Recent Recipes, Sourdough, Vegetarian
No Knead Homemade Sourdough Sandwich Bread from Scratch
Try my homemade time saving no knead Sourdough Sandwich Bread recipe! There’s nothing better than bread made from scratch. It’s so fluffy, soft, and perfect for breakfast or lunch sandwiches. like PB&J or a classic BLT. You can even make sourdough breadcrumbs with this recipe, use it to coat air fried crispy chicken tenders. Either way it’s sure to please your friends and family!
Table of Contents
- Homemade Sourdough Sandwich Bread
- My Best Tips
- Ingredients
- Tools Needed
- FAQ
- How To Make Sourdough Sandwich Bread:
- Printable Recipe Card
Homemade Sourdough Sandwich Bread
When I found out I was gluten intolerant 3 years ago, I nor my family ate any wheat products for 2 years, till I discovered sourdough. And learned about the amazing benefits of using sourdough in bread making. It was very hard cooking gluten free all the time, gluten free flours can be expensive, I just knew there had to be another way. Since creating my first sourdough starter a few years ago both I my wallet and gut are saying thank you!
Sourdough Health Benefits:
- Wild Yeast Benefits: Wild yeast and naturally existing lactobacilli are in sourdough starter, which may have many health benefits like improved digestive health, enhanced immune function, support for mental well-being, oral health, regulating metabolic health, potential anti-inflammatory effects, and enhanced nutrient absorption. Incorporating lactobacilli-rich foods like yogurt, kefir, sauerkraut, kimchi, and kombucha into your diet can help harness these benefits and promote overall wellness. Based on a study at published in The European Journal of Clinical Nutrition in 2006 titled “Glycemic index of sourdough bread: a study in normal and diabetic subjects”
- Easy On Digestion: Sourdough bread is easier for some people to digest, definitely if you have a minor gluten sensitivity or digestive issues. Because the fermentation process minimizes the phytic acid and gluten, making it easier to digest.
- Fermentation: foods that have been fermented have the means to improve the body’s intake of certain key minerals, like iron, zinc, magnesium, and B vitamins, by enhancing their bioavailability.
- Prebiotic Properties: Prebiotics are compounds found in sourdough bread that aid in the development of good gut flora. This helps to maintain a more balanced gut microbiome, which has been linked to several kinds of general health, such as immunological response and psychological wellbeing.
*Consult your doctor before changing your diet or adding anything to your diet, I am not a medical professional, nor is this is not medical advice.
After making my own wild yeast sourdough starter I was hooked on making all my old bread favorites but a sourdough version! Sandwich bread is definitely of my favorites, it reminds me of my childhood. In those days I loved making & eating soft Sara Lee sandwich bread, but this bread is 100× better tasting and healthier!
This sourdough loaf I made was fermented overnight so it has that famous sourdough tang slightly, If you’re not into that sorta thing no worries. Just skip the overnight fermentation and bake up this load the same day.
learn how to make your own sourdough starter from scratch get my free sourdough guide below!
My Best Tips
- Active Bubbly Starter: Your sourdough starter NEEDS to be active and healthy before using it in your bread dough. An active starter is going to have way better fermentation and rise.
- Feed Regularly: Keep a consistent feeding schedule for your sourdough starter to keep it healthy and active. Stable feedings ensure a consistent fermentation process.
- Hydrated Is Best: Be mindful of the hydration level of your dough. Sourdough bread usually needs a more hydrated level to get the needed texture and slightly open crumb structure.
- Have Patience with Bulk Fermentation: Give enough time for bulk fermentation to develop flavor and structure in your dough. Avoid rushing this stage, it’s important to the feel, taste and texture of your bread.
- Gentle Touch: Handle the dough gently when shaping to preserve the gas bubbles created during fermentation. Rough handling can deflate your dough and cause a dense loaf.
- Proofing: Proof your shaped loaves at the right temperature and humidity levels depending on your house. some areas may be warmer than others, I find in a warmer home 8 hours is the max that i will proof while in a warm temp room. Under-proofing can result in a dense crumb, while over-proofing may cause the bread to collapse during baking.
- Scoring Technique: You score (cutting the dough surface) to control the expansion of the bread during baking. Scoring correctly allows the bread to expand evenly and prevents it from tearing.
- Steam in the Oven: Creating steam in the oven with a boiling pot of water during the initial stages of baking to achieve a crisp crust is ideal for a perfect loaf. You can do his by placing a tray of water in the oven or using a dedicated steam injection method.
- Let it Cool: This is such an important tip, let the bread cool completely on a wire rack before slicing. Cutting into the bread while hot gives it a gummy texture and ruin the loaf. if you can wait 6 hours or more before cutting.
- Practice & More Practice: Baking sourdough bread is a skill that improves with time & practice. Be patient, learn from any mistakes along the way. Each mistake or triumph helps to refine your technique and get better results next time.
My Favorite Flour for Sourdough Baking!
King Arthur Baking – All-Purpose Flour – $6.95
from: King Arthur Baking
Ingredients
- Organic All-Purpose Flour: King Arthur All Purpose Flour works great for this recipe no knead for bread flour. (see what I did there haha)
- Active Starter: Fed within the last 24 hours, it should be bubbly.
- Salt: I use fine pink Himalayan salt but any salt you have is okay for this bread.
- Egg Wash: Be sure to use a good quality egg, I use pastured raised eggs with a little filtered water.
- Organic Local Honey: I think it’s important to buy local honey from your state and even better from nearby.
- Warm Water: Check the temperature with a thermometer if you have one, it should be comfortably warm to the touch. No tap or chlorinated water needs to be filtered or bottled.
Tools Needed
FAQ
Can I Freeze This bread?
Yes ! Just be sure to let it cool of 100% then place it in a freezer safe Ziploc bag and compress all the air out. Pop it in the freezer and it will be good for at least 6 months or longer.
How Long Will It Be fresh at Room Temperature?
This bread will last about 2-3 days at room temp in a properly sealed bag.
What’s The Best Flour to Use?
My favorite flour for making sourdough breads is King Arthur Flour.
Can I Substitute the Honey?
You can substitute with sugar or no sweetener at all, it still tastes delicious plain.
How To Make Sourdough Sandwich Bread:
Add warm water to a large measuring up or mixing bowl, add in honey and active sourdough starter that’s been fed within the last 24 hours. Mix well and set aside for 8 minutes.
In a large mixing bowl, combine the flour and salt and mix well.
Then add the water & sourdough mixture to the flour and dry ingredients. With a Dutch whisk (dough whisk) mix till everything is fully combined. Stir till there’s no more dry bits left, let gluten develop for 30 minutes.
After 30 minutes of letting the dough rest, perform your first set of stretch and fold.
Wet your hands with water then place your fingers under the edge of the dough, from the bottom of the dough gently stretch the dough upward. Be gently and don’t rip the dough while stretching.
Perform this stretch and fold technique on the 4 corners of the dough. Wait 30 minutes then repeat stretch and fold technique.
Next let dough rise in a warm area in your kitchen or home for 8 hours.
Punch down the dough to remove any air bubbles. Turn dough out onto a clean countertop, cut the dough in half evenly. Place one dough owl back in the bowl and cover so it doesn’t dry out.
Take the first dough ball and gently roll it out with a rolling pin, lightly stretch into a rectangular shape. Then fold in halfway and repeat on the opposite side, pinch middle down in a vertical line. Pinch end of the roll to form a cylinder like dough.
Place dough smooth side down in a greased loaf pan, let rise in a warm area till it’s doubled in size.
Once dough has risen score your bread with a knife 1 in deep. Beat 1 whole egg in water, brush the top of the dough loaf with the egg wash
Place loaf pan in a preheated oven at 428 ℉ for 25 minutes. Once done remove from oven and let cool for 15 minutes. Next remove from pan and let cool for 3-4 hours.
Bread needs to cool off completely before cutting. Once cooled off enjoy a freshly made buttery piece of toast for breakfast!
I love hearing from you! don’t forget to share your experience making this recipe, with me on YouTube or Instagram @agoodwifeparvati So I can share it too!
Other Recipes That Are Sourdough:
- Sourdough Pie Crust
- Sourdough French Toast
- Sourdough Bagels
- Sourdough Lemon Blueberry Muffins
- Sourdough Cinnamon Rolls
- Sourdough Discard Sugar Cookies
Printable Recipe Card
No Knead Sourdough Sandwich Bread
Equipment
- Loaf Pan
- Large Bowl
- Pastry Brush
- Dough Whisk
- Plastic Wrap
Ingredients
- 5 cup Organic All Purpose Flour
- ½ cup Active Sourdough Starter
- 2 tbsp Himalayan Pink Sea Salt
- 2 cup Filtered Water
- ¼ cup Organic Honey
Egg Wash
- 1 Whole Egg
- 1 tbsp Water
Instructions
- First warm some water that's comfortable to touch (not hot), pour into large measuring cup, add active sourdough starter and honey. Then mix and let sit for 8 minutes.1/2 cup Active Sourdough Starter, 2 cup Filtered Water, 1/4 cup Organic Honey
- In a large bowl, combine flour and salt then pour in the water mixture. Stir till there's no more dry bits left. Let gluten develop for 30 minutes.5 cup Organic All Purpose Flour, 2 tbsp Himalayan Pink Sea Salt
- After 30 minutes of letting the dough rest, perform your first set of stretch and fold.
- wet your hand with water then place your fingers under the edge of the dough. From the bottom of the dough gently stretch the dough upward. Be gently and don't rip the dough.
- Perform this stretch and fold technique on the 4 corners of the dough. Wait 30 minutes then repeat stretch and fold technique.
- Perform four sets of stretch and folds with 30 minutes in between, that's a total of 2 hours. After 2 hours dough should be glossy and soft.
- Next let dough rise in a warm area in your kitchen or home for 8 hours.
- Punch down the dough to remove any air bubbles. Turn dough out onto a clean countertop, cut the dough in half evenly. Place one dough owl back in the bowl and cover so it doesn't dry out.
- Take the first dough ball and gently roll it out with a rolling pin, lightly stretch into a rectangular shape. Then fold in halfway and repeat on the opposite side, pinch middle down in a vertical line. Pinch end of the roll to form a cylinder like dough.
- Place dough smooth side down in a greased loaf pan, let rise in a warm area till it's doubled in size.
- Once dough has risen score your bread with a knife 1 in deep. Beat 1 whole egg in water, brush the top of the dough loaf with the egg wash.1 Whole Egg, 1 tbsp Water
- Place loaf pan in a preheated oven at 428 ℉ for 25 minutes. Once done remove from oven and let cool for 15 minutes. Next remove from pan and let cool for 3-4 hours.
- Bread needs to cool off completely before cutting. Once cooled off enjoy a freshly made buttery piece of toast for breakfast!
Notes
- Have Time: Sourdough bread dough can cold ferment in the fridge for up to 36 hours surprisingly. So, if you need to this can be left in the fridge for a significant amount of time.
- Oven Needs to be Hot: Preheat your oven for two hours prior to baking your bread.
- Active Bubbly Starter: Your sourdough starter NEEDS to be active and healthy before using it in your bread dough. An active starter is going to have way better fermentation and rise.
- Feed Regularly: Keep a consistent feeding schedule for your sourdough starter to keep it healthy and active. Stable feedings ensure a consistent fermentation process.
- Proofing: Proof your shaped loaves at the right temperature and humidity levels depending on your house. some areas may be warmer than others, I find in a warmer home 8 hours is the max that i will proof while in a warm temp room. Under-proofing can result in a dense crumb, while over-proofing may cause the bread to collapse during baking.
-
- Let it Cool: This is such an important tip, let the bread cool completely on a wire rack before slicing. Cutting into the bread while hot gives it a gummy texture and ruin the loaf. if you can wait 6 hours or more before cutting.
- Have Patience with Bulk Fermentation: Give enough time for bulk fermentation to develop flavor and structure in your dough. Avoid rushing this stage, it’s important to the feel, taste and texture of your bread.
- Gentle Touch: Handle the dough gently when shaping to preserve the gas bubbles created during fermentation. Rough handling can deflate your dough and cause a dense loaf.
- Scoring Technique: You score (cutting the dough surface) to control the expansion of the bread during baking. Scoring correctly allows the bread to expand evenly and prevents it from tearing
- Steam in the Oven: Creating steam in the oven with a boiling pot of water during the initial stages of baking to achieve a crisp crust is ideal for a perfect loaf. You can do his by placing a tray of water in the oven or using a dedicated steam injection method.
- Practice & More Practice: Baking sourdough bread is a skill that improves with time & practice. Be patient, learn from any mistakes along the way. Each mistake or triumph helps to refine your technique and get better results next time.
AFFILIATE DISCLAIMER: This post may contain affiliate links which means I may receive a small commission for purchases made through these links. I will only recommend products that I have personally used and consider valuable. Learn more on my Private Policy page.
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