Sourdough Sandwich Bread
This sourdough sandwich bread recipe is soft and chewy and incredibly easy to make! You can bake it the same day you make it, or refrigerate the dough for up to 4 days!
Overview
- Difficulty Level: Intermediate Sourdough Recipe
- Skills Used: Sourdough Starter, Stretch and Fold Method
When you first start learning how to make sourdough bread, a boule is the most common shape you learn. This large round shaped loaf is beautiful and impressive. However, sometimes you want something that is a bit softer for something like a BLT sandwich!
Timeline
This recipe is extremely versatile with the timeline. You can choose to make the dough and bake it all in the same day. Or you can make the dough and put it in the refrigerator for up to 4 days, until you are ready to bake it.
Refrigerating the dough will increase the depth of flavor and the sourness in your bread so keep that in mind if you do choose to refrigerate it. If you like a really sour bread, plan ahead and refrigerate the dough the full 4 days!
If you want to always have fresh sandwich bread around, I suggest making the full batch of dough the first time you make it. This makes enough dough for 2 loaves of bread.
Bake one of the loaves that day and then place the other half of the dough in the refrigerator. Once you are through your loaf, you have a dough ready to go for you to bake.
You can also make another half batch of dough the day you bake the second loaf and place that in the refrigerator. This will give you a constant rotation of dough that is ready to be baked!
How to Make Sourdough Sandwich Bread
Step 1: Prepare Your Starter (Leaven)
6-10 hrs before you want to mix your dough, feed your starter to get it active for baking. If you like a more mild flavored bread, stay closer to the 6 hr mark, and if you like a more sour bread stay closer to the 10 hr mark.
A full batch of dough needs 300 gr of active starter. For this, I do my 1:3:3 feeding and feed 50 gr starter with 150 gr flour and 150 gr water. I like to do this right before bed so I can mix my dough first thing in the morning.
You can utilize whatever ratios and timing works best for you. I made a detailed video about understanding starter feedings and ratios if you are unfamiliar with how this works.
Step 2: Mix the Dough
I like to start by measuring out my water and my starter first. Then I use a spatula to break up the starter a little bit so it will be easier to evenly distribute once all of the other ingredients are added.
Add the rest of the ingredients to the bowl. This recipe includes a few extra ingredients like oil and sugar. The oil makes the bread softer than my basic sourdough recipe, which does not have any fat in it.
The sugar, or you can use honey, is a very small amount and just adds a tiny bit of flavor. It won’t taste like a sweet bread.
Use a spatula or mixing spoon to get the dough started, then get your hands in and squeeze and massage the dough to evenly mix. This should take a full 2 minutes of mixing to make sure all of the flour is absorbed.
It will look like a pretty shaggy dough ball and won’t be super smooth right after mixing. Cover the bowl to rest before the stretch and folds. I like to use a shower cap to cover my bowl because they fit perfectly and can be rinsed and reused!
Step 3: Stretch and Folds
After the dough is mixed, you will perform 4 rounds of stretch and folds with about 30 minutes in between each round. If you are unfamiliar with this technique, watch the video as it will help to see the process.
Get your hand damp then grab underneath the dough pulling it up to stretch it as far as it will go without breaking, then fold it down over itself. Go all the way around the bowl until it tightens up into a ball. Cover it and let it rest again before the second round.
Optional Step: Retard Dough in Refrigerator
If you want to bake your bread the same day you made it, you can skip this step. However, if you want to bake your bread later you can cover it and place it in the refrigerator for up to 4 days. This gives you more flexibility with your timeline and also increases the flavor of your bread.
Step 4: Bulk Ferment
After the dough is mixed, you will allow it to bulk ferment before it rises. If you are baking the same day it should take about 3 hours at 72 F (22 C) to finish bulk fermenting. If you refrigerated your dough, pull it out of the fridge to come to room temperature and finish bulking for about 5-6 hrs.
Your dough is done bulk fermenting when it is puffy and filled with air. There should be some bubbles on top and you should see some rounding on the sides of the bowl. It likely won’t double in size the way a yeasted dough does.
Step 5: Shape
Pour your dough out of your mixing bowl on a lightly floured surface and divide in half if you made a full batch of dough.
Stretch a piece of dough out to about a rectangular shape and very lightly flour the top. Don’t use too much or it won’t stick to itself.
Stretch the top of the dough out and bring it into the center pressing to seal. To the same with the bottom of the dough. Now to one side and then the other creating a log of dough.
I like to then gently seal each end of the dough and if the dough feels like it needs a bit more tension, I “stitch” the dough down the center seam pulling in pieces from each side to build a tighter loaf. See video for a demo.
Transfer the dough into a prepared loaf tin and then gently press down on it to press out any air pockets.
Step 6: Proof
Cover your shaped loaves and let them proof until they have crowned your loaf pan and are full of air. You can check to see if your loaves are done proofing by pressing in on the dough with a floured finger. If it bounces back quickly, give it a bit more time. If it slowly fills in and the tension feels relaxed then you are ready to bake.
If you press on your dough and it collapses or feels like it might collapse, you have likely over proofed your dough. You can still bake it, but it will be a bit more dense. Unfortunately there is no coming back from over proofed dough.
Step 7: Prep Oven
About 45 minutes before baking prep your oven. Place a baking stone on the center rack. If you don’t have a stone, use two sheet pans stacked together.
Place a metal roasting pan (do not use a glass pan) on the bottom rack and fill with about 2 cups of water. This helps create a steamy environment for your oven. Preheat to 400 F (205 C).
Step 8: Bake
Spray or sprinkle some water over the tops of your loaves before going into the oven. This helps then get a bit more rise.
Bake with steam for about 15 minutes, then remove the steam pan out of the oven being careful not to spill it. I put a towel over the oven glass so the glass doesn’t shatter if some spills.
Continue baking for about 20 more minutes.
Step 9: Cool Before Slicing
When your loaves come out of the oven, tip them out of the pan onto a cooling rack and let them cool COMPLETELY before slicing. This will ensure that your loaves do not stale too quickly.
The crust will be slightly crispy when it comes out of the oven, but it will soften as it cools. You can also rub a little butter on it right when it comes out of the oven for an even softer crust.
Sourdough Sandwich Bread Recipe
This sourdough sandwich bread recipe is soft and chewy and incredibly easy to make! You can bake it the same day you make it, or refrigerate the dough for up to 4 days!
Ingredients
For a Full Batch (makes 2 loaves)
- 650 grams water at 90-95 F (32-35 C)
- 300 grams mature sourdough starter
- 1000 grams bread flour or unbleached all purpose flour
- 50 grams oil neutral flavored oil (canola, vegetable, sunflower, or avocado)
- 40 grams sugar or honey
- 20 grams kosher salt or fine sea salt
For a Half Batch (makes 1 loaf)
- 325 grams water
- 150 grams mature sourdough starter
- 500 grams bread flour or unbleached all purpose flour
- 25 grams oil neutral flavored oil (canola, vegetable, sunflower, or avocado)
- 20 grams sugar or honey
- 10 grams kosher salt or fine sea salt
Instructions
*Note: Read the recipe through completely before starting. It is also highly encouraged to watch the video. Sourdough recipes are just guidelines and it is important to learn how to read your dough. The video highlights visual cues to look for in your dough.
*See Note Section for Example Timelines
- Get Starter Ready for Dough: If you are making a full batch of bread, you will need 300 gr of active fed starter to go into your dough. For this amount, I do a 1:3:3 feeding so that my starter is usually ready to go into the dough at about the 5 hr mark and can be used until about the 10 hr mark after feeding. I take 50 grams starter and feed that with 150 grams flour and 150 grams water to give me 350 grams total starter. 300 grams will go into the dough with 50 grams leftover for the next days feeding. You can use whatever ratios work best for you and your timing as long as you have at least 300 grams to go into your dough. If you are confused about how feedings work, please watch my video on understanding sourdough starter for clarification.
- Mix Dough: In a large mixing bowl measure out your slightly warm water. Add your starter, flour, oil, sugar or honey, and salt on top. I like to start mixing the dough with a silicone spatula or a dough whisk first. Once the dough is starting to come together, use clean hands to thoroughly mix the dough until all of the ingredients are very well incorporated and there are no dry patches of flour. This will take about 2-3 minutes of mixing to make sure it is well combined. Cover the bowl with plastic wrap, or a shower cap and let sit at room temperature (72-75 F, 22-23 C) for 30 minutes.
- Stretch and Folds: Over the 2 hours perform 4 rounds of stretch and folds (see video if you are unfamiliar with this technique) about every 30 minutes. The timing between the rounds does not need to be exact. Drizzle a tiny bit of oil over the dough after the last stretch and fold and cover it with plastic wrap or a shower cap to prevent it from drying out.
- Retard Dough (optional): If you would like to bake your bread the same day, you can skip this step. However, if you would like, you can refrigerate your dough at this point to increase flavor, sourness, and provide some flexibility with baking time. to do this, place your dough in the refrigerator for at least 24 hours and up to 4 days.
- Bulk Ferment: If you did not retard your dough, let it continue sitting at room temperature after your last round of stretch and folds for about 3 hours. If you did retard your dough, bring it out of the fridge and let it sit out for about 5-6 hours to finish bulking. Your dough will likely look like it hasn't risen much or at all when you first take it out of the fridge. You know bulk is finished when the dough is full of air and is rounding on the sides of the bowl. You can also perform the dough float test (see video) if you are unsure your dough is ready.
- Shaping: Oil your 8.5 x 4.5" (22 x 11 cm) loaf pans. Turn your dough out onto your very lightly floured work surface. Divide the dough in half if you made a full batch. Shape the dough into a tight sandwich loaf (see video for shaping demonstration). Be cautious about not using too much flour on the bench or on top of your dough as this makes it difficult to build tension and to get the dough to stick to itself. Transfer the dough to the loaf pan, seam side down. Gently press down on the dough to ensure it is evenly filling the pan and that no air pockets are trapped inside the dough.
- Proof: Cover the pans with plastic wrap or a shower cap and let proof until the dough begins to crown the pan and is full of air. This should take around 2 1/2 hours at a room temperature of about 72 F (22 C). Your timing will be quicker if your room is warmer, or longer if your room is cooler. You can also perform the dent test to see how far along your dough is with proofing. Take a well floured finger and gently press down into your dough about 1/2" down. If the dough immediately fills back in, then it needs a bit more time. If the dent very slowly fills back in, then you are well proofed. If the dough feels like it might collapse or does collapse, you have gone too far and your dough is over proofed. You can still bake it, but it will be very dense.
- Prepare Oven: About 30 minutes before baking, prepare your oven. Place an oven rack in the center position and another in the bottom of the oven. On the bottom rack, place a roasting pan or other metal pan (not glass or ceramic) in the oven and fill it with about 2 cups (480 ml) of water. Set a baking stone on the middle rack. If you do not have a baking stone, you can use 2 sheet pans stacked and turned upside down. Preheat the oven to 400 F (200 C). Preheating with the water already in the oven will make your oven moist and steamy when your bread goes in and will help with a good oven spring.
- Bake: If you have a water spray bottle, spray the tops of the proofed loaves with water. If you don't, you can just sprinkle some water over the top of the loaves with clean hands. Transfer the loaves onto the preheated baking stone or sheet pans and bake for 15 minutes with the pan of water in the oven. After 15 minutes, very carefully remove the pan of water from the oven. Continue baking for 15-20 more minutes until the loaves are golden grown and sound hollow when thumped. The center of the loaf should also read 200 F (93 C) if you are unsure if they are baked through.
- Cool: Transfer the baked loaves into a cooling rack and gently tip out of the pans. Allow to cool completely before slicing. Cool a minimum of 2 hours before slicing, and preferably longer. Loaves of bread can have a gummy texture if sliced into before cooling and it will also cause them to stale more quickly.
- Store: After sliced, I keep my sandwich bread cut side down and unwrapped in my bread box. If you do not have a bread box, and your climate isn't extremely dry, you can keep it cut side down out on your cutting board in the open air. Or you can wrap it in a kitchen towel and place it in a paper bag as the next best option if your climate is very dry. If you would like to store it in a ziplock bag, make extra certain that it is cooled completely before you do so and that there is no moisture present before you seal it, otherwise it can get moldy. This is how I store the bread for up to 72 hours. After that, I slice what is left and transfer it to the freezer in a ziplock back. Toast to refresh.
Notes
Looking for a whole wheat version? Try my honey wheat sourdough sandwich bread!
Example Timelines
Same Day Bake (afternoon bake)
- 11 pm (night before bake): Feed Starter
- 9:00 am (day of bake): Mix Dough
- 9:30-11:00 am: Stretch and Folds
- 2:00 pm: Shape Dough
- 4:30 pm: Bake
Same Day Bake (night bake)
- 8:00 am: Feed Starter
- 2:00 pm: Mix Dough
- 2:30-4:00 pm: Stretch and Folds
- 7:00 pm: Shape Dough
- 9:30 pm: Bake
Schedule for Refrigerating Dough
- 8:00 am Feed Starter
- 5:30 pm: Mix Dough
- 6:00-7:30 pm: Stretch and Folds (optional)
- 7:30 pm: Into the Refrigerator
- 9:00 (day of bake): Take out of Fridge
- 2:30 pm: Shape
- 5:00 pm: Bake
*Recipe adapted from Homemade Food Junkie's Sourdough Sandwich Bread Recipe
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253 Comments on “Sourdough Sandwich Bread”
Can I substitute whole wheat flour for some of the white flour? If so, how much whole wheat flour do you recommend and how do you adjust the water amount?
This bread is incredibly delicious! I opted for the retard in the fridge and added some spelt flour. My loaves did split, I suspect I may have underproofed, any ideas here? I plan to continue making this, thanks!
I’ve made yeast bread for ever. I’m now a lot olde r and schedule is changed quite a bit. I’ve tried making sourdough bread and can’t figure out how to work it in my day. I’ve made it and let it in fridge and think I over proofed it.
Any suggestions?
This is the tastiest sandwich that I’ve made. It’s really convenient that we have ready sandwiches DIT in the fridge to serve every morning. Just need to prepare more some slice of bacon and salad. I love this sourdough sandwich bread.
I’m so glad you like it!
Delicious! I was skeptical as the dough was really sticky when I went to shape it. Turned out delicious and beautiful.
I made your chocolate cake with your chocolate buttercream on Friday – the males in house gobbled it down. Oldest said it was the best chocolate cake he has ever eaten!
So glad I found your information. You provide a wealth of knowledge. This old dog is learning new tricks!!
That makes me so happy! I’m so glad you and your family love my recipes!
Hi Bettie,
Can I opt out in the oil and sugar?
What is the benefit of leaving the pan of water in the oven and spraying the loaf with water?
Thanks.
I do not suggest leaving the oil and sugar out, they are a key component to a sandwich bread. Spraying the loaf with water will help with the rise. Leaving the pan of water in the oven helps to create a steamy environment.
Hello Baker Bettie
I just wanted to let you know how wonderful this recipe was and so totally forgiving. I am a fairly new sourdough baker but am loving it. I made your recipe and was using my scale to make a large batch when the scale reached its max but i wasn’t finished. I had to approximate my results and put it down to a learning experience but it turned out great! Plus I left my second part of the batch in the fridge for a week and it is still amazing. We are sharing with a few extra people at this point it was so good. Thanks for a fabulous recipe. I will try to follow better next time.
Amazing! I’m so glad you enjoyed it!
Dear Bettie
Thank you once again for another great recipe!
Your sourdough recipe is my go to as someone new to sourdough baking. It was interesting to try a different technique and get a sandwich loaf where the dough can remain in the fridge up to 4 days is a bonus too. My family were skeptical at first and some prefer the original boule, but I am thrilled to add this to my repertoire.
Is it the oil in this recipe that allows the dough to last longer in the fridge?
I would also like to know about using whole wheat flour. I would actually be using Heritage Bread Blend. Not a heavy whole wheat.
Not sure why she isnt answering the question. My guess is no more than half of each flour.
Hi Nancy. I receive literally 100s of questions a day across my website, youtube channel, social media, and email. I try to be as helpful as possible and answer as many as I can, but unfortunately there are not enough hours in the day to answer all of them.
If you want to use this specific recipe with some whole wheat flour I would suggest substituting 240 g of the white flour from the full recipe with 210 g whole wheat flour to keep the hydration level similar.
That said, I am working on perfecting a whole wheat bread with a higher ratio of whole wheat that I will hopefully post soon.
This is a delicious recipe. The first time I made it, it worked like a charm. I just made it for a second time tonite & it will not pop out of the pan. Any suggestions as to why this happened? (The crust is really tough, but I know if should soften more as it cools.)
I have made this bread yesterday and had it for breakfast.
I love it.
It was easy to follow the recipe and it turned out great.
Thank you for sharing it with us
You’re welcome!
Loved this but can I make it as a cinnamon riaisin bread? When and how if possible?
Bettie – THANK YOU for the detailed instructions and written recipe as well as timeline! Very well written! Just want to say THANK YOU, I made a quarter of this recipe and this is the PERFECT sandwich loaf! It was exactly what I was looking for – soft, airy, mild and so good. This is definitely a Keeper and I will be making this bread weekly. Thank you! Now, can you help us with the next recipe – I am looking for the next Milk Bread rolls using starter and just as soft and perfect like this recipe. Can that be the next one you share with us?
I’m so glad you like the recipe Suzie! And thank you for the suggestion! I will think about it in the new year.
I made this loaf recipe yesterday. ITS AMAZING!
Thank you for Bette without you I would not have had such success. The starter videos day by day made the whole process so much easier.
I’m so glad! Thanks so much for sharing!
If you freeze sourdough bread after it’s sliced, does it need to be flash frozen before it is put in a bag? (I’m wondering if it will stick together and be hard to separate pieces from the freezer??)
Thank you
It sticks together just the tiniest bit- I have no trouble breaking apart the pieces so I don’t bother with flash freezing but that would be a great idea if you are worried about it.
I made this loaf, and it wasn’t as soft as I wanted it. I wanted to make a grilled cheese sandwich that I could smah down a little as it cooked, and this was a little to stiff. So, I slightly modified it to 30 grams oil and 110 grams milk (deducted from total water in the recipe). Worked! Perfectly squishy grilled cheese! Thank you!
I’m so glad you could modify to your liking! Thanks so much for sharing!
Hi Judith. I happened to see your comment regarding a squishy grilled cheese sandwich and just curious as to what brand of cheese you use or if you use a blend of 2 or more cheeses and if so, what kinds? You comment made a squishy grilled cheese sandwich sound great! Just curious.
Oh, You suggestion on the small modifications regarding equation of oil and milk worked perfect! I tried your modification with Baker Betties recipe and it turned out great!
Thanks for the idea and I’m thankful for Baker Betties tutorial video’s. Her presentations and recipes are a plus!
I am a new sourdough bread maker. I really messed up my first attempt at the sourdough sandwich bread. First of all I did not read the entire recipe before I feed my starter and did not have quite enough starter. I took some unfed starter from the fridge and used about 30 gr to make up the difference. Then I realized I did not add any sugar! I don’t know whether to dump it out or go ahead and make it! Hindsight tells me I should have gone with a single loaf, but there is still sugar. Will this batch raise enough? Should I dump it??? I feel like a dunce. Thx in advance to anyone who answers.
This bread recipe is great! I can fit it perfectly into my weekend schedule and I’ve just made it for the third time and its turned out well every time. I slice it, freeze it and take it out as needed for sandwiches. I recommend it 100 percent!
I do that too! Thanks so much for commenting!
Great recipe; I already left a five star review 😉
Question: do you have any tips for limiting the size or number of air gaps in the crumb? It’s usually not too bad, but often times there are large-ish voids near the top crust, making it less ideal for sandwiches.
thanks,
Thank you for this recipe. I recently switched to making our own bread and this is now in the regular rotation. I love that I can make one batch and get 2 loaves out of it in the week. One issue I am having is I am not scoring, and a few times it has risen nicely but a lot of times it is busting open and not maintaining a smooth top. This doesn’t affect us eating it, but I am just wondering why this may be happening. Am I over-proofing? Or is there a way you recommend to score the bread to control this?
Beattie, you are a great teacher! I have baked bread for years and am still learning and have found your tutorials the best I have seen! Keep up the good work!
Thanks so much!
Bettie, you are a great teacher! I have baked bread for years and am still learning and have found your tutorials the best I have seen! Keep up the good work!
Thanks so much!
What size loaf pans is/ are best for this recipe?
In the video she said 1 pound size I think it’s a 9×4 loaf
I make these loafs pretty much every week. No longer buy breakfast bread, lunch bread or dinner/dessert bread. Use this loaf for all of them! Perfect results… Enjoying better bread and lower costs. What more can you want. Thanks, Baker Bettie! Grady,
Nashville, TN
I’m so glad you like the recipe!
When I made this bread, after the folding step I refrigerated the dough for about 36 hours. When I removed the dough from the refrigerator, I let it rise for about 6 hours. It definitely doubled in volume and there were bubbles breaking the surface. The dough was pretty sticky and slack and I had trouble getting it to keep its shape, but I eventually got it into the baking pan. I let it rise again for about 2 hours and the finger test told me it was ready for baking, although the dough had not visibly risen by much. It took about 10 miniutes longer to bake than the recipe suggested and the loaf split along the edge between the top and side of the loaf. I haven’t cut it yet, but any ideas about what might have gone wrong?
I had the same experience. Perhaps I should have kneeled it some before shaping. It’s in the oven now, so can’t tell you how it came out.
Can I omit the sugar and still get the same soft results for good sandwich bread without a very hard crust?
Hi Bettie. This is a great recipe. It’s a keeper for sure! Thank you for your video presentations and sharing your recipes with us. I’ve watched numerous videos on bread baking and making homemade bread, especially on Artisan Breads about a year ago and I’m interested now in the making of Sourdough Breads.
The Pandemic has taken home living to a whole new level, in all aspects, especially in the area of baking breads!
Thank you for taking time to to teach bread baking and sharing your knowledge.
Would like to know if you could use discard starter in this recipe? Also, do you have a link with recipes in using discard starter?
Thanks in advance for you response.
You’re very welcome! No, you should not use discard for this recipe. The starter needs to be mature. If you search “sourdough discard” on my website you will find a couple recipes!
Thank for your response! Will check out your website in regards to sourdough discard recipes. 😉
Hi Bettie,
I’ve prepared the dough as per your recipe and left in the fridge for 2 days until I was ready to bake. I then left it at room temperature for 6 hours. There were bubbles on top of the dough. When I then tried to shape the dough, it was very sticky and didn’t keep its shape. In the end I just picked up the dough and dropped it in the baking tin. How do I make sure the dough can be shaped next time?
Thanks in advance.
You will need to make sure you continue to shape the dough until you get a tight ball to start with. And use plenty of flour. I suggest checking out this article and video for help with shaping: https://www.youtube.com/watch?v=z7Mnxzy-tvI&t=348s
Thank you, good advise!
You’re welcome!
hi hope you can help in a recipe when you say150g active starter (80%) hydration can you tell me what amount of starter,flour, and water to use or can you explain what to do thank you
I tried making this bread and I really love the whole wheat and bread flour combination as you have put in the comment. I’ve been making this bread every week and my husband loves it! Looking forward to seeing your recipe for 100% whole wheat!
This looks yummy and I’m eager to give it a try. I wonder if it would be possible to refrigerate during the final proof instead of BF? i would go through the recipe through shaping and putting into pans, then refrigerate overnight, let is come to room temp and bake. Your thoughts? And thank you!
I had the same thought as well, and am trying it right now. I’ll let ya know how it turns out!
I ended up testing my questioned method shortly after I asked the question and have made it twice now refrigerating during the final proof. Both times it and it worked Out great! This way works better for my schedule. Please do let me know how yours turns out!
Oh good I’m glad it worked! It turned out stellar over here too haha
I let it bulk ferment for about 4-4.5 hours (including the stretch and folds), shaped it and let it proof another hour before putting it in the fridge overnight/for 16 hours. Popped it right in the oven from the fridge
Yay! That’salmost identical to my timing – justMaybea slightly shorter bulk andrefrigeration time. HappyBaking!
Thank you Ingrid and Rick, I had the same idea in my head. Good to know you tested already. Also thanks for the time line.
Thank you Baker Betty for another informative recipe. I’m trying it as I type this
This was my question also! Thanks for answering! I plan to shape it after the series of stretch and folds, then put it in the fridge, in the pan, ready to bake for four days. On the fourth day, I will take it out and let it rise, then bake. My main concern is that it will stick to the pan.
Wonderful recipe Bettie. Left the dough in the fridge 1,2,3 and 4 days. Definitely worth the wait for the 4 day bake.great recipe and instructions. Thank you for sharing this recipe.
So glad you liked it!
I have made this recipe twice and both times I have had a limp form in one side of each loaf when baking.
They look great going in the oven and taste great when they come out except for the strange lump on the one side. Any idea why this happens??
Hmm I suspect it happened during the shaping process.I would keep practicing shaping for sandwich loaves.
I’m unsure if my dough is ready after the bulk fermentation. It’s says to refer to the video for a float test and I didn’t see it mentioned in the video. Thanks so much!
The video is at the bottom of the recipe! Your dough is done bulk fermenting when it is puffy and filled with air. There should be some bubbles on top and you should see some rounding on the sides of the bowl. It likely won’t double in size the way a yeasted dough does. Hope that helps!
First-time sourdough bread maker. Love the process and your videos plus written instructions have made it easy.
All have been yummy. I started making for a healthier bread and the extra time is well worth the finished product.
Thank you.
Thanks for sharing!
Could Whole Wheat flour be used in this recipe–maybe 30%–50%?
You can! I usually go lower on the whole wheat side. It become very dense if you go too far.
I have been making sourdough breads and baked goods since February thanks to your inspirational videos and recipes. I would like to try your sandwich bread but I have a question.
If I make a half batch for one loaf, do I use the mature starter as is or are there special steps like “Get Starter Ready for Dough” for a full 2 loaves batch?
Making this today but I think I’ve already messed it up. Does the total flour and water on the ingredient list include the flour and water to feed the starter? I.e. step one 150 of each and then step two the remainder 850 grams of flour and 500 grams of water? Thank you! I think It’ll still work out ok but as I was adding 1000 grams of flour to my already fed starter it occurred to me that that’s a ton of flour for 2 loaves. My fault
The ingredient list does not include water to feed your starter.
Can I make rolls with this recipe?
Thanks
I made the bread and it was fantastic !
Happy day to you
I’m so glad!
Do you have U. S. measurements too? Thanks!
For bread recipes especially, I recommend using weight measurements since it’s the most accurate.
Hi Bettie. Can i bake the 2 loaves recipe in a single bigger loaf pan (1000g Dimension345 x 137 x120mm) and do I bake it at same temperature and duration?
Thank you .
You can! You can bake at the same temperature but it will take longer. Keep an eye on it and maybe use a thermometer to test the center.
Hi! I just made this and the top looks beautiful but it stuck like crazy to my (oiled) pan…any tips to prevent this next time?
I would suggest lining the baking tin with parchment next time so you can simply lift it out of the pan.
I use a combination of oil and butter to grease my pans,, the bread pops right out. I don’t wash the pans after baking, just wipe them out with a dry towel.
My question is if I want to put the whole dough in refrigerator and bake half of them the next day and leave the other half for the the following day, should I cut the dough half and put it in separate bowls and put it in refrigerator or put the whole thing in and just cut the half of it the next day to bake and leave the other half in the refrigerator?
I would suggest separating into 2 different bowls.
I am very delighted with how this bread turned out! I got great oven spring and the flavor is just what my family wants. I will be baking many loaves for my family and friends.
Hello!! I have made this recipe before and absolutley loved it!! But now that I’m doing it again…its not coming together! I feel like it’s to thin! Idk what I did wrong!! I need help!
That’s a hell of a sticky dough!
It is! You can add more flour until it’s manageable. Try and only add as much as you need and don’t go overboard. It still needs to remain somewhat sticky.
Thanks for your reply dear Bettie. Finally i managed to get the dough in the loaf pan and baked it ha ha ha, turned out a lovely and absolutly tasty bread i love it! Thanks for the recipe dear Bettie and greetings from the Nethetlands (Holland). ❤️
So glad you like it! Greetings from Chicago!
Thank you so much for sharing your Sourdough Loaves. I would like to use wholemeal flour and seeds to keep my diabetic glucose down. Would you please me any advice on measurements on ingredients. I am writing from Australia. Thanks again. Anna
I have had great success with this sourdough sandwich bread recipe. I have been using 100 g of spelt flour with great success. My wife asked if I could increase the fiber content by adding oat bran. If it is ok to do this, what amount may I safely add? I would of course reduce the flour by the amount of bran I add. Thsnks
Thank you so much for sharing this recipe and the video tutorials that go along with it. I made the bread and I have now found the sourdough sandwich bread recipe I will use from now on! The other recipes I tried never came out domed on the top for some reason. This one truly did come out light, airy, and super high domed. It tastes great. I chose the one loaf option and baked the same day rather than retard the dough in the fridge. I did have a question – do you think you can egg wash the top at all to give it a shine? Or would that affect the rise?
Thank you for the Sourdough Sandwich bread recipe. I made it for the first time and it was amazing!
This recipe is awesome. Both times, I’ve made this, I checked the internal temperature after the 30 min and it was only around 155 degrees with soft dough on the thermometer. I left it in another 5-8 min which brought it up to 175, but made the top too dark. Any suggestions for adjustments?