Sourdough Sandwich Bread
Sourdough Sandwich Bread has a soft crumb and neat, square slices you can depend on for sandwiches, toast, and everyday use.
Clear timing cues, pan-specific shaping, and visual proofing tips make this loaf predictable and reliable — even for home bakers.
Table of contents
Why This Sourdough Works for Sandwich Bread
This sourdough sandwich bread has a soft, tender crumb, a mild sourdough flavor, and a thin, flexible crust — qualities that make it especially well suited for sandwiches.
Unlike artisan sourdough loaves, this recipe is designed specifically for baking in a loaf pan, producing even slices that hold fillings well — from PB&J to BLTs and grilled sandwiches.
Why Sandwich Sourdough Has a Tighter Crumb
An open, irregular crumb is a hallmark of artisan sourdough, but it’s not ideal for sandwich bread. A slightly tighter crumb creates structure, slices cleanly, and holds fillings without tearing or leaking.
This recipe balances softness with strength to produce even slices meant for everyday sandwiches rather than rustic presentation.
Soft Crumb and Even Slices
This loaf is formulated for structure and softness rather than an open, rustic crumb. Moderate hydration, pan shaping, and a small amount of fat help the bread rise evenly and slice cleanly without crumbling.
Mild Sourdough Flavor That Works With Fillings
Milk, butter, and a small amount of sugar soften the crumb and balance the flavor, keeping the sourdough tang present but not overpowering. The result is a bread that complements sandwich fillings rather than competing with them.
Although the recipe takes about 8–12 hours from start to finish, most of that time is hands-off.
For added flexibility, the dough can ferment overnight in the refrigerator. A long, cool rise improves both flavor and texture and makes the schedule easier to manage.
Ingredients
Ingredient Notes
- Sourdough Starter – This recipe was developed using a 100% hydration starter. If your starter is at a different hydration level, you will need to adjust the flour or liquid slightly.
- All-Purpose Flour – Medium-protein all-purpose flour creates a soft crumb while still developing enough gluten to support a tall loaf.
- Milk – Scalding the milk denatures proteins that can interfere with gluten development, resulting in better structure. The milkfat softens the crumb.
- Butter – A small amount of fat tenderizes the crumb and keeps the bread soft.
- Salt – Essential for flavor.
- Sugar – Enhances browning and contributes to a soft, lightly sweet crumb.
How to Make Sourdough Sandwich Bread (Step-by-Step)
Mixing the Dough and Bulk Fermentation
This stage builds structure and flavor in the dough and sets the foundation for a good rise.
- Mix the dough and set it aside to ferment.
- As fermentation progresses, the dough will rise, become more elastic, and show visible signs of activity. Use visual cues — not just the clock — to judge readiness.
- After bulk fermentation, you can either shape and bake the loaf the same day or refrigerate the dough overnight. A long, cool rest in the refrigerator improves flavor and dough handling.
Shaping the Dough for a Sandwich Loaf
Shaping the dough forms the structure and form for the final loaf.
- Turn the dough out onto a lightly floured surface.
- Without kneading out the air, gently form the dough into a rectangle. Roll it into a tight log and place it seam-side down in a lightly greased loaf pan.
- Proper shaping helps the loaf rise evenly and produces neat slices ideal for sandwiches.
Final Proof: When the Dough Is Ready to Bake
The proofing stage forms the crumb and aeration of the final loaf.
- Cover the pan and set the loaf aside to rise.
- The dough should expand to nearly fill the pan and feel light and aerated. When gently pressed, the dough should slowly spring back.
- Just before baking, slash the top of the loaf to encourage controlled expansion in the oven.
Baking for a Soft Crust and Tender Crumb
Baking the dough in a loaf pan provides structure and support, which helps the bread rise evenly and develop a finer crumb than free-form loaves.
- Brush the loaf with egg wash and bake until the internal temperature reaches 200°F (93°C).
- Allow the bread to cool completely before slicing to avoid a gummy crumb.
Timeline Options (Same-Day or Overnight)
If your starter needs feeding, do so the night before or early in the morning on baking day.
Overnight option:
Mix the dough in the afternoon, allow it to ferment for 3–4 hours, then refrigerate overnight. In the morning, shape the loaf, place it in the pan, and allow it to come to room temperature and rise before baking.
To speed things up, you can briefly warm the oven, turn it off, and let the pan rest inside until the dough warms.
Same-day option:
Feed the starter the night before so it’s active in the morning. Start the dough early in the day and plan to bake by late afternoon or early evening.
Storage, Slicing, and Freezing
Sourdough sandwich bread keeps at room temperature for 2–3 days.
The loaf can be frozen whole or sliced for up to one month. Thaw at room temperature before using.
Troubleshooting Sourdough Sandwich Bread
Why Is My Loaf Dense or Heavy?
A dense loaf is usually the result of insufficient fermentation.
- The starter wasn’t fully active when the dough was mixed
- The dough didn’t ferment long enough during bulk fermentation
- The loaf was under-proofed before baking
Look for visible rise and a light, aerated feel in the dough rather than relying only on the clock.visible rise and a light, aerated feel in the dough rather than relying only on the clock.
Why Didn’t My Bread Rise Evenly in the Pan?
Uneven rise is most often caused by shaping or scoring issues.
- The dough wasn’t shaped tightly enough before going into the pan
- The seam wasn’t placed securely on the bottom
- The loaf wasn’t scored, or wasn’t scored deeply enough, before baking
Proper shaping creates internal structure, and scoring allows the loaf to expand evenly in the oven.tes internal structure, and scoring allows the loaf to expand evenly in the oven.
Why Is My Crumb Gummy?
Gummy crumb is usually caused by cutting the loaf too soon or by under-baking.
- The bread was sliced before it was fully cooled
- The loaf was under-proofed
- The bread was removed from the oven before it was fully baked
For best texture, allow the loaf to cool completely and bake until the internal temperature reaches about 200°F (93°C).°C).
Why Is My Bread Too Sour?
Sourdough flavor is strongly influenced by fermentation time, temperature, and starter hydration.
- Longer or cooler fermentation encourages the production of acetic acid
- A stiffer (lower-hydration) starter can increase sourness
For a milder loaf, shorten the fermentation time or keep the dough slightly warmer. For more detail on how fermentation affects flavor, see my Sourdough Baking Guide.
Frequently Asked Questions
Yes, but expect some changes in texture and hydration.
Whole wheat flour absorbs more liquid than all-purpose flour and may produce a slightly denser crumb. For best results, start by replacing up to 25% of the all-purpose flour with whole wheat flour. You may need to add a small amount of extra liquid to achieve the same dough consistency. Using a higher percentage of whole wheat flour will result in a firmer loaf with less rise and a more pronounced wheat flavor.
If you’re looking for a loaf designed specifically for 100% whole wheat flour, try my sourdough whole wheat bread recipe.
Yes. Most unsweetened non-dairy milks can be used in place of regular milk.
Non-dairy milk will still soften the crumb, but because it does not contain the same proteins as dairy milk, the texture may be slightly different. Choose an unsweetened, unflavored variety for best results.
You can substitute non-dairy milk in equal amounts without changing the rest of the recipe.
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
More Sourdough Sandwich Breads
- Whole Wheat Sourdough Bread
- Sourdough Hoagie Rolls
- Sourdough Multigrain Bread
- Sourdough Oatmeal Bread
- Sourdough Rye Bread
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Sourdough Sandwich Bread Recipe
Ingredients
- 8 oz whole milk (1 cup)
- 1 oz unsalted butter
- 8 oz active sourdough starter (1 cup, 100% hydration)
- ½ oz granulated sugar (1 tablespoon)
- 1 ½ teaspoons salt
- 12 ½ oz all purpose flour (2 ½ cups, see note)
- 1 large egg (for egg wash)
Instructions
- Warm 8 oz whole milk in the microwave to until scalding hot (just before it comes to a boil.) Stir 1 oz unsalted butter into the warm milk to melt. Set the milk aside to cool until it's slightly warmer than body temp.
- In a mixer bowl, combine the warm milk with 8 oz active sourdough starter, ½ oz granulated sugar and 1 ½ teaspoons salt and stir to combine. Add 7 ½ oz all purpose flour and stir until the batter looks like thick pancake batter. If using a stand mixer, change to the dough hook.
- With the mixer running, slowly add the remaining 5 oz all purpose flour until the dough gathers on the hook and clears the sides of the bowl. Knead for 5 minutes. If mixing by hand, stir in as much flour as you can then turn the dough out onto a floured surface and knead in the remaining flour.
- Remove the dough from the bowl onto a lightly floured surface. The dough should be soft and slightly sticky. Knead to form a smooth ball.
- Place the dough in an oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.
- After 60 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and strengthen the gluten. Cover the bowl and after 60 minutes repeat the procedure.
- Cover the bowl and after 60 minutes fold the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. If you want to finish making the bread in the morning return the dough to the bowl, cover tightly and refrigerate overnight. The next morning continue with shaping. Otherwise continue shaping the loaf on the same day.
- Grease a 9"x 5" loaf pan with a very light film of vegetable oil.
- Turn the dough out onto a floured surface and without kneading out the air, gently push the dough to a 9" rectangle. Tightly roll the dough to form a log.
- Set the dough into the pan and cover with a damp kitchen towel or oiled plastic wrap. Set in a warm place and rise until the dough is doubled in size, about 2-3 hours. The exact time will vary based on the ambient temperature and the temperature of your dough.
- Preheat the oven to 350 °F. When the dough is ready, use a sharp knife or razor to cut a 1/2" deep slash down the center of the loaf. Brush the loaf with egg wash.
- Bake about 30-35 minutes until golden brown and the interior temp is 200 °F.
- Cool in the pan for 5 minutes before turning out onto a cooling rack. Finish cooling to room temperature before slicing.
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Hi there! I just made your loaf. My kids are currently enjoying it. It tastes wonderful, however it is a little dense. Wondering what advice you have for that. Thank you
Did it seem like it got some good oven-spring? Did it seem to lose air or just never get enough? If it seemed dense all along I would say make sure your starter is well-fed and active before making the dough and be sure to give the first fermentation plenty of time. If it’s not light, airy and elastic after 3 hours give it another hour or two. Finally, once you shape the loaf let it fill the pan before putting it into the oven. If it seemed to lose volume then be careful not to let it over-rise before baking. It the dough rises too much it will deflate when you score the top to put it in the oven.
Thank you for responding! It definitely didn’t lose volume or deflate. It seemed fine until I cut into it. It’s very close to being just right, it just seems a little chewy/dense. I’ll will make sure to hit all the points you mentioned very well next time (probably tomorrow). I don’t think it was an issue with my starter, it was very bubbly and active when I used it.
I’ve made this recipe a few times and the bread has always turned out delicious. My question is about the amount of flour. Is it really only 350 grams? The dough is super wet and never clears the side of the bowl when I’m kneading it in my KitchenAid. I end up adding at least another 100 grams of flour. I am using AP flour and I’m sure I’m weighing all the other ingredients correctly.
Hi Joanne, yes this is a sticky dough. Sandwich bread is soft and plush and that comes from a wet dough with added fat from the milk and butter. The hydration percentage of this dough is about 66, which isn’t super wet for a sourdough bread. The bread is meant to be baked in a loaf pan so the pan will keep the bread shape even if the dough seems soft. I just made this recipe last week and while the dough does start out quite sticky, it becomes more cohesive during the long fermentation. If you’ve been happy with the bread with the additional flour then keep making it that way. But why not try it as it is written and see what you think?
I made it again today and it was light and fluffy. The dough continued to be super wet and sticky during the kneading and folding process. This morning, when I took the dough out of the refrigerator, I could finally handle it without it sticking to my hands. Thanks for the recipe. It’s a keeper!
I have fed my starter one last feeding this evening and it should be ready by Tuesday morning. I’d like to bake the bread Wednesday morning. When should I begin .
You can make the dough any time you see that your starter is at the height of activity. So if you make the dough some time today (Tuesday) then refrigerate the dough overnight. Take the dough out Weds morning to shape, rise and bake.
This is my first time baking with sourdough. I followed this recipe to the T and the results were spectacular! This is the best sandwich loaf EVER!!! Even my hubby liked it and let me tell you that he is very finicky when it comes to food. Thank you so much for this lovely loaf and can’t wait to try other recipes from your blog. SUPERB!
Awesome!
Thank you very much for your recipe. Made a lovely loaf.
Greetings from Mongolia.
Hi from Pennsylvania!