The Bread Barn®Preorder

Fresh sourdough · Franklin Township

Fresh sourdough bread in Indianapolis, baked for Market Weekend.

Preorder rustic sourdough, sandwich sourdough, and rotating flavored loaves from The Bread Barn for local pickup in Franklin Township. The live menu shows exactly what is baking next.

See this weekend’s sourdoughRustic, sandwich, and rotating specialty loaves · Pickup in Franklin Township
Authentic Bread Barn sandwich sourdough in the Magnolia brand setting
Current priceFrom $10.99
Pickup weekendDecember 5 & 6
Reserve byWednesday, December 2 at 8:00 PM EST
Local pickup onlySat or Sun · 8 AM–5 PM · 6920 S. Combs Rd.

Franklin Township · Near Greenwood

Plan your pickup

Before you order.

Where can I buy fresh sourdough bread in Indianapolis?

Preorder from The Bread Barn® for local pickup at 6920 S. Combs Road in Franklin Township, Indianapolis. The current menu lists available rustic, sandwich, and flavored sourdough loaves.

Should I choose rustic or sandwich sourdough?

Choose rustic for a crisp crust and chewy crumb, or sandwich sourdough for softer, more even slices. Check the current menu for each loaf’s description and ingredients.

Does The Bread Barn deliver sourdough?

Bakery preorders are for local pickup at the barn. Choose Saturday or Sunday on the Market Weekend shown on the current preorder page; regular pickup hours are 8 AM–5 PM.

Check current availability and pickup dates · Ingredients & allergens

01

01 · The distinction

Rustic or sandwich?

A rustic loaf celebrates crust, chew, and the irregular character created by fermentation. A sandwich sourdough is designed for softer slices and everyday usefulness. Both begin with a living starter; they simply have different jobs.

02

02 · The process

Time is an ingredient.

Sourdough is leavened through fermentation rather than a rushed rise. Temperature, hydration, starter strength, and time all shape the loaf. The baker is not merely following a clock—she is reading the dough.

03

03 · The flavors

A loaf can carry a season.

Jalapeño Cheddar and Garlic & Italian bring savory flavor to the table. Cinnamon Raisin, Double Chocolate Chip, and Blueberry Lemon offer sweeter options for breakfast and gifting. Our selection rotates; check the live preorder menu for the flavors available at your next pickup.

From our kitchen to yours · Home edition

The Four-Ingredient Everyday Sourdough

One straightforward loaf made with nothing more than active starter, water, flour, and salt. A patient first sourdough for the home kitchen.

Yield1 loafHands-on30 minutesBake40–45 minutesTotal18–24 hours

What you’ll need

  • 100 g active sourdough starter
  • 350 g lukewarm water
  • 500 g bread flour
  • 10 g fine sea salt

The method

  1. Mix.

    Stir the starter into the water. Add the flour and salt, then mix until no dry flour remains. Cover and rest for 30 minutes.

  2. Build strength.

    Over the next 2 hours, complete 3 sets of stretch-and-folds about 30–40 minutes apart. Keep the dough covered between sets.

  3. Let it rise.

    Leave the dough covered at room temperature until it looks airy, has risen roughly 50–75%, and jiggles when the bowl moves. This commonly takes 4–8 hours, depending on temperature and starter strength.

  4. Shape and chill.

    Shape gently into a round. Place seam-side up in a well-floured towel-lined bowl, cover, and refrigerate 8–14 hours.

  5. Bake.

    Heat a covered Dutch oven at 475°F. Turn out and score the cold dough. Bake covered at 450°F for 25 minutes, then uncovered for 15–20 minutes until deeply golden. Cool fully before slicing.

A dependable home recipe from The Bread Barn Field Guide—not our bakery production formula.

Want the pleasure without the flour on the counter?

Preorder from The Bread Barn

From field note to market table

Taste the thing we’ve been talking about.

View the current Bread Barn menuOr find your loaf →