If you love sourdough but want a soft, sliceable loaf you can make in one day, this recipe is for you. It has the flavor you expect from sourdough without the long wait, and the texture is perfect for toast and sandwiches. The dough is simple to work with, even if you’re not a bread pro.
You’ll mix in the morning, bake in the afternoon, and have fresh bread by dinner. No complicated steps, no special equipment beyond a loaf pan—just a reliable, everyday sourdough sandwich bread.
Sourdough Sandwich Bread (Same Day) – Soft, Sliceable, and Easy
Servings 12 servings
Ingredients
- 120 g active sourdough starter (100% hydration), bubbly and recently fed
- 350 g warm milk (or water for dairy-free), about 95–100°F
- 30 g honey (or sugar)
- 500 g bread flour (or 450 g bread flour + 50 g whole wheat)
- 9 g fine sea salt (about 1.5 tsp)
- 40 g unsalted butter, very soft (or 30 g olive oil)
- 3 g instant yeast (about 1 tsp) for same-day rise
- Optional: 1 egg + 1 tbsp milk for egg wash; 1 tbsp melted butter for brushing after baking
Instructions
- Check your starter: Make sure it’s active and doubled within 4–6 hours of feeding. If it’s sluggish, feed it first and wait until bubbly and airy.
- Mix the liquids: In a large bowl, whisk warm milk, honey, and starter until mostly smooth. Sprinkle in instant yeast and let it sit 2 minutes.
- Add dry ingredients: Add flour and salt. Mix with a spoon or dough whisk until a shaggy dough forms. Rest 15 minutes (autolyse) to hydrate the flour.
- Work in the fat: Add softened butter. Knead by hand 6–8 minutes, or in a stand mixer on low for 5–6 minutes, until the dough is smooth, slightly tacky, and elastic. It should clean the bowl but still feel soft.
- First rise (bulk): Place dough in a lightly oiled bowl, cover, and proof in a warm spot (75–80°F) for 60–90 minutes, until puffy and increased by roughly 60–75%. Perform 1–2 stretch-and-folds during the first 45 minutes if the dough feels loose.
- Prep the pan: Grease a 9×5-inch loaf pan. If you want very easy release, line the long sides with a parchment sling.
- Shape the loaf: Turn dough onto a lightly floured surface. Pat into an 8×12-inch rectangle. Fold the top third down and the bottom third up (like a letter). Turn 90 degrees, then roll into a tight log, sealing as you go. Tuck the ends under and place seam-side down in the pan.
- Final proof: Cover and let rise in a warm place until the dough crowns about 1 inch above the rim and looks airy, 45–75 minutes depending on temperature. The dough should slowly spring back when gently poked.
- Preheat the oven: Heat to 375°F (190°C). Place a rack in the lower-middle position.
- Optional glaze: For a golden, tender crust, brush the top with egg wash just before baking.
- Bake: Bake 35–42 minutes until the top is deeply golden and the center reaches about 195–200°F. If browning too quickly, tent loosely with foil for the last 10 minutes.
- Cool properly: Remove from the pan after 5–10 minutes. Brush with melted butter if you like a softer crust. Cool completely on a rack—at least 1 hour—before slicing.
Why This Recipe Works
- Same-day timing: A touch of commercial yeast supports your active sourdough starter, speeding up the rise without sacrificing flavor.
- Milk and butter for softness: Enriched dough creates a tender crumb, thin crust, and a loaf that slices cleanly.
- Simple shaping: A straightforward roll-and-tuck method fits neatly into a standard 9×5-inch loaf pan.
- Flexible fermentation: Warm-room proofing keeps things moving, while a short cold pause is optional if you need a break.
- Consistent results: Clear cues (smooth dough, puffy rise, “poke test”) help you nail it, even on your first try.
Ingredients
- 120 g active sourdough starter (100% hydration), bubbly and recently fed
- 350 g warm milk (or water for dairy-free), about 95–100°F
- 30 g honey (or sugar)
- 500 g bread flour (or 450 g bread flour + 50 g whole wheat)
- 9 g fine sea salt (about 1.5 tsp)
- 40 g unsalted butter, very soft (or 30 g olive oil)
- 3 g instant yeast (about 1 tsp) for same-day rise
- Optional: 1 egg + 1 tbsp milk for egg wash; 1 tbsp melted butter for brushing after baking
How to Make It
- Check your starter: Make sure it’s active and doubled within 4–6 hours of feeding. If it’s sluggish, feed it first and wait until bubbly and airy.
- Mix the liquids: In a large bowl, whisk warm milk, honey, and starter until mostly smooth.
Sprinkle in instant yeast and let it sit 2 minutes.
- Add dry ingredients: Add flour and salt. Mix with a spoon or dough whisk until a shaggy dough forms. Rest 15 minutes (autolyse) to hydrate the flour.
- Work in the fat: Add softened butter.
Knead by hand 6–8 minutes, or in a stand mixer on low for 5–6 minutes, until the dough is smooth, slightly tacky, and elastic. It should clean the bowl but still feel soft.
- First rise (bulk): Place dough in a lightly oiled bowl, cover, and proof in a warm spot (75–80°F) for 60–90 minutes, until puffy and increased by roughly 60–75%. Perform 1–2 stretch-and-folds during the first 45 minutes if the dough feels loose.
- Prep the pan: Grease a 9×5-inch loaf pan.
If you want very easy release, line the long sides with a parchment sling.
- Shape the loaf: Turn dough onto a lightly floured surface. Pat into an 8×12-inch rectangle. Fold the top third down and the bottom third up (like a letter).
Turn 90 degrees, then roll into a tight log, sealing as you go. Tuck the ends under and place seam-side down in the pan.
- Final proof: Cover and let rise in a warm place until the dough crowns about 1 inch above the rim and looks airy, 45–75 minutes depending on temperature. The dough should slowly spring back when gently poked.
- Preheat the oven: Heat to 375°F (190°C).
Place a rack in the lower-middle position.
- Optional glaze: For a golden, tender crust, brush the top with egg wash just before baking.
- Bake: Bake 35–42 minutes until the top is deeply golden and the center reaches about 195–200°F. If browning too quickly, tent loosely with foil for the last 10 minutes.
- Cool properly: Remove from the pan after 5–10 minutes. Brush with melted butter if you like a softer crust.
Cool completely on a rack—at least 1 hour—before slicing.
Storage Instructions
- Room temperature: Store in a bread bag or wrapped in a clean towel for up to 3 days. Avoid the fridge; it dries bread out.
- Freeze: Slice, then freeze in a zip-top bag for up to 2 months. Toast straight from frozen or thaw
