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Easy No-Knead Sourdough Sandwich Bread for Beginners

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A simple, forgiving no-knead sourdough sandwich bread with a soft, tender crumb. Perfect for beginners, this recipe requires just four core ingredients and minimal effort for a beautiful, golden-brown loaf.

Ingredients

Scale
  • 450g bread flour (about 3 ½ cups)
  • 350g lukewarm water (about 1 ½ cups)
  • 100g active sourdough starter (about ½ cup), bubbly and doubled
  • 10g fine sea salt (about 1 ½ teaspoons)
  • 12g olive oil or melted butter (1 tablespoon, optional for softness)

Instructions

  1. Mix the Dough (5 minutes): In a large mixing bowl, whisk together 450g bread flour and 10g salt. Add 100g active sourdough starter, 350g lukewarm water, and optional oil/butter. Mix with a dough scraper or spatula until no dry flour remains. The dough will be shaggy and wet. Cover tightly with plastic wrap or a shower cap.
  2. The Long, Lazy Rise (Bulk Fermentation – 8 to 12 hours): Leave the covered bowl at room temperature (70-75°F) until the dough doubles in size, becomes bubbly, and jiggly. In a warm kitchen, this may take 8 hours; in a cooler one, up to 12 hours. Alternatively, refrigerate for up to 24 hours for more flavor.
  3. Shape and Pan (5 minutes): Lightly flour a work surface. Gently coax the dough out of the bowl onto the floured surface. Pat into a rough 8×6-inch rectangle. Fold the top third down, then the bottom third up (letter fold). Roll the dough from one short end into a log. Place seam-side down in a greased 9×5-inch loaf pan.
  4. The Final Rise (Proofing – 2 to 4 hours): Cover the loaf pan with plastic wrap or a shower cap. Let it rise at room temperature until puffy and about 1 inch above the rim of the pan. It should feel soft and airy when gently poked.
  5. Bake (45-50 minutes): About 30 minutes before the dough is ready, preheat oven to 425°F (220°C) with a rack in the middle. Place the pan in the oven and bake for 25 minutes. Rotate the pan 180 degrees and bake for another 20-25 minutes, until deep golden brown and hollow-sounding when tapped. Internal temperature should reach 200-205°F (93-96°C).
  6. Cool Completely (1 hour): Let the loaf cool completely on a wire rack for at least 1 hour before slicing to avoid a gummy crumb.

Notes

Use a kitchen scale for accurate measurements. Ensure your starter is very active (doubled and bubbly) before using. The dough will be sticky; avoid adding too much flour. For a softer crust, brush with melted butter after baking. Let the bread cool completely before slicing to prevent gumminess.

Nutrition

Keywords: sourdough, no-knead bread, sandwich bread, beginner bread, easy sourdough, homemade bread, soft bread

Find it online: https://piperplate.com/easy-no-knead-sourdough-sandwich-bread-for-beginners/