No-Knead Sourdough Sandwich Bread : Soft, Fluffy & Perfect for Everyday
This no-knead sourdough sandwich bread is the soft, slightly tangy loaf your kitchen needs. It’s beginner-friendly, hands-off, and bakes up beautifully golden with a tender crumb and pillowy texture. A little sweetness from honey and richness from olive oil give it bakery-style flavor, perfect for toast, grilled cheese, or hearty sandwiches.
- Prep Time: 1 hour
- combined rise time: 12 hours
- Cook Time: 45 minutes
- Total Time: 13 hours 45 minutes
- Yield: 2 loaves / 32 slices 1x
Ingredients
⅔ cup (130g) sourdough starter discard or fed within 24 hours
2⅔ cups (600g) warm filtered water (95–100°F)
½ cup (112g) granulated sugar or ¼ cup raw honey
7–8 cups (1000g) bread or all-purpose flour (weighed preferred)
3 tablespoons (40g) extra-virgin olive oil
4 teaspoons (18g) salt
Optional twist: 2 tablespoons milk powder for added softness
Optional: 1 tablespoon flax or chia seeds for texture
Instructions
In a large mixing bowl, combine warm water, sourdough starter, and sweetener of choice. Whisk to dissolve.
Add flour, salt, olive oil, and optional milk powder or seeds. Mix with a dough whisk or sturdy spoon until a shaggy dough forms—no kneading necessary.
Cover and let rest for 30 minutes. Stretch and fold the dough 3–4 times, resting 30 minutes between each if time allows (optional, but improves texture).
Cover tightly and allow to rise in a warm spot for 10–12 hours or until doubled and bubbly.
Lightly grease two 9×5″ loaf pans or one large 12×4.5″ pan. Turn dough out onto a floured surface, divide, and gently shape into loaves.
Place into pans, cover, and let rise again for 1–2 hours until puffy and just over the rim.
Preheat oven to 375°F (190°C). Bake for 40–45 minutes until golden and hollow-sounding when tapped.
Cool in pans for 10 minutes, then transfer to a rack to cool fully before slicing.
Nutrition
- Calories: 215
- Sugar: 4g
- Fat: 4g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g