Sourdough No Knead Sandwich Bread

Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.

Flour your hands or wet your hands, and finish mixing dough by hand until most of the flour has been absorbed. Don't worry if there is flour on the sides or bottom of the bowl. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.

Coax the dough from the bowl and stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle (see video below for how to do this).Return the dough to the bowl, cover with a damp towel, and let rise at room temperature overnight (at least 8-10 hours) until double in size. Do not refrigerate dough.

In the morning, lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle, then your fingers to dimple the rough to release the air from the dough (as shown in photo). Roll up dough into a log shape. Cover and let the dough rest 10 minutes.

Spray loaf pan with cooking spray. Tighten the dough log by gently pulling it towards you along the countertop for 5-8". Place it in your loaf pan, seam side down. Cover and let rise for 1-2 hours, until the dough is about double in size.Press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.

Preheat your oven to 375ºF.

Bake in the center of the oven for 40 minutes. The top of the loaf should be golden in color. Remove from oven.After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack.

Wait at least 1 hour before cutting (to prevent the loaf from deflating).