Can I use all-purpose flour instead of bread flour for this sourdough sandwich bread?

Yes, you can substitute all-purpose flour for bread flour in this recipe. However, bread flour's higher protein content helps create a lighter, fluffier loaf, so your sandwich bread may be slightly denser when using all-purpose flour. For the best results, bread flour is recommended.

How can I tell when the sourdough sandwich bread is fully baked?

To check if your sourdough sandwich bread is done, tap the top of the loaf – it should sound hollow. Alternatively, use a thermometer to check the internal temperature, which should be between 195ºF and 200ºF. When the crust is golden brown and the bread has a hollow sound when tapped, it’s ready!

Can I make this bread without a sourdough starter?

While a sourdough starter is the key to this recipe, if you don’t have one, you can make a quick starter or use a commercial yeast-based bread recipe. However, the flavor and texture will differ from a traditional sourdough loaf. Consider trying a sourdough starter for the best result, as it imparts that unique tangy flavor and chewy texture.

Sourdough Sandwich Bread: The Ultimate Soft, No-Knead Recipe

Description

This sourdough sandwich bread recipe yields a soft, flavorful loaf that’s perfect for sandwiches, toast, or as a side for any meal. The no-knead method makes it incredibly easy to prepare, with a mild sourdough flavor loved by kids and adults alike.

Ingredients

Scale

1/3 cup (65 grams) sourdough starter (discard or fed 12–24 hours prior)
1 1/3 cups (300 grams) warm water (95ºF to 100ºF)
1/4 cup (56 grams) granulated sugar (or 2 tablespoons honey)
3 1/2 to 4 cups (500 grams) bread flour (or all-purpose flour)
1 1/2 tablespoons (20 grams) extra-virgin olive oil
2 teaspoons (9 grams) salt

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Instructions

Feed your sourdough starter 12-24 hours before starting the recipe.
In a large bowl, combine sourdough starter, warm water, sugar, flour, olive oil, and salt. Stir until a shaggy dough forms.
Cover the dough with a damp towel and let it rest for 30-45 minutes.
Transfer the dough to a floured surface and perform several stretch and folds to strengthen the dough.
Cover the dough again and let it rise at room temperature for 8-10 hours, overnight.
After the rise, transfer the dough to a lightly floured surface and shape it into a log. Let it rest for 10 minutes.
Grease a 9×5-inch loaf pan and place the dough seam-side down. Cover and let it rise for 1-2 hours until doubled in size.
Preheat the oven to 375ºF. Bake for 40 minutes, or until golden brown. Remove from oven and cool on a wire rack for at least 1 hour before slicing.

Notes

Ensure your sourdough starter is active and well-fed for the best results.
If the dough doesn’t rise as expected, try placing it in a warmer area (like an oven with the light on) for a few extra hours.
The bread can be stored at room temperature in a plastic bag for up to 5 days or frozen for up to 3 months.
For an extra soft loaf, consider brushing the top with an egg wash before baking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: No-knead
Cuisine: American

Nutrition

Serving Size: 2 slices
Calories: 215
Sugar: 2g
Sodium: 181mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 0mg