Easy No-Knead Sourdough Sandwich Bread for Beginners
This easy no-knead sourdough sandwich bread delivers a soft, tender crumb and classic tang with minimal effort. Perfect for beginners, it requires just 5 minutes of hands-on time and simple equipment.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 8 hours 50 minutes (includes bulk fermentation and cold proof)
- Yield: 16 servings 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 500g bread flour (about 4 cups)
- 100g active sourdough starter (about ½ cup)
- 375g warm water (about 1 ½ cups, around 90°F)
- 10g fine sea salt (about 1 ½ teaspoons)
- 30g olive oil (about 2 tablespoons)
Instructions
- Mix the Dough (5 minutes): In a large bowl, combine warm water and active sourdough starter. Stir until mostly dissolved. Add bread flour and salt. Mix with a stiff spatula or your hand until no dry bits remain. Drizzle olive oil over the top and incorporate.
- The Rest and Stretch (30 minutes apart, 3 times): Cover the bowl with plastic wrap and let rest for 30 minutes (autolyse). After 30 minutes, wet your hand, grab a section of dough, stretch it up, and fold over the top. Rotate the bowl and repeat 4-6 times. Cover and rest another 30 minutes. Repeat two more times for a total of three sets of stretches.
- Bulk Fermentation (8-12 hours at room temperature): Cover the bowl tightly and let sit at room temperature until almost doubled in size, domed on top, with a few bubbles on the surface. It should feel airy and jiggly.
- Shape the Dough (5 minutes): Lightly flour your work surface. Gently turn out the dough. Divide in half for two smaller loaves or leave whole. Shape into a tight log: fold top edge to center, bottom edge to center, then roll from top, tucking under. Pinch seam closed.
- Cold Proof (Overnight, 8-12 hours): Line a bowl or loaf pan with a floured kitchen towel or parchment paper. Place shaped dough seam-side down. Cover tightly with plastic wrap. Refrigerate for at least 8 hours, up to 24 hours.
- Preheat and Score (45 minutes): Place Dutch oven with lid in cold oven. Preheat to 450°F for 45 minutes. Take dough out of fridge and let sit at room temperature. Just before baking, flip dough onto parchment paper. Score the top with a sharp knife or bread lame (½ inch deep slash).
- Bake (45 minutes total): Carefully remove hot Dutch oven. Lower dough in using parchment paper. Cover with lid. Bake for 30 minutes. Remove lid and bake for another 15-20 minutes until deep golden brown and internal temperature reaches 200-205°F.
- Cool Completely (1 hour): Transfer bread to a cooling rack. Let cool for at least 1 hour before slicing to avoid a gummy texture.
Notes
Use filtered water if tap water is heavily chlorinated. For whole wheat version, replace 100g bread flour with whole wheat flour and add 10-15g extra water. If starter is sluggish, add ¼ teaspoon active dry yeast as a safety net. Do not skip salt; it strengthens gluten and controls yeast activity. Store cut-side down on a cutting board or wrapped in a clean kitchen towel for 3-4 days. Freeze sliced for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sodium: 180
- Fat: 2
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: sourdough, sandwich bread, no-knead, beginner, easy, homemade bread, artisan bread