Easy Sourdough Sandwich Bread

Name: Easy Sourdough Sandwich Bread
Prep time: 30 min
Cook time: 46 min
Ingredients: 500 g all-purpose flour; 310 g water; 110 g active sourdough starter; 20 g olive oil (or avocado oil); 15 g sugar; 8 g salt

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There’s something deeply satisfying about baking your own sandwich bread. Especially one that slices beautifully, stays soft for days, and holds up to peanut butter, melty cheese, or whatever your family is into this week. So, I made this Sourdough Sandwich Bread—no kneading, minimal fuss, and dependable enough for school lunches, toast mornings, or those mid-afternoon snacks.

This version is softer, lightly enriched with oil and a bit of sugar, but still has that gentle tang and natural rise we love from sourdough.

Also, it fits into everyday routines. You can pop it in the fridge overnight or bake it the same day—whatever works for you.

I’m sure you will also love my other sourdough sandwich bread recipes, the “Tangzhong Sourdough Sandwich Bread” and “Soft Sourdough Sandwich Bread With Milk“

Video🎥

Important Ingredients

All Purpose Flour: Gives structure to the dough.
Water: Hydrates the ingredients and activates the starter.
Active Sourdough Starter: A bubbly, fermented mix that naturally leavens the dough.
Avocado Oil or Olive Oil: Adds richness to the bread.
Sugar: Balances the tang and promotes a beautiful crust.
Salt: Enhances all the flavors, making for a truly delicious loaf.

See recipe card for quantities.

Substitutions & Variations

If you don’t have all-purpose flour—though it works better—you can swap up to 100g with whole wheat flour for a bit more texture and flavor. If you do, you might need a splash more water.
Avocado oil makes the crumb extra tender, but olive oil works just as well. For a dairy twist, try melted butter.
For sweeteners, you can use honey or maple syrup instead of sugar—just keep the amount the same so the dough stays balanced.
For a savory spin, add a teaspoon of dried herbs or a handful of shredded cheese before shaping. For something lightly sweet, swirl in a bit of cinnamon sugar as you roll the dough.

How to Make Easy Sourdough Sandwich Bread

A person mixing dough with a whisk and another person shaping the dough in a bowl.

Step 1: In a large bowl, combine all ingredients using a Danish whisk or spoon (Image 1). Finish mixing with your hands until everything is incorporated (Image 2). No kneading needed—just mix until combined.

Optional: You can use a stand mixer by mixing on low for about 15 minutes until the dough is smooth.

Once mixed, cover the bowl airtight and let it rest for at least 30 minutes.

A person pinching the dough during shaping and standing near a bowl with resting dough in the mixture.

Step 2: After the rest, do your first round of stretch and folds . Wet your hand, lift one side of the dough, and fold it over. Repeat on all sides. If the dough still feels loose, do one extra fold (Image 3).

Repeat this process 2 to 3 times total, with 30-minute rests between each round (Image 3).

After the last fold, cover the bowl and let the dough rise until it increases by about 50% (Image 4). At 72°F (22°C), this takes about 6 to 8 hours, starting from the time you mixed up all the ingredients. The dough should look puffed and airy, but it won’t double in size.

A person turning the bowl upside down to release the dough and flattening it on the surface.

Step 3: Turn the dough out of the bowl with the smooth side down (Image 5). Gently stretch it into a rectangle (Image 6).

A person rolling the dough on the surface next to a baking pan with sourdough inside.

Step 4: Roll it tightly from top to bottom, like a jelly roll. Pinch the side seams to seal (Image 7). Then roll the log slightly toward yourself to build surface tension, using your hands or a bench scraper. Place the dough seam-side down in a greased or parchment-lined loaf pan (Image 8).

A person holding a baking pan with dough and brushing the top with butter.

Step 5: Cover the pan and refrigerate overnight. When ready to bake, place the cold dough straight into the oven—no second rise needed.

If baking the same day, let the dough rise in the pan at room temperature for 2.5 to 3 hours (Image 9).

Right before baking, brush the top lightly with melted butter (Image 10). This gives a soft, golden crust that’s great for sandwiches.

A person handling the dough in a baking pan next to a freshly baked, sliced loaf of bread.

Step 6: If using the two-pan covered method:
Preheat the oven to 400°F (205°C).
Place a second loaf pan upside down over your dough pan to cover it completely.
Bake for 40 minutes covered. Then remove the top pan and bake for another 10 minutes to brown the crust (Image 11).

If baking uncovered:
Bake at 400°F (205°C) for 45 to 50 minutes total.
If the crust starts browning too fast (Image 11), loosely tent with foil for the last 10 to 15 minutes.

Once done, remove the loaf from the pan right away and let it cool completely (Image 12) before slicing.

Hint: If your kitchen runs a bit chilly, try placing your dough in the oven (turned off) with the light on during the bulk fermentation. It’s just warm enough to help things along without overheating the dough.

Baking Schedule (Same Day Bake)

7:00 AM – Feed your sourdough starter (if needed)
9:00 AM – Mix dough
9:10 AM – Rest 30 minutes
9:40 AM – Stretch and fold once
10:00 AM to 2:00 PM – Bulk ferment at room temp (watch for 50% rise)
2:00 PM – Shape and place in loaf pan
2:15 PM to 5:00 PM – Final proof in pan (watch for dough rising 1 inch over the rim)
5:00 PM – Bake at 375°F for 40–45 minutes
5:45 PM – Cool completely before slicing
8:00 PM – Ready to slice for tomorrow’s breakfast or school lunches

💭Crucial Success Tips

Make sure your starter is bubbly and recently fed. A sluggish starter will drag out the rise time or result in a dense loaf.
Don’t Rush the Rise: The dough won’t double like yeasted bread. Look for about a 50% increase and a puffed, airy feel.
Cold Bake Option: The overnight fridge rest makes shaping easier and gives the loaf better structure when baked straight from cold.
If baking the same day, avoid overproofing in the pan. Keep a close eye on the dough—once it rises about an inch over the rim, it’s ready to go.
Let it cool fully for clean, sturdy slices. Slicing into a hot loaf will squish the crumb.
Use a standard 9×5-inch loaf pan for it works well. Smaller pans will create a taller loaf.

Sourdough Sandwich Bread FAQs

Can I use discard instead of active starter?

Nope, for this bread you need an active, bubbly starter to help it rise. Discard won’t give you the lift needed.

How long can I leave the dough in the fridge before baking?

Up to 24 hours is fine. Just make sure it doesn’t overproof and spill over the pan.

My dough didn’t rise much—is that normal?

Yes! It won’t double. Look for a 50% increase and a light, puffy texture. If it’s been over 10 hours with little movement, check your starter activity.

Can I double the recipe?

Yes, but mix in a very large bowl and be sure your oven can handle two pans at once. Rotate halfway through if needed.

How To Store Easy Sourdough Sandwich Bread

Once the bread is completely cooled, keep it in a bread bag or a kitchen towel-wrapped container at room temperature for up to 4 days. It stays soft and springy! After that, slice and freeze it to keep it fresh. Avoid storing in the fridge—it dries the crumb out faster than you’d think.

A pair of hands holding a freshly cut slice of sourdough sandwich bread.

Other Delicious Recipes

If you tried this Easy Sourdough Sandwich Bread or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!