Soft Sourdough Sandwich Bread (No-Knead)

This sourdough sandwich bread is an easy, fool proof recipe. Just follow the process and you'll be rewarded with an amazing loaf of super soft sourdough that's perfect for sandwiches. I recommend starting this bread in the evening and letting it rise overnight.

Course Bread

Cuisine American

Keyword Breads, homemade bread, Sourdough, sourdough bread

Prep Time 1 hour

Cook Time 45 minutes

Combined rises are approx. 12 hours 12 hours

Total Time 13 hours 45 minutes

Servings slices

Calories 215kcal

Equipment

Bread pan, 9" x 5"

Ingredients

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

Instructions

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).

Notes

Let cool for at least one hour before cutting.

Store sourdough bread at room temperature in a bag for up to 5 days.

Nutrition