Today, I'm excited to show you how to make a really easy overnight sourdough sandwich bread. This is an overnight recipe that's not only simple to make but also incredibly soft. Without the need for any fats, this recipe is perfect for those seeking a healthier, yet utterly delicious sourdough sandwich bread option!
This is my go-to recipe when I want a soft bread with a mild sourdough flavor. It's amazing for grilled cheese or peanut butter and jelly sandwiches! I prefer to eat it toasted, so it gets this melt-in-your-mouth texture.
If you want a version of sourdough sandwich bread that is slightly richer in taste and has a more tender crumb, I suggest checking out my extremely soft sourdough sandwich bread with milk recipe!
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Ingredients
- active starter: This is what makes your bread rise and gives it a tangy taste. Keeping your starter bubbly and active is important for good bread, so make sure you use your starter when it's active (the ideal time is at its peak).
- water: Water mixes with the flour to form a dough. Using warm water helps your bread rise better. The amount of water you use changes how soft or firm your bread is. This sandwich bread is a bit higher in hydration, which makes the dough a bit sticky, but the bread comes out softer!
- all-purpose flour: All-purpose flour works well for this bread. It helps your bread hold its shape and makes it rise.
- salt: Salt adds flavor and controls how fast the bread rises, making sure it doesn't rise too fast or too slow. Since we eat a lot of homemade bread, I still like to use real salt without unnecessary additives!
- white sugar: A little sugar feeds the yeast and helps your bread get a nice golden color when it bakes. It also makes your bread a bit sweeter.
See recipe card for quantities.
How To Make Sourdough Sandwich Bread
Mixing the Dough: Start by combining your active sourdough starter with room temperature water in a large mixing bowl, ensuring the starter is evenly distributed. Add salt and sugar. Gradually add flour, mixing until a shaggy, sticky dough forms.
First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rest and rise overnight at room temperature (8 - 12 hours). This slow fermentation is key for developing the bread's flavor and texture.
Stretch and folds: about 30 minutes into the bulk fermentation, perform 3 rounds of stretch and folds, about an hour apart.
Shaping the Dough: The next day, once the dough has doubled in size and is full of air bubbles, gently transfer it onto a lightly floured work surface. Stretch it into a rectangular shape. Rather than rolling it, just fold the upper third toward the center and the bottom third over it. Turn it seam side down into a parchment paper-lined loaf pan (it acts like a proofing basket in this recipe). Don't worry if the dough continues to be quite sticky; it is a wet dough and is not the easiest to shape.
Second Rise: Allow the dough to rise a second time in a warm place until it has just risen above the rim of the pan; this should take anywhere from 1 - 3 hours.
Baking: Preheat your oven. Bake the bread for about 25 minutes at 400°F (about 205°C), until the crust turns a rich golden brown and the loaf sounds hollow when tapped. This step is where the magic happens, transforming your dough into a beautifully risen loaf.
Hint: Since this is a fairly sticky dough, you can help yourself with a bench scraper during the shaping!
Substitution Notes
For a natural sweetener, replace sugar with an equal amount of honey. This not only adds sweetness but also a subtle, distinct flavor.
Variations & Add-ins
- Experiment by substituting about 20% of the all-purpose flour with whole grain flour or whole wheat flour for a heartier loaf.
- Feel free to add seeds or grains into the dough for extra texture, or roll the top of the dough in them before the second rise for an artisanal touch and extra helping of whole grains.
Tools You'll Need
- Kitchen scale or measuring cups and spoons
- Large bowl
- Loaf pan
- Plastic wrap, plastic bag, shower cap, or a damp towel
- Dough scraper
- Cooling rack
💭Crucial Success Tips
- The dough should feel tacky but not overly sticky. If it's too wet, add a little more flour; if it's too dry, add a bit more water (read more about how to deal with sticky dough). This hands-on approach allows you to adjust as needed and helps you develop a better understanding of the dough. Remember, sourdough is as much about the feel and look of the dough as it is about following a recipe!
- I wholeheartedly recommend to line your loaf pan with a piece of parchment paper. It makes the cleanup so much easier!
- Be gentle when shaping the dough to preserve the air bubbles for a lighter texture.
- Always preheat your oven for the best oven spring and crust development.
- An overnight rise makes this recipe perfect for those on a busy schedule. If you don't have time to bake your bread first thing in the morning, just put it into the fridge and do a cold second rise. You can then bake the bread anytime during the day!
- Wet your hands before touching the dough. This helps stop the dough from sticking too much to your fingers, which is useful since this dough is quite moist.
FAQ
There could be a few reasons for this. The most common is that your sourdough starter might not have been active enough. Ensure your starter is bubbly and has been fed regularly before using it. Also, the temperature plays a crucial role; if your kitchen is too cold, the dough might take longer to rise.
In the first rise, your dough should roughly get about 50 - 70% bigger in volume. For the second rise in the loaf pan, it should just crest above the rim. A good indication is to gently press the dough with a fingertip; if the indentation slowly springs back but still leaves a slight impression, it's ready.
More Sourdough Recipes
Looking for other recipes like this? Try these:
📖Printable Recipe
📖 Recipe
Easy No Knead Sourdough Sandwich Bread
Equipment
- 1 Kitchen scale or measuring cups and spoons
- 1 Large bowl
- 1 Loaf pan
- 1 Plastic wrap, plastic bag, shower cap, or a damp towel
- 1 Dough scraper
- 1 Cooling rack
Ingredients
- 130 grams sourdough starter active and bubbly
- 330 grams water warm
- 500 grams all-purpose flour
- 50 grams white sugar
- 8 grams salt
Instructions
- Mixing the Dough: Start by combining your active sourdough starter with room temperature water in a large mixing bowl, ensuring the starter is evenly distributed. Add salt and sugar. Gradually add flour, mixing until a shaggy, sticky dough forms.
- First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rest and rise overnight at room temperature (8 - 12 hours). This slow fermentation is key for developing the bread's flavor and texture.
- Stretch and folds: about 30 minutes into the bulk fermentation, perform 3 rounds of stretch and folds, about an hour apart.
- Shaping the Dough: The next day, once the dough has doubled in size and is full of air bubbles, gently transfer it onto a lightly floured work surface. Stretch it into a rectangular shape. Rather than rolling it, just fold the upper third toward the center and the bottom third over it. Turn it seam side down into a parchment paper-lined loaf pan (it acts like a proofing basket in this recipe). Don't worry if the dough continues to be quite sticky; it is a wet dough and is not the easiest to shape.
- Second Rise: Allow the dough to rise a second time in a warm place until it has just risen above the rim of the pan; this should take anywhere from 1 - 3 hours.
- Baking: Preheat your oven. Bake the bread for about 25 minutes at 400°F (about 205°C), until the crust turns a rich golden brown and the loaf sounds hollow when tapped. This step is where the magic happens, transforming your dough into a beautifully risen loaf.
Video
Notes
Nutrition
Baking Schedule
- Mix Dough (Evening, 7 PM): Combine your ingredients, which should take about 15 minutes.
- First Stretch and Fold (Evening, 7:30 PM): After the dough has rested for 30 minutes, perform the first set of stretch and folds.
- Second Stretch and Fold (Evening, 8:00 PM): Wait another 30 minutes, then do the second set of stretch and folds.
- Third Stretch and Fold (Evening, 8:30 PM): After another 30 minutes, complete the third and final set of stretch and folds.
- Bulk Fermentation (Overnight, 8:30 PM - 7 AM): Let the dough rise overnight in the kitchen.
- Shape Dough (Morning, 7 AM): Spend about 10 minutes shaping the dough into a loaf.
- Second Rise (Morning to Noon, 7:10 AM - 11 AM): Allow the dough to rise in the loaf pan for 4 hours.
- Bake (Noon, 11 AM): Bake the bread for about 25 minutes at 400°F (about 205°C).
- Cool (Early Afternoon, 12 PM onward): Let the bread cool down for 1-2 hours before slicing.
How To Store Sourdough Sandwich Bread
- Let it Cool: Wait until the bread is completely cool before storing.
- At Room Temperature: Keep the bread in a bread box or a plastic bag in your kitchen. It stays good for 3-4 days.
- Freezing: For longer storage, slice the bread and freeze it. You can toast the slices straight from the freezer.
- Reviving Stale Bread: If the bread gets a bit hard, warm it in the oven for a few minutes to make it soft again.
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