Same-Day Sourdough Sandwich Bread Recipe
This easy sourdough sandwich bread is soft, slightly tangy, and ready to bake in just one day. Made with natural starter and pantry staples—no overnight rise needed. Great for beginners and busy home bakers.
Equipment
- Stand Mixer with Dough Hook (optional - can use dough wisk to mix)
- Measuring cups and spoons
- Rolling Pin (optional)
- Loaf Pan
- Wire Cooling Rack (optional)
- Tea Towel or BPA-Free Plastic Wrap
Ingredients
- 2 ¾ cups (330g) Unbleached All-Purpose Flour
- 1 cup (240g) Active Sourdough Starter
- ¾ cup (177g) Distilled or Filtered Water
- 1 tsp Raw Honey (or sugar)
- 1 ½ tbsp Olive Oil (or butter)
- 1 ½ tsp Salt
Instructions
- In the bowl of your stand mixer, combine water, sourdough starter, honey, olive oil, salt, and flour. Use the dough hook on low speed and knead for 5–8 minutes until the dough pulls together and feels elastic. Tip: Cover the mixer bowl with a tea towel while mixing to keep flour from flying out.
- Turn the dough out onto a lightly floured surface. Pat into a rough square, then fold it like a letter: top down, sides in; repeat, then fold the bottom up. Pinch the seam and flip it over. Gently round into a loaf shape using your hands or a dough/bench scraper.
- Grease your loaf pan with a bit of olive oil. Place the dough inside seam-side down. Brush the top with a little oil to keep it from sticking to the cover.
- Cover loosely with a towel or BPA-free plastic wrap and set in a warm place to rise for 4 to 6 hours, or until the dough is puffy and nearing the top of the pan.
- Preheat your oven to 400°F (205°C). Remove the covering and bake the loaf for 28 minutes, or until golden and hollow-sounding when tapped.
- Let the bread cool in the pan for a few minutes, then remove it and let it cool completely on a wire rack. Slicing too soon may make it gummy—so resist the temptation (if you can)!