A soft, fluffy, naturally leavened sandwich bread with a tender crumb that’s perfect for toast, sandwiches, and everyday use.

Ingredients

For the Dough

100 g active sourdough starter (fed and bubbly)
350 g warm water
500 g bread flour
30 g unsalted butter, softened
25 g honey or maple syrup
10 g fine sea salt

For the Pan

1 tablespoon butter or oil, for greasing

Equipment

9×5-inch loaf pan
Large mixing bowl
Dough scraper
Kitchen towel or plastic wrap
Cooling rack

Step 1: Feed the Starter

Feed your sourdough starter about 4–6 hours before baking. It should be bubbly, doubled in size, and pass the float test.

Step 2: Mix the Dough

In a large bowl:

Mix the sourdough starter with the warm water until combined.
Add the honey and stir.
Add the flour and mix until no dry flour remains.
Let the dough rest for 30 minutes (autolyse).

Step 3: Add Salt and Butter

Add:

Salt
Softened butter

Knead by hand or mixer for about 8–10 minutes until smooth and elastic.

The dough should be soft and slightly tacky but not sticky.

Step 4: Bulk Fermentation

Cover the bowl.

Let rise for 4–6 hours at room temperature.

During the first 2 hours, perform 3–4 sets of stretch and folds, every 30 minutes.

Each stretch strengthens the dough and builds structure.

The dough is ready when it has risen about 50% and feels airy.

Step 5: Shape the Loaf

Lightly flour the counter.

Turn out the dough.

Gently flatten it into a rectangle.

Roll it tightly into a log, pinching the seam closed.

Place seam-side down into a greased loaf pan.

Step 6: Final Proof

Cover the pan loosely.

Allow the dough to rise until it reaches about 1 inch above the rim of the loaf pan.

This usually takes:

2–4 hours at room temperature

Refrigerate overnight for 8–12 hours for more flavor, then let it sit at room temperature for 30–60 minutes before baking.

Step 7: Bake

Preheat the oven to 375°F (190°C).

Bake for:

35–40 minutes

The loaf should be deep golden brown.

The internal temperature should reach 200–205°F (93–96°C).

If the top browns too quickly, loosely cover it with foil during the last 10–15 minutes.

Step 8: Cool

Remove the bread from the pan immediately.

Cool completely on a wire rack for at least 1 hour before slicing.

This helps the crumb set properly.

Storage

Store in an airtight container for 3–4 days at room temperature.
Refrigerate for up to 1 week.
Freeze sliced for up to 3 months. Toast slices directly from frozen.

Tips for the Best Sourdough Sandwich Bread

Use an active, bubbly starter for the best rise.
Bread flour creates a softer, taller loaf than all-purpose flour.
Avoid adding too much flour; a slightly tacky dough makes softer bread.
Let the loaf cool completely before slicing to prevent a gummy texture.
For an extra-soft crust, brush the hot loaf with melted butter immediately after baking.

Enjoy your homemade sourdough sandwich bread for toast, grilled cheese, breakfast sandwiches, or your favorite lunch sandwiches!

Sourdough Sandwich Bread Recipe