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Sliced sourdough sandwich bread on serving platter

Sourdough Sandwich Bread

Posted on May 17, 2022May 8, 2025 by sourdoughbrandon

This post may contain affiliate links for products and ingredients I use and recommend. For more information, see my affiliate disclosures.

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Table Of Contents
  1. Why make homemade Sourdough Sandwich Bread?
  2. Tips for Making Softer Sandwich Bread
  3. ⏰ Sample Baking Schedule
  4. 🛠 Tools Needed
  5. 🛒 Ingredients Needed
  6. 🥪 How to Make Sourdough Sandwich Bread
    • 1. Make Levain
    • 2. Mix the Dough
    • 3. Bulk Fermentation (First Rise)
    • 4. Overnight Proof
    • 5. Shape
    • 6. Final Proof
    • 7. Bake
  7. How to Store
  8. What to Make With Sourdough Sandwich Bread
  9. ❓ FAQs:
  10. Sourdough Sandwich Bread
  11. Other Bread Recipes You May Enjoy:

Last Updated on May 8, 2025

This Sourdough Sandwich Bread recipe is so soft and easy to make! The loaf has a soft and buttery crust with a tender interior.

Whether it’s breakfast toast, lunch sandwiches, or grilled cheese sandwiches, the soft sandwich bread is versatile, easy to slice, and full of flavor.

Making homemade sandwich bread is also great for beginners venturing into making sourdough bread.

I often recommend this recipe as a first sourdough recipe for new sourdough bakers to make. That’s because there are no complex shaping techniques; you only need a basic bread loaf pan, it’s easy to mix, and it’s made with simple ingredients that you can make gluten-free or vegan.

With minimal effort, you’ll have the best sourdough sandwich bread for you and your family!

👉 Check out my other popular sourdough sandwich bread recipes, including:

  • Seeded Whole Wheat Sourdough Sandwich Bread
  • Sourdough Cinnamon Raisin Swirl Bread
  • Sourdough Brioche Bread
  • Einkorn Sourdough Sandwich Bread
  • Soft Sourdough Rye Sandwich Bread
  • Sourdough Anadama Bread
Sourdough sandwich bread Loaf with slices and glass of milk and lilac flowers

Why make homemade Sourdough Sandwich Bread?

Sliced bread is a hallmark of food convenience and innovation. There’s a reason why we say a new, useful product is “the best/greatest thing since sliced bread!”.

By only using sourdough as the leavening agent, homemade sourdough sandwich bread can stay fresh and last as long as store-bought sandwich bread. No preservatives or additives are needed to make your own sandwich bread loaf last just as long as store-bought bread and it’s only made with simple ingredients. 

Unlike how artisan-style sourdough breads can be somewhat intimidating or tedious for beginner bakers, making your own loaf of sandwich bread is easy.

Making homemade bread is a wonderful way to become more self-sufficient and more economical. Plus, it’s way more delicious than store-bought bread!

Slice of toasted sourdough sandwich bread on plate with knife and fig jam

Tips for Making Softer Sandwich Bread

  • Use whole milk and dried milk powder for a softer bread. They help tenderize the bread and make it extra soft, and store it for days.
  • For a soft crust, brush butter on before baking.
  • Bake to an internal temperature of 190-200ºF (88-93ºC).
  • For a taller loaf (like my brioche), bake in a pullman pan or an 8.5×4.5″ pan.
  • Don’t worry too much about shaping! The dough is very forgiving and flexible.
Sliced sourdough sandwich bread with milk

⏰ Sample Baking Schedule

The chart below is a sample baking schedule for this sandwich bread that works decently for my schedule. Many steps are flexible, depending on your own day-to-day schedule.

For example, you can make the levain the night before by using a smaller amount of starter and higher ratio of flour and water. You can also proof the dough overnight in the refrigerator for up to two days to bake on your own time.

StepsTime
1. Make Levain9:00am
2. Mix Dough2:00pm
3. Bulk Fermentation2:10pm-7:00pm
4. Overnight Cold ProofOvernight
5. Shape and Final ProofNext day, 8:00am-1:00pm
6. Bake1:00-1:35pm

🛠 Tools Needed

See below for the list of basic tools you need to make this sourdough sandwich bread.

Bread loaf pan, rolling pin, and proofed sourdough sandwich bread dough in bowl
  • Bread Loaf Pan
    • I use this 8.5″x4.5″ standard bread loaf pan for this recipe. The smaller loaf pan size helps keep the bread taller.
    • You can use a 9×5″ loaf pan as well, but note that your bread might be a little stumpier.
  • Baking Scale
    • Measure your ingredients by weight instead of volume so you get more accurate and consistent results.
  • Rolling Pin
  • Stand Mixer (optional but helpful)
    • The stand mixer will help mix your dough more easily, but you can also knead this sandwich bread by hand if you’d prefer.

🛒 Ingredients Needed

This sourdough sandwich bread only uses a few simple ingredients. See below for my recommendations and substitutions.

Ingredients needed for sourdough sandwich bread including flour, dried milk powder, levain, butter, salt, sugar, and milk
  • Bread flour
    • High-protein bread flours give breads their chewy texture. I use King Arthur and it works well for this recipe.
    • If you’d like, you can substitute with all-purpose flour and still get good results in this loaf.
  • Active sourdough starter
    • Only use an active sourdough starter for this recipe, not sourdough discard.
    • Learn how to make a sourdough starter and get my top sourdough starter tips.
  • Whole milk
    • Milk keeps the bread soft, rich, and flavorful. Full-fat milk works best for a softer loaf, but you can use 2% as well.
    • If you’re making this recipe vegan, you can use plant-based milk.
  • Dried milk powder (optional)
    • The Dried milk powder will help tenderize your bread, help keep the bread from staling, and adds a little more concentrated milk flavor to the bread.
  • Unsalted butter (melted)
    • Adds richness and softens the crust of the loaf.
    • Use plant-based butter if making vegan.
  • Salt
  • Granulated sugar
    • You’re welcome to substitute with coconut sugar, raw sugar, agave, maple syrup, honey, or leave it out all together.

🥪 How to Make Sourdough Sandwich Bread

1. Make Levain

Add 50g of active sourdough starter, 50g of water, and 50g of bread flour to a clean glass jar.

Mix and cover with a loose-fitting lid. The levain should be ready in about 5 hours or until the levain is active, doubled, and bubbly.

Ripe sourdough levain in mason jar

Note: If you want to skip making a levain, simply add about 150g active sourdough starter in the next step.

A levain is simply an offshoot of a sourdough starter that is completely added to a recipe. Learn more about the difference between a sourdough starter and a levain.

2. Mix the Dough

Add all of the sandwich bread ingredients to the bowl of a stand mixer fitted with the dough hook attachment (or mix by hand).

Mix on medium speed until all of the ingredients come together into a shaggy dough.

If you’re mixing by hand, the dough will be quite sticky at first.

Hand pulling sticky sourdough sandwich bread dough in stand mixer bowl

Cover the bowl with a towel and let it rest for 10 minutes. This quick rest will allow the flour to fully hydrate and for the gluten to relax.

Continue mixing on medium speed until the dough is tacky (not sticky) and you can stretch a piece of the dough into a thin layer without it tearing (aka “the windowpane test”).

Mixing should take about 7-10 minutes.

If mixing by hand, follow the same indicators as above and knead the dough on a lightly floured countertop.

Smooth sourdough sandwich bread dough on dough hook
Smooth and tacky dough
Hand pulling up dough for windowpane test
Dough passes the windowpane test

3. Bulk Fermentation (First Rise)

Place the dough in a lightly oiled medium bowl and cover.

Let the dough proof for 4.5-5 hours in a warm location for its bulk rise.

I keep my dough and starter in my Brød and Taylor Folding Bread Proofer and it keeps it at a steady temperature that you can adjust along with a humidity tray. I keep my bread proofer set at a constant 78ºF.

At the end of bulk fermentation (first rise), the dough should at least double in size, be domed, and feel full of air.

Sourdough sandwich bread dough in bowl at start of bulk fermentation
Start of bulk fermentation
Sourdough sandwich bread dough in bowl at end of bulk fermentation
Dough at end of bulk fermentation

4. Overnight Proof

Transfer to the refrigerator to proof overnight or up to 48 hours.

A cold proof, or retard, allows your bread dough to ferment at a much slower rate and will give added flavor to your bread and make shaping easier.

The cold proof also gives you more flexibility to bake your bread at a later time.

5. Shape

The next day, remove the dough from the refrigerator and butter or oil a 8.5″x4.5″ bread loaf pan.

Turn out the dough onto a lightly floured surface and very lightly flour the surface of the dough.

Press the dough into a square shape with your fingers. This will deflate the dough.

With a rolling pin, evenly roll the dough out into a long oval (mine is typically about 8.5″ wide and 17″ long).

Sourdough sandwich bread dough patted down into square on counter with rolling pin
Dough patted into square
Rolled out sourdough sandwich bread into long oval with rolling pin
Dough rolled out

Starting from the short end closest to you, use your hands to roll up the dough into a log. The dough should still be cold and easy to handle. If there is any sticking, lightly flour your hands.

Pick up the dough log and place it seam-side down into the bread loaf pan. The dough should fit snugly.

Hand rolling up sourdough sandwich bread dough on counter
Rolling up dough into log
Rolled up sourdough sandwich bread dough
Rolled up dough
Sourdough sandwich bread dough in bread loaf pan at start of final proof
Dough in bread loaf pan at start of final proof

6. Final Proof

Cover the bread loaf pan and place in a warm location at 75-80ºF to proof for 4.5 to 5 hours.

The final proof is complete when the dough has filled up the bread loaf pan and rises about 1 inch above the bread loaf pan.

At the end of proofing, the dough should look swollen and feel full of air if you lightly press on it with a floured finger.

You can use the “finger-poke test” to assess if the dough is finished proofing. To test, use a lightly floured finger to press about 1/2-inch into the dough. If it springs back immediately, then it needs longer to proof. And if the dough leaves a small indentation that slowly fills in, then it’s ready!

Sourdough sandwich bread dough in bread loaf pan at end of final proof

7. Bake

Preheat the oven to 375ºF (190ºC).

Once preheated, brush the top of the sourdough sandwich bread with a tablespoon of melted butter.

Brushing the bread dough with melted butter helps give it a softer crust and contributes more flavor and color to the crust.

Brushing melted butter onto proofed sourdough sandwich bread in pan

Bake for 35-40 minutes.

The bread is done when the top crust of the bread is evenly and lightly browned and the internal temperature reads between 190-200ºF (88-93ºC).

Place the loaf on a wire rack and let it cool for about 5 minutes in the pan. After 5 minutes, turn the still-hot bread out of the pan (use gloves!) and let it cool completely on the wire rack.

Letting it cool completely out of the bread loaf pan will help ensure that your bread is not gummy.

Slice and enjoy!

Slicing sourdough sandwich bread with bread knife
Slicing sourdough sandwich bread
Slices of sourdough sandwich bread on platter with bread knife and towel
Sliced sourdough sandwich bread

Note: If you use an instant-read thermometer, the internal temperature of baked sandwich bread should read 190-200ºF (88-93ºC).

Baking sandwich bread to an internal temperature over 200ºF will result in a drier and tougher loaf. To keep it soft, aim to bake it until the internal temperature is 190ºF.


How to Store

It’s easy to store this loaf with a couple of options: at room temperature or frozen. The use of sourdough helps preserve the loaf longer than other yeasted breads.

At room temperature, keep the bread covered or wrapped in aluminum foil to keep it from staling. It will stay fresh for up to five days. If it does stale any, warm it up or toast it for a couple of minutes in a toaster oven.

You can also store it wrapped in a tea towel and in a paper bag to stay fresh longer.

To freeze, slice the bread and store the slices in a freezer-safe ziplock bag. Place in the freezer to store for at least two months.


What to Make With Sourdough Sandwich Bread

This recipe is so easy and flexible- it can be used for many things!

The texture and flavor of this bread are similar to grocery store white sandwich bread (although the flavor is much more complex!), so it’s interchangeable with any of the ways you would use store-bought sandwich bread.

Homemade sandwich bread can be used for sandwiches like grilled cheeses, PB&J’s, BLTs, and other lunch sandwiches.

Additionally, I enjoy it as a morning toast with butter and jelly like Concord Grape Jam with Vanilla or dunked with tomato soup. You could even use it as the base for bread pudding, dried croutons, and the list goes on.

Turkey sandwich on plate using sourdough sandwich bread
Turkey Sandwich with Sourdough Sandwich Bread
Cut, gooey grilled cheese sandwich on plate using sourdough sandwich bread
Gooey Grilled Cheese with Fig Jam

❓ FAQs:

Can this recipe be made vegan?

Yes! This sourdough sandwich bread recipe can easily be made vegan. Substitute the whole milk in the recipe with an equal amount of water or another plant-based milk.

Instead of using butter, use an equal amount of neutral oil like canola, avocado, or vegetable oil.

Can I make this recipe without a stand mixer?

Yes. If you do not have a stand mixer, you can still make sourdough sandwich bread. When mixing dough ingredients, knead the dough with your hands following the same indicators on the recipe.

This is a stiff dough and might take about 15 minutes to knead by hand.

Why is my sourdough bread gummy?

Make sure the loaf is completely cooled before slicing it. Slicing into hot or warm bread affects the crumb structure of a bread loaf because the crumb of your bread will not be fully set.

It’s also possible you underbaked the sandwich bread. The internal temperature of the bread should read 190ºF when fully baked.

Can I add whole wheat flour to sandwich bread?

Yes. You can make a whole wheat sourdough sandwich bread using the same recipe. Replace 50g of the bread flour with any whole wheat flour you have. This will result in a very flavorful but slightly denser sandwich bread.

Whole wheat bread requires higher hydrations, so you will likely need to increase the amount of milk/liquid used in the recipe. I highly recommend trying my Seeded Whole Wheat Sourdough Sandwich Bread for a hearty sandwich bread recipe!

Can I double this recipe?

Yes. Double all of the ingredients and follow the same instructions. When you remove the dough from the refrigerator, divide it in half before shaping so you will have two loaves.

How do I make soft sourdough sandwich bread?

This recipe will create a soft and tender sourdough sandwich bread with a soft crust. Be sure not to overbake your bread or bake it at a higher temperature as that will harden your crust and create a more dense bread.

Can I make this recipe in a day?

Yes. The overnight, cold proof in this recipe gives the bread additional flavor and cold dough is easier to shape. However, if you’d like to skip the overnight proof, you can. Make sure you start the recipe early in the morning and you can bake it in the evening.

Can I use sourdough discard for this recipe?

If your sourdough discard is fresh (within a day or two), you can use it to create your levain for this recipe. However, do not substitute all of the levain for sourdough discard. This will result in a very sour, acidic loaf that will likely not rise well in your bread pan.

Instead, use sourdough discard in other discard recipes like my Sourdough Discard Blueberry Scones or my Easy Sourdough Discard Granola Recipe!

Loaf of sourdough sandwich bread on counter with lilac flower and milk

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Sourdough sandwich bread Loaf with slices and glass of milk and lilac flowers
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4.96 from 47 votes

Sourdough Sandwich Bread

By: Sourdough Brandon
Learn how to make homemade sourdough sandwich bread with this easy and delicious recipe. This sourdough sandwich bread is so soft, slices easily, and tastes better than store-bought bread!
Cook Time35 minutes mins
Resting Time17 hours hrs
Total Time17 hours hrs 35 minutes mins
Yield or Serving: 1 Loaf

Equipment

  • 1 Baking Scale
  • 1 Bread Loaf Pan, 8.5"x4.5"
  • 1 Rolling Pin
  • 1 Pastry Brush
  • 1 Stand Mixer, recommended
  • 1 Brød and Taylor Folding Proofer, optional

Ingredients

Levain

  • 50 grams Sourdough Starter
  • 50 grams Water
  • 50 grams Bread Flour

Sourdough Sandwich Bread Dough

  • 400 grams Bread Flour
  • 8 grams Kosher Salt
  • 12 grams Granulated Sugar
  • 13 grams Dried Milk Powder, 2 TBS, optional
  • 71 grams Unsalted Butter, 5 TBS melted, plus 1 TBS for brushing
  • 250 grams Whole Milk, room temperature
  • 150 grams Levain, see above, or use 150g of active sourdough starter
Prevent your screen from going dark

Instructions

  • Make Levain:
    Mix together the levain ingredients in a jar. Cover and let double in size in a warm location for 4-5 hours until bubbly.
    Alternatively, skip this step and mix 150g of sourdough starter into your dough.
    50 grams Sourdough Starter, 50 grams Water, 50 grams Bread Flour
  • Mix Ingredients:
    Once the levain is ready, add all of the sourdough sandwich bread dough ingredients to the bowl of a stand mixer including all of the levain.
    Attach the dough hook and mix together on medium speed until all of the ingredients come together into a shaggy dough.*
    Cover with a towel and let rest 10 minutes for the dough to fully hydrate.
    Continue mixing on medium speed for about 7-10 more minutes until the dough is tacky, not sticky and you can stretch a piece of the dough into a thin membrane without it tearing (windowpane test).
    400 grams Bread Flour, 8 grams Kosher Salt, 12 grams Granulated Sugar, 13 grams Dried Milk Powder, 71 grams Unsalted Butter, 250 grams Whole Milk, 150 grams Levain
  • Bulk Fermentation (First Rise):
    Place the dough in a lightly oiled medium-sized bowl and cover.
    In a warm location, the dough should bulk ferment for about 4.5-5 hours. At the end of bulk fermentation, the dough should double, dome in the bowl, and appear full of air.
  • Overnight Proof:
    Place the bowl of dough into the refrigerator to proof overnight or up to 48 hours.
  • Shape the Dough:
    The next day, remove the dough from the refrigerator and butter a 8.5"x4.5" bread loaf pan.
    Turn out the dough onto a lightly floured surface and lightly press the dough into a square shape with your fingers.
    Using a rolling pin, evenly roll out the dough into a large oval (about 8.5" wide and 17" long).
    Starting at the short end closest to you, use your hands to roll up the dough into a log. Pick up the dough log and place it seam-side down into the bread loaf pan.
  • Final Proof:
    Cover the bread loaf pan and place in a warm location to proof for 4.5-5 hours.
    Final proof is complete when the dough looks swollen, has filled up the bread loaf pan, and rises about 1 inch above the bread loaf pan.
    If you press the dough with a lightly floured finger, it should leave a slight indentation.
  • Bake:
    Preheat the oven to 375ºF (190ºC).
    Brush the top of the bread dough with a tablespoon of melted butter.
    Bake the sourdough sandwich bread for 35-40 minutes. The sandwich bread is done when the top crust is evenly and lightly browned and the internal temperature reads between 190-200ºF (88-93ºC).
    Let cool on a wire rack for about 5 minutes. Turning the still hot bread out of the bread loaf pan to cool completely on a wire rack.
    Slice and enjoy!

Notes

*If mixing by hand, follow the same instructions for mixing except mix the dough ingredients together with a spatula and knead the dough following the same indicators as above. You may need to knead the dough for 10 minutes for it to pass the windowpane test.
Sourdough sandwich bread can stay soft and be stored at room temperature for up to 5 days. Keep the bread as you would typically keep store-bought sandwich bread. Freeze slices in a freezer-safe ziplock bag.
Tried this recipe?Rate the recipe above, comment, and follow/mention @sourdoughbrandon on Instagram & Facebook

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77 thoughts on “Sourdough Sandwich Bread”

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Older comments
  1. Claire Mellick says:
    July 5, 2025 at 8:27 am

    5 stars
    Wonderful recipe. I always have a loaf on hand. I just bought fresh wheat (hard red and hard white) to grind. Do you have any suggestions on how to incorporate the fresh ground wheat into this recipe?

    Reply
    1. sourdoughbrandon says:
      July 6, 2025 at 1:55 pm

      Hi Claire, thank you! You can definitely sub some freshly ground flour in this recipe. I recommend starting with a low percentage (15-20%) and moving up as it can act quite differently. It tends to soak in a lot more water and acts like whole wheat flour, so you may need to increase the hydration a bit.

      Reply
      1. Claire says:
        July 7, 2025 at 3:48 pm

        5 stars
        Thank you for your reply. I used 1/3 of the fresh ground wheat . It turned out perfect as all of your recipes do. Thank you for the time and thought you put into each one

        Reply
  2. Tom S says:
    May 26, 2025 at 7:56 pm

    So far I have only baked basic sourdough. Your recipe seems to use a high percentage of lavain/starter than most basic sourdough recipes. Is that really necessary? Am I correct that using less starter (adjusting the flour & water) would just increase my fermentation and final proof times. For my regular sourdough, due to personal time constraints, I often retard the bulk fermentation over night in the fridge and then allow up to 48 hours for a refrigerated final proof. I find that the longer fermentation/proof times adds a lot of flavor.

    I also add 0.5% of diastatic malt powder to my regular sourdough. Would that work in your recipe?

    Reply
    1. sourdoughbrandon says:
      May 27, 2025 at 6:39 pm

      Hi Tom, I recipe tested this loaf with less preferment and it took longer to rise than I was hoping for a sandwich bread. With a larger percentage, it rises faster as enriched loaves take longer and it had the right balance of flavor for this type of enriched bread. You could use less starter, and it may come out more sour with the longer fermentation (which is fine if you want!). Most flours like King Arthur already have enzymes and or malt and with this type of “white bread”, I wouldn’t use personally. But it’s great for things like or when you want a browner crust.

      Reply

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