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This sourdough sandwich bread recipe has been my go-to recipe for years. It’s easy to make, you’ll just need two loaf pans–and it makes more sense for me as a busy mom who prepares lots of lunches for my kids! If you want to make sourdough bread but don’t have a Dutch oven, this one is for you!

Three slices of soft sourdough sandwich bread sit next to the loaf of bread on a wooden cutting board.

I’m gonna let you in on a little secret. I’ve made this bread so many times that I feel like it’s impossible to mess it up. Like, the recipe instructions below will tell you to knead the dough in a stand mixer or with your hands (and this will provide the BEST structure for your bread).

But, there have been many a time when I have mixed all these ingredients together by hand for a minute, covered it, and let it bulk ferment before shaping and baking, and guess what?! It turned out lovely still.

So please, please, please don’t get yourself stressed out over something as simple as bread. You can’t mess it up. Our ancestors didn’t measure ingredients. They didn’t painstakingly hover over their sourdough starter waiting for the *exact* right moment it would be ready to use. Let’s not complicate things! 🙂

So with that, let’s get into this recipe. It is fantastic for busy parents who just want to make their family a nice sandwich.

This recipe uses the same exact dough as my sourdough French bread and my sourdough pizza dough, so make sure to check those recipes out too!

Three slices of sourdough sandwich bread sit on a wooden cutting board.

Step-By-Step Instructions

A glass mixing bowl holds the risen sourdough sandwich bread dough.

Add the sourdough starter, water, olive oil, honey, bread flour, and salt to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until a shaggy dough forms, scraping down the sides of the bowl as needed.

Increase the mixer speed to medium-high and knead for about 10 minutes, until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.

Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean towel and allow it to bulk ferment at room temperature for 8–12 hours, or until doubled in size. (In a ~68°F kitchen, this typically takes closer to 12 hours.)

Soft sourdough sandwich bread dough sits in a pre-shaped rolled ball.

Once doubled, gently turn the dough out onto a clean work surface. Lightly dust the top with rice flour and use your hands to shape the dough into a loose ball by pushing it away from you and pulling it back toward the center.

Cover the dough and let it rest for 15–30 minutes to relax the gluten before final shaping.

The sourdough sandwich dough sits in a parchment-paper lined loaf pan about to begin its second rise.

Flip the dough seam-side up and gently stretch it into a rectangle. Roll the dough tightly from the short side into a log, tucking the sides underneath as you go. Pull the dough toward you to create surface tension.

Place the shaped loaf into a parchment-lined or greased loaf pan.

The sourdough sandwich dough sits in the loaf pan. It has risen after 2 additional hours.

Cover and let rise for about 2 hours, or until the dough domes about 1 inch above the rim of the pan.

The risen sourdough dough has been scored and sits in the loaf pan about to be baked.

Preheat the oven to 500°F. Just before baking, score the top of the loaf with a sharp knife or bread lame.

Cover the loaf pan with a second loaf pan to trap steam. Place the bread in the oven and immediately reduce the temperature to 375°F. Bake covered for 25 minutes.

Remove the top pan and continue baking uncovered for 20 minutes, or until the loaf is deeply golden and the internal temperature reaches 205°F.

The fully baked sourdough sandwich bread sits on the counter. It has a golden brown crust and will cool before being sliced.

Remove the bread from the pan and allow it to cool on a wire rack for at least 1 hour before slicing.

The loaf of sourdough sandwich bread is cut in half and shown close up to show the detail of the crumb.

Equipment

Stand mixer with dough hook attachment
Large mixing bowl (for bulk fermentation)
Measuring cups and spoons or kitchen scale
Bench scraper or sharp knife
Clean work surface
Loaf pan (9×5-inch)
Parchment paper or nonstick spray
Plastic wrap or clean kitchen towel
Bread lame or sharp knife (for scoring)
Second loaf pan (to cover and create steam)
Instant-read thermometer (optional but helpful)

Helpful Hints

Start with an active starter:
Your sourdough starter should be bubbly and at peak activity to ensure a good rise and soft texture.

Watch the dough, not the clock:
Bulk fermentation time will vary depending on kitchen temperature. Look for dough that has doubled in size and feels light and airy.

Use rice flour for shaping:
Rice flour prevents sticking without being absorbed into the dough, helping you shape without adding extra flour.

Create surface tension:
Pulling the dough toward you during shaping helps build structure and encourages a taller, more even rise.

Proof until domed:
The loaf is ready to bake when it rises about 1 inch above the pan and slowly springs back when gently pressed.

Don’t skip the steam:
Covering the loaf pan during the first part of baking traps steam, giving the bread better oven spring and a softer crust.

Check internal temperature:
The bread is fully baked when the internal temperature reaches 205°F.

Cool before slicing:
Allow the bread to cool for at least 1 hour so the crumb sets and slices cleanly.

Storage

Room Temperature:
Store completely cooled bread in a bread bag or loosely wrapped in parchment paper at room temperature for 2–3 days.

Refrigerator:
Refrigeration is not recommended, as it dries out the bread and causes it to stale more quickly.

Freezer:
Once fully cooled, wrap the loaf (whole or sliced) tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months.

To Reheat:
Thaw at room temperature. For a softer crumb, warm slices briefly in the toaster or microwave. For a crisp exterior, reheat the loaf in a 350°F oven for 8–10 minutes.