This Sourdough Sandwich Bread Recipe Will Ruin Grocery-Store Loaves Forever (In the Best Way)

You want bread that slices clean, toasts like a dream, and makes your BLT taste like a $20 deli masterpiece. This is it. A soft, slightly tangy sourdough sandwich bread with a golden crust and cloud-like crumb—made with real starter, not shortcuts.

No mystery ingredients, no gadgets you’ll never use again. Just a reliable, repeatable loaf that turns weekday lunches into events. Ready to make the kind of bread that gets “wait…you baked this?” comments on repeat?

Why You’ll Love This Recipe

Soft, sliceable crumb: Perfect for sandwiches, French toast, and grilled cheese without tearing.
Balanced tang: Pleasant sourdough flavor that doesn’t hijack your fillings.
Beginner-friendly method: No confusing jargon.
Simple steps, predictable results.
Flexible timeline: Works with your day—autolyse, fridge proof, or bake same-day.
Better than store-bought: Clean ingredients, superior taste, and a crust that actually matters.

What You’ll Need (Ingredients)

Active sourdough starter: 150 g (100% hydration, bubbly and ripe)
Warm water: 260 g (about 80–85°F / 27–29°C)
Bread flour: 430 g (you can sub 50–100 g with whole wheat for nuttiness)
Milk: 60 g (whole milk preferred; room temp)
Honey or sugar: 25 g (honey adds moisture and browning)
Unsalted butter: 40 g (softened)
Fine sea salt: 9 g
Neutral oil or butter: for greasing
Optional: 1 egg for egg wash + splash of milk for glossy top

Equipment: Standard 9×5-inch (23×13 cm) loaf pan, stand mixer (optional but helpful), kitchen scale, dough scraper, plastic wrap or towel.

The Method – Instructions

Feed your starter. Make sure it’s at peak activity: doubled, airy, and slightly domed. If it’s sluggish, give it another feeding. This is your engine; don’t flood it with bad fuel.
Mix the base. In a bowl, combine warm water, milk, honey, and starter.
Whisk to loosen. Add bread flour and mix until no dry streaks remain. It’ll look shaggy—perfect.
Rest (autolyse) 30 minutes. This short nap hydrates the flour and makes the dough easier to handle.
Your future self will say thanks.
Add salt and butter. Sprinkle in salt, then knead by hand or in a stand mixer on low. When incorporated, add the softened butter a little at a time. Continue kneading 6–10 minutes until smooth and slightly tacky.
Aim for a soft windowpane.
First rise (bulk ferment). Transfer to a lightly oiled bowl, cover, and rest at 75–78°F (24–26°C) for 3–4 hours. Perform 2–3 stretch-and-folds during the first 90 minutes to build strength.
Check fermentation. Dough should be puffed with ~60–80% rise, airy, and domed. If it’s sluggish, extend 30–60 minutes.
Trust the dough, not the clock.
Pre-shape. Turn dough onto a lightly floured surface, pat into a rectangle, and fold like a letter. Rest 15 minutes uncovered. This helps it cooperate during final shaping.
Final shape (sandwich style). Flatten into a 7×10-inch rectangle.
Roll up tightly from the short side, tucking as you go to build tension. Pinch the seam and sides.
Pan it. Grease your 9×5 pan. Place the loaf seam-side down.
Lightly oil the top and cover loosely.
Final proof. Proof at room temp 1.5–3 hours until the dough crowns 1–1.5 inches above the rim and springs back slowly when gently poked. For maximum flavor, you can proof 45–60 minutes at room temp, then refrigerate 6–12 hours and bake straight from the fridge.
Heat the oven. Preheat to 375°F (190°C). Place a rack in the lower-middle position.
Optional: brush with egg wash for shine or milk for a softer crust.
Bake. Bake 35–40 minutes until deep golden; internal temp should hit 198–202°F (92–94°C). If browning too fast, tent with foil for the last 10–15 minutes.
De-pan and cool. Remove immediately from the pan to prevent soggy sides. Cool at least 1 hour before slicing.
Yes, waiting is painful. Yes, it matters.
Slice and store. Use a serrated knife for clean slices. Store as noted below to keep it plush.

Keeping It Fresh

Room temp: Wrap in a clean tea towel or store in a bread box for 2–3 days.
Avoid the fridge—it dries crumb faster than your inbox fills on Monday.
Freeze: Slice first, then freeze in a zip-top bag with the air pressed out. Toast straight from frozen for weekday sanity.
Revive: If the crust softens, 5–7 minutes in a 325°F oven perks it up. Not magic, just physics.

What’s Great About This

Hybrid hydration: Water plus milk gives softness without sacrificing structure.
Butter + honey: Adds tenderness, moisture, and that faintly sweet bakery vibe.
Loaf-pan format: Consistent shape for sandwiches and toast.
No guessing games.
Make-ahead friendly: Cold-proofing builds flavor and makes scheduling easier, IMO.

Don’t Make These Errors

Underfed starter: Flat starter equals flat loaf. If it’s not doubling, don’t bake—feed.
Rushing bulk: The dough needs time to ferment. Watch for puffiness and bubbles, not the clock.
Over-flouring the bench: Too much flour in shaping prevents a tight roll.
Light dusting only.
Underproofing in the pan: If it hasn’t crested the rim, it’s not ready. Patience beats dense slices.
Slicing hot: Steam escapes, crumb squishes, tears happen. Let it cool.
You’re not a bread barbarian.

Mix It Up

Whole wheat upgrade: Swap 50–100 g of bread flour with whole wheat. Add 10–15 g extra water if needed.
Seeded loaf: Fold in 2–3 tablespoons each of sesame and sunflower seeds during the last minute of mixing. Sprinkle more on top after egg wash.
Honey-oat vibe: Add 30 g rolled oats + 20 g extra water to the dough.
Press oats on the crust pre-bake.
Garlic-herb twist: Mix in 1–2 teaspoons dried Italian herbs and 1 teaspoon garlic powder. Amazing for grilled cheese, FYI.
Dairy-free: Replace milk with water and butter with olive oil; expect a slightly chewier crumb.

FAQ

Can I use all-purpose flour instead of bread flour?

Yes, but expect a slightly softer structure and smaller rise. If using AP, reduce water by about 10–15 g initially and add back as needed to reach a tacky, not sticky, dough.

How do I know my starter is ready?

It should double in 4–6 hours after feeding, look bubbly and airy, and pass the float test in water.

More importantly, it should smell mildly sweet and tangy, not sharp or boozy.

What if I don’t have a stand mixer?

No problem. Mix with a spoon, rest, then knead by hand 8–12 minutes. Use stretch-and-folds during bulk to build strength without breaking a sweat.

Why is my loaf dense?

Likely underproofing or weak starter.

Extend proof times, ensure the dough rises well in the pan, and verify your starter’s activity. Also confirm you didn’t add too much flour during shaping.

Can I bake this same day?

Absolutely. Follow the room-temp proofing timelines.

The flavor will be milder than with a cold proof but still excellent for everyday sandwiches.

Do I have to use honey?

No. Sugar or maple syrup works. You can even omit it, but sweetness helps browning and softness, so the loaf may be slightly paler and less tender.

How do I get a softer crust?

Brush with milk or egg wash before baking and tent during the last 10 minutes.

You can also lightly brush the hot loaf with melted butter right out of the pan. Bakery-level plushness unlocked.

What size loaf pan is best?

A 9×5-inch pan gives a classic sandwich shape. An 8.5×4.5-inch pan will produce a taller loaf—just watch proofing carefully to avoid mushrooming over the sides.

Can I add commercial yeast?

Yes—add 1/2 teaspoon instant yeast to speed things up.

Shorter fermentation equals less tang but quicker bread. Great for busy days.

How do I prevent the top from tearing?

Proof fully so the dough has less explosive spring, and consider a shallow center slash. Also ensure the dough is rolled tightly and seams are sealed during shaping.

Final Thoughts

This sourdough sandwich bread recipe hits the sweet spot: artisan flavor with a soft, family-approved crumb.

It’s forgiving, flexible, and genuinely useful in real-life kitchens. Bake it once and you’ll wonder why you ever settled for bagged bread pretending to be fresh. Keep your starter happy, respect the proof, and enjoy the kind of sandwiches that make leftovers feel luxurious.

Now go claim your toast crown.