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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Thank you for this recipe! I started a little late in the day and finished around 11 pm. Worth it! Now I have to obsess over all your recipes!
Thanks!
Wow! this was great. I’m making another loaf today. When Corona hit I like many others started to experiment with bread in the kitchen. This has been a recipe that got me to my first truly successful sandwich loaf. I still have a lot to learn, but it sure has been fun!
Do you stir down your starter before measuring it out? And do you prefer weight or volume measurements for this recipe? Thanks!
I always prefer weight measures as they are more accurate. You’ve hit on the problem with volume measures exactly. I don’t stir the starter down before measuring. I’ve done it a bunch of times and as long as the starter is pretty active, a cup is very close to 8 oz. But, again, if you have a scale do weight measures.
I missed the step about rolling it tightly into a log before placing in pan. Will this have an impact in how it turns out?
No, It should be fine. The shape might be a bit different, but the pan will help it rise to the right shape.
Sorry if this has already been asked. I looked through the comments but there are SO MANY of them. Haha. I made this yesterday and it turned out great. I did make the dough the night before and then refrigerate overnight. I was wondering if refrigeration is necessary. When I make my regular sourdough I leave it to ferment at room temp for a very long time, almost 24 hours, for that added health benefit. I noticed it took a long time for the dough to come back to room temp, and I was wondering if it would be bad to just leave this out all night. Does the milk make it prone to spoil? Curious if you’ve ever done this. Thanks!
Hi Tarrah. I wouldn’t worry so much about leaving the dough out because of the milk. It will be baked in the end. The long, cool rise in the refrigerator does do nice things for the texture and flavor of the bread. At cooler temp the dough will develop a little more of the acetic tang. The cooler temp also slows down the yeast activity. I would worry that the dough would tire itself out and the yeast might be less active being left at room temp that long. Have you not had this problem with your regular bread?
Hmm. I don’t know. Lol. Maybe it would be better if I did refrigerate my regular dough. I don’t really understand the science of all of this. I’m still learning. When I leave it overnight, it is huge in the morning, but I just deflate it, stretch and fold and leave it a couple more hours before shaping and then letting it proof again before baking.
As long as you have no trouble with the final proof you’re yeast is still happy. When you leave it out overnight, how long has it been fermenting at that point? If you mix the dough late in the evening and then leave it overnight you’re doing most of the fermentation time during the night. If you mix the dough and leave it ferment for several hours (as my recipe does) and then leave it overnight that’s a much longer fermentation at room temp. Do you see what I’m saying?
When I made your recipe, I started late at night, so it didn’t have very long before I put it in the fridge. I left it out for several hours before baking the next day. With my usual bread, the fermentation time varies quite a bit, but it’s usually anywhere from 18-24 hours. I know some people ferment a VERY long time so that it is almost considered “gluten free” in terms of how it reacts with your gut. My mom doesn’t eat gluten, but she can eat sourdough that has had a long ferment. So when you put it in the fridge, does that disrupt the fermentation process? I’ll have to try it both ways to see how it affects the loaf. I definitely haven’t had any trouble getting it to continue rising and proofing after a long ferment. I was thinking it would be easier to just bake first thing in the morning if I left it out overnight rather than having to let come back to room temp.
I’m not an expert so I can’t comment on the gut reaction/longer fermentation. But putting the dough in the fridge doesn’t stop the fermentation, it just slows it down. The cool temp promotes more acetic acid which gives the bread a slightly tangier flavor. If you want to do a very long fermentation you can just leave it in the refrigerator longer than over night. I’ve left dough for a full day before shaping and baking. But you could definitely mix the bread late in the evening and leave it out to ferment overnight. I’ve done that myself with my sourdough bagel recipe with good results.