As someone who is somewhat recipe obsessed- not in terms of following and trying new recipes, but in reading them and gleaning tips and tricks and methods to improve my cooking and baking, when I came across a sourdough sandwich bread recipe the other day with a different method...I knew I needed to play around with it.
My Sourdough Sandwich Bread is a weekly bread for so many families and for that, I am honoured. I am tagged on Instagram on a daily basis in peoples' baking posts and it never ceases to thrill me.
The ingredients in this recipe are basically the same, albeit in slightly different measurements. It's also measured in cups not grams, which many find so much more approachable and easier to get into sourdough baking without the added step of figuring out weighing ingredients too.
What's different is the method: you're going to mix up your starter with specific measurements the night before. Many refer to this as a levain, pre-ferment, sponge...if that feels overwhelming, just think of it as feeding your starter a specific amount, because that's all you're really doing.
Next is the proofing. You've got an overnight variation or a "make it one day" variation. For the make it one day method; it doubles and you punch it down after 2-3 hours and then let it rise another 2-3 before shaping. You may be saying but Kate - never has my dough ever been ready to shape after such a short time! I'm here to tell you, my dough, which is NEVER ready to shape after such a short time...is ready after such a short time. Like, hold my beer and watch this. Even if my house is cold, it still works. If my house is like REALLY cold...I'll turn the oven on for a minute, turn it off, then put the shaped bread to rise in there.
The next drastic change is the temperature. For those who have struggled with dark crusts and dark bread at high temps; breathe a sigh of relief, this bakes at 375F. After it comes out of the oven, I slather the top in butter and leave it in the pan to cool. The bread 'sweats' in the pan a bit and softens the side crusts. It's not as sweaty as it sounds, I promise, it works well.
Now the REAL magic in this recipe...is that without needing to be heavily enriched with eggs, oil or sugar...it's soft enough to make cinnamon buns, french bread, and dinner/sandwich buns. Yes friends, one recipe, FOUR ways to bake it. And I'm not done experimenting. I have more up my sleeve.
While I love the original sourdough sandwich bread recipe, it's not super versatile. It's a loaf of bread only. This is the sort of recipe I need. One that I can make over and over and use it all sorts of ways. One that doesn't require loads of butter or eggs to make soft cinnamon buns. A loaf of french bread for soup. A dough I can make a big batch worth and make it a few different ways: some buns to go with dinner, cinnamon buns for a treat, and a loaf of bread for tomorrow.
Your starter to make the preferment needs to be fed somewhat recently, but it can be falling/needing to be fed. It doesnt need to be at optimal bread baking state.
The recipe is written to make one loaf, but if you hold your mouse/tap your finger over the recipe card where it says "servings: 1 loaf," a little slider should pop up where you can adjust it to fit your needs. While I never make just one loaf, it made the most sense for using the dough for other variations to write up the master recipe as one loaf's worth of dough.
OVERNIGHT TWEAKS - In my extensive testing of this recipe, I have found if you are doing an overnight rise, you can skip the autolyze rest before kneading AND skip the first punch down and rise. Just let mix, knead, let it rise, punch down and shape in the morning.
EXCESS EGGS IN YOUR HOME?! You can swap ¼ cup of milk for an egg! Add the egg in step 3. It adds an awesome boost to your dough and when you've got extra eggs, why not?!
Kate's Soft Sourdough Master Recipe
Ingredients
Pre-Ferment
- ½ cup sourdough starter it needs to have doubled, but can be falling and needing to be fed, it does not need to be at 'optimal bread baking state'
- ½ cup warm water
- ⅔ cups all-purpose flour
Dough
- Pre-ferment from above
- 1 tablespoon butter, coconut oil or olive oil
- 1 tablespoon honey sub 1 tablespoon honey for 1 tablespoon maple syrup or 2 tablespoon sugar
- 1 teaspoon salt
- ¾ cup milk (save buttermilk from making butter for this if you have it!) sub non dairy milk or yogurt/cultured buttermilk watered down to to milk consistency.
- 2 ¼-2 ¾ cup all purpose flour
- Butter to brush crust after baking
Instructions
- I recommend reading the blog post before the recipe, there is some different steps here that may feel confusing, but are explained in the post. Happy Baking!
Pre-ferment
- Mix the pre-ferment of sourdough starter, flour, and water up 8-24 hours before you want to bake. The longer beforehand, the more sour your end product will be. If I plan to mix the dough in the morning, I make it before bed. Cover with plastic wrap or a plastic bag and let sit on the counter.
To Make the Dough
- Melt butter, honey, and salt on low in a saucepan. When it's melted and combined, turn off the heat, add your milk, and stir to combine. With a thermometer or your finger, test the temperature of the mixture. By thermometer, it should be no more than 105F. By your finger...you should be able to comfortably hold it in for 10 seconds. If it's not this warm, turn the heat back on to warm it. If I use a heavy bottom pot, there is enough residual heat to heat the milk, if I use something like a thin enamel pot, there isn't.
- Add the warm liquid to your mixer (or bowl you plan to mix the dough in) and add your pre-ferment.
- Stir to combine; it's not going to combine super well until you start adding flour.
- Add your flour, starting on the low end, and mix the dough, adding more flour as needed just until it's combined, but not a cohesive, nice dough.
- Let sit 15-30 minutes, then knead the dough.
- This dough takes more kneading than most- my mixer kneads on low for 10 minutes, so if kneading by hand, you're going to knead about 10-15 minutes.
- If the dough sticks to the bowl or your hands, add a little more flour, but try not to add too much. It's not a stiff dough, it's on the softer side. Try wetting your hands/counter for kneading if it's sticking and you've already added a lot more flour.
Bake in One Day Method
- Cover your dough with plastic wrap or a plastic bag and let rise 2-3 hours until it looks like it's kind of doubled (don't overthink it, as long as it's 1.5'd its original size).
Overnight Method (see notes)
- Cover your dough with plastic wrap or a plastic bag and let sit overnight. It will be gigantic and beautiful in the morning. Skip the second rise with the overnight method. see notes
For Bake in One Day Method: Continue as Below
- Punch your dough down, give it a few kneads. Yes, you are letting it rise twice before shaping. For more on this, read the blog post above the recipe card.
- Cover with plastic wrap or a plastic bag and let sit 2-3 hours until it's doubled. To test if your dough has doubled, dip your finger in flour and poke the dough. If the dough bounces back- it's got more to give and needs to keep rising. If the dough stays indented, it's given all it has to give and you can proceed.
To Shape your Loaf
- If you're using this recipe for French Bread, Cinnamon Buns, or Normal Buns, this is where you switch over to that recipe. To use as sandwich bread, proceed as follows.
- Dump your dough onto a lightly floured counter, press out with your hands to make a rectangle roughly the size of your two hands flat, side by side (roughly 6"x10"). Fold the dough like you were folding a piece of paper to go in an envelope, flip seam side down and let rest 10 minutes.
- This is called a bench rest or par-shape. It helps your dough keep shape in its final shape and your loaf of bread will be taller.
- After ten minutes, flip the dough seam side up, flatten out to the same size. This part is funny to describe but fold your rectangle so it's now a triangle, and then starting at the point of the triangle roll it inwards. When it's all rolled up, tuck any non-conforming parts in to make it a good size to fit in your loaf pan. Pinch the seam together, flip seam side down onto a piece of parchment paper. Pop it into your loaf pan.
- Cover with a tea towel and let rise 2-3 hours, until it's doubled. If your house is like REALLY cold- 60F or lower...I suggest turning your oven on for a minute or two (put a cast iron pan in there to hold some heat!), turn oven off, then put covered loaf pan in the oven to rise.
- When it's doubled and ready to bake, (don't forget to take it out of the oven!) preheat oven to 375F.
- Slash the top of the dough with a sharp knife to allow for expansion.
- Bake for 20 minutes, flip around and bake another 20 minutes.
- After the second round of 20 minutes (40 min total) check the internal temp of your loaves- this is the most reliable way to know your bread is ready. Your bread should be 190-200F, if not put it in for another 5 minutes.
- When your bread is done, take it out of the oven, leave it in the loaf pan to cool, and brush butter on the top. This can be melting and using a brush or just rubbing a stick of butter over the top. This step is technically optional but it REALLY makes a nice soft crust that stays soft.
- Now the easy part...enjoy your bread! I prefer to slice it all right away. Anything you wont eat within 2-3 days pop in freezer in a bag once its cooled.
Notes
- OVERNIGHT TWEAKS - In my extensive testing of this recipe, I have found if you are doing an overnight rise, you can skip the autolyze rest before kneading AND skip the first punch down and rise. Just let mix, knead, let it rise, punch down and shape in the morning.
- EXCESS EGGS IN YOUR HOME?! You can swap ¼ cup of milk for an egg! Add the egg in step 3. It adds an awesome boost to your dough and when you've got extra eggs, why not?!
Laura
Iv made this 2x now.
And both times its super dense.
Im following the rises and method. As it's my forst time with sourdough. But on the third Rose it struggles to double, I'm lucky to get it to 1.5 I'd say.
Please help!!!!
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Sorry for the delay in replying...
from Kate
Are you maybe adding too much flour? What is the dough consistency like when you mix it?
Nellie J Bakare
Hi Karen!I baked this bread yesterday! I have been baking sourdough bread for a year now! I have been searching the Internet and trying many recipes for soft sourdough sandwich bread and was unsuccessful until I used your recipe! Thanks for sharing! I employed the bake in one day method. I mixed my preferment @ 730AM.My preferment passed the float test and was ready to be used at 230AM so I mixed the dough up being careful not to add too much flour.I live in LA humid subtropical climate and it was raining yesterday so I had to use a little more flour. Bulk fermentation( first rise) and proofing( second rise) in the pan took only 2.5 hrs! The temperature on top ofy stove where I put the dough to rise both times was 80 degrees F.I followed the recipe exactly as written!I allowed the bread to cool overnight! The bread is very soft like store bought bread! I noticed that sourdough homemade bread feels heavier than store bought sourdough bread. I found out that store bought bread add chemicals and enzymes to make the bread soft fluffy and less dense thus it weighs less.Our bodies do not need all those extra chemicals!I really appreciate you sharing this recipe! I like the versatility of the recipe! I am going to try making cinnamon rolls, dinner rolls, and cinnamon raisin bread and jalapeño cheddar bread with this same recipe.Thanks again!!
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Wow what a different climate to ours, but you rocked it! I agree, we do not need those extra chemicals. It's also common for store bought sourdough to have an "active yeast assist"!
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Sounds like you really nailed this recipe Nellie! Well done.
Eliza
What loaf pan do you recommend?
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Just your standard 4" by 9" loaf pan. If your pan is slightly smaller the loaf will just be taller.
Cindy E.
This is THE softest sourdough sandwich bread EVER! My husband compared the softness to Wonder Bread, lol. I’ve tried several SD sandwich recipes, and this is the winner by far! My overnight preferment had risen and fallen by the time I started making the dough around noon the next day. I was worried, but it was fine!
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I agree. It's so soft!
Kaitlyn Creason
Can I use the overnight method during the day and let rise for about 8 to 10 hours instead of the bake in one day method? I don’t want it to over-rise but I won’t be home to punch it down to use the bake in one day method.
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You can play around a bit with those rise times when doing the "over night rise". There is nothing saying you can't do it exactly like you said.
Jinjer L
The preferment say 8-24 hours before you're ready to make bread, it's more sour the long you ferment. Do I leave the preferment out on the count the whole time or put it in the fridge for longer ferment?
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You would leave it on the counter the whole time.
Chrissy Bender
I accidentally left my pre-ferment for 48 hours. Do I need to start over?
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As I'm sure you found out, your dough had no more to give after 48 hours.
Mitchell
I love this recipe! I bake 3 loaves every Sunday. My question is about the nutrition facts. Is that for one slice of bread or the whole loaf?
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the nutrition portion is listed per serving
Jaclyn
My FAVORITE sourdough recipe! We make a quadruple batch multiple times a week ("we" meaning my 9-year-old and 11-year-old who are in charge of making the pre-ferment & dough, and sometimes shape & bake, too). I've sent it to many friends and also use it when sharing sourdough starters or in-person teaching someone new to sourdough. Our go-to for sandwich loaves, dinner buns, cinnamon buns, french loaves for garlic bread, even pizza dough and deep frying like bannock.
Sandra
I love making sourdough but only for friends as I am 77 and my teeth cannot cope with the crust. I have now made your soft crust recipe into dinner rolls and I would like to say it is a revelation. I use 1/2 cup yoghurt (home made) and one egg along with the butter and honey. Trouble is I have now eaten 2 of the batch just cooled so need to get the rest into the feeezer. I gave 2 to my sister who is 82 and has never been a fan of sourdough (I think it may have been the teeth thing) and she has just 'phoned me to ask for more so a great big thank you from the UK
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That is so very sweet! I make it for my mom as well.
Clare
I’ve made this bread several times now, and I find that it rises quickly and predictably, and has a beautiful crumb. Could I put the shaped loaf in the frog overnight and bake the next day? I’m hoping for a little more flavor.
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Yes, and you would use not use warm milk as that would slow it down as well.
Rae-Anne
Have you tried adding any inclusions to this load? I’ve been making it into cinnamon raisin bread and it’s amazing but curious if there are other flavours I could do?
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The world is your oyster! So many amazing things you could add in. Seeds, nuts, chocolate, dried fruit, cheese…
Patty
Do you have a recipe for the sourdough starter?
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This is Kate's basic recipe for starter.
There are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is its going to take at least four days and you want to keep it on the counter in a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
I've been using the same starter that Kate gave me in about 2016 and even when I go away for a month I'm still able to revive it using this method.
Amie
I’ve been looking for a potential dairy free soft sourdough recipe and looking forward to trying this out! Does anyone know if this recipe will do well with inclusions, particularly something like marinated artichoke?
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I've not heard of anyone adding artichokes, but certainly other things. Just make sure what you add doesn't add too much moisture. This is a lighter feeling loaf but the sourdough should still support it.
Theresa
This bread is AMAZING! I'm fairly new to making SD bread and had to figure out all the lingo and realized a few things. First why make one loaf when you can make 2 and freeze one! For 2 loaves to make the exact amount of "Active SD Starter" for the breads preferment I used 25 grams starter, 50 grams of warm water & 50 grams of flour. it was a perfect 1/2 cup for my preferment, worked great AND was active! these are the kind of things us beginners need to know. After mixing everything together before kneading I let it set for 20 minutes before kneading .to allow the flour to absorb some if the fluid. Then it was all about starting with less flour and kneading more. I didn't go with the long overnight ferment as that makes it a bit more sour and I wanted all my grandkids to love it. I did it all in a day using my proofing setting on my oven, took less time, Everyone loves it! I used 100% fresh milled white wheat flour, I milled my own, and it was soft and delicious! I'm now up to making 4 loaves at a time and keeping 3 sliced loaves in the freezer. Its just me and my husband but I just pull the slices I need out and I always have fresh healthy bread. Thank YOU Kate!!
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Looks like you are rocking' the sourdough! I love this recipe!
Ann-Marie Hunter
Hello Karen. I, too, am enjoying the soft sourdough bread recipe, always making 2 loaves! Today, I am not going to be home to knead and shape the dough at the right time, so I decided (at noon) to do the overnight method. My question is, you don’t mention whether or not to overnight rise the dough in the fridge (as other recipes suggest for overnight rises) or on the counter. I’m thinking that on the counter, it will be massive and might overflow the bowls I use for the rise stages. I’m pretty sure that you won’t get back to me in time for today’s experiment (HA HA), but I’d still like to hear from you. Thanks for the superb recipe!
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I've never put it in the fridge overnight. I tend to find the coolest part of my house. And the largest bowl!
Susan Southards
Made this for the first time today. It’s fantastic! I have been looking for a good sandwich loaf. This is it!
Caroline
Love this recipe and its versatility so much! My husband doesn’t love the traditional crusty sourdough bread and prefers “squishy” bread and this recipe is perfect. I’ve used it to make pizza crusts and calzones as well. I’ve gotten so many compliments on what I’ve made from this recipe and I’m always sharing it with friends. Thanks so much!
Ashley
I bake by weight have you ever done this recipe that way?
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Kate hasn't converted it to metric yet.
Michelle
I am trying this as a bread loaf now and I'm excited for it. The dough is so smooth and I'm loving the consistency of it already. If I were to make rolls, loafs, etc....could I freeze the dough and if so at what point? And how would you recommend baking from there? I would love to get my freezer stocked for the days I can't prep the dough. Thanks.
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With all sourdough, you should bake it first. Once frozen it's very sluggish so it won't rise as well.
Jeanne
Would love a metric version!
JerseysClucksnArrowsND
I have my starter and flour weights calculated out, so I convert cups to grams with those!
Jeanne
Is there any way you can make a video or show what the dough should look like at every step? I mad this and I think I’m doing something wrong. Thanks Kate love your recipes!
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Check out Kate's YouTube video of this recipe. It might be helpful for now. https://www.youtube.com/watch?v=aFBsrXEzBdI
JerseysClucksnArrowsND
I'm just here to say, I royally messed up the first 3 ingredients of this recipe. I've been doing sourdough for almost 3 years *smh*. I should not have been baking yesterday, cuz it started off on a bad hoof (my heifer was not in the mood for milking). However, the loaf turned out perfect. had to wait a bit longer for my first rise (refer back to sentence #1) and yet we all loved the end result. I think I finally have my husband on board to no longer buy seed/oat bread. And actually I even read it differently the second time and this morning's loaf turned out great as well LOL So all that to say, You can't mess this loaf up! Try it and you won't regret it. lol I used part homemade kefir and part raw milk for the liquid portion and we LOVE the sourness. So here's to loaf #3 and then I can double the recipe!
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Sounds like you have the magic touch!
judith Rice
I did not find your recipe for the starter.Could you please send it to me? Thank you so much.
Beverly
Kate,Thanks for your great recipe. Your friend Ruth Ann encouraged me to try your fabulous recipe. Two weeks in a row I have been successful in making Soft Sourdough Bread. Thanks again from Bev in Biloxi, Ms.
Judith
Thank you for this wonderful recipe! I have been working with sourdough for well over 50 years. My sourdough (Ruth) is from a very old Mother and from my best calculation, is close to 100. I treasure her.
I am giving your a 5 star rating without even making it, as your recipe makes perfect sense.... and no, I do not follow the rules. Ruth & I make bread the way I believe my grandmothers did, by feel & consistency. I will let you know how it goes!
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Sounds like you and Ruth have a lovely baking process!
Pia
hi from the Okanagan Kate 🙂
Would these hold up as shaped buns for hamburgers/hotdogs? I see you have yeast recipes for them but i'm trying to stay away from commercial yeast. Thank you in advance! I have my first bread loaf on it's second rise. Can't wait to see how it turns out!
Cheers and ty for the great site!
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You could definitely make this into hamburger or hot dog buns. They hold together as well as any non sourdough bun.
Darla
This is the best sourdough sandwich recipe I've tried. I've even baked it when I had to cold proof the final rise in the loaf pans overnight in the fridge and it was a work of art. The texture and flavor using Kate's master recipe is exceptional and the recipe is clear, simple, and easy to follow. This has become a staple recipe for my household. I share with neighbors and baking day in my neighborhood is a very happy day indeed!
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What a wonderful endorsement of this delicious recipe!
Barbara
why is mine very heavy and dense with no holes with the overnight (start the preferment a day before.
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Kate says "Maybe didn't rise the second time long enough or your starter isn't happy."
Ciarra
Love this recipe!
Can we swap out the AP flour for Bread flour?
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Yes you can.
Fredric
Sounds like a great recipe, but it's just a little confusing to follow the recipie with the same day and overnight variation in there.
Melissa Massey Smith
My question is: what goes into the initial sour dough starter? I would love to make this bread.
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The initial starter is made of flour and water.
Debbie
Absolutely amazing! I’m new to this and my bread has turned out perfect every time! Thank you for sharing!!
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Wow you are a rock star!
Linda Rose Brown
This recipe sounds so delicious, I also watch Ruth Ann and would like to make this loaf but I have just started milling my own flour. Was wondering how much fresh milled flour to use with this recipe if you know. I would use hard white wheat. Thank you...
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We would suggest using two different types of hard wheat.It usually works better this way and rises faster too usually.
malaya
Hi Kate! I've been watching your YT videos and loving them, plus your cute kiddos! In instruction number 8, "Bake for 20 minutes, flip around and bake another 20 minutes. Can you pls explain "FLIP AROUND?" English is not my native language. Thank you :))
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That would be turning the pan around.
Roxann
I have made your recipe several xs using 1/2 fresh milled (hard white wheat) flour & 1/2 all purpose unbleached flour. Do you have any tips or changes to the recipe for using 100% fresh milled flour in this recipe?
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We would suggest using 2 different hard wheats. I works better than way. Usually rises faster too.
Shellie
This recipe is a winner! I have been searching for a go to sd sandwich bread and i found it. First loaf my family devoured it in no time. I wanted to add an egg but forgot until it was on its first rise. I went ahead and added right after with a little more flour and it still came out great! On my second loaf now which did rise a bit more very happy with both. This recipe is definitely a keeper and will be trying the other variations soon. Thank you : )
Enaud
I have been searching for a true sourdough recipe that I can make at least bake in my bread machine as I don’t have an oven that is reliable in my RV….i have found it….i did the overnight method for the dough and when I woke up this morning it was indeed beautiful…I shaped it and let it rise on the fermentation cycle on my KBS and when it was ready I baked it…it’s perfect. Thank you
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Wow, amazing and good to know!
Dian Edgar
Thank you for your recipes
Is it possible for you to make your recipes in grams because it can be so hard to follow when we never learn to use cups but we always learn how to use grams in Denmark and other countries
But just to say I love you recipes even though some of the time it goes wrong because the cups
Love from Denmark
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sorry but Kate tries to make recipes in either metric or imperial to make it more accessible to many
Annebelle
I really enjoyed this recipe. It turned out great! I used the one day method.
Holly
First time making sourdough and this eclipse for 1 loaf turned out perfect. Thank you for the recipe!
Diane S.
Should I lower the oven temp to 350 if using a glass (pyrex) loaf pan?
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I don't ever lower the temperature and I use a pyrex lid on my dutch oven always.
amanda
What did I do wrong? Is it possible to see photos of each step? I have been making sourdough for a little now, and most recipes come out great. This one I assumed would raise more in the oven, but it didnt? It is about half the size I should be? I did the overnight ferment
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Was it well risen before you put it in the oven?
Emily Sutton
I am curious if you have used a Pullman loaf pan? I have a 9x12 and was wondering if I could use that. I am new to baking sandwich bread. I wasn’t sure how long to bake and if I would use all the dough in one pan?
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Kate hasn't used a pullman loaf pan and neither have I, but it should work. It would be a matter of trial and error as to how long to bake and how much dough would fit into the pan. I would suggest looking at a bread recipe you baked in pullman loaf and use an instant read thermometer if you can'
Diana
Used this recipe for same day bake again today.
Superb again! My go to twice a week.
Patricia Howard
This was my first time to make sour dough bread. I'm very new to bread making . I done the one day and it was absolutely fabulous,delicious. I will never use another recipe. So thankful and greatful for your video. You must be the ? of sour dough. Hope you have a blessed day.
Ginger
Absolute perfection!!! This is the best recipe without a doubt!!!
Brittany
When it says replace 1/4cup of milk with 1 egg, does that mean still add the left over 1/2cup milk? Or can I use 3 eggs to replace 3/4cup milk? Sorry, thank you!
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Yes, substitute the egg in for equal amounts (1/4 cup) of milk. Add in the remainder of the milk. I'm not sure it would be a good plan to do a complete swap of eggs for milk. The texture would be different. Not sure what the bake would turn out like either.