Comments on: Soft Sourdough Sandwich Bread

By: Melissa Griffiths

Melissa Griffiths — Wed, 04 Feb 2026 00:13:11 +0000

In reply to Socalangel. I am new to a gas oven and finding the same thing!

By: Socalangel

Socalangel — Tue, 03 Feb 2026 20:58:58 +0000

After a few tries this comes out perfectly. It makes one smallish loaf. I have a gas oven so I cook it for a little longer, until the top crust is a nice golden brown color. I allow it to cool for at least an hour as recommended. It is a pretty fuss free recipe, but does require planning the day before. I usually feed my starter in the morning, the day before. Make the dough in the evening, allowing it to rest for an hour. Then proof it overnight and make the loaf in the morning. My family loves it.

By: Melissa Griffiths

Melissa Griffiths — Mon, 19 Jan 2026 02:08:38 +0000

In reply to D.. The 2x option only doubles what is the main ingredient and not the "note" or any details next to the ingredient...

By: Melissa Griffiths

Melissa Griffiths — Mon, 19 Jan 2026 02:05:48 +0000

In reply to Ruth Coleman. Yes, it freezes great!

By: Ruth Coleman

Ruth Coleman — Thu, 15 Jan 2026 14:50:26 +0000

Melissa, can I double the recipe and freeze a loaf?

By: D.

D. — Sat, 10 Jan 2026 16:23:38 +0000

About to make it. Great instructions. I wanted two loaves so I used the handy little 2x generator above the ingredients. The grams double but not the amount of cups. I’ll be weighing anyway, but it could be confusing to some folks. Thanks for keeping the instructions real. Many others go into too much confusing detail.

By: Kim D

Kim D — Sun, 12 Oct 2025 13:35:50 +0000

This is my favorite sourdough recipe. It’s so simple and delicious. I love that it doesn’t require a lot of hands on time. I make it every Sunday so that we have it for the week. I wake up and mix the shaggy dough, get ready for church, quickly bring the dough into a ball, then I’m out the door. I transfer to my loaf pan before dinner and it’s ready to bake after I’ve cleaned up the dinner time mess. Sometimes I have to bake another loaf midweek but I follow the same schedule of letting it rest while I get ready for work.

By: Melissa

Melissa — Mon, 28 Apr 2025 20:54:57 +0000

In reply to SoCalAngel. Yes, it rises a lot the first rise and then it's supposed to be deflated and shaped before going into the loaf pan. If it was dense, you just need to let it rise longer that second time in the pan, if it needs 4 or so hours that's no problem. I normally bake mine when it's to the top of the loaf pan.

By: SoCalAngel

SoCalAngel — Mon, 28 Apr 2025 14:34:07 +0000

This is a better bread for sandwiches and it is delicious. It takes two days due to the rise time, so it requires planning ahead. My problem is that after allowing it to rise overnight (it rose beautifully), it deflates quite a bit when putting it into the loaf pan. The result was a more dense loaf than I would have liked. Is it possible to allow it to rise in the loaf pan? Next time I will try a Bennington proofing bowl lined with parchment paper. Maybe that will help. Any suggestions on how to overcome this problem?

By: Melissa

Melissa — Mon, 13 May 2024 18:33:00 +0000

In reply to Priscilla Grochowski. You can just use the dough as you have it for a sandwich loaf! And I haven't tried it with a pullman but I'd love to know if you do!