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    Milk and Pop » Recipes » Sourdough Bread

    Same Day Sourdough Sandwich Bread

    Published: Jun 26, 2023 · Modified: Oct 19, 2023 by Tatiana Kamakura · 14 Comments · This post may contain affiliate links

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    Made with an enriched dough and a bubbly starter, this Same Day Sourdough Sandwich Bread has a thin crust and extra soft crumb, making it the perfect choice for a sandwich!

    Same Day Sourdough sandwich bread on a wooden board, fluffy interior showing.

    This sandwich bread is one of my favorites when making sourdough French toast! If you’re looking for more sourdough breads that are perfect for French toast and sandwiches, you need to try my no-knead sourdough brioche, and my new favorite: sourdough buttermilk bread.

    Sourdough doesn’t need to be hard! If you’re having problems baking with it, I have the easiest sourdough artisan loaf for beginners.

    Jump to:
    • 🍞Why bake it
    • 📃Ingredients and substitutions
    • 🍋Making it in one day
    • 🥄How to make it
    • 🥖Expert tips
    • 🥲Bread splitting during baking
    • 🙋🏻‍♀️Questions you might still have
    • 🫙Storing and freezing
    • 🍞Sourdough recipes you need to try
    • 📖 Recipe

    🍞Why bake it

    I’m so excited to share this recipe with you! It took me a few tries, but I finally have the perfect sandwich bread fermented with only sourdough.

    Below, you’ll find step-by-step photos and a video to make everything easy for you! So, if you’re looking for a sourdough sandwich bread that:

    • Has an amazingly soft interior and a thin crust - just like my no-knead batter bread,
    • Can be made in a day and without a stand mixer - like my parmesan sourdough bread;
    • You can make less tangy with a simple ingredient everyone has in their kitchen!

    I have your next favorite sourdough recipe! So get your starter ready, and come bake with me the best sandwich bread you’ll ever bake with wild yeast.

    📃Ingredients and substitutions

    Sourdough Starter. We’ll need an active starter for this recipe. We’re using 100g of it, so if you maintain a mini sourdough culture, make sure you have enough before starting this recipe.

    This recipe is made with a 100% hydration starter. That means, a starter fed with equal amounts of water and flour.

    Milk. Use whole, partially skimmed or skimmed milk. They all work for this recipe. For a vegan alternative, use almond, soy or oat milk.

    Ingredients of this recipe: baking soda, starter, sugar, milk, salt, butter and flour.

    Sugar. Use white granulated or caster sugar. You can substitute white sugar for brown sugar (dark or light) or honey.

    Flour. This recipe can be made with either white bread flour or all-purpose flour, but for sandwich bread, I prefer using all-purpose flour.

    If making with whole wheat flour, substitute no more than ⅓ of white flour for it.

    Butter. We’re melting the butter for this recipe. Use unsalted butter. For a vegan alternative, use canola/coconut/olive oil or melted margarine.

    See the recipe card for full information on ingredients and substitutions.

    🍋Making it in one day

    If making this bread in one day, adding a pinch of baking soda helps to take away the strong tangy sourdough taste (if your sourdough is too sour and you might be afraid of getting a too sour sandwich bread), but leaves enough of it for the bread to taste just right.

    I also use lukewarm milk, not adding any cold ingredient, to make the starter more active, raising the temperature of the dough.

    The amount of starter used is a bit more than what’s asked in the average sourdough recipe: using more starter will also speed things up a bit.

    Lastly, I’m extra careful to always keep the dough in a warm spot. Have a proofing basket? Use it! A proofing function in the oven is also perfect for this recipe - feel free to use it if yours don't go up 86°F (30°C). Or you can just place the dough in the oven with the oven light on.

    🥄How to make it

    This is an easy sourdough sandwich bread recipe: you don't even need a stand mixer for it to work!

    We need an active sourdough starter for this recipe to work. I usually feed mine the night before, and start the dough first thing in the morning.

    Mixing wet ingredients.

    Step 1. In a large bowl, mix lukewarm milk, melted butter and sourdough starter.

    Mixing ingredients to create the dough.

    Step 2. Add all-purpose flour, sugar, salt and baking soda if using, mixing until dough is formed. It will be very sticky at the beginning.

    Dough, formed and covered.

    Step 3. Let it rest covered for 30 minutes.

    First stretch and fold of the dough.

    Step 4. Stretch and fold the dough over itself 4 times, letting it rest for 20 minutes, and then repeat stretch and fold 3 times more. This is how the dough is during the first stretch and fold.

    Dough during bulk rise.

    Step 5. This is how the dough is after the last stretch and fold. After the last stretch and fold, dough will feel softer and be a lot easier to handle.

    Dough after bulk rise.

    Step 6. Let it bulk rise. My dough usually doubles, or almost doubles in size, and it takes between 3 and a half to 5 hours. Always keep the dough covered, and in a warm spot.

    Opened dough in a rectangular shape.

    Step 7. Lightly flour a clean counter or surface and open the dough in a rectangle with your hands or a rolling pin.

    Rolling opened dough over itself.

    Step 8. Roll the dough over itself loosely. Don't make it thigh.

    Hands pinching dough to close it.

    Step 9. And pinch it closed.

    Shaped dough in loaf pan.

    Step 10. In a 9x5 inch loaf pan lined with parchment paper, place shaped dough, pinched ends facing down.

    Dough after second rise.

    Step 11. Cover to avoid skin formation. Let it rise until light and puffy: it usually takes from 1 and a half to 3 hours.

    Baked soft sourdough sandwich bread.

    Step 12. Preheat oven to 350º F. Bake loaf for 40 to 45 minutes, or until golden brown on top.

    Now comes the hard part: after baking is done, place loaf in a cooling rack and wait an hour before slicing. Trust me, it’s worth the wait!

    Have a big family? Baking for a party? If you need to double or triple this recipe, just check that option on the ingredient's part of the recipe card.

    Hand grabbing a slice of sandwich bread.

    🥖Expert tips

    Always weigh your ingredients when baking bread. Adding more or less than what’s asked of an ingredient can mess the whole recipe up.

    Want an example? Using volume (cups) for the sourdough starter, depending on how bubbly it is, can give you 60g of active starter instead of 100g. Using less starter than what's asked for can make bulk fermentation longe.

    Keep dough in a warm spot during bulk fermentation. Use a proofing box, or let the dough rise in the oven with the oven light on. If your oven has a proofing funcion, use it. 

    Baking at a very high altitude? Pay extra attention to bulk fermentation.

    In higher altitudes, fermentation occurs faster, so it’s easier for the dough to overproof. If your dough looks proofed in less time than it “should”, don’t let it proof for longer: bake it. Bulk fermentation also take less time to happen.

    When baking in high altitude, the baker can decrease the amount of starter. If doing that, for this recipe, instead of using 100g, use 70g.

    🥲Bread splitting during baking

    Though a bread that has split is as delicious as one that did not during baking, after so much sourdough work, everyone wants a beautiful loaf.

    A sandwich bread that has burst during baking.

    If you don't score sandwich bread, the risk of bursting during baking exists, but it can be prevented. If your sandwich loaves are splitting during baking, check if:

    • You're shaping it too tight. When rolling the dough, do it gently and loosely, so it reduces the chances of the loaf to split while baking.
    • Your loaf is underproofed. Underproofed loaves will mostly burst during baking, specially if the recipe has no scoring. Though you can score this loaf, sandwich bread usually are prettier when not scored.
    • You didn't cover the dough after shaping. If you don't cover the dough after placing it in the baking loaf, it will most likely develop a “skin” on the top. That skin collaborates for splitting, so always keep this dough covered.

    🙋🏻‍♀️Questions you might still have

    Why is my sourdough sandwich bread not rising?

    If your dough is not rising, or taking too long to rise, it could be due to a weak sourdough starter, proofing it in a cold spot, or adding cold milk when making the dough. Also, be sure to never use hot ingredients: high temperatures before baking might kill the starter.

    Why is my bread dense?

    Dense loaves can be caused by under or overproofing. It can also be a result of an oven running at a higher or lower temperature. If you’re struggling with other recipes as well, check if your oven’s thermostat is right.

    How do I know if my bread is done baking?

    When ready, the crust will look golden brown, and when tapped, it will have a hollow sound. If using a thermometer, the internal temperature will be between 180-190ºF.

    🫙Storing and freezing

    Store this sandwich bread away from sunlight. Do not refrigerate! Choose the best way to store sourdough bread for you. If stored correctly, it keeps from up to 1 week.

    You can freeze this recipe. For freezing, do it after baking. Wait for the loaf to cool completely, then, using a freezer-safe plastic bag, store the whole bread, or individual slices. Frozen bread is good for about 3 months.

    Got any leftovers? You can make sourdough croutons with it, or a delicious sourdough french toast! If you want more ideas, I have a list of recipes to make with stale sourdough bread.

    A sourdough sandwich bread slice.

    🍞Sourdough recipes you need to try

    Looking for other recipes made with sourdough? Try these:

    • Close up on sourdough dinner roll, showing its soft crumb.
      Sourdough Discard Pull-Apart Dinner Rolls
    • Sourdough english muffin with butter, sliced open.
      Easy Sourdough English Muffins
    • golden brown sourdough bagel with sesame seeds
      Homemade Sourdough Bagels
    • Sourdough Naan, after cooked, on a wooden board.
      Sourdough Naan (Sourdough Discard Flatbread)

    If you tried this Sourdough Sandwich Bread Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!

    📖 Recipe

    The soft interior of a sourdough sandwich bread.

    Same Day Sourdough Sandwich Bread

    Tatiana Kamakura
    Made with an enriched dough and a bubbly starter, this Same Day Sourdough Sandwich Bread has a thin crust and extra soft crumb, making it the perfect choice for a sandwich!
    5 from 11 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 8 hours hrs
    Cook Time 45 minutes mins
    Total Time 8 hours hrs 45 minutes mins
    Course Sourdough
    Cuisine American
    Servings 12 slices
    Calories 194 kcal
    Prevent your screen from going dark

    Equipment

    • 1 Loaf Pan 9x5

    Ingredients
     
     

    • 125 g active sourdough starter
    • 300 g milk lukewarm
    • 60 g butter unsalted and melted
    • 25 g granulated sugar
    • 420 g all-purpose flour
    • 7 g salt
    • 1 g baking soda optional

    Instructions
     

    Making the dough

    • In a large bowl, mix lukewarm milk, melted butter and sourdough starter. Stir to combine.
    • Add the remaining ingredients: all-purpose flour, sugar, salt and baking soda (if using), mixing until dough is formed. Dough will be very sticky at the beginning.
    • Cover the dough with plastic wrap or a clean damp towel and let it rest for 30 minutes, in a warm spot of your kitchen. You can also use a proofing box, or let it rest inside the oven with the oven's light on.

    Stretch and fold

    • Transfer dough to a clean bowl, and start with the stretch and folds. Stretch and fold the dough over itself 4 times, letting it rest for 20 minutes.
    • Repeat stretch and fold 3 times more, always letting the dough rest for 20 minutes between each set.

    Bulk Fermentation

    • After the last set of stretch and fold, dough will feel softer and be a lot easier to handle. It also won’t be as sticky.
    • Cover the dough, and let it bulk rise in a warm spot. My dough usually doubles, or almost doubles in size. For me, it usually takes between 3 and a half to 5 hours, depending on the weather, until bulk fermentation is finished.
    • When done, dough will feel lighter and soft.

    Shaping the dough

    • Lightly flour a clean counter or surface and open the dough in a rectangle with your hands or a rolling pin. Do it gently, and don’t stress about deflating the dough: sandwich bread should not have big holes, so it’s ok to lose the big air bubbles.
    • Roll the dough over itself loosely, and pinch it closed.

    Second rise

    • In a 9x5 inch loaf pan lined with parchment paper, place shaped dough, pinched ends facing down. Cover lightly to avoid skin formation.
    • Let it rise until light and puffy: it usually takes from 1 and a half to 3 hours.

    Baking

    • Preheat oven to 350ºF.
    • Bakeloaf for 40 to 45 minutes, or until golden brown on top. When ready, the crust will look golden brown, and when tapped, it will have a hollow sound. If using a thermometer, the internal temperature will be between 180-190ºF.
    • Remove from loaf pan, and let it cool in a cooling rack for at least 1 hour before slicing.

    Video

    Notes

    Don't use hot ingredients! Milk needs to be lukewarm, and butter should be cooled for at least 5 minutes so it doesn't kill the starter.
    If making with whole wheat flour, substitute no more than ⅓ of white flour for it, or the bread will be too dense.
    Baking at a very high altitude? Pay extra attention to fermentation. In higher altitudes, fermentation occurs faster, so it’s easier for the dough to overproof. If your dough looks proofed in less time than it “should”, don’t let it proof for longer: bake it. Bulk fermentation might also take less time to happen. You can also decrease the amount of starter: instead of using 100g, use 70g.
    If your dough is not rising, or taking too long to rise, it could be due to a weak sourdough starter, proofing it in a cold spot, or adding cold milk when making the dough.
    Keep the dough in a warm spot during the whole process. Use a proofing box, or let the dough rise in the oven with the oven light on. If your oven has a proofing function, use it.
    Always weigh your ingredients when baking bread. Adding more or less than what’s asked of an ingredient can mess the whole recipe up. Want an example? Using volume (cups) for the sourdough starter, depending on how bubbly it is, can give you 60g of active starter instead of 100g.

    Nutrition

    Serving: 1sliceCalories: 194kcalCarbohydrates: 32gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 314mgPotassium: 76mgFiber: 1gSugar: 3gVitamin A: 165IUCalcium: 37mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Sourdough Bread Recipes That Work

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      Sourdough Ciabatta Bread Rolls Recipe
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      Why Your Sourdough Starter Becomes Weak (and How to Fix It)
    • A sourdough starter in a closed jar inside the fridge.
      How to Store and Maintain Your Sourdough Starter in the Fridge

    Reader Interactions

    Comments

    1. Donna

      May 02, 2025 at 8:51 am

      5 stars
      How do you feed your Starter the night before?? (TIA)

      Reply
      • Tatiana Kamakura

        May 06, 2025 at 9:19 am

        Hi Donna,
        During winter, I feed using a 1:5:5 ratio, it's good by morning, summer, 1:10:10 ratio. You can also feed it anytime with a 1:1:1 ratio, wait for it to peak and store in the fridge until you're ready to use the starter. This makes it good for 4-5 days. Cheers!

        Reply
    2. Mindy

      February 28, 2025 at 7:21 am

      5 stars
      This is my bi-weekly go-to for household sandwich bread. Everyone ask for toast now when they come over. It’s a keeper. I double the recipe and freeze one loaf. That lasts my family about two weeks of toast and sandwich use. Thanks for this one!

      Reply
      • Tatiana Kamakura

        February 28, 2025 at 10:47 am

        So glad you like it, Mindy, that’s amazing to hear! Happy baking!

        Reply
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    5 from 11 votes (6 ratings without comment)

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    Hi, I'm Tati! Here at Milk and Pop, I’m all about making sourdough simple, doable, and fun. Whether you’re just getting started or trying to bake more consistently, I’ll help you fit sourdough into your real life, one loaf at a time.

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