Fluffy Sourdough Sandwich Bread

My most viral recipe, a classic sandwich loaf made with active sourdough starter instead of commercial yeast. It slices clean, toasts well, and holds up to a full sandwich without falling apart. I developed this recipe because I wanted simple, real ingredients in the bread we eat every single day, not a store loaf with a mile long ingredient list.

You can watch the full process on Instagram or TikTok.

Note: this recipe was developed in an oversized 13.4" Pullman loaf pan, which is why it yields 18-22 slices. A standard 9x5 pan will give you fewer, taller slices.

Servings: 18-22 slices, depending on how thick you like them

Prep Time: 20 minutes

Bulk Rise: 4-6 hours

Final Proof: 2-4 hours

Cook Time: 40-50 minutes

Total Time: About 7-11 hours

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Ingredients

• 250g active sourdough starter

• 720g warm water

• 40g honey (or sugar)

• 1,000g bread flour

• 20g salt

• 60g olive oil (or softened butter)

Instructions

1. Mix the Dough: Combine the starter, warm water, and honey (or sugar) until smooth. Add the flour and salt, then mix until no dry flour remains. Work in the olive oil (or butter) until fully incorporated.

2. Rest & Fold: Cover and rest for 30 minutes. Perform 3 sets of stretch and folds, spaced 30 minutes apart.

3. Bulk Rise: Let the dough continue rising until puffy and roughly doubled in size, 4-6 hours depending on the temperature of your house.

4. Shape: Shape into a loaf and place into a greased loaf pan.

5. Final Proof: Same day: cover and let rise at room temperature for 2-4 hours. Cold ferment: cover and refrigerate for 8-24 hours, then let it sit at room temperature while the oven preheats, until slightly puffy.

6. Bake: Bake covered at 375°F (190°C) for 35-40 minutes. Remove the lid and increase the oven to 400°F (205°C). Bake for another 5-10 minutes, or until the top is deeply golden brown.

7. Cool: Let the loaf rest in the pan for 5-10 minutes, then transfer to a wire rack and cool completely before slicing.

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Additional Tips

• For the softest slices, wait until the bread is fully cooled before cutting into it.

• This is the exact Pullman loaf pan I use for this recipe, it gives the loaf that classic straight-sided sandwich shape.

Freezing Instructions

Once the loaf has cooled completely, slice it and place the slices in a zip-lock bag or airtight freezer-safe container. Freeze for up to 3 months. When you're ready to enjoy it, thaw a slice at room temperature for a few minutes or pop it straight from the freezer into the toaster. It tastes just as soft and fresh, making it perfect for quick sandwiches or morning toast.

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9x5 Pan Variation

I developed this recipe specifically for a 13.4" oversized pan, but for a standard 9x5 loaf pan, here's the ingredient conversion I'd use:

• 140g active sourdough starter

• 395g warm water

• 22g honey (or sugar)

• 550g bread flour

• 11g salt

• 33g olive oil (or softened butter)

Follow the same method above with these scaled-down amounts, it'll still come out just as fluffy, just sized for a standard pan. Since it's a smaller loaf, keep an eye on it toward the end and check for doneness with an instant-read thermometer, the center should read about 200°F (93°C).