Introduction
There’s something incredibly comforting about a loaf of homemade bread cooling on the kitchen counter. This sourdough sandwich bread isn’t just soft and pillowy — it’s also surprisingly simple to make, even if you’re new to sourdough. Best of all, it doesn’t require any commercial yeast, which means all the rising power comes from your healthy, active sourdough starter.
What makes this recipe special is how approachable it is. With just a handful of ingredients and a little patience, you can enjoy bakery-quality bread right from your own oven. Whether you’re making lunchbox sandwiches or serving it fresh with a bowl of soup, this loaf will win over everyone in the house.
Ingredients
This recipe uses simple pantry staples. Each ingredient has a purpose — creating structure, flavor, and softness in the final loaf:
-
50g active sourdough starter – make sure it’s bubbly and fed about 12 hours before baking.
-
275g water – lukewarm water helps activate the fermentation process.
-
60g olive oil – adds moisture and tenderness to the crumb.
-
15g honey – adds just a touch of sweetness; maple syrup or sugar can be substituted.
-
500g all-purpose flour – this provides the structure and strength the bread needs.
-
10g salt – essential for flavor and helping to control fermentation.
You don’t need any fancy flour or equipment here — just a mixing bowl, a loaf pan, and a little care.
Instructions
Mix the Dough
Start by combining the sourdough starter, water, olive oil, and honey in a large bowl. Stir to dissolve everything, then add the flour and salt. Mix with a spoon or your hands until no dry flour remains. The dough will look a bit shaggy at first, but that’s okay — it will smooth out during kneading.
Knead and Rest
Transfer the dough to a clean surface or keep it in the bowl to knead. Work it for 8–10 minutes until it becomes smooth, soft, and slightly tacky. If kneading by hand, use the heel of your palm to push the dough forward, fold it back, and repeat. Cover the dough with a damp towel or plastic wrap and let it rest for 1 hour at room temperature.
Overnight Rise
After the initial rest, place the dough in the refrigerator for an overnight cold fermentation — about 10–12 hours. This slow rise improves both the flavor and the digestibility of the bread. By morning, your dough should be noticeably puffier and roughly doubled in size.
Shape the Dough
Lightly flour your countertop, then gently turn out the cold dough. Pat it into a rectangle, roll it up tightly like a log, and pinch the seam closed. Place the dough seam-side down into a greased 9×5-inch loaf pan. Smooth the top and make a few shallow slashes if you like.
Final Proof
Let the shaped dough rise at room temperature for 2–3 hours, or until it domes nicely over the edge of the pan by about 1 inch. The exact time can vary depending on your kitchen temperature — don’t rush this step. A properly proofed loaf will feel airy and spring back slightly when pressed.
Bake
Preheat your oven to 450°F (232°C). Once the dough is ready, place the pan on the middle rack and bake for 45–50 minutes. The top should be a rich golden brown, and the loaf should sound hollow when tapped on the bottom. If your oven tends to run hot, you can cover the top loosely with foil halfway through to prevent over-browning.
Cool
Allow the bread to cool in the pan for 10–15 minutes to finish setting. Then gently remove it and transfer to a wire rack to cool completely. Slicing too early can make the bread gummy — so give it at least 45 minutes before cutting.
Baking Tips
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Feed your starter ahead of time – Plan to feed your sourdough starter 8–12 hours before using it so it’s active and bubbly.
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Use a scale – For accuracy and consistent results, weighing your ingredients is more reliable than cups.
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Don’t skip the cold rise – It improves the texture, enhances flavor, and makes the dough easier to handle.
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Oil matters – Olive oil gives a nice soft crumb, but you can also use avocado oil or melted butter for variation.
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Proofing patience – If your dough isn’t rising quickly, give it more time. Sourdough is slower than commercial yeast.
Storage Suggestions
Freshly baked bread is best enjoyed within the first couple of days, but it stores well with a few simple tips:
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Room Temperature – Store the cooled loaf wrapped in a clean kitchen towel or in a bread box for 2–3 days.
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Freezing – Slice the loaf and place the slices in a freezer-safe bag. Freeze for up to 2 months. To reheat, pop slices directly into the toaster or oven.
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Avoid Refrigeration – The fridge tends to dry out bread quickly. Stick to the counter or freezer instead.
Serving Ideas
This bread is wonderfully versatile. Here are some ways you can enjoy it:
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Morning toast – Toast a slice and top with butter, jam, or peanut butter.
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Lunch sandwiches – Perfect for turkey, ham, grilled cheese, or even tuna salad.
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With soups and stews – Serve warm slices with a bowl of homemade soup for a hearty meal.
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French toast – Use slightly stale slices for an indulgent weekend breakfast.
Why This Recipe Works
This loaf relies on natural fermentation from a sourdough starter, which not only adds flavor but also makes the bread more digestible for many people. The olive oil keeps the interior tender, while honey gently enhances the taste without being too sweet. The overnight cold fermentation is the secret to its airy texture — and the best part is, the hands-on work is minimal.
Common Mistakes to Avoid
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Underproofing the dough – If the loaf goes into the oven before it’s fully proofed, it won’t rise properly and may be dense.
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Overproofing – Letting it rise too long can cause it to deflate or collapse. Check regularly during the final proof.
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Using an inactive starter – If your starter isn’t bubbly and lively, the dough won’t rise well. Feed it the night before for best results.
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Cutting while hot – Resist the urge to slice while warm; this keeps the inside fluffy and moist.
Make It Your Own
Want to add your personal touch? This recipe is easy to customize:
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Flavor twist – Add garlic powder, dried rosemary, or chopped chives for an herby version.
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Topping – Sprinkle sesame seeds or oats on top just before baking for added texture and visual appeal.
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Healthier version – Swap 100g of the flour with whole wheat or spelt flour. Just expect a slightly denser loaf.
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Sweet variation – Add a swirl of cinnamon sugar to the dough before shaping for a breakfast-style bread.
Frequently Asked Questions (FAQ)
Can I skip the overnight step and just let it rise at room temperature?
Yes, but the flavor and texture won’t be quite the same. The cold rise helps develop depth and makes the dough easier to shape.
My dough didn’t rise much overnight — what went wrong?
Your starter may not have been active enough. Make sure it’s bubbly and doubled in size before using.
Can I make this dairy-free or vegan?
It already is! Just be sure to use maple syrup or sugar instead of honey if avoiding animal products.
Can I use bread flour instead of all-purpose?
Yes. Bread flour will give the loaf a bit more chew and structure, but both flours work beautifully.
Conclusion
This soft sourdough sandwich bread is everything homemade bread should be — tender, flavorful, and easy to make with just a little planning. Whether you’re a seasoned baker or just starting your sourdough journey, this recipe delivers reliable results and comforting flavor every time. Try it once, and it may just become your weekly favorite.
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Soft & Simple Sourdough Sandwich Bread
- Total Time: Approximately 15–17 hours
- Yield: 1 standard loaf (9×5 inch)
- Diet: Vegetarian
Description
There’s something incredibly comforting about a loaf of homemade bread cooling on the kitchen counter. This sourdough sandwich bread isn’t just soft and pillowy — it’s also surprisingly simple to make, even if you’re new to sourdough. Best of all, it doesn’t require any commercial yeast, which means all the rising power comes from your healthy, active sourdough starter.
Ingredients
This recipe uses simple pantry staples. Each ingredient has a purpose — creating structure, flavor, and softness in the final loaf:
-
50g active sourdough starter – make sure it’s bubbly and fed about 12 hours before baking.
-
275g water – lukewarm water helps activate the fermentation process.
-
60g olive oil – adds moisture and tenderness to the crumb.
-
15g honey – adds just a touch of sweetness; maple syrup or sugar can be substituted.
-
500g all-purpose flour – this provides the structure and strength the bread needs.
-
10g salt – essential for flavor and helping to control fermentation.
You don’t need any fancy flour or equipment here — just a mixing bowl, a loaf pan, and a little care.
Instructions
Start by combining the sourdough starter, water, olive oil, and honey in a large bowl. Stir to dissolve everything, then add the flour and salt. Mix with a spoon or your hands until no dry flour remains. The dough will look a bit shaggy at first, but that’s okay — it will smooth out during kneading.
Transfer the dough to a clean surface or keep it in the bowl to knead. Work it for 8–10 minutes until it becomes smooth, soft, and slightly tacky. If kneading by hand, use the heel of your palm to push the dough forward, fold it back, and repeat. Cover the dough with a damp towel or plastic wrap and let it rest for 1 hour at room temperature.
After the initial rest, place the dough in the refrigerator for an overnight cold fermentation — about 10–12 hours. This slow rise improves both the flavor and the digestibility of the bread. By morning, your dough should be noticeably puffier and roughly doubled in size.
Lightly flour your countertop, then gently turn out the cold dough. Pat it into a rectangle, roll it up tightly like a log, and pinch the seam closed. Place the dough seam-side down into a greased 9×5-inch loaf pan. Smooth the top and make a few shallow slashes if you like.
Let the shaped dough rise at room temperature for 2–3 hours, or until it domes nicely over the edge of the pan by about 1 inch. The exact time can vary depending on your kitchen temperature — don’t rush this step. A properly proofed loaf will feel airy and spring back slightly when pressed.
Preheat your oven to 450°F (232°C). Once the dough is ready, place the pan on the middle rack and bake for 45–50 minutes. The top should be a rich golden brown, and the loaf should sound hollow when tapped on the bottom. If your oven tends to run hot, you can cover the top loosely with foil halfway through to prevent over-browning.
Allow the bread to cool in the pan for 10–15 minutes to finish setting. Then gently remove it and transfer to a wire rack to cool completely. Slicing too early can make the bread gummy — so give it at least 45 minutes before cutting.
Notes
This sourdough sandwich bread is soft, fluffy, and made without commercial yeast. It uses a slow overnight fermentation for rich flavor and a tender crumb. Ideal for sandwiches, toast, or simply enjoying fresh with butter.
- Prep Time: 20 minutes
- + Time (Rising/Proofing): 14–16 hours (including overnight fermentation + final proof)
- Cook Time: 45–50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American.
Nutrition
- Serving Size: 1 slice (based on 12 slices per loaf)
- Calories: 180 kcal
- Sugar: 1.5 g
- Sodium: 200 mg
- Fat: 6g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough sandwich bread, easy sourdough bread, soft sourdough loaf, beginner sourdough, no yeast bread, sourdough white bread, olive oil bread