Soft & Fluffy Homemade Sourdough Bread Loaves

I first discovered sourdough while traveling abroad, sampling it at some of our favorite restaurants. There was something about the tangy flavor, chewy texture, and the way it paired perfectly with everything that made me want to try it at home. I wondered if I could capture that same magic with my own homemade starter.

Curious and a little adventurous, I started experimenting, and to my delight, the starter became active in just a few days. From that moment, I was hooked. I loved watching the bubbles form and smelling the slightly sweet, yeasty aroma that hinted at all the delicious breads to come.

Over the past four years, that same starter has been the foundation for countless baked treats and loaves that our family and friends can never get enough of. From simple sandwich loaves to more indulgent creations, it has become a staple in our kitchen.

What I love most is the tangy flavor and the way the house fills with the warm, comforting smell of fresh bread. Every loaf feels special, whether it's for a casual weeknight dinner or sharing with loved ones, and it reminds me why sourdough has become such a beloved part of our lives.

This recipe makes two soft and fluffy sourdough loaves, perfect for slicing and using just like store-bought sandwich bread. However, each loaf carries the rich, tangy flavors of classic sourdough, giving your sandwiches, toast, and snacks a depth of flavor that store-bought bread simply cannot match. It is a reliable, delicious alternative that brings the taste and comfort of homemade bread to everyday meals.

Ingredients

• Active sourdough starter
• Unbleached all-purpose flour
• Warm water
• Kosher salt (any salt works)
• Melted butter (not hot)
• Honey

See recipe card for quantities.

Instructions

Preparing the Dough:

1. Step 1: In a large bowl or your stand mixers bowl, add the sourdough starter, warm water, salt, honey and melted butter.

2. Step 2: Next, use a sourdough whisk or a mixer with the hook attachment to combine the ingredients until everything is well mixed.

3. Step 3: Add 6 cups of flour and knead until it almost comes together. Then add the remaining 2 cups of flour.

4. Step 4: Knead the dough for about 5 minutes until fully combined. The dough should feel warm to the touch. Note: If any dry spots remain, add 2 tablespoons of water until the dough is consistent.
   

5. Step 5: Lightly oil the plastic wrap and cover the bowl with the plastic wrap or a tea towel, leaving it loose enough to allow air in. Let the dough rest on the counter overnight for at least 16 hours. Note: The dough may expand over the top and sides of the bowl. Put something under the bowl if you are worried about a little mess!

The Next Day / After Overnight Rise:

1. Step 1: Put the dough out onto a lightly floured surface and divide it into two equal parts.

2. Step 2: Stretch and roll each portion into itself, pinching and tucking the sides underneath to shape the loaves.

3. Step 3: Generously spray two bread pans with cooking spray or grease them with butter, then place the loaves inside.

4. Step 4: Cover each pan lightly with oiled plastic wrap or a clean tea towel. Let the dough rise for 2 hours. Make sure it is not sealed completely so air can circulate during the second rise.

5. Step 5: Once the loaves have doubled in size and rise about 1 to 2 inches over the top of the pans, preheat the oven to 375 degrees Fahrenheit. Bake the loaves for 35 minutes or until the tops turn golden brown.

6. Step 6: Remove the loaves from the oven and let them cool in the pans for about 5 minutes before moving them to a cooling rack. Pro tip: Glide a stick of butter over the top - yum!

7. Step 7: Slice, serve, and enjoy your fresh homemade sourdough loaves with your favorite spreads and toppings!

Equipment

• A large bowl for mixing your dough (or just use your stand mixers bowl)
• Stand mixer
• A sourdough whisk or a mixer with a hook attachment
• Measuring cups and spoons
• A spatula or wooden spoon for stirring
• Plastic wrap or a clean tea towel to cover the dough
• A lightly floured surface for shaping the loaves
• Two bread pans (glass works great)
• Cooking spray or butter to grease the pans
• Your trusty oven for baking

Storage

Store the sourdough bread in plastic bread bags or a bread box for up to one week. Because it is homemade and preservative free, check it regularly to make sure it stays fresh. For longer storage, slice the loaves and freeze them in airtight bags, then thaw slices as needed.

FAQ

Related

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Pairing

Here are some of my favorite dips and spreads to pair with [this recipe]:

📖 Recipe

Soft & Fluffy Homemade Sourdough Bread Loaves

Hannah Madsen

This easy homemade sourdough bread recipe makes two soft and fluffy loaves with the tangy flavor of classic sourdough. Perfect for sandwiches, toast, or just enjoying fresh from the oven, it is a delicious alternative to store-bought bread that fills your kitchen with a warm, comforting aroma.

Print Recipe Pin Recipe

Prep Time 16 hours hrs

Cook Time 35 minutes mins

Total Time 16 hours hrs 35 minutes mins

Course Bread, Side Dish

Servings 2 loaves

Equipment

• 1 Large mixing bowl
• Sourdough whisk or mixer with hook attachment
• Measuring cups and spoons
• Spatula or wooden spoon
• Plastic wrap or clean tea towel
• Lightly floured surface for shaping dough
• 2 bread pans glass preferred
• Cooking spray or butter for greasing pans
• Oven

Ingredients

  

• 1 cup active sourdough starter
• 8 cups unbleached all-purpose flour
• 2 ⅔ cups warm water use less water if in a humid climate
• 2 tablespoon Kosher course salt any salt works
• 8 tablespoon melted not hot butter
• 4 tablespoon honey

Instructions

 

Preparing the dough:

• In a large bowl or your stand mixers bowl, add the sourdough starter, warm water, salt, honey and melted butter.
• Use a sourdough whisk (or a mixer with the hook attachment) to combine starter, water, salt and cooled, melted butter into a bowl until everything is well mixed.
• Add in 6 cups of flour and knead until almost fully combined, then add in the other 2 cups of flour.
• Knead the dough until fully combined (approx. 5 minutes). The dough should feel warm!
• If you have dry parts remaining, add 2 tablespoon of water until your dough is consistent.
• Cover the bowl with oil-sprayed plastic wrap (not too tight, to allow air in overnight).
• Allow the dough to rest covered overnight on the counter for at least 16 hours.

The next day/after overnight rise:

• Pull out the dough onto a slightly floured counter and divide into two equal parts.
• Stretch out the dough and roll it into itself. Be sure to pinch and tuck the sides under (see video for help). You want these to be shaped into loaves.
• Spray two bread pans (I prefer glass) generously with cooking spray or use butter to grease the entire pan, and add the loaves in.
• Cover each bread pan lightly with oil-sprayed plastic wrap or a tea towel and let rise for 2 hours. You don't want to seal it fully to allow some air in, which will allow with the second rise.
• Once doubled in size (it should be about 1-2 inches over the top of the bread pan), pre-heat the oven to 375℉ and bake the loaves for 35 minutes or until golden brown on top.
• Remove the loaves from the oven and let them cool in the pans for about 5 minutes before moving them to a cooling rack. Pro tip: Glide a little butter on top while it's hot!
• Enjoy with your favorite spreads and toppings!

Keyword sandwich bread, soft sourdough, sourdough, sourdough bread