Fluffy Sourdough Sandwich Bread
Updated: Aug 11
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.
Why You'll Love This Recipe
Soft, fluffy texture with no commercial yeast
Slices clean enough to hold a real sandwich
Made with ingredients you can actually pronounce
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 slices, see the 9x5 Pan Variation section below for the scaled-down amounts.
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
Ingredients
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
250g active sourdough starter (about 1 cup + 1 Tbsp)
720g warm water (about 3 cups)
40g honey (or sugar) (about 2 Tbsp)
1,000g bread flour (about 8⅓ cups)
20g salt (about 1 Tbsp)
60g olive oil (or softened butter) (about ¼ cup)
Instructions
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.
Rest & Fold: Cover and rest for 30 minutes. Perform 3 sets of stretch and folds, spaced 30 minutes apart.
Bulk Rise: Let the dough continue rising until puffy and roughly doubled in size, 4-6 hours depending on the temperature of your house.
Shape: Shape into a loaf and place into a greased loaf pan.
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.
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.
Cool: Let the loaf rest in the pan for 5-10 minutes, then transfer to a wire rack and cool completely before slicing.
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.
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 205-210°F (96-99°C).
Ingredient Notes
Active starter: This recipe needs a starter at its peak, not discard. It should be bubbly and roughly doubled, since it is the only leavening here.
Bread flour vs all-purpose: Bread flour's higher protein gives the sandwich loaf its structure and chew. All-purpose works but produces a softer, more delicate crumb.
Milk and butter: These are what separate a sandwich loaf from a rustic loaf. The fat shortens the gluten strands and gives you that soft, sliceable texture.
Salt: Do not reduce it. Beyond flavor, salt tightens the gluten network and slows fermentation to a manageable pace.
Troubleshooting Tips
My loaf didn't rise much. Your starter likely wasn't active enough at the time of mixing. It should be bubbly and roughly doubled from its last feeding, and pass a float test, before you use it.
My bread came out dense or gummy in the middle. This is almost always underbaking. Sourdough sandwich loaves need to reach an internal temperature of about 205-210°F. If the crust is browning too fast before that, tent it with foil and keep baking.
My dough was too sticky to shape. Wet, high-hydration dough is normal for sourdough, resist the urge to add a lot of extra flour. Wet your hands instead of flouring the counter heavily.
What to Serve This With
Perfect for a classic sandwich, or toasted with butter and jam.
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