No Knead Sourdough Sandwich Bread

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No Knead Sourdough Sandwich Bread

This No Knead Sourdough Sandwich Bread recipe is the easiest way to make fluffy sandwich bread without having to do stretch and folds. This soft, chewy bread has a mild tang that makes the BEST toast and sandwiches!

Prep Time15

Cook Time35

Total Time9 50

Course: Bread

Cuisine: American

Servings: slices

Calories: 135kcal

Author: Jeri Walker

Ingredients

Starter Build (Night Before)

25 grams mature sourdough starter (about 2 tablespoons)
75 grams bread flour or all-purpose flour
(½ cup + 1 teaspoon)
75 grams water (room temperature up to 90℉) (⅓ cup)

For the Dough

100 grams ripe sourdough starter (heaping ⅓ cup)
300 grams warm water (90℉) (1¼ cups + 1 tablespoon)
500 grams bread flour (or all-purpose flour) (3½ cups + ½ teaspoon)
10 grams sea salt (2⅛ teaspoons)

Instructions

The night before, combine 25g of starter, 75g flour, and 75g water in a clean jar until no dry flour remains. Cover loosely and let rest at room temperature (65-75°F) for 8-12 hours. By morning, the starter should be doubled, bubbly, and smell pleasantly tangy.
The next morning, stir together 100g ripe starter and 300g warm water in a large bowl until mostly dissolved. Add 500g of flour and 10g of salt. Mix with a spoon until a shaggy dough forms. Use your hands to bring the dough into a sticky ball. Do not knead or add extra flour. Cover the bowl and place it somewhere warm, such as the oven with just the light on.
Let the dough rise until noticeably puffy and roughly doubled in size (about 5-6 hours in a warm kitchen). When you gently shake the bowl, the dough should jiggle slightly.
Grease a standard 9x5-inch loaf pan on the bottom and sides. Turn the dough onto a lightly floured surface and gently pull it into a rectangle about 10 x 14 inches (the long side should be just a bit longer than the length of your loaf pan). Fold one of the long sides over into the center, then take the other long side and pull it over everything. Starting at the short end, very gently roll the dough into a log, being careful not to squeeze out the air bubbles. Pinch the side seams closed. Use cupped hands to gently pull the dough toward you, then rotate it in quarter turns, continuing to pull it toward you until it looks smooth and tight. This builds surface tension. Place the dough into the greased loaf pan. Cover loosely and return to a warm spot.
Let the dough rise for 2-3 hours, until the dough crowns just above the rim of the pan and looks light and airy.
Once the dough has finished its second rise, use a sharp knife or bread lame to score one long slash down the center of the loaf, about ¼-½ inch deep.
Preheat your oven to 390°F. Lightly grease the bottom and sides of a second loaf pan and invert it over the dough to create a lid and trap steam. Bake covered for 25 minutes. Carefully remove the top pan and continue baking uncovered for 7-10 minutes, until the top is lightly golden and the internal temperature reaches 200°F.
Remove the bread from the pan and cool completely on a wire rack for at least 1-2 hours before slicing. This sets the crumb and prevents gumminess.

Notes

This bread uses the same dough and timing as my viral No-Knead Sourdough Bread - only the shaping and baking method change.
Baking with an inverted loaf pan traps steam, helping the bread rise higher before the crust sets.
If your kitchen runs cool, both rises may take a bit longer - watch the dough, not the clock.
Slice only after fully cooled for clean, even sandwich slices.
Storage: Store at room temperature in a bread bag or wrapped in a clean towel for up to 3 days. Slice and freeze in an airtight container for up to 3 months. Toast straight from frozen.

Nutrition