Mixing Sourdough Sandwich Bread Dough | Beginner-Friendly Method

🎥 What’s This Video About:

This video is Mixing Day in my beginner-friendly sourdough sandwich bread series.

Today I walk through how I mix my sourdough sandwich bread dough after feeding my starter the night before. This is an easy, flexible recipe meant to fit real life — no complicated steps, no pressure, and very little waste.

This is the sandwich loaf recipe I’ve been using (and tweaking) for years. I originally found it online a long time ago and have adjusted it to work with my schedule and a small starter routine.

🍞 Sourdough Sandwich Bread Recipe

Single Loaf

400g bread flour
200g water (or 100g water + 100g milk)
100g active sourdough starter
20g honey
20g olive oil
8g salt

Double Loaf (What I Usually Make)

800g bread flour
400g water (or 200g water + 200g milk)
200g active sourdough starter
40g honey
40g olive oil
16g salt

🌀 Mixing & Bulk Fermentation (Flexible Timing)

Combine everything in a bowl and knead until a soft, smooth dough forms
Cover and let the dough rest for about 1 hour
After 1 hour, check the dough:
If it still feels firm and strong, similar to the original dough ball, I don’t do any stretch & folds or coil folds
If the dough has relaxed and feels more slack, I’ll do a stretch & fold or a coil fold to build strength
From there, let the dough continue fermenting until it’s ready to shape

This stage can take anywhere from 3–8 hours, depending on temperature and what you have going on that day. I focus more on how the dough feels than following the clock.

🥖 Shaping & Baking Options (Choose What Fits Your Schedule)

After stretching the dough into a rectangle, rolling it up, and placing it into a greased bread pan, you have a few options:

Bake the same day:
Let the dough double in size on the counter, then bake.

Bake the next day:
Let the dough sit on the counter for 1–2 hours, then refrigerate overnight.

Bake two days later (my preference):
Place the shaped dough directly into the refrigerator after shaping.

🔥 Baking

Preheat oven to 375°F
Bake 30 minutes covered, then 10 minutes uncovered

This recipe is meant to be adaptable. If your schedule changes, the dough can usually adjust with you. My goal with this series is to show that sourdough doesn’t have to be complicated or stressful — it can work around your life.

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👋 Welcome! I'm April.
At the end of February 2025, I lost my job—and that launched me into full-time reselling. 4 months earlier, my husband and I bought 7 acres in the mountains of Tennessee after almost 15 years in the suburbs of Charlotte, NC. Now I’m documenting our new life, filled with:
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