Same-Day Sourdough Wonder Bread Copycat Recipe By Hand (No Stand Mixer)
Want to make the super soft sourdough sandwich bread, but you don’t have a stand mixer? Or perhaps you’ve tried to make it in yours and the texture never seemed right.
You can totally make this recipe by hand, and you won’t break your back (or arms) doing it – promise. In fact, if you’ve made artisan sourdough bread, the process is pretty much the same! A little upfront kneading followed by spaced-out stretch and folds.
Note: This article is dedicated to walking you through the hand mixing instructions in detail. So, I’ve spared you all the additional details, including FAQs, substitutions, etc. To get that information, please reference the original recipe post, which is filled to the brim with that info! If you prefer the original, 2-day recipe and want to mix by hand, use the same exact method explained here.
Disclaimer: Some of the products I recommend in this post are affiliate links – if you choose to purchase after clicking one of my links, I may earn a small commission, which helps fund this website, recipe development, and monthly giveaways. I sincerely appreciate your support.
Baker’s Timeline
This timeline is so simple! But here’s a quick glance to help you schedule your bakes:
| The Evening Before (7-8pm) | Feed your starter |
| In the Morning (8am) | Make your tangzhong & mix your dough |
| 8:45am | Stretch & fold |
| 9:15am | Stretch & fold |
| 9:45am | Stretch & fold |
| Mid-day (12-1pm) | Shape your dough |
| Evening (6-7pm) | Bake your bread |
How to Make Same-Day Sourdough Wonder Bread by Hand
Step 1: Make the sweet starter.
The stiff sweet starter is the secret to reducing sourness.
In a small jar, combine 30g sourdough starter, 30g sugar (or honey), 60g water, and 120g bread flour.
Mix until it comes together, then turn it out and knead it briefly until it forms a smooth ball.
Place it back in the jar, cover loosely, and let it ferment at room temperature overnight. By morning, it should have tripled in size and smell sweet and yeasty. If it hasn’t, put it in a warm place to speed things along.
Step 2: Make the tangzhong.
In a microwave-safe bowl, whisk together 35g bread flour and 175g milk until completely smooth.
Microwave in 30-second intervals, stirring vigorously with a whisk between each round. For me, this usually takes 3-5 rounds.
You’re looking for it to thicken to a gel-like consistency and reach 150°F (65°C).
If you prefer, you can make this on the stovetop over medium heat, whisking constantly. Don’t walk away, or it will overcook!
The tangzhong can be made up to 2 days ahead. If you make it on the morning of, wait about 30 minutes for it to cool down. If it’s still hot, it could kill the microbes in your sourdough starter.
Read more about tangzhong: Tangzhong: The 3-Minute Secret to Softer Sourdough
Step 3: Mix the dough.
Once the tangzhong has cooled down, add all of the dough ingredients into a large glass mixing bowl:
- All of the stiff sweet starter
- All of the tangzhong, cooled down
- 195 g cool water
- 40 g sugar
- 45 g avocado oil
- 515 g high-protein bread flour
- 12 g salt
Mix them together with a Danish dough whisk (if you have one); then, switch to your hands. Squeeze and knead the dough to incorporate all the ingredients.
I like switching to slap and folds as it’s less of an arm workout and brings the dough together much more quickly.
After a couple of minutes, put the dough back in the bowl and cover for 30 minutes.
Step 4: Stretch and Folds
After the 30-minute rest, it’s time to strengthen the dough with stretch and folds. You’ll do several rounds, each spaced about 30 minutes apart.
How to do stretch and folds: Wet your hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Continue until you’ve folded all four sides. You can also tack on some extra kneading or slap and folds! The dough should feel noticeably stronger after each round.
First round: Your dough will be shaggy. Do your stretch and folds, cover, and rest for 30 minutes.
Second round: The dough should already feel more cohesive. Stretch and fold again, cover, and rest for 30 minutes.
Third round: The dough should be getting quite smooth and strong. After this round, test for a windowpane – stretch a small piece of dough thin enough to see light pass through it without tearing.
When to stop: Most doughs will be ready after 3 rounds, but some may need a 4th. You’re done when the dough passes the windowpane test and feels smooth and elastic. If your dough still feels weak or shaggy, do one more round and test again.
Step 5: First Rise
Put your dough in a very warm place – ideally, between 80-90°F (26.5-32°C) for about 3-5 hours.
Here are some options:
- Brod & Taylor proofing box (affiliate link) – I set mine to 85°F (30°C)
- Oven with the light on
- Oven with a cup of boiling water in the corner (if the light doesn’t produce any warmth)
- Preheat your oven for a couple of minutes; then, turn it off
- Warming mat
- A warm spot in your home – perhaps a sunny area, near a heater, or in an area that doesn’t get good A/C
- The garage
- Outside on a warm day (make sure to cover your bowl with plastic wrap so bugs don’t fly in)
The dough should rise by around 30% and have bubbles forming around the sides and bottom of the bowl. If you poke the surface, it should feel aerated and pillowy.
Step 6: Shape.
Once the dough has shown signs of fermentation, it’s time to shape it and place it in the loaf pan.
I like to lightly flour my surface with bread flour, but that’s optional.
Turn out your dough and stretch it into a rectangular shape, being careful not to tear the dough. Use a rolling pin to smooth out the dough, pop big bubbles, and stretch the dough into a long rectangle that’s slightly narrower than your loaf pan.
Then, roll up the dough into a log, doing it as tightly as you can to prevent any gaps. Pinch the seams on the edges and place in a lightly oiled loaf pan.
If you notice any bubbles on the surface, pop them with a toothpick! If you don’t, they will continue growing and may potentially burn in the oven later on.
If your loaf pan is nonstick, you don’t need to oil it if you don’t want to.
Step 7: Second rise & bake!
Cover with plastic wrap and let the dough rise for another 3-5 hours in a warm spot, or until it is even with or slightly higher than the edge of the loaf pan.
Then, preheat your oven to 350°F (175°C).
Bake, uncovered, until the internal temperature reaches 200-205°F (93-96°C). If the top of the loaf is getting too dark, cover with foil.
Here are bake times for different-sized loaves:
- Mini loaf pan: 25-30 minutes
- Regular loaf pan (around 8.5×4.5): 30-35 minutes
- Sandwich bread loaf pan (around 13×4): 40-45 minutes
Once done, immediately brush the top of the loaf with butter. I take a stick of butter and just glide it across the top!
Let it cool for a few minutes; then, turn it out onto a cooling rack. Let it cool for about an hour before slicing!
Loaf Pan Size Calculator
Not using a 13×4 loaf pan like me? Use this calculator to get a revised ingredient list for different loaf pan sizes.
Same-Day Sourdough Wonder Bread Copycat Recipe by Hand
Equipment
- 3/4 L Weck jar for the stiff sweet starter
- Tovolo spatula for mixing your starter
- 2-quart bowl for first rise
- 13×4 long loaf pan USA Pan is my favorite
- Long bread bag code THATSOURDOUGHGAL for 15% off
Ingredients
Stiff Sweet Starter
- 30 g sourdough starter (ideally, fed within the last 24 hours)
- 30 g sugar (or honey)
- 60 g water
- 120 g bread flour
Tangzhong
- 35 g bread flour
- 175 g whole milk
Main Dough
- All of the stiff sweet starter (from above)
- All of the tangzhong (from above)
- 195 g cool water
- 40 g sugar
- 45 g avocado oil
- 515 g high-protein bread flour (see Notes)
- 12 g salt
- 1 tbsp butter (for buttering the baked loaf)
Instructions
- Before you begin: This recipe is written for a 13×4 loaf pan. If you are using a different size, use the calculator above this recipe card for a revised ingredient list. Additionally, a ton of ingredient substitutions have been tested. Please see the substitutions section in the original Wonder Bread post for tips!
The Night Before
- Make the stiff sweet starter: In a small jar, mix 30 g sourdough starter, 30 g sugar, 60 g water, and 120 g bread flour until it forms a ball. Knead outside of the jar to fully incorporate the ingredients. Cover loosely and let ferment at room temperature until morning.
Bake Day
- Make the tangzhong: Mix 35 g bread flour and 175 g whole milk in a microwave-safe bowl. Microwave in 20-30-second intervals, stirring between each, until thickened and reaches 150°F (65°C), or about 4-5 rounds total. Let rest on the counter for about 30 minutes, or until the mixture has cooled below 100°F (38°C). Note: you could make this the night before and refrigerate overnight.
- Mix the dough: In a large glass mixing bowl, combine All of the stiff sweet starter, All of the tangzhong, 195 g cool water, 40 g sugar, 45 g avocado oil, 515 g high-protein bread flour, and 12 g salt. Mix with a Danish dough whisk (if you have one); then, switch to your hands. Squeeze and knead the dough to incorporate all ingredients. Switch to slap and folds for a couple of minutes to bring the dough together more quickly. Put the dough back in the bowl and cover for 30 minutes.
- Strengthen the dough: Do 3-4 rounds of stretch and folds, each spaced 30 minutes apart, until the dough is smooth and has a strong windowpane (you can stretch it thin enough to see light through without tearing).
- Bulk fermentation: Let dough rise in a warm place (~85°F/29°C) until risen by about 30% and small bubbles appear around the sides of the bowl (about 3-5 hours total – bulk fermentation began when we first mixed our dough!).
- Shape the dough: Spritz your loaf pan with a nonstick oil spray. Dump dough onto work surface (use a light dusting of flour to prevent sticking, if needed). Using a rolling pin, roll dough into rectangle slightly narrower than pan width (about 10" wide by 14" long). Try to pop large bubbles as you roll. Roll up the dough tightly, turning the ends in slightly as you roll to minimize an end seam. Place your dough log seam-side down in loaf pan. Use a toothpick to pop any bubbles on the surface of the dough.
- Second rise: Cover with plastic wrap and let rise in your warm spot (~85°F/29°C) until very puffy and the dough is even with the height of the pan rim (approximately 3-5 hours).
- Bake: Preheat oven to 350°F (175°C). Bake uncovered 40-45 minutes until internal temperature reaches 200-205°F (93-96°C). (See Notes for different loaf pan size baking times.) If the top of the loaf is getting too dark, cover with foil.
- Finish: Once done, immediately brush hot loaf with 1 tbsp butter. Cool in pan 5-10 minutes, then turn out onto rack. Cool completely before slicing (1-2 hours).
Video
Notes
- Bread flour: Ballerina Farms (14% protein), Central Milling High Mountain (13.5% protein) or King Arthur unbleached (12.7% protein) – no adjustments needed
- All-purpose: Costco AP flour – add ~25g extra flour to main dough
- Canadian options: Arva Mills Daisy flour or Boreal Organic All Purpose (Costco) work perfectly (thanks to follower Amanda Steele for this tip)
- Mini loaf pan: 25-30 minutes
- Regular loaf pan (around 8.5×4.5): 30-35 minutes
- Sandwich bread loaf pan (around 13×4): 40-45 minutes
Conclusion
If you try this hand-mixed version of the sourdough Wonder Bread copycat recipe, please let me know how it went in the comment section! I’d especially love to hear if you found the hand mixing easier or harder than expected.
I love seeing your photos and hearing about any changes you made.
Happy baking!
Other soft bread recipes you might like:
Can this recipe be done with King Arthur’s Gluten-free Bread flour?
I have never worked with gluten-free flour so I’m not sure but my understanding is the process is entirely different when it comes to gluten free!
Have you ever left the dough in the fridge over night to bake in the morning? I’m wondering how that might go 🤔
Yes, it went great! That’s actually how I did it in my YouTube video due to life getting in the way
YUM! I used whatever I had on hand adjusting the weight with the calculator (great addition) to suit my pan. I used olive oil, sugar and light soy milk (vegan). I initially mixed the dough in my thermomix (dough setting), using ice in the water to keep cool as long as I could, then mixed for around 8 minutes, dumped out and surprised that it already had a beautiful window, I did one set of stretch and folds and then just let do its thing! It looks amazing and is so soft, personally I find it slightly to sweet so will maybe use a little less sugar next time in the dough.
Thank you!
I have been making this recipe by hand since you first posted it and it comes out perfect every time! I was so worried because I don’t have a stand mixer but I was blown away by how perfect it turned out. I mix all the ingredients very well prior to adding BF. Thank you for this recipe and all the others! My first successful loaf of sourdough bread was one of your recipes. I’m so happy I found your site and can’t wait to try all of your recipes.
Lovely loaf!! Thanks for sharing
I have a 13×5 loaf pan, should I make the recipe for a 13×4 pan?
Thanks
Yes
Can all purpose flour also be used to make the stiff sweet starter and tangzhong?
Yes
Thank you!
I made a loaf today and it came out delicious! Super soft and without the bad taste of store bought bread. I’m sure I will be making this again! 😁
Thank you for all the work you did in developing this recipe, and also to all the people who helped you!
For the “baking challenged” and newbie… why do you have the same title but different blogs? Does the “same day wonder bread” made two different ways? I read the first one, and kind of/ sort of understand it. But since my brain was one breath from exploding, I didn’t read the second, with the same title. Thought I’d ask before I started the “but this one says this/ and that one says that” confusion. Thanks
This is has hand mixing instructions. It was highly requested to have a separate recipe card dedicated to hand mixing. The other recipe is stand mixer instructions.
Not all flour is equal. I tried this recipe twice using a mix of white and wheat flour. Each time I had to throw it away. Do you have an adjusted recipe for a mix of flours?
This recipe is for bread flour, but I have on my list to create a recipe for half whole wheat. It’ll come out in a few weeks!
I cannot get over how easy and delicious this bread is! It’s so soft and squishy!
Isn’t is so good?! Your loaves turned out beautiful!
I can’t find your substitution section. I never buy milk but I happen to have 2% on hand and wanted to try this recipe….but your recipe calls for whole milk? Do I use the same amount? Will it turn out different???
Thank you for your videos. I’m a newbie and my husband hasn’t been won over yet. However, the cinnamon raisin swirl bread was a winner! I’m wondering if the sweet stiff starter can be refrigerated after it’s raised and used two days later? Life got in the way!
I read on FB that the Kirkland Organic AP flour is actually white labeled and is bread flour. I see that you make an adjustment for the Costco flour. Are you aware of this flour being bread flour? Is it true? I’m using as bread flour right now instead of the King Arthur.
Thanks again! You’re great.
Yes you absolutely can refrigerate your peaked stiff sweet starter and use it anytime within the next few days! Yes the Costco flour has the same protein percentage as AP flour so it needs a little less water!
Thank you for your videos. I’m a newbie and my husband hasn’t been won over yet. However, the cinnamon raisin swirl bread was a winner! I’m wondering if the sweet stiff starter can be refrigerated after it’s raised and used two days later? Life got in the way!
I read on FB that the Kirkland Organic AP flour is actually white labeled and is bread flour. I see that you make an adjustment for the Costco flour. Are you aware of this flour being bread flour? Is it true? I’m using as bread flour right now instead of the King Arthur.
Thanks again! You’re great.
Love it! I didn’t have enough bread flour, so it was about half bread and AP flour. But it turned out great. Put it in the fridge overnight to rise in loaf pan. I had to bake it a little longer though since I baked it from fridge, but that was fine. I have a kitchen aid, but it’s difficult to take out, so really appreciated the hand mix option. Even though it’s more “physical” than a basic sourdough loaf, it wasn’t so bad. However, this is when I wish we had a microwave – to make the tang zhong. 😛 Will definitely make it again. Thank you!
Can you tell me why the sweet stiff starter recipe is larger on the by hand recipe than on the one with the mixer?
It’s a bit confusing for me.
This recipe was so easy to follow. Even though life happened and I couldn’t follow it exactly (timewise) it turned out amazing!!
Looks great Kristen, thanks for sharing!!
Can I make this and add whole wheat flour to it? If I can, are there any changes I would need to make?
I’m developing a 50% whole wheat variation now. I hope to publish it this week.
Love this recipe. Pictured is third go at it. I prefer a bit less sweet, so reduce sugar by half. I also don’t butter the crust.
Don’t have a regular oven, so I cook in my Ninja multi oven. Convection bake, 30 minutes at 350º.
This was such a fun different way to make this sandwich bread and I have always been a big guilty fan of wonder bread. This cam out so absolutely perfect and delicious. Thank you!
Looks beautiful Ann!!
Have made this recipe 3 times and has come out perfect every time. This recipe is so easy and she writes a recipe out like no one else and the pictures are so helpful. My husband loves this bread, said it’s the best I have ever made.
Oh man you just made my day. Thank you so much for taking the time to comment this and attach such a beautiful photo!!
Absolutely the best sandwich sourdough loaf recipe I have found and have tried so many!! Even baked a loaf in the smoker and was perfectly pillowy!
How cool!! So glad you’re loving the recipe Ruthy!
Baked both this recipe and the cinnamon raisin swirl. Delicious! And the recipe is forgiving. I overproofed a bit and it baked up delicious and lovely. It will be a staple at our house!
They both look incredible!!
This was definitely a task but so absolutely gratifying once cooked. It really was delicious and soft as wonder bread but with the sourdough benefits!
My kids and husband loved it and now I make a loaf twice a week!
So happy to hear you and your family loved it Suzanne!! Looks stunning!
If I want to make this recipe less sweet, are there any rules with regards to lowering the amount of honey/sugar I put in the recipe?
You can simply reduce it