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This sourdough recipe uses King Arthur Flour for an amazingly super soft sandwich bread that kids and adults will love. It includes a no-knead method that’s perfect for doing an easy overnight rise, and creates the softest, fluffiest sandwich bread that has all the health benefits of sourdough. You’ll never buy bagged bread again once you give this sourdough sandwich bread recipe a try!Jump to Recipe
Easy Sourdough Sandwich Bread with King Arthur Flour
We love the tangy taste and fluffy interior that classic sourdough bread is best known for having. Not only is sourdough delicious, it is one of the easiest baked goods to make from scratch: There’s no yeast, dairy, or eggs needed!
Because it does not include eggs or milk, sourdough bread is vegan-friendly and quite healthy compared to other breads. The starter needed to make it features live and active cultures that help the bread to naturally rise, meaning that you don’t need any yeast or other artificial rising agents.
Learn more about the health benefits of sourdough bread in my Overnight Artisan Sourdough Bread post.
Homemade loaves of sourdough bread typically have a crunchy, slightly chewy exterior. However, my no-knead bread recipe uses King Arthur Flour and an easy overnight rise method to create a wonderfully light and soft crust. The result is a flavorful and tender sourdough that’s perfect for slicing and enjoying as your new favorite sandwich bread.
Ingredients YOu Need to Make This Recipe
Tender sourdough with a perfectly soft crust is easy to make with just a handful of simple ingredients. There’s no yeast, eggs, or milk required!
Here is everything needed to sandwich-worthy sourdough bread:
- Sourdough starter – active and bubbly
- Water – warmed to 95 to 100 degrees Fahrenheit
- Bread flour – I prefer King Arthur Flour for this soft crust sourdough bread recipe
- Sugar – either granulated cane sugar or your choice of sugar alternative, like coconut sugar
- Extra virgin olive oil and salt
No sourdough starter? Find out how to get or make a sourdough starter in my Sourdough post.
How to Make the Best No-Knead Sourdough Sandwich Bread Dough
This soft crust sourdough bread recipe requires just a few basic steps with an overnight rise to make a loaf far better than anything you’ll find at the grocery store. Start it on a relaxing Saturday or Sunday evening, and then simply bake the next day. In no time the sourdough bread will be ready to slice and stack with your favorite sandwich ingredients.
Follow these steps to make the best no-knead sourdough sandwich bread dough:
- In a medium bowl combine the sourdough starter with warm water, and then add King Arthur bread flour, sugar, oil, and salt. I like using a dough whisk for mixing. Mix well to form a shaggy, sticky dough. Tip: Flour your hands and use them to finish mixing the dough. Then cover the bowl with a damp towel and allow the dough to rise 30-45 minutes.
- Next, carefully coax the dough from the bowl and transfer to a clean and lightly floured surface. Stretch and fold the dough a few times before returning back to the bowl. Recover with another damp towel, and now allow the sourdough to rise at room temperature overnight approximately 8-10 hours.
- In the morning, lightly flour your counter top. Remove the dough from the bowl, and gently stretch it to form a rectangle. Use your fingers to dimple the dough to release the air from the dough (as shown in photo below).
Then roll up sourdough dough into a log shape. Cover with a damp towel and let the dough rest for about 10 minutes.
How to Bake Soft Sourdough Sandwich Bread
Lightly spray a 9” x 5” loaf pan with nonstick spray. Then tighten the loaf by gently rolling and pulling the dough, and transfer to the prepared loaf pan with the seam side down. Cover with a towel and let the loaf rise for another hour or two, until it has doubled in size.
When you’re ready to bake your sourdough loaf, start by preheating the oven to 375 degrees Fahrenheit. Then bake the bread for 40 minutes, until the crust is a lovely golden brown color. Remove from the oven and allow the bread to rest for 10 minutes before carefully tipping out of the pan onto a cooling rack.
The sourdough sandwich bread should completely cooled for at least one hour before it is either stored whole or sliced and enjoyed.
How to Store Soft Crust Sourdough Sandwich Bread
Homemade sourdough bread stays fresh for up to 5 days, if stored in a plastic bag at room temperature.
For the softest crust I recommend that you do not put in the fridge, but you can seal in an airtight plastic bag and keep in the freezer for up to 3 months. Allow the bread to defrost at room temperature before slicing and using.
frequently asked questions
Sure, though you will experience a slightly smaller loaf. If you have vital wheat gluten, use 4 cups of all purpose flour and 4 tablespoons of vital wheat gluten in place of the bread flour.
The sourdough needs a warm area for the bulk (overnight) rise. Find a warm place (75º – 85º F) like an oven with the light on, a warm window, or above the refrigerator or dryer to set the bread for 2 hours
I usually go by baking time, if the top of the loaf is golden, and it if sounds hollow if I tap on it. If you are unsure, if the sourdough bread is fully baked, the internal temperature should be around 195º – 200ºF.
Here’s the Full soft crust sourdough bread recipe:
Soft Sourdough Sandwich Bread (No-Knead)
- Bread pan, 9" x 5"
- 1/3 cup (65 g) sourdough starter, bubbly and active
- 1⅓ cups (300g) warm water, filtered (95º to 100º F)
- 1/4 cup Tbsp (56g) granulated cane sugar
- 3½ – 4 cups (500g) bread flour (I prefer King Arthur flour)
- 1½ Tbsp (15g) extra-virgin olive oil
- 2 tsp (9g) sea salt
- Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. 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. Return the dough to the bowl, cover with a damp towel, and let rise overnight (at least 8-10 hours) until double in size.
- 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 bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top for 5-8". Place it in your loaf pan, seam side down. Cover and let rise for 1-2 hours, until dough has doubled 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 375º. Bake in the center of the oven for 40 minutes. The top of the loaf should be golden in color. 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).