work with your schedule. Your plan sounds great regarding letting the dough rise a bit at room temperature, placing your bowl in the fridge, then picking up where you left off in the morning.
The keys: be sure your dough is slicked with a little oil when you stick it in the fridge — just to be sure it doesn’t dry out. A straight sided vessel, as always, will help you see when the dough has truly doubled: this is the visual cue you are looking for after you remove your dough from the fridge and let it rise again. Once it’s doubled, you’re ready to shape and proof.
Thank you so much for the advice…and all the great recipes! My mom and I adore your book and peasant bread 🙂 I’ve done so many variations of the peasant bread recipe…including using some of my old sourdough discard with the dry yeast. It’s my “go-to” when I don’t have time for 100% sourdough. Take care!
So nice to hear this, Erin! Thank you for the kind words … means the world. I love doing hybrid yeast-sourdough breads, too.
Hi, we love this recipe so much that it’s become our default bread every week. I’m considering doubling the recipe since we usually finish a loaf by mid-week, do you have any suggestions or tips for doubling? I usually use 400g water and find that works perfectly for me.
Thanks!
Wonderful to hear this, Nidhi! I would just double the recipe exactly using 800 g water. After the bulk fermentation, split the dough in half and proceed with the recipe. Let me know if there is anything else!