Sourdough No Knead Sandwich Bread
Ingredients
- 1/3 cup sourdough starter
bubbly and active, 65 grams
- 1⅓ cups warm water
filtered, 300 grams
- 1/4 cup granulated sugar
56 grams
- 3½ -4 cups bread flour
500 grams
- 1½ tablespoons extra-virgin olive oil
20 grams
- 2 teaspoons salt
9 grams
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Preheat your oven to 375ºF.
- 7
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.
- 8
Wait at least 1 hour before cutting (to prevent the loaf from deflating).
Sourdough No Knead Sandwich Bread
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About this Recipe
Tired of store-bought loaves that lack flavor and character? Our easy, no-knead recipe for Sourdough No Knead Sandwich Bread will transform your sandwiches with a homemade touch and irresistible soft crust.
Why This Sourdough Bread Works
This recipe simplifies the art of sourdough, making it accessible even if you're new to baking with a starter. The magic lies in its no-knead approach, which means less effort in the kitchen without sacrificing the delightful chew and tender crumb you expect from artisan bread. With our clear step-by-step instructions and pro-tips, you're set for success, delivering consistently excellent results every time.
What to Expect
Prepare for the comforting aroma of freshly baked bread to fill your home. This sourdough sandwich bread boasts a wonderfully soft crust and a tender, airy interior perfect for slicing. Each bite offers that subtle, complex tang that only a well-developed sourdough starter can provide, making every sandwich, toast, or snack a truly satisfying experience. Despite its artisanal feel, you'll find it surprisingly easy to achieve this level of quality right in your own kitchen.
Customization & Variations
This recipe is incredibly versatile for adapting to your pantry or preferences. You can easily substitute the granulated sugar with two rounded tablespoons of honey for a slightly different sweetness profile. When it comes to flour, feel free to use all-purpose flour if you don't have bread flour on hand—just be sure to weigh it for the best results.
Serving & Context
This versatile loaf is the ultimate foundation for all your sandwich creations, from a simple grilled cheese to a gourmet club. It's also fantastic toasted with butter, perfect for dipping into soups, or simply enjoyed on its own as a delightful snack.