Easy No Knead Sourdough Sandwich Bread
Jump to VideoToday, 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.
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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
- Since this is a fairly sticky dough, you can help yourself with a bench scraper during the shaping!
- 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.
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Nutrition
Serving: 1slice | Calories: 178kcal | Carbohydrates: 38g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 261mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Calcium: 7mg | Iron: 2mg
