Everything Sourdough One-page recipe
Sourdough Sandwich Loaf
A soft, buttery sourdough sandwich bread baked in loaf pans — a same-day recipe that yields two golden loaves with a tender, even crumb ideal for slicing.
- Total time
- About 9 hr 20 min
- Yield
- 2 loaves
- Starter
- Active or fallen
- Heat
- 375°F / 191°C
Ingredients
Wet Ingredients
- 1 cup sourdough starter (active or fallen and runny)
- 2 1/2 cups distilled water
- 2 tbsp honey
- 1 stick unsalted butter, melted
Dry Ingredients
- 8 cups bread flour
- 1 tbsp salt
Method
Mix & Fold
- Mix the sourdough starter and distilled water together well.
- Add the honey and melted butter. Mix well.
- Add the dry ingredients to the wet and knead together by hand.
- Leave the dough uncovered on the counter for 20 minutes.
- Do one stretch and fold and cover. Leave on the counter for about 1 hour.
- Do the last set of stretch and fold, then cover and leave on the counter for 6 hours.
- After 6 hours the dough should have doubled, be domed, and pulling away easily from the sides of the bowl.
Shaping
- Get the dough out onto a floured surface and dump it.
- Divide the dough in half for two loaves.
- Push each half down flat to get rid of any extra air bubbles.
- Roll up the dough, cinch the ends, and place into a greased loaf pan.
- Cover the pans and let the loaves rise for about 1 hour, until puffy on top.
Baking
- Preheat the oven to 375°F.
- Bake for about 1 hour.
- Check the internal temperature — it should be at least 200°F, with 210°F being the sweet spot.
- Cool the loaves before cutting.
My saved note:
Everyday Bread - Active or fallen
Sourdough Sandwich Loaf
A soft, buttery sourdough sandwich bread baked in loaf pans — a same-day recipe that yields two golden loaves with a tender, even crumb ideal for slicing.
- Total time
- About 9 hr 20 min
- Hands-on
- 35 min
- Yield
- 2 loaves
- Starter
- Active or fallen
- Difficulty
- Intermediate
- Heat
- 375°F / 191°C
- Pan or vessel
- 2 greased loaf pans
Gather first
Ingredients
Ingredients
Wet Ingredients
- 1 cup sourdough starter (active or fallen and runny)
- 2 1/2 cups distilled water
- 2 tbsp honey
- 1 stick unsalted butter, melted
Dry Ingredients
- 8 cups bread flour
- 1 tbsp salt
Method
Step by step
Part 1
Mix & Fold
- Mix the sourdough starter and distilled water together well.
- Add the honey and melted butter. Mix well.
- Add the dry ingredients to the wet and knead together by hand. Use: 8 cups bread flour1 tbsp salt
- Leave the dough uncovered on the counter for 20 minutes.
- Do one stretch and fold and cover. Leave on the counter for about 1 hour.
- Do the last set of stretch and fold, then cover and leave on the counter for 6 hours.
- After 6 hours the dough should have doubled, be domed, and pulling away easily from the sides of the bowl.
Part 2
Shaping
- Get the dough out onto a floured surface and dump it.
- Divide the dough in half for two loaves.
- Push each half down flat to get rid of any extra air bubbles.
- Roll up the dough, cinch the ends, and place into a greased loaf pan.
- Cover the pans and let the loaves rise for about 1 hour, until puffy on top.
Part 3
Baking
- Preheat the oven to 375°F.
- Bake for about 1 hour.
- Check the internal temperature — it should be at least 200°F, with 210°F being the sweet spot.
- Cool the loaves before cutting.
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Center at least 200°F / 93°C; aim for 210°F / 99°C for the best-set crumb
Storage
Cool completely before slicing; keep airtight for up to 3 days or freeze slices.
Reheat or serve
Toast slices or refresh the loaf at 350°F / 177°C.
Keep Baking
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