No Knead Sourdough Sandwich Bread
Absolutely the easiest sourdough sandwich bread recipe around! This bread is pillowy soft, tastes amazing and even the pickiest of eaters wouldn't know it's sourdough!
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
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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.
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- 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.