This dough is the hands down favorite sourdough bread recipe in my house. It’s so soft, flavorful, widely adaptable, and just plain delicious. I use it for practically everything, with a few minor adjustments as needed.
Flour substitutions, yeast, and proofing time...
This recipe can be made with bread flour, all-purpose flour, or a combination of whole wheat and either bread flour or all-purpose flour. For a whole wheat version of this loaf, I recommend using half whole wheat flour and half bread flour or all-purpose flour. I tend to find that whole wheat flour requires a bit more proofing time because it is rather heavy compared to many other flours.
Most of the time I like to make this recipe with a small amount of added instant yeast to cut down on proofing time. The added yeast is completely optional if your sourdough starter is ripe. I like to use a little bit of yeast to shorten the process when my family is always too excited to wait 18 hours for a slow starter-only rise. If you do not use the added yeast, you’ll have a much slower rise and a more pronounced sourdough flavor, which is worth the wait for sure. My daughters prefer the less sour method however, so that’s what I typically make.
It’s worth noting that because it is an enriched dough (meaning it contains milk, butter, and some sugar), it can take longer rise due to the inclusion of the fats and sugars as opposed to the proofing time of a lean dough (meaning it contains only flour, water, yeast, and salt).
Looking for more great sourdough recipes?
Try this Seeded Sourdough Sandwich Loaf Bread! Instructions included for baking a loaf in a loaf pan, or a freeform loaf in a Dutch oven. It's a perfect addition to your sourdough repertoire.
Soft Sourdough Sandwich Bread
Super soft and full of flavor, this loaf bread is perfect for sandwiches or spread with butter. The milk and butter in the dough help give it the soft, rich texture.
- Yield: 1 loaf 1x
Ingredients
1 scant cup (225 grams) warm milk (1 cup minus 2 tablespoons)
3 tablespoons (36 grams) granulated sugar
1 teaspoon instant yeast (optional if starter is ripe)
½ cup (150 grams) sourdough starter, ripe or discard
3 cups plus 2 tablespoons (400 grams) bread flour, additional ¼ cup needed (425 grams total) if substituting all-purpose flour
1 teaspoon sea salt
2 tablespoons butter, very soft and cut into pieces
1 tablespoon melted butter, for brushing baked loaf
Instructions
In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and the sugar until dissolved.
Add yeast and sourdough starter, stirring to combine.
Add flour and sea salt. Mix on medium-low speed until dough comes together.
With mixer on low speed, add butter pieces one at a time until combined.
Increase speed to low/medium and let the mixer knead the dough for 5 minutes.
Transfer to a large oiled bowl. Cover with oiled plastic wrap and let rise until nearly doubled, about 2 hours if using the optional added yeast. (If using only starter, this proofing time takes 12-18 hours, which yields a beautiful dough with a more pronounced sour flavor.)
Turn proofed dough out onto a clean counter top and stretch it several times to develop the gluten. Roll it tightly into a loaf, pinching the seams together. Transfer to an oiled loaf pan and cover with oiled plastic wrap to rise again, about 1 hour or until dough is about 1-inch above the rim of the pan (this step will take a few hours if not using the additonal yeast).
Preheat oven to 350°F.
Bake at 350° for 35 minutes until golden and internal temperature reaches 190°-200°F on an instant-read thermometer.
Remove from oven and immediately brush top with melted butter. (Do not skip this step as it is key to a soft crust.)
Let cool in pan for 5 minutes before turning out onto a wire rack to cool completely before slicing.
Notes
For best results, measure ingredients by weight.
Whole-wheat version: Use 170 grams whole wheat flour and 200 grams of bread flour or all-purpose flour.
Keywords: soft sourdough bread, sourdough sandwich loaf
Thanks so much for visiting Kitchen Joy! I hope you found something here that inspires you to spend some time in your kitchen making things to share with those you love. Pleas subscribe to my email list to receive updates about new recipes as well as exclusive freebies and occasional discounts for my shop!
April
Making this today! Does this fit a 9 or 10-inch loaf pan? Thank you!
Mandy
I use a 9-inch. Happy baking!!
Rose
What size loaf pan is ideal for this bread? Thank you.
Mandy
I typically use a 9”.
Courtney Blomfield
Wondering how to adjust the recipe for GF sourdough and GF flour?
Mandy
Unfortunately this recipe is not easily converted to gluten free. I would recommend seeking out a recipe that is specifically formulated for the best results with gluten free ingredients.
Richard
Your site is not working. Changed quantity and tried to print. Quantity changes back to 1 and print function doesn't work. Ads appear cover most of your site. Very disappointed because I wanted to try one of your recipes.
Mandy
Hi Richard, I'm sorry to hear of the issues you're having. I'm not sure why your computer isn't giving you the print dialog when you try to use the print function on the recipe card because it's working for me, so unfortunately I'm not able to give you a clear answer regarding that issue at this time. My best advice would be to highlight the recipe text and print the selection from your computer's print dialog. As far as ads go, I apologize if they're bothersome to you. It is the only marketing I allow on my site (no sponsored posts or pop-over ads of any kind) as a measure to help offset the large costs involved with creating and sharing quality content for free and operating and maintaining a website. I don't choose where the ads go, so I've reached out to my ad network and passed along your concerns. They're looking into it. I've also reached out to the recipe card program developer to see if we can get the printing issue investigated as well. I hope you'll consider trying my recipes and don't give up just yet. Thanks for sharing your concerns. Happy baking! -Mandy
Richard
Finally able to print. The ingredient amounts for multiple loaves still doesn't transfer to the print. Made 1 loaf today. Turned out good.
★★★★
SMG
Do you mind sharing the starter recipe and directions for your sour dough? Your Soft Sourdough Sandwich Bread looks delicious and something that I would definitely make for family and friends. I love to bake and give away to friends!
Thank You
Mandy
Here's the link to my blog post about making sourdough starter: https://kitchenjoyblog.com/a-study-in-sourdough-part-1-the-starter/
You can also view other sourdough-related posts here: https://kitchenjoyblog.com/?s=sourdough
Happy baking!
Maxine
My husband is like your daughter, doesn't like the sour taste of sourdough. I have a starter in the refrig, it's been there for years and rarely gets used because of hubby, BUT this recipe!!!!! I made it and he loves it! Nice thing about making this bread is my sourdough starter now can be used instead of discarded. Thank you and thank your daughter for her taste in breads!! One other thing - the recipe is easy to make, the crumb is delicate and crust soft. This recipe is a keeper and will be used often in the future. Thank you again!
★★★★★
Mandy
I’m so thrilled that your family enjoys this recipe as much as mine does! Thank you!
Natalie
Hi! This is my first time making this adaptation to sourdough sandwich bread, and I’m so excited! I opted to leave out the yeast, and after about 14 hours, my dough had risen so beautifully! However, now that I’ve stretched it, molded to a loaf form, pinched seams together, and let rise in my loaf pan they look so small! I know it will take additional time for this to rise further, but do you know if this is normal? Also, do you have an estimate of how long this takes for the second rise? Thanks!
Mandy
It’ll depend on how active your sourdough starter is, but plan for the second rise to take many hours, often taking about 8 hours or so depending on the ambient temperature. Just keep an eye on it, and remember it’ll rise up some more in the oven as well. The slow rise like that makes for the most FANTASTIC flavor, so it’ll be worth the wait!!
Steve
I am going to sound like a broken record here.
I made this exactly as listed. I used no yeast.
Came out great!
I will make one more time to make sure I have it then I can play around.
I really wanted to add honey instead of sugar.
But that wouldn't be same recipe!
I hate reading recipe reviews and people say, well i changed this, added that ect!
★★★★★
Mandy
So glad you liked it! Honey works well instead of sugar for flavor. It doesn’t contribute as much to added softness like sugar does, but it’s still a great loaf!
Happy baking!
Jennifer L
Made this for the first time today, with discard and the yeast, and it is absolutely perfect! My son asked for jelly toast before leaving for school but we didn’t have any bread…so when he gets home in an hour this will be ready to slice. The rise was super quick for me so I’m thinking my starter was strong (I’m super new to this!) so I may use less yeast next time. Love that I can make this in just a few hours!!
★★★★★
Silian
Hi! Does it slow rises (8-12 hours) in room temperature or in the fridge? And then I assume it needs to do a second rise in room temperature? Many thanks!!
Mandy
The times listed in the recipe are for room temperature. Rising time will vary based upon how active your starter is though. Refrigeration will slow the process considerably.
Enjoy!
Sherri
Can you make this without any added sugar?
Mandy
Yes! The sugar does help to speed up the proofing process and yeast activity, so you may find it just takes a bit more time to rise.
Mandy
It also contributes to the softness of the loaf so there will be a slight difference in texture.
Kim
Hi Mandy! Making this loaf now, should the dough be sticky when transferring to the bowl for rising? Or maybe should I add more flour to get it more into a ball and less sticky? Thanks!
Mandy
I would knead it more and see how it is before adding much more flour. Are you kneading by hand or with a mixer?
It should be sticky, but not overly sticky to the point that it seems wet or that it won’t come together.
Melissa
I make this recipe about once per week and we love it! Can you please tell me how to adjust the recipe to make a 13 inch loaf (large Pullman pan)? Thank you!
★★★★★
Linda Curtis
Have you ever added any flavoring into this bread? I love this recipe and my daughter wants to add freeze dried strawberries to it... I was thinking crushed way down.. any thoughts?
Mandy
I honestly have no idea because I’ve never tried adding fruit to it. I’ve added raisins and cinnamon with success, but nothing like a strawberry powder, sorry!
Kalyn Powell
First time trying a sandwich loaf and it was wonderful! I did not have a stand mixer, so I was nervous. I weighed all the ingredients and it turned out great. Thanks for the recipe!
★★★★★
Denise Hunt
This is now my go-to bread recipe. I make it every week! I don't use any instant yeast, and sometimes I substitute honey for the sugar. I don't have a mixer, so I use my bread maker to mix it and then do the first rise in a buttered bowl. It works perfectly to fit it into my weekend schedule and we get fresh, homemade bread for Sunday dinner.
★★★★★
Mandy
I’m so glad you enjoy it, Denise! Thanks so much!
Tommi
Wow! These were fantastic! I used my discard and yeast. Thank you for the great recipe!
★★★★★
Glennie
Mandy! I can’t thank you enough for this fabulous recipe! I’ve made a loaf every day for the last week and my husband and I are demolishing it. We’re getting fatter but are really enjoying it.
★★★★★
Jen
I used the yeast...can I let it proof for longer if I can't get to it on 2 hours?
Mandy
If you need to slow it down, you can put it in the fridge for a while. Otherwise, it might overproof, in which case you would need to punch it back down and let it rise again (it’ll take longer to re-rise because of decreasing yeast activity.
Kelly
My dough is proving now, but I couldn't wait to comment. The most perfect dough! Soft and smooth and perfectly elastic! Made me smile so big! Can't wait for the finished loaf!
★★★★★
Mandy
Yay!
Deanna
Absolutely delicious! It makes the best toast the next day, IF there is any left!! My husband and I thank you for this easy and yummy recipe.
★★★★★
Steph
I am just on the second rise with this recipe using straight active starter and all purpose flour. The dough is super dense! It rose overnight nicely but is very thick. Should I add less flour next time. I weighed all ingredients for 3 loaves. Thank you!
Mandy
It sounds like potentially a combination of too much flour (did you triple the batch all at once? or make a single batch 3x?) Tripling a bread recipe in my opinion can be a bit tricky because it becomes so difficult to mix and knead properly, and also scaling the ingredients can be where things go wrong. Because you subbed all-purpose flour for the bread flour, you needed more flour than usual anyway, so I suspect that tripling it with AP flour did result in too dense of a dough. I have not tested this recipe as a triple batch, only single and double since I can't knead that large of a dough very well. I hope it turned out okay for you, but if you do try it again, I'd say do either a single or a double batch and definitely try it with bread flour. It is totally worth it. Thanks for visiting!
Kelly
Can you share the bread pan you use?
★★★★★
Mandy
I use a USA Pans 1.25 pound loaf pan (dimensions are 9"x 5"x 2.75"). I will add a link here if you're looking for the exact same pans I use. They're fantastic. https://amzn.to/3tOUswd (This is an Amazon affiliate link.)
Thanks so much! Happy baking!
Kayla LaLond
Can you freeze this ? I was thinking about making multiple loafs and freezing a couple for future use. Thank you !
Mandy
Yes, I’ve had good results feeezing it. Just be sure it is completely cooked before wrapping it really well and then freezing. Enjoy!!
Kayla
Thank you for the quick reply. What would you suggest wrapping it in to freeze it ? The bread is SO good !!!!!!
Mandy
I typically wrap in multiple layers of plastic wrap or parchment paper, and then seal in a zipper bag (if it fits, otherwise I use double layers of plastic bread bags that I ordered on Amazon years ago). When I’m not freezing it though I prefer to just wrap it in beeswax wrap.
Kayla
Thank you ! I made the loaf late last night and it's already almost gone ! I'm thinking I need to make a couple loaves to have on hand. Thank you again for the recipe
★★★★★
Denise Sensenig
This was the second time I've made this recipe. Love, love, love this recipe. It's so soft! And delicious! The best homemade bread ever! I'm new at sour dough starter and still trying to figure out the feeding, discarding thing. I must be doing something right as this came out beautifully. I didn't use the yeast and it took about 7 hours to double for the first rise and about 3.5 hours for the second rise. I do put it in my oven with the light on as my kitchen is always on the colder side. Thanks for a great recipe. Very easy with superb results.
★★★★★
Mandy
So glad you love it! Happy baking!!!!
Kayla
Do you usually store the loaf in the fridge or on the counter?
★★★★★
Mandy
I keep it wrapped on the counter.
Beth
This bread turned out beautiful. Thank you! It's my favorite bread!
★★★★★
Mandy
I’m so glad!! Thanks so much!
Stephanie
This was perfection. So soft! So easy to make!
★★★★★
Laura D.
Thank you Mandy!! I have made this beautiful soft sourdough bread four times now and it is not only a masterpiece to behold, it’s because of your recipe, but it is so delicious! Your recipe is clear and effortless! Thank you again!!
★★★★★
Kristi
Haven’t completed the whole recipe yet, but on my second rise in the loaf pan. Didn’t use yeast, but had the dough rise in a bowl for 24 hours. Once it was mixed and before the first rise, it seemed really dense and tough. I just kneaded it for the second rise in the loaf pan (it rose and doubled in size in the bowl) it seemed super dense and not light/fluffy and kneadable…Do you think I overmixed it with the dough hook attachment or used too much flour? I used normal King Arthur Flour.
★★★★★
Mandy
It sounds like something is off, possibly too much flour?
Cheri
I am about to make this bread for the hundredth time (not literally, but close). I encourage anyone making it for the first time and almost every time, to follow your directions. Get a feel for the bread before making any alterations. The texture of this bread is fantastic.
- I use my dough hook instead of kneading by hand
- I have a large Pyrex bowl with a plastic lid that has proven perfect for letting the dough rise
- I do not use yeast and use the maximum recommended time for raising and proofing
After a few times of making this recipe I made a cinnamon bread that was fantastic. Once the dough was stretched out, I brushed a beaten egg over the surface and sprinkled it with maple sugar and cinnamon before rolling it up and placing into the bread pan.
Perfect!
★★★★★
Nicole
Finding recipes is easy; finding good ones can be hard. This is simply excellent. Followed the recipe to the letter for perfect results. Thanks so much!
★★★★★
Val
I made this sourdough bread last week one plain and one cranberry cinnamon, both were delicious. This morning I made 2 loaves putting cranberries and orange peel and a bit of cinnamon. It is absolutely amazing. It is soooo soft. My starter is very mature, but I still put a tsp. of yeast in it I followed the recipe as written other than the cranberries and orange peel. I used discard today, and it rose beatifully. Thank you, this is my new sandwich bread recipe!!
★★★★★
Abriel
Have you ever tried this in a bread machine?
Mandy
No, unfortunately I haven’t. If you try it though please let me know how it turns out for you!
Cheryl
When the dough is ready to be shaped, what kind of stretching is needed? Should I do a stretch & fold prior to shaping? I have just started my sourdough journey & am anxious to try this recipe. Thank you!
★★★★★
Mandy
Just a couple of stretches and folds while you form it to the loaf pan works great. Happy baking!!! Welcome to sourdough life, it’s a fun lifestyle!
Danyel
Can you use this recipe to make rolls? I used this recipe (with added yeast) and it turned out perfect! I tried 2 other recipes and they did not turn out so this is officially my go-to recipe. I'm just wondering if I could use it to make rolls.
Mandy
Yes, I’ve made rolls many times with this dough and it works great. I’ve also made cinnamon rolls with it. Happy baking!!
Mandy
Yes! It works great for rolls! I’ve also used this dough for cinnamon rolls. Happy baking!!
Lyn
On my second loaf, excellent bread. Thanks for sharing.
★★★★★
Kathy
One of the easiest and best sourdough recipes I have tried. My 92 year old mother in law loves the soft texture. Nothing beats this, especially if you use starter only. The flavor is amazing.
★★★★★
Caroline
I just made this yesterday and it turned out great for a first try! Lovely flavour and texture! When baked, per the recipe, the side of the loaf split…a sure sign that it was under proved. But it could also be my flour. Canadian flour is some of the strongest in the baking world! I made a second attempt today (doing a whole wheat version), increasing both of the dough resting/proofing stages by an additional 50% more time. The end result was a perfect 9x5 loaf that had risen and baked without a crack! I’ll be baking this again, very soon!
★★★★★
Maryanne Kruszewski
The best bread and easiest recipe. Comes out perfect every time!
★★★★★
Katie
I completely spaced and used water instead of milk, and I was worried I might’ve ruined it- but oh my goodness this is some of the best bread I’ve ever made!!! I feel like every recipe I try always turns out a little dry or too dense for me to use as sandwich bread, but this bread!! Sooo soft and fluffy!! I love it!
★★★★★
Diane N.
Very soft sourdough loaf, not too tangy. I doubled the recipe and weighed the ingredients; used only sourdough starter, no yeast. Very silky, easy-to-work-with dough. I used my Bosch mixer to mix and knead the dough. Then I put it into a greased large bowl and did about 4 stretch and folds over about 4 hours. Then it went into the refrigerator, covered, for an overnight rest. The next morning, I divided the dough into two parts to form and rise in my two loaf pans. I turned my oven on to the proof setting, got it a bit warm, then turned it off. Rise took about 2 hours. One loaf pan is larger than the other, and I didn't actually get the proportions right, so one loaf was huge and the other one was slightly smaller than it should have been. Oh well, next time maybe I'll get it right! But this recipe is definitely a keeper. Gifted one loaf and my friends loved it too!
★★★★
Cassie
I have never taken the time to rate any recipe on the internet for over 15 years of using it.... well this one changed it all! This is absolutely perfect. I have made it so many times, every Sunday either my husband or I make this for the week, for our family. It is the first and only recipe I've ever gotten him to save. It works with both AP flour and bread flour. I could rave on forever. Don't look any further for the absolute best bread recipe ever!
★★★★★
Allie
Super easy and incredibly yummy. Thanks for sharing your recipe. I think this will be my new go-to from now on!
★★★★★
Bernice Good
I hardly ever leave reviews on recipes but this one is just too good not to. Seriously, the best. So soft, so easy, and delicious!
★★★★★
Becky
This recipe is amazing! I made this recipe two days in a row and am currently making it for the 3rd time due to there is none left at the end of the day! My husband will eat it plain with nothing on it because the flavoring is so good.
★★★★★
Peg
This was the first time I made it this morning. It looks beautiful!!! It is huge!! I’m anxiously waiting for it to cool completely so we can cut into it!!! (I might not let it cool completely bc warm bread is so good with butter slathered on it!!). 😉
Thank you for this recipe. It was so easy!!!
★★★★★
Jamie
Absolutely perfect, easy fool-proof recipe!! I've made this bread twice exactly as written, both with the half whole wheat option, and the loaf is so soft and fluffy! I've added the instant yeast, but next time will try without. The recipe times are spot on!
I sliced and froze leftovers, and they come back beautifully in the toaster. The toast has a nice light flavor and still has that chewy/crispy texture sourdough lends. So so good!!
Thank you so much, this is now my go-to sandwich bread recipe!
★★★★★
Amanda
Made this bread a week ago and I’ve made it three times since. It’s absolutely amazing. Thank you so much for sharing!
★★★★★
Melissa
This turned out amazing on the first try!
★★★★★
Suzanne
Made this bread three times and for hamburger buns. Next is for hot dog buns and cinnamon rolls! Soooo good! Thank you for sharing your knowledge of sourdough baking!
★★★★★
Kelly
I use this recipe frequently. When I first started using it I followed the ingredients exactly as stated, but now I have enjoyed changing it up a bit. I’ve added raisins and cinnamon for a wonderful cinnamon raisin bread. I’ve also added combinations of herbs, cheeses, olives, peppers…. Love love love this basic bread recipe. Thanks so much for sharing it.
★★★★★
Gia
Do you have the grams for this recipe?
★★★★★
Mandy
The gram weights for each ingredient is listed in the ingredient list of the recipe.
Ashlee
This is my go to bread recipe! I’ve stopped buying bread from the store and had tested out quite a few recipes but this is hands down our favorite! My 11 year old son even has his friends asking me to make bread for their homes. Trying it out with whole wheat flour today.
★★★★★
Meghan
Love love love this recipe! I bake 1-2 loaves weekly for my family. I always use active starter and get the tallest, softest sandwich loaves.
Thank you!
Libby
This is now my go to bread! We absolutely love it! Thank you so much for sharing❤️
★★★★★
Christine M
Just made this—starter only, no yeast. I replaced the sugar with honey (same weight) and used coconut milk. Measured all by weight. It’s delicious and soft! It took about 8 hours for the first rise, then about 4 for the second rise (with overnight in fridge in between). My house is somewhat warm so it went a little faster.
★★★★★
Jill
I am only a couple months into my sourdough journey but I am obsessed! My daughter is not a super fan of standard sourdough, so I ran across this recipe and she absolutely loves it! I do too it’s like the perfect soft sandwich bread with the benefits of sourdough. Super yummy and the recipe is easy, I’ve made it four or five times with zero issues. It really is a beautiful loaf of bread.
★★★★★
Aimee
This bread was awesome! I have been making sourdough boules but have been too scared to make a sandwich loaf. I made this today, with the yeast, for my family and they LOVED it! Thanks for a killer recipe! I'll be using it again and again.
★★★★★
Sabs
I’ve made this bread twice now. Once with the added dry yeast and one with Sourdough starter only.
The one with the sourdough starter took about 7-8 hours to rise after an overnight stay in the refrigerator.
This is an amazing recipe! The bread came out soft and had an amazing taste of sourdough. It is great for sandwiches or just to devour with some butter.
Will be making this every week. Thanks for this great recipe.
★★★★★
Tracy Furman
I am so excited! My daughter got me started on my sourdough baking journey and this is the first sandwich loaf I've made using 2 different discard starters (😳). It came out perfectly and was even really pretty. It is so rewarding to have a successful outcome! Thank you for clearly stating the directions, so even a newbie can follow it!
★★★★★
Anne
I just wanted to point out that I have tried, on multiple browsers, to use the print function on the recipe card. Every time, it will go to the print screen with the preview only to find that the entire recipe is covered with the ads from the blog. I don't mind ads on blogs, but it makes printing pointless as the ads cover the words on the recipe card.
Mandy
Oh no! I’m sorry it’s not working for you. Let me see if I can get that fixed right away. Thank you for letting me know.
Glenda
I’m new to making sourdough bread. After several failed attempts, I found this recipe- and we fell in love with sourdough bread! Thank you for sharing your recipe and tips!
★★★★★
Missy
I just had to stop by and say Thank You, Thank You, Thank You! I'm a fairly experienced bread maker, and you have helped me solve a years long struggle to find a sandwich bread that is soft, yet sturdy, and is perfect for sandwiches and toast! I usually stick with King Arthur recipes and have tried I know every loaf recipe on their site, but have never been able to find one that was perfect. I love utilizing my starter for most bread recipes, but other sourdough sandwich bread recipes I have tried, I wasn't a fan of the texture and they didn't toast well. Even regular yeast loaves, I've just never found one I was overly impressed with. I make all of my other breads from scratch, but had resorted to just buying sandwich bread since I couldn't seem to find a recipe I liked. Not anymore though!
Here I used around 100 grams of whole wheat flour and the rest bread flour, and did up the hydration a teensy bit because of the WW flour...but no other changes, and I am just amazed at the perfect crumb, softness, but also sturdiness of the slices! We had chicken salad for lunch and it held up amazingly well, and I just toasted a piece for a snack and it was perfect! This bread is definitely going to be my go to loaf recipe from now on!
★★★★★
Grace
In the process of baking. Used starter only. I’m on the second rise and it’s been 5 hours. Has not made it yet 1inch above the rim. My question is can it overproof?
Becky
I wish i could give this a million stars. This recipe is perfect. I've shared it with all my baking friends. It's so easy and comes out perfect each time. I love that she added a yeast version, because often when I need bread quick-ish it's normally also because i forgot to feed my starter. This bread toasted with some guac, tomatoes, and everything bagel seasoning is my breakfast on repeat.
★★★★★
Rhonda
Can't wait to make it.
★★★★★
Shannon
I make this bread weekly! My family & friends absolutely love it! It's so easy and has been amazing to experiment with! Thank you for sharing!
★★★★★
chris
I have struggled with sourdough bread for 9 months, This is the best, easy and great tasting.. I make it weekly (2 loaves) and we love it.
Marie
This is my absolute favorite sandwich bread recipe for sourdough. I do have a question though. What is the longest you think you can leave proofed dough in fridge before shaping and second rise? I’m wondering if I can stretch my normal overnight chill after fully risen to 2 days. Thanks!
★★★★★
Tammy
Do you cover the bread when baking?
Allison
I love this recipe! I’m looking for tips, however, on getting a good oven spring from a loaf with half whole wheat flour. I’ve had to increase hydration for a better crumb, and I use added yeast, but my loaves simply won’t rise in the oven. The interior texture is still soft, just dense.
★★★★★
Deborah
I did make this recipe, using a bread machine for mixing, kneading, and first rise. Did great!
Sierra
I just popped this loaf in the oven 10 minutes ago. My entire house is excited. My starter (Tina) is only 3 weeks old. I’ve been scared to use her to make an actual artisan loaf. But I’m building my confidence slowly. My house smells like I make bread for a living I’m so excited to try
Mandy
Yay! Have so much fun!
Val
So glad I found this recipe! I usually use part WW flour and it comes out great! I also only use water & olive oil instead of milk & butter. Have you ever tried oatmeal or oat flour?
Andrew
This is the best loaf of bread I have made. Highly recommend people try this recipe!
★★★★★
Wendy
This is my go to bread recipe. Comes out amazing every time!
★★★★★
Rachel S
Turns out amazing every time! Made it so many times I know it by heart a family favorite!
★★★★★
Miranda Myers
I’ve been making this bread every other week for a year now. I love it. Thanks for sharing. Would you happen to have the nutritional value? Mainly just looking for calorie content. If not, I’ll do the math. Thanks!
Sherrie Jenkins
I'm so wanting to try this.. can I substitute buttermilk for the milk?
Mandy
Ooh! I love this idea. I haven't tested this exact recipe with buttermilk but you've got me curious, so I'm trying it today. I'll report back. :)
Mandy
Hi Sherrie,
I tested it using buttermilk and it turned out great. The only difference between the original and the buttermilk version was a slight variation in flavor since buttermilk lends its own sort of tangy quality on its own in addition to the flavor from the sourdough. I wouldn't say it was a massive enough difference to make it very noticeable, so I'd say just use whatever you've got available and have fun. Thanks so much!
Angelina Schniedermeier
This was hands down the best loaf of bread it’s soft and buttery and delicious. Thank you for sharing this with us all!
★★★★★
Tabetha Cramer
This bread recipe is PERFECTION!!!! I have made it both ways and I love both. If you want bread faster than use the extra yeast but if you can wait and just use fresh sourdough starter OMG no words to describe how good it is. My bread didn’t have a really tangy taste just using the sourdough starter but then everyone’s starter is different. If I could give you a thousand stars for this recipe I would! I’ve tried others and didn’t turn they didn’t turn out that great. Your recipe is fantastic and thank you so much for sharing it with all of us!❤️
★★★★★
Donna
Love this recipe, but I'm wondering....I'm seeing recipes lately where you cover the loaf with another loaf pan, bake for a while, then uncover and bake till done (ex: 400° covered for 30 mins, then uncover and bake at 375° for 15 mins). Seems to make it rise taller. Would something like this work for this recipe??
★★★★★
Mandy
Hi Donna,
Yes, I have tried using the inverted loaf pan method on this recipe and it works well. Here's how it worked best for me: Preheat to 425, but as soon as you place the covered pan in the oven, lower the temp to 375 and bake covered for 20 minutes, then uncovered for 20-25 minutes until golden and internal temp reaches 200. Make sure to score a line down the middle of the loaf before baking also.
Happy Baking!
Helen
Delicious I make several loaves of bread each week as my kids and grandkids only want to eat this bread. I have tried other recipes however we always come back to this one.
★★★★★
Karen
FINALLY!
I’ve tried at least half a dozen other “soft sandwich loaves” and they have disappointed me. Don’t rise well, too hard, too holey, etc…. I am ecstatic over your recipe which hits all the marks!
Made it twice now and beautiful both times. Thank you so much!
★★★★★
Pauline Heck
I make this bread weekly, can this be made into raisin bread. My husband and kids love this, bread and they love raisin breads.
Jo
I've made this bread 4 times always with the added yeast. I love how quick it is & my family loves the milder flavour of this soft bread. Today I'm making it with active starter only. I plan to refrigerate the dough overnight & bake it tomorrow. Not sure at what point it should go in the refrigerator. Do I let it double in my Cambro container till doubled & refrigerate OR shape it & put in in a loaf pan? If so should it partially rise in the pan before going in the refrigerator or refrigerate & continue the rise in the morning? I've never refrigerated my dough overnight & continued the next day.
★★★★★
Heather Tese
Does this recipe work without starter and just yeast?
Mandy
Not without quite a bit of tweaking. You would need to make adjustments to the flour and liquid ratios if you were to omit the starter, in which case I would recommend just starting with a non-sourdough yeast bread recipe for most reliable results. That being said, if you wanted to try it at your own risk since I haven't thoroughly tested this version, I would increase the bread flour by 50 grams, increase the milk by 50 grams, and use 2 1/2 teaspoons instant dry yeast as a starting point.