
This is the easiest sourdough sandwich loaf recipe I’ve found! It’s perfect for anyone who loves homemade bread without the hassle. These are smaller loaves but they come out springy and perfect for healthier portions of grilled cheese!
With an overnight rise and minimal effort, you can wake up to a dough that’s ready to shape and bake. The result is a soft, flavorful loaf with just the right amount of tang—perfect for sandwiches, toast, or anything in between. Use bread add-ins and you can make these simple loaves super special!
Whether you’re new to sourdough or a seasoned baker, this simple recipe will quickly become a favorite!
Tips and Tricks for Baking the Perfect Sourdough Sandwich Loaf
- Use a Kitchen Scale – THIS IS BIG!!!!
Precision is key for baking sourdough. Weigh your ingredients instead of measuring by volume for consistent results every time. Flour, water, and starter ratios matter greatly, especially for achieving the right hydration. You need 50g and 1/4 cup may not weigh that so if you don’t have enough, the bread won’t rise properly - Monitor Dough Temperature
Dough temperature affects rise time and fermentation. Aim for a final dough temperature of about 75-78°F after mixing. Use warm water (not hot) in cooler environments and cooler water in warmer climates to control the temperature. - Adjust Hydration Levels
This recipe uses a moderately hydrated dough, making it easier to handle. If your dough feels too sticky, add a small amount of flour. If it feels too dry, add a teaspoon of water at a time. Remember, different flours absorb water differently.

- Pay Attention to Rising Times
Rising times are flexible and depend on the temperature of your kitchen. At cooler temperatures (below 68°F), the dough will take longer to rise. If your kitchen is warm, check the dough sooner to avoid over-proofing. - Shape with Care
Handle the dough gently to preserve the air bubbles that develop during fermentation. Flattening the dough too much or overworking it during shaping can lead to a denser loaf. - Preheat Your Oven Properly
For better oven spring, preheat your oven to 500°F and reduce to 375°F when the loaf goes in. A fully preheated oven ensures an even bake and a better rise. - Let It Cool Completely
Resist the urge to slice the bread right out of the oven. Cooling the loaf completely allows the crumb to set and prevents a gummy texture. - Track Your Results
Keep a baking journal to note room temperature, hydration levels, rising times, and the flour type used. This will help you tweak the process to suit your environment and preferences.
By following these tips, you’ll have consistent, bakery-quality sourdough every time, with minimal guesswork.
Simple Overnight Sourdough Sandwich Loaf Recipe
Ingredients
- 500 g 4 cups all purpose flour
- 60 g 4 tbsp. unsalted butter, softened, cut into cubes
- 12 g 1 tbsp. sugar
- 9 g fine sea salt
- 50 g 1/4 cup bubbly, active sourdough starter (100% hydration)**
- 270 g 1 cup + 2 tbsp warm water
Instructions
- Start the dough in the evening for an overnight rise (10-12 hours at 68°F). Bake the next morning. If your room is warmer, the dough will rise faster.
Mix the Dough
- Combine flour, butter, sugar, and salt in a stand mixer (paddle attachment). Mix until the butter looks crumbly.
- Add starter and warm water. Mix until the flour is fully incorporated (finish with your hands if needed). Cover and let rest for 30 minutes.
Knead the Dough
- Switch to the dough hook and knead on medium-low for 6-8 minutes until soft and elastic. If sticky, add a dusting of flour.
- By Hand: Knead on a floured surface for 8-10 minutes until smooth and elastic.
Bulk Rise
- Cover the bowl and let rise overnight at room temperature (68°F) until doubled in size, about 10-12 hours.
Shape the Dough
- Grease an 8.5×4-inch loaf pan.
- Flatten the dough to release air bubbles, then roll into a log. Rest for 5-10 minutes. Tighten the shape by cupping the dough and place it in the pan, seam side down.
Second Rise
- Cover with lightly oiled plastic wrap and let rise until the dough is 1 inch above the rim of the pan, about 1 1/2-2 hours.
Bake the Dough
- Preheat oven to 375°F (or 500°F for better oven spring, reducing to 375°F when the loaf goes in).
- Bake on the center rack for 45-50 minutes, or until golden brown.
Cool and Store
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Store in a plastic bag at room temperature for up to 3 days.