Naturally Fermented Soft Sourdough Sandwich Bread.


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What is naturally fermented bread?

Naturally fermented bread refers to bread that uses naturally-occurring yeasts in the bread-making process, instead of the commercial yeast you can buy in the baking aisle of a grocery store.

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Here’s How To Make Naturally Fermented Sourdough Sandwich Bread

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My Sourdough Toolkit



I feed my starter with this ratio:

  • Sourdough Starter: 35g
  • Slightly Warm Water: 140g
  • All-purpose Flour: 140g
5 from 4 votes

Naturally Fermented Sourdough Sandwich Bread.

Print Recipe
Prep Time:15 minutes
Cook Time:45 minutes
Ferment Time:12 hours
Total Time:13 hours


  • 1 dough tub
  • 1 stand mixer or knead by hand
  • 2 loaf pans I like glass for the best heat distribution


  • 200 grams active sourdough starter fed, bubbly, and doubled in size
  • 500 grams filtered water slightly warm
  • 24 grams local honey
  • 18 grams sea salt
  • 120 grams salted butter grass-fed is preferable
  • 1000 grams organic, unbleached, all-purpose flour or bread flour


Measure the ingredients using a digital scale

  • Turn on your digital scale. Place the bowl of a stand mixer on it and press "tare" to zero the scale.
    Measure the ingredients one at a time, pressing "tare" in between to bring the scale to 0g. for proper measurements.

Make the dough

  • In a stand mixer fitted with a dough hook, mix the ingredients on low speed until combined. Flour should have absorbed the water.
    Let the dough rest for 15-30 minutes in the stand mixer. then continue to step two.
  • After the dough rests, turn the stand mixer to a medium-low speed (3 is good) and let the dough knead for 6-8 minutes. The dough should be soft and not stick to your hands very much.
    OR 8-10 minutes by hand until the dough is smooth and soft.

Ferment overnight

  • Remove the dough from the stand mixer bowl and place in the dough tub and put the lid on. Let the dough rise about 8 hours on the countertop or after an hour or 2 on the counter you can place it in the fridge for roughly 10 hours.
    *I usually place mine in the fridge after about 30 minutes on the countertop and it still rises in the fridge just fine.

In the morning

  • In the morning, 10 hours later, butter 2 loaf pans. Next, remove the dough from the dough tub and cut it into 2 pieces.
    Now shape the dough into logs and tuck the ends underneath until everything is nice and tight.
    Place the logs into the buttered loaf pans.
  • Loosely cover the loaf pans with bees wax paper or buttered plastic wrap.
    Let the loaves rise for 1-2 hours on the counter. Until puffy and risen by about 1 inch (not doubled in size).
    OR 2-3 hours in the fridge for a slower rise. *Dough should rise by about 1 inch.

Bake the bread

  • Preheat the oven to 375℉.
    Bake the sandwich bread on the middle rack of the oven for 45-50 minutes, until golden. If bread starts to brown too quickly, cover with a piece of parchment paper.
    Let the bread cool in the pan for at least 10 minutes, then place on a cooling rack to cool completely.
    Soft Sandwich bread will stay fresh for up to 4 days, stored properly at room temperature.
Course: Bread
Servings: 2 loaves
Author: Healthy Elizabeth

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  1. All these breads look delicious. We make a lot of sandwiches during the week. We cant eat dairy my son has EoE. Could we replace the butter with coconut oil?
    Cannot wait to try this bread. You explain it so easy.

  2. Watched video several time and have a question. While mixing the sandwich items starter, water, butter, honey, salt etc it sounds like you are say mixing them starter, etc and milk? I looked at the instructions and there is nothing about milk but I keep hearing milk. Also sounds like milky mix. Thank you for setting me straight.

    1. Hi Sharon. You just want the mixture to look “milky”, as in the starter is mixed into the water and the water is “murky” or “milky” before adding in your flour. No milk is involved though. I hope that helps, sorry for the confusion!

  3. If I want to have this bread ready for the same day, do I have to let it rise for 10 hours in the fridge? Will it still work if I let it rise on the counter for a few hours until doubled? Thank you!

    1. What size glass loaf pans do you use? I went to your Amazon link for the loaf pans and different sizes came up. Thanks.

  4. 5 stars
    This recipe is seriously so good!! I made one loaf of bread the rest into rolls and they were delicious. Added half whole wheat flour into them (did add more water too since whole wheat is drier) and they were still fluffy and so good. Thank you!

  5. 5 stars
    I made this bread twice and am about to make it a third time. The whole family loved it with some honey butter! The first batch I substituted 100 grams of ww four and the second batch I subbed 200 grams of ww flour for the ap. Bother turned out great! Today,
    I’m going to try leaving it to ferment on the counter for about 8 hours to try to get the bread baked sooner. Thanks for finally helping me get comfortable baking sourdough bread!

  6. 5 stars
    My absolute favorite recipe yet!!! My loaves felt solid/dense, I was worried, but oh,boy, they’re perfect!!!!

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