There is something special about baking bread that fills your kitchen with the smell of warmth and comfort. At RetroMeal, our test kitchen has spent years refining sourdough recipes that are both beginner-friendly and bakery-worthy. This sourdough sandwich bread recipe was born from the desire to enjoy that same soft, buttery texture without waiting overnight.
After countless tests, adjustments, and crumb inspections, we found the perfect method to make a light, fluffy, tangy loaf in a single day. It is a simple process that transforms your active starter into a golden sandwich loaf with a delicate crust and cloud-like interior. Whether you are a first-time baker or a seasoned sourdough fan, this recipe will give you a loaf that slices cleanly, toasts beautifully, and makes every sandwich taste just a bit more special.
Table of Contents
Why You’ll Love This Recipe
- Same-day bake. No need for overnight proofing.
- Soft, buttery crumb that stays fresh for days.
- Easy to slice for sandwiches, toast, or grilled cheese.
- Only simple ingredients: flour, water, butter, salt, and starter.
- Naturally preservative-free and freezer-friendly.
Ingredients You’ll Need
Base Ingredients
- 500 g (4 cups) all-purpose flour
- 60 g (4 tablespoons) unsalted butter, softened
- 12 g (1 tablespoon) sugar
- 9 g fine sea salt
- 50 g (1/4 cup) active sourdough starter (100% hydration)
- 270 g (1 cup + 2 tablespoons) warm water
Ingredient Notes and Substitutions
- Flour: King Arthur and Whole Foods 365 brands work beautifully.
- Vegan option: Replace butter with your favorite plant-based butter or olive oil.
- Whole wheat version: Substitute 20% of the flour for whole wheat. Add a teaspoon of water if the dough feels dry.
- Bread flour version: Yields more chew and a taller loaf. Adjust water slightly to reach a smooth, elastic texture.
For more guidance on starter care and flour types, check out our easy sourdough bread recipe.
How to Make Sourdough Sandwich Bread
Step 1 – Feed Your Starter Early
Feed your starter in the morning so it is bubbly and active within a few hours. It should double in size and smell slightly sweet before use.
Step 2 – Mix the Dough
In a stand mixer with the paddle attachment, combine flour, butter, sugar, and salt. Mix until the butter resembles crumbs. Add your active starter and warm water. Switch to the dough hook and knead for 6 to 8 minutes until smooth and slightly tacky.
If kneading by hand, mix until no dry flour remains, rest 30 minutes, then knead for about 8 minutes until soft and elastic.
Step 3 – First Rise (Same-Day Version)
Transfer the dough to a greased bowl and cover with plastic wrap. Let it rise at warm room temperature, around 75–80°F, for 2 to 3 hours or until doubled in size. If your kitchen is cool, place the covered bowl in a turned-off oven with the light on to create gentle warmth.
Step 4 – Shape the Loaf
Turn the dough onto a lightly floured surface. Gently flatten to remove air bubbles, then roll into a log and tuck the ends underneath. Tighten the surface by gently pulling the loaf toward you. Place seam-side down in a buttered 8.5×4-inch loaf pan.
Step 5 – Second Rise
Cover loosely with greased plastic wrap. Let it rise until the dough domes about 1 inch above the pan’s rim, usually 1.5 to 2 hours depending on temperature. The dough should look puffy and feel airy but not sagging.
Step 6 – Bake
Preheat your oven to 375°F. Bake the loaf on the center rack for 45 to 50 minutes until the top is golden brown. For extra oven spring, preheat to 500°F, then reduce to 375°F once the bread is placed inside.
Cool in the pan for 10 minutes, then transfer to a wire rack. Wait at least one hour before slicing to avoid a gummy interior.
Step 7 – Slice and Store
Use a serrated knife to cut even slices. Store the loaf in a sealed plastic bag at room temperature for up to 3 days or freeze for longer storage. To freeze, wrap tightly in plastic and place in a freezer-safe bag.
If you love baking days, follow it with something sweet like our churro cheesecake for dessert.
Same-Day Baking Schedule Example
8:00 AM: Feed starter
9:30 AM: Mix dough and knead
10:00 AM: Rest and start first rise
1:00 PM: Shape dough
3:00 PM: Second rise
5:00 PM: Bake
6:00 PM: Cool and slice
Expert Tips for the Perfect Sandwich Loaf
- Weigh your ingredients. Flour weight varies by brand.
- Use room temperature butter. It blends evenly into the dough.
- Warm kitchen = faster rise. Watch the dough, not the clock.
- Pan size matters. An 8.5×4-inch pan gives a taller loaf than a 9×5.
- For a softer crust, cover the loaf with foil during the last 15 minutes of baking.
Pair your fresh loaf with a scoop of our piñon ice cream recipe for a cozy weekend treat.
Troubleshooting
| Problem | Likely Cause | Fix |
|---|---|---|
| Flat top | Over-proofed dough | Shorten second rise next time |
| Dense texture | Cool dough or under-proofing | Allow more rise time |
| Sour flavor too strong | Too much starter | Use 25% less starter |
| Gummy center | Sliced too soon | Let cool at least one hour |
Storage and Freezing Tips
- Store bread in a sealed bag at room temperature for up to 3 days.
- For longer storage, freeze whole or sliced loaves wrapped in two layers of plastic.
- To reheat, warm slices in a 300°F oven for 5 to 10 minutes or toast directly from frozen.
Serving Ideas
- Perfect for classic grilled cheese or BLT sandwiches.
- Toast and top with nut butter and banana for breakfast.
- Spread with butter and sprinkle with cinnamon sugar for a quick snack.
More Sourdough Recipes You’ll Love
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FAQs About Sourdough Sandwich Bread Recipe
1. Can I make sourdough sandwich bread in one day?
Yes. By feeding your starter early and proofing in a warm environment, you can complete the bake within 8 to 10 hours.
2. What is the best flour for a soft loaf?
All-purpose flour gives a tender crumb, while bread flour adds chew and structure.
3. Can I use sourdough discard?
Not for this recipe. You need active, bubbly starter for proper rise.
4. How can I make it more tangy?
Let the first rise last a little longer or use starter that has just passed its peak.
5. Why is my dough not rising?
The starter may be weak or the room too cold. Feed it well and proof in a warmer spot.
6. Can I bake this in a Dutch oven?
You can, but it will have a thicker crust. For a true sandwich loaf, use a standard pan.
7. How do I know my starter is ready?
It should double in size after feeding and pass the float test in water.
8. Can I make it dairy-free?
Yes, use vegan butter or neutral oil instead.
Same Day Sourdough Sandwich Bread
Ingredients
- 500 g all-purpose flour
- 60 g unsalted butter, softened
- 12 g sugar
- 9 g fine sea salt
- 50 g active sourdough starter (100% hydration)
- 270 g warm water
Instructions
- Feed your sourdough starter in the morning so it’s active and bubbly by the time you start baking. It should double in size and smell slightly sweet.
- In a stand mixer, mix flour, butter, sugar, and salt with the paddle until crumbly. Add starter and warm water. Switch to dough hook and knead 6–8 minutes until smooth.
- Transfer dough to a greased bowl. Cover and let rise in a warm place for 2–3 hours until doubled in size.
- Turn dough onto a lightly floured surface, gently deflate, and shape into a log. Place seam-side down into a buttered 8.5×4-inch loaf pan.
- Cover loosely with greased plastic wrap. Let rise again until dough is 1 inch above the pan rim, about 1.5–2 hours.
- Preheat oven to 375°F. Bake on center rack for 45–50 minutes until golden brown. Cool in pan 10 minutes, then on a wire rack for 1 hour.
- Slice with a serrated knife once cooled. Store in a sealed bag at room temp for 3 days or freeze for longer storage.
Notes
Equipment
- stand mixer with paddle and dough hook
- mixing bowl
- plastic wrap
- 8.5×4-inch loaf pan
- serrated knife
- wire cooling rack
