Soft Sourdough Sandwich Bread Recipe

ByDiane Williams Hours

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Bake this beautiful soft white sourdough sandwich bread recipe for your favorite sandwiches.

Soft Sourdough Sandwich bread is an easy sourdough bread recipe to make. This sourdough recipe is formed into soft and fluffy loaves that are perfect for sliced bread. Make this sourdough sandwich bread once a week to always have yummy sandwich bread on hand.

This dough has delicious sweet flavor and a soft and fluffy texture. We have a few tips and tricks in this post for making the best sourdough sandwich bread ever!

Soft Sourdough bread as a loaf-Cut
Sasha’s Soft Sourdough Sandwich Bread Recipe

Sourdough artisan breads are famous for their crusty crusts and soft holy crumb. Perfect for dipping in soups and making paninis or crostinis. Who doesn’t love that shattery crust with a steak or plate of lasagna?

However, When you want a soft squishable sandwich with Mayo or a piece of buttery toast? Eat THIS sourdough sandwich bread.

More Sourdough Bread Recipes:

See our complete sourdough bread recipe tutorial and step by step guide for Beginners in our Artisan Sourdough Bread Recipe. Find all of our sourdough Bread Recipes here.

Roasted Garlic Rosemary bread cut
Roasted Garlic Rosemary Bread
Milk and Honey Sourdough dough bread
Milk and Honey Sourdough Dough Bread
Beginner Artisan Sourdough Bread Recipe
Beginner Artisan Sourdough Bread Recipe

How long does Homemade Sourdough Bread Last?

This bread will last about a week when stored in a proper airtight container. Homemade sandwich bread will mold quicker than store-bought bread. This is because homemade bread does not contain the preservatives that you will find in store-bought bread. Keep that in mind when making homemade sourdough bread. Store it properly to avoid a moldy and stale loaf of bread. This recipe makes two 1000 gram loaves of soft sandwich bread.

Is Sourdough Bread good for Sandwiches?

Regular Sourdough bread is great for sandwiches. Many restaurants use sourdough bread to make grilled cheese sandwiches, turkey, toasted sandwiches etc. A regular loaf of sourdough bread has a different shape than sandwich bread. It usually produces long and narrow pieces of bread. A sourdough sandwich bread will be shaped into a traditional bread loaf shape. This makes it easier to toast the sourdough bread in a toaster.

Soft sourdough sandwich bread is great for peanut butter and jelly sandwiches, turkey, or traditionally shaped sandwiches. The great thing about this bread is it is really easy to work with and store.

2 loaves of baked sourdough sandwich bread
Baked Soft Sourdough Sandwich Bread

Why is my Sourdough Sandwich Bread not Rising?

Sourdough Sandwich Bread not rising is usually due to a weak or inactive starter. Always ensure that your starter can pass the float test before using it to bake. It can be tempting to make the bread early before the starter is ready. Always wait until your starter can float in a cup of water before baking. There is no way to save a loaf of bread that turns out flat. It is worth it to properly prepare the starter for the best loaf of bread.

Do I need to score Sourdough Sandwich Bread?

There is no need to score a loaf of sourdough sandwich bread. This bread will rise and ferment without scoring it on top. If you wish to score the sourdough sandwich bread, you can do a gentle slice down the center of the loaf prior to baking. However, there is no need to score this type of sourdough bread. It will bake and rise just fine without going through the scoring process.

Watch our video tutorial to see all the techniques I use to make this bread recipe.

Soft Sourdough sandwich bread sliced
This sourdough bread is easily sliced with a soft crust and moist dense crumb. Perfect for sandwiches.

Sasha’s Soft Sourdough Sandwich Bread Recipe:

Sasha, our master baker contributor, created this sourdough recipe for her hubby. He wanted a soft white squishable bread with a soft crust. We all agree this bread makes great sandwiches.

Sasha’s family is incredibly lucky. And so are we. She is sharing her soft sandwich bread recipe with us so we all can benefit from her expertise.

Sasha also shared her Sourdough Milk and Honey Sandwich bread with us in case you missed it. Thank you Sasha!

Tips on making the Sourdough Sandwich Loaf:

This is a white bread recipe. However, you can mix whole wheat flour up to 50-50 with your white bread flour and still get good results.

  • Begin with an active fed sourdough starter for best results. You do NOT need active dry yeast for this recipe.
  • WATCH our video tutorial for ALL the techniques used in this bread dough making process. If you don’t know a term or technique the video will teach you.
  • Good Flour is critical to the outcome of any homemade bread recipe. Use a fresh high protein bread flour (at least 5% protein).
Soft Sourdough Sandwich Loaf
Brush the crust with a egg wash before baking to keep the crust soft and shiny.

How to Make a Soft Sourdough Sandwich Bread Loaf:

Here is a quick visual walkthrough of this recipe. The complete recipe is in our Printable Recipe Card. But here are the main points.

Sometimes a picture really helps. AND don’t miss our video tutorial (playing in the sidebar) if you need further examples of the techniques.

Leaven Float Test
Leaven Float Test- before you begin. Starter must pass float test.
sourdough shaggy ball stage
Mix ingredients as directed.Shaggy ball stage. Autolyse one hour.
begin stretch and folds-sourdough sandwich bread
Perform the stretch and fold every 30 minutes 4 times. Watch video for the technique.
sourdough sandwich bread- stretch n folds complete
stretch n folds finished. The dough should now be resilient and pass the windowpane test.
Window Pane Test-last stretch and fold
window pane test
sourdough soft loaf bulk rise
BULK FERMENTATION: After the dough has passed the window pane test it is ready for the long cold bulk rise.
Soft loaves-bench rest
Bench rest
degassed sourdough sandwich bread
degassed and ready to form.
sourdough rising in two bread pans
The complete process for shaping your loaf is shown in the visual guide section below this one.
water bath bake-sourdough sandwich bread
Set a water bath on shelf below the bread pans. Set a baking sheet under the pans.

Cinnamon Swirl Bread Variation and Soft Cinnamon Sourdough Rolls:

Look at the bread baking in the oven (pictured above). The one closest to the front sideways is This soft sourdough bread made as Cinnamon Raisin Bread.

You will find This Complete recipe post for Sourdough Cinnamon Raisin bread has LOTS of tips. A complete walkthrough and guide for incorporating the plumped raisins, layering the cinnamon filling and forming the loaves.

Sliced cinnamon raisin bread
Soft Sourdough loaf made as Swirled cinnamon raisin bread. It tastes amazing and holds together when cut and toasted too.

Soft sourdough made as cinnamon raisin swirl bread is pretty darn amazing breakfast food. Give it a try.

Sourdough cinnamon rolls

Also make these Soft Sourdough Cinnamon Rolls from this bread dough recipe. They are absolutely scrumptious!

How to Shape A loaf of Bread:

You can bake this recipe in boules. However it is much easier to eat as sandwiches and toast when baked in pans.

Here’s how to shape the dough for baking in bread pans. I use two 9 x 5 inch bread loaf pans for this recipe.

Prepare the dough for Shaping:

  • Remove Dough From Fridge and allow to come to room temperature. This will take about 2 hours.
  • Divide and shape the dough into two 1000 gram balls of dough.
  • Bench Rest the balls loosely covered about 60 minutes until very elastic.
degassed dough ready for shaping.
Degassing means you take the air out of the dough. Do this by flattening with a rolling pin.

Shaping:

  • Choose one dough ball. Set the other aside to be next.
  • Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
  • Shape the degassed dough into a rectangle and spritz with water.
  • Bring the long edges into the center and form a closed seam.
  • Fold the two front corners to the middle seam as shown below.
  • Roll the dough tightly. tucking it as you roll to avoid air pockets.
  • Pinch the ends of the loaf and flatten the seam.
  • Place the dough loaf into your OILED loaf pan.
  • REPEAT with second dough ball. Continue with the recipe.

For more tips on shaping your bread read our sourdough shaping guide.

Soft loaves-bench rest
Bench rest
degassed sourdough sandwich bread
de-gass dough by rolling it flat with a rolling pin.
fold the dough to the center
Make dough into a rectangle shape. Fold the outside edge of the dough to the center.
fold front points-forming dough for bread pan.
Fold the front points of the dough into the middle as shown. The back end of dough is left square.
Shaped for the bread pan.
Roll the loaf from the point up to the other end.
sourdough rising in two bread pans
Finish shaping your loaf by pinching the seams together. Lay the loaf into an OILED bread pan. Repeat with second loaf.
final rise in plastic bags-sandwich bread
cover the two bread pans loosely with plastic. Allow your dough to rise in the pans at room temperature until dough is slightly above the pan.

The final rise is done in the plastic bags as shown. Allow the dough to rise to the pan top or slightly above.

Now when the oven is thoroughly preheated, remove one loaf from the fridge, score it deeply and bake as directed with a water bath.

Your Printable Recipe Card:

Read the complete recipe and instructions below. If you print this recipe the pictures will not print. This is to save you ink and paper.

NEW! We now have a complete video recipe demonstration of this bread in the sidebar and the bottom of the printable recipe card.

Soft Sourdough Sandwich Bread (Easy Sliceable Loaf)
Soft Sourdough bread as a loaf-Cut
Yield: 2-1000 gram loaves of Sourdough Bread

Soft Sourdough Sandwich Bread Recipe

Prep Time: 20 hours
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 21 hours 10 minutes

Soft Sourdough Sandwich bread is the perfect soft squishy bread for toast and peanut butter sandwiches. You can also grill this bread for amazing grilled cheese sandwiches. The flavor is outstanding.

4.5 Stars (233 Reviews)

Ingredients

  • 300 grams starter-freshly fed and active
  • 650 grams warm water
  • 50 grams honey
  • 40 grams avocado oil
  • 1000 grams White bread flour (high protein)
  • 20 grams Salt

Instructions

MIXING:

  1. Begin with a very active recently fed starter. It should pass the float test.
  2. Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  3. Pour in the water to weight of 650 g. Press tare.
  4. Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
  5. Add the oil. Press tare
  6. Add the honey. Press tare.
  7. Whisk together the starter, oil, honey and water until they are mixed.
  8. Add the 1000 grams of flour.
  9. Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

AUTOLYSE: Technically our process is a fermentalyse, since we add the starter in with the flour and water initially.

  1. Rest dough 1 hour.
  2. Sprinkle salt across dough.
  3. spritz with water bottle and work in the salt with wet hands.
  4. Rest 30 mins

STRETCH AND FOLDS:

  1. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.

LONG COLD RISE:

  1. Refrigerate overnight or up to 24 hours.

BENCH REST DOUGH:

  1. Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
  2. Divide the dough into two 1000 grams dough balls by weight.
  3. Bench rest 30 to 45 minutes until dough is elastic.

SHAPE AND FINAL RISE:

  1. Choose one dough ball. Set the other aside to be next.
  2. Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
  3. Shape the degassed dough into a rectangle and spritz with water.
  4. Bring the long edges into the center and form a closed seam.
  5. Fold the two front corners to the middle seam as shown below.
  6. Roll the dough tightly. tucking it as you roll to avoid air pockets.
  7. Pinch the ends of the loaf and flatten the seam.
  8. Place the dough loaf into your OILED loaf pan.

REPEAT for second loaf. 

  1. Let sit on counter 2 to 4 hours until the dough reaches to the top of the bread pans. For best oven spring chill two hours in the fridge covered.

BAKING PREP AND INSTRUCTIONS:

  1. Preheat oven and water bath(any pan half full of water. Set it on the shelf UNDER THE BREAD) to 400° F.
  2. Remove the loaves from the fridge and score them deeply. (I do three slashes diagonally accross the top).
  3. OPTIONAL: For a shiny loaf of baked bread, brush the dough with a beaten egg.
  4. Set the loaf pans in the middle of oven.
  5. Bake the loaves 15 minutes.
  6. Reduce the oven temp to 375 degrees F.
  7. Bake an additional 25 to 30 minutes.
  8. Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
  9. Remove from oven and cool on racks to room temperature before cutting the bread.

Notes

  • Measure the ingredients CAREFULLY for best results.
  • THE SALT: I use Himalayan salt. All salt works. However, they have different volumes by weight. So you need to be careful. Weighing helps get it right.
  • THE OIL: Avocado oil is recommended for best health. Use any neutral flavor oil you prefer.
  • THE FLOUR: Use any high protein (On the label 12 % protein or 5 grams protein) organic white bread flour. You can make this loaf with 50/50 white and WHITE whole wheat.
  • The loaf will stay soft and have a great nutty flavor. Using 100 percent whole wheat or Hard red whole wheat will give you a different result. The recipe may need some adjusting. I suggest you stick with 100 percent white or 50/50.

    Conversion CUPS to GRAMS:


    I do NOT recommend volume measurements for best results with sourdough baking. There are differences in the starter and flours that make weighing by Scale a MUCH more reliable method. But if your not using a scale here are the approximate volume measurements of the ingredients.

    • 2 2/3 Cups -300 grams starter-freshly fed and active
    • 2 3/4 Cups 650 grams warm water
    • 2 3/8 Tablespoons -50 grams honey
    • 3 Tablespoons- 40 grams avocado oil
    • 8 Cups- 1000 grams White bread flour (high protein)
    • 1 Tablespoon-20 grams Salt


    Final NOTE:

    The video in this post is for those unfamiliar with the techniques I use. It is actually demonstrating our Beginner Sourdough Artisan Bread Recipe. This soft sourdough sandwich bread process uses many of the same techniques.

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Nutrition Information

Yield

24

Serving Size

1 slice
Amount Per Serving Calories 171Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 325mgCarbohydrates 32gFiber 1gSugar 2gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Diane Williams
Cuisine: American / Category: Sourdough Recipes & Artisan Baking Guides
Sashas soft Loaf Featured

Sourdough Troubleshooting:

If your bread doesn’t turn out the way you expect, start with our comprehensive Sourdough Troubleshooting Guide

Or jump to the specific issue you’re seeing: Find all of our Sourdough Baking guides here.

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the best soft sourdough sandwich bread recipe-pin image
This dough has delicious sweet flavor and a soft and fluffy texture. We have a few tips and tricks in this post for making the best sourdough sandwich bread ever!

Diane Williams is co-founder of Homemade Food Junkie and the primary editor and publisher of the site. She develops from-scratch recipes, sourdough baking tutorials, and garden-to-kitchen content designed to help home cooks succeed.

538 Comments

  1. My bread is almost finished baking and I can’t wait for it to cool so I can taste it. It looks perfect. I usually store my sourdough bread cut side down and it stays fresh several days. How do you suggest I store my uncut bread? My cut bread for maximum freshness? Can I keep one unbaked bread more than a day in the fridge and still get a food result?

    Reply

    1. Hi Jackie, I just made another batch of this soft sandwich bread this week. One I used right away and the other I double wrapped in grocery plastic bags and stuck in the freezer. It will last several days on the counter and in the fridge. Up to a month in the freezer BTW.

      Just watch so it doesn’t sit in a warm high humidity environment more than about three days. Sourdough does not mold easily but it will under those conditions.

      In an old plastic sack it will last at about five days either on the counter or in the fridge. I also have cut it and set it on end as you describe. That works great for a day or two if you have an even cut. Since this is a soft dense crumb I want it to stay soft so I usually put it in a bag for that reason.

      Reply

    2. Thank you! I think my husband thinks I’m a little wacky. Laughed and giggled while de-gassing. It was like popping bubble wrap ?

      Reply

  2. Thank you so much for this recipe and for all the detail. I have made a lot of sourdough bread before, but mostly the tartine style crusty loaf. I wanted a soft sandwich loaf and this worked great. Just one issue. I think I may have left it too long at some point, as the flavor was a little too sour for my taste. Is there a way to cut down on the sour flavor. For the last rise in the pans, I put them in the refrigerator because I couldn’t bake them in the two hour time frame. They were refrigerated for about 5 hours. Is that what caused the sourness? The texture was perfect, so I don’t think they were over proofed. I do like to have the loaves cold for the better oven spring.

    Reply

    1. Hi Barbara, I’m glad the recipe is working well for you. If your sourdough bread is getting too sour for your preference there are some tips to keep in mind. Add baking soda to the recipe at the start. About 1 tsp. will help (adjust as necessary). Baking soda is an alkaline substance. Adding it to sourdough neutralizes some of the acidity and gives the dough a little extra leavening boost.This post from Cultures for Health has some good tips on manipulating the sourness factor.
      Our readers have had good luck with the baking soda if your starter is already pretty sour. Best of luck!

      Reply

  3. Hi!
    I’m currently in the process of making this loaf and i am noticing that my dough is very tense and tight. It is a little elastic and does not stick much at all, but whenever i try to do a windowpane test, the dough rips early. I used about 150 gram AP flour, could that be the reason that my dough is so stiff? Or is it normal? It’s way stiffer than any other loaves i’ve made before.

    Reply

    1. Hi Anna, That does not sound right. Take a look at your flour protein content . It should be 12 % or about 5 grams on the label. If you are using a weak flour that may account for what you are experiencing or your starter may be weak. To correct this try giving this more stretch and folds. You also need to do a long cold rise. However, a weak flour may struggle to attain the rise you will normally get. I JUST made this recipe. The dough is usually very fluid and easy to work with. After the long cold rise form the loaves and put it back in the fridge until your ready to bake the loaves. This will help with the oven spring so you get the most out of the dough you are working with. Please let us know how it goes!

      Reply

  4. Thank you for this recipe! It came out great, even thought I didn’t score it! It was soft and will make great pbj sandwiches for my fiance! Can’t wait to try the cinnamon raisin bread!

    Reply
  5. Christina Robinson says:

    I am a newbie sourdough baker when a neighbour was kind enough to give me some of her starter in May 2020. I have baked a boule and focaccia bread several times. This is my first attempt at sandwich loaf. I looked at many recipes for sandwich loaf and I thought yours was the easiest recipe to follow with many photos to demonstrate the process. I made a plain loaf with half the recipe and it turned out great. The bread has a nice soft texture with tight crumbs. A perfect sandwich loaf. Thanks for your recipe. I posted a comment about my success and your website on The Perfect Sourdough FB page. I hope more people will enjoy this wonderful recipe.

    Reply

    1. Hi Christina, Thanks you SO much for the wonderful in depth review of this recipe. How nice of you to mention us on FB. We really appreciate your shout out! Enjoy. 🙂

      Reply
  6. Carol Maynard Giles says:

    I can’t seem to be able to find the video. No link shows up.

    Reply
  7. Rob Egginton says:

    I’ve got a 13″x6″x5″ bread pan that takes nearly twice the volume that you recommend. Any ideas how much longer it’ll take to cook?

    Reply

    1. Hmmm. The length of the pan won’t increase the time but your width will. It matters a great deal if you are planning to bake all the dough at once or divide the dough so I really can’t say. If you divide the the and use this pan the bake time may actually go down.
      I’d follow the instructions for the bake and keep an eye on it. Use a digital thermometer to determine doneness. I’d expect the time at 375 degrees to lengthen at least 10 minutes if you are baking the whole recipe at once. It could be quite a bit longer. Don’t remove the loaf until a digital thermometer reads 205 to 210 F. Hope this helps!

      Reply
      1. Rob Egginton says:

        Thanks; that fits with what I’ve seen previously. The last loaf I tried in this tin took 15 minutes extra but was still a little doughy in the very centre, for all it had the oven-spring and colouring I wanted. I suspect it’ll need at least 20 minutes more. That had no oil in and was over-salted. Looking forward to what happens with this one 🙂

        Reply
          1. Rob Egginton says:

            It turned out really well! Thanks so much for the recipe and the help. I used mostly light olive oil, 5% wholewheat, about 15% less salt and lowered the total by 10% so that the whole quantity filled the tin nicely before cooking and rose out of it with a lovely caramelised colour.

            I was using a baking steel under the pan, but in the end the internal temperature hit 201F dead on the timing you gave. I did put the loaf back in the fridge for part of the final rise as I had to work, but a couple of cool hours before baking didn’t do it any harm – I’ve read it aids with generating steam.

            The crumb is just right – light and fluffy without big holes. It slices well and tastes great – the wholewheat adds some flavour along with a little sourness and a balanced amount of salt.

            The proof is in the eating, and my wife and kids love it too, so definitely doing this one again 🙂

          2. Thank you SO much for coming back with your great review. It’s helpful to everyone to know the end result of your sourdough bake. And yes, chilling the dough before you bake it is a great way to improve your oven spring. Happy Baking!

  8. Hi! I’m in the process of making this for the first time. I halved the recipe to only make one loaf as I’m waiting for more flour to be delivered. Right now the dough is coming to room temperature after the cold ferment. My question is this: approximately how long is the final rise in the pan(s)?

    Reply

    1. Hi Susannah, Welcome to Homemade Food Junkie.:) The final rise time will depend on your room temperatures and the activity of your starter and how high the protein content of the flour you used (how strong is it?). at 75 degrees F. room temperature with normal conditions in the dough the time is about 2 to 4 hours to rise the dough to the top of the bread pans. Hope this helps!

      Reply

  9. Loved this recipe! Sooo amazingly soft and delicous. One thing though, my starter didnt pass the float test but I let it cold rise for longer. Surprised with the great results regardless. Love it, thanks so much!

    Reply

    1. Hi Nadine, I’m so happy to hear this recipe worked well for you. Thanks for the tip on how you made a weaker starter work too. The longer cold rise will definitely help in development. It gives the starter time (sourdough is all about patience) to feed and develop. Enjoy!

      Reply
  10. Val Steven says:

    I made this and it turned out perfect! Crunchie, crispy crust and meltingly soft centre. Will definitely be doing it again, next time I would use an bland or olive oil instead of the avocado, found that a bit strong tasting.

    Reply

  11. Between folds, and when it’s doing the refrigerated long rise, should the dough be covered or uncovered?

    Reply

    1. Hi Erin, I keep it covered to prevent the surface of the dough drying out.

      Reply

  12. What size loaf tins do you use for this recipe?

    Reply

  13. With the COVID physical distancing and everything closed including our favourite bakery, I’ve turned to making bread – your recipes are the best I’ve found! I have now made both the raisin bread and the plain version of this recipe three times and they always turn out perfect. I only have AP flour and it has not been a problem getting a good sourdough starter going and producing good bread. I’ve made three smaller loaves each time as they fit into my Ziploc freezer bags and freeze reaaly well.

    thank you so much for a wonderful recipe with easy to follow isntructions!

    Reply

    1. Hi Louise, Thank you so much for the great review. I’m so happy our recipes are working well for you. 🙂 have you tried our latest sourdough recipe? We used this dough to make a delicious sourdough cinnamon rolls recipe. Give that a try!

      Reply
  14. Salim WRATHER says:

    Printed recipe says autolyse 1 hour but video says 30 minutes. Could you please clarify?

    Reply

    1. Hi Salim, The autolyse stage is a resting time for the dough. Autolyse helps in the development and hydration of the dough. The time is variable with the type of dough you are working with. 30 minutes is the minimum resting time. The video actually is a different recipe. I included it in this post to help you see how to accomplish the techniques I discuss. But for this dough recipe a longer autolyse is recommended. I hope this helps. 🙂

      Reply

  15. Hi, could i do a shorter rise outside the fridge?

    Reply

    1. Hi Nat, Yes you can. Just be careful in warm summer temps not to over proof the dough. And two other things. The long cold rise will give you a better dough fermentation and development. So if you are gluten sensitive I recommend the long cold rise. Also the more developed the dough is the easier it is to work with. Make sure you counter proof until you get a window pane. Best of luck!

      Reply

  16. Hi! Best sandwich loaf I have made so far!! I did have a question when cooling are they in the pans or out? Min are slightly soggy in a couple places and I’m thinking you mean cool on racks. If they’re supposed to cool in the pan, any suggestion for why I would have soggy parts? soooooo happy to have found this recipe!!!!!

    Reply

    1. Hi Jourdan, Glad you like Sasha’s Recipe. Thanks for the great review.

      To answer your question: Yes you need to remove the loaf from the baking pan to cool. As you discovered all that wet steamy heat cannot escape the bread pans. The loaves will cool beautifully on a cooling rack where they can get air all around the loaf.

      Reply

  17. Hi again.
    Why is it that this recipe does the final rise on the counter while the artisan recipe using bannetons does the final rise in the refrigerator? I want to try this recipe using my Dutch oven but I don’t know whether to do my final rise cold or warm.
    Thanks again

    Reply

    1. These are two VERY different recipes with different expected outcomes. The artisan has a tougher crusty crust. This one has a thinner crust for good sandwich slicing. You can do the final rise in the fridge for this recipe and it will be fine. I do that all the time.

      The final rise in the fridge will give you a cold dough which helps produce a better rise. I have also baked my loaves in a dutch oven. That also works fine if you plan to eliminate the water bath. Just be sure to wet the loaves well by spraying them with water or brushing the water on to produce steam in the dutch oven.

      You can also bake this loaf as a boule. The crust might be denser and thicker but it will still make excellent sandwiches and toast. If you do that method a final cold rise will give you better results in a preheated dutch oven. Hope this helps.

      Reply

      1. I Did a cold rise for 4+ hours, then baked in the Dutch over at 425 for 30 minutes and then another 15 on the oven rack. Turned out great! Thanks for all your help.

        Reply

        1. You bet. Happy it turned out well for you. Thanks for letting us know. 🙂

          Reply

  18. Hi there. I have made this several times with great success. I would like to try to bake as a boule loaf. Do I skip the degassing stage?

    Reply
  19. Viviane Burns says:

    can you use the dough setting on the bread machine?

    Reply

    1. Hi Viviane, That may be possible. I have never used a bread machine so I’m not sure. If you do have luck with it please let us know.

      Reply

    2. I just did it and think it worked great BUT I halved the recipe as I thought the dough might be to much

      Reply
  20. Megan Edusada says:

    This recipe is amazing!! I did it with just plain all purpose flour and the bread is incredibly fluffy and the crust was perfect, not too crusty. This is going into my all time fave recipes for bread!

    Reply

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