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Soft, sliceable sourdough bread made in a glass loaf pan with an overnight refrigerator rise. There's something wonderful about waking up to dough that's already done most of the work for you. This overnight sourdough sandwich loaf combines the flavor benefits of a long fermentation with a simple process that's manageable for busy moms. Mix the dough in the evening, let it slowly develop flavor overnight in the refrigerator, then shape, rise, and bake the next day. Unlike many sourdough recipes that require a Dutch oven and produce large artisan boules, this recipe creates a soft sandwich-style loaf that's perfect for toast, peanut butter sandwiches, grilled cheese, and everyday family meals. The best part? It bakes beautifully in an ordinary glass loaf pan—and this loaf was even tested in a toaster oven.

More to Know

Why You'll Love This Recipe

✓ Mix the dough the night before

✓ Easier shaping after refrigeration

✓ Better sourdough flavor

✓ Soft sandwich-style crumb

✓ No Dutch oven required

✓ Glass loaf pan friendly

✓ Great for beginner sourdough bakers

✓ Perfect for everyday sandwiches

Use an Active Starter

Your starter should be bubbly and recently fed before mixing the dough.

Don't Rush the Final Rise

The dough should visibly rise above the loaf pan before baking.

Refrigeration Improves Flavor

The overnight cold fermentation creates a more developed sourdough flavor without adding much extra work.

Glass Pans Brown More Slowly

A glass loaf pan produces a slightly softer crust than metal, making it ideal for sandwich bread.

Equipment

Kitchen scale (recommended) and/or measuring cups and spoons
Large mixing bowl or stand mixer with dough hook
Flexible spatula or dough scraper
Plastic wrap, lid, or reusable cover for the bowl
Glass loaf pan (8.5x4.5-inch or similar)
Pastry brush (optional, for brushing with butter/oil)
Instant-read thermometer (to check for ~200°F internal temp)
Aluminum foil (for tenting, if needed)
Wire cooling rack

Step-by-step

Serves 4

1
Mix the Dough
In a large bowl or stand mixer, combine
- Warm water
- Active sourdough starter
Stir until the starter is mostly dissolved. Add:
- Bread flour
- Honey (or sugar)
- Butter or olive oil
Mix until a rough dough forms.
2
Knead
Knead on low speed for 6–10 minutes. Add the salt. Continue kneading for about 2 more minutes until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl while remaining slightly tacky.
3
First Rest
Cover the bowl and allow the dough to rest for 30–45 minutes.
4
Stretch and Fold
Perform one gentle stretch and fold. This helps strengthen the dough without extensive kneading.
5
Refrigerate Overnight
Cover tightly. Place the dough in the refrigerator for 12–16 hours. The overnight rise develops flavor and makes the dough easier to handle the next day.
6
Shape the Loaf
The following day:
- Lightly grease a glass loaf pan.
- Remove dough from refrigerator.
- Press gently into a rectangle.
- Roll tightly into a loaf shape.
- Pinch the seam closed.
Place seam-side down into the loaf pan.
7
Final Rise
Cover loosely. Allow the loaf to rise at room temperature for 90 minutes to 2 hours. The dough should rise to approximately 1 inch above the rim of the pan.
8
Bake
Bake at 375°F for 45–50 minutes. If the top browns too quickly, tent loosely with foil. The loaf is finished when:
- The crust is deep golden brown.
- The internal temperature reaches approximately 200°F.
9
Cool Completely
Remove from the pan. Cool on a wire rack for at least 1 hour before slicing. Cutting too soon can make the loaf gummy.

Overnight Sourdough Sandwich Loaf (Glass Pan Method)

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