1. Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but bread flour is recommended for a lighter, airier texture. The higher protein content in bread flour helps the dough rise better, resulting in a softer loaf.

2. How can I tell if my sourdough starter is active enough?

Your sourdough starter should double in size within 4-6 hours after feeding. It should be bubbly and have a slightly tangy smell, indicating it’s fully activated and ready for baking.

3. What if my dough doesn’t rise properly overnight?

If your dough hasn’t risen enough, try placing it in a warmer location like an oven with just the light on or a sunny spot. Room temperature plays a crucial role in fermentation, so ensure it’s warm enough for the dough to rise.

Sourdough Sandwich Bread

Description

Learn how to make soft, flavorful no-knead sourdough sandwich bread. This beginner-friendly recipe is perfect for homemade sandwiches with minimal effort.

Ingredients

Scale

⅓ cup sourdough starter (fed 12–24 hours prior)
1⅓ cups warm water (95º to 100º F)
¼ cup granulated sugar (or 2 rounded tablespoons of honey)
3½ – 4 cups bread flour (or all-purpose flour)
1½ tablespoons extra-virgin olive oil
2 teaspoons salt

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Instructions

Feed your starter 12-24 hours before starting the recipe. In a large bowl, mix the starter with warm water and sugar, stirring until dissolved.
Gradually add bread flour, olive oil, and salt. Stir until you have a thick, shaggy dough.
Use wet or floured hands to finish mixing the dough, ensuring all flour is absorbed. Cover the bowl with a damp towel and let it rest for 30-45 minutes.
After resting, gently coax the dough from the bowl and stretch and fold the dough several times. Return to the bowl, cover it, and let it rise for 8-10 hours overnight.
In the morning, flour your countertop and remove the dough. Shape it into a rectangle, dimpling it with your fingers to release air pockets. Roll it tightly into a log shape and let it rest for 10 minutes.
Spray a 9” x 5” loaf pan with nonstick spray and transfer the dough to the pan, seam-side down. Cover it and let it rise for another 1-2 hours.
Preheat your oven to 375ºF (190ºC). Bake the dough for 40 minutes or until the top is golden brown.
Allow the bread to cool for at least one hour before slicing.

Notes

If your dough is too sticky, add a small amount of flour but avoid overdoing it to prevent a dense loaf.
If the dough doesn’t rise properly, place it in a warmer location like an oven with the light on or a sunny spot to encourage fermentation.
Check if the bread is done by tapping it lightly—if it sounds hollow, it’s ready. You can also check the internal temperature; it should be around 200ºF (93ºC).
Let the bread cool completely before storing to avoid deflation.

Prep Time: 1 hour
Cook Time: 45 minutes
Category: Bread
Method: Baking
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