Easy No-Knead Sourdough Sandwich Bread
The easiest sourdough bread recipe you'll ever try! Makes a perfect sandwich loaf every time!
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoon
- 1 tea towel
- 1 bread loaf pan (13x4)
- 1 kitchen scale
- 1 food thermometer
- 1 cooling rack
Ingredients
- 70 grams active sourdough starter ideally fed within the last 12 hours
- 300 grams warm water warm to the touch but not hot, less than 100 degrees
- 60 grams sugar
- 500 grams bread flour
- 20 grams olive oil a good, high quality olive oil
- 10 grams salt
Instructions
- Warm your water to 90-100 degrees
- To the warm water, add your active starter, sugar, oil, and salt.
- In a mixing bowl, add your bread flour and wet mixture.
- Mix the two together until there in no loose flour left on the bottom of the bowl.
- Cover the bowl with a wet tea towel and allow it to rest for 30 minutes or so for the flour to fully absorb the moisture.
- After 30 minutes, stretch and fold the dough a few times until is has come together and is mostly smooth. This dough is really forgiving, so it doesn't need to be perfect!
- Let the dough rise for 6-8 hours or so. I typically mix my dough before bed and then let is rise overnight and tend it again in the morning, letting it grow to approximately double in size.
- Grease the sides of a loaf pan with butter. I prefer using my long loaf pan.
- Prepare a clean surface and take your dough out of the bowl, placing it on the surface and stretching it to be the length of the loaf pan. Roll it up and then place it in the greased pan.
- Let is rise again in a warn place for about 2 hours. I like to wait until the dough is about as high as the side of the loaf pan.
- Once risen, preheat your own to 375F and cook for 40-50 min, until the internal temp hits 200F.
- Let it cool in the pan for about 20 minutes before removing it and placing it on a cooling rack.
- Allow to cool completely before slicing.