No-Knead Soft Sourdough Sandwich Bread

Recipe adapted from the Feathered Nester.


  • 65 g. sourdough starter active and bubbly (fed within 12-24 hours)
  • 300 g. warm water, filtered (95º-100º F)
  • 45 – 56 g. honey
  • 500 g. bread flour (or 75 g. whole wheat and 425 g. bread flour)
  • 20 g. olive oil
  • 9 g. sea salt

Sample Timing:

  • 8-9am feed starter
  • 8-9pm mix up dough
  • Overnight rise for 8-10 hours
  • Shape dough
  • Let dough rise until doubled
  • Bake


  1. Add the starter to a large bowl. Mix in warm water and honey, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.
  2. Flour your hands, and finish mixing dough by hand until most of the flour has been absorbed. Don’t worry if there is flour on the sides or bottom of the bowl. Cover with a plate, and let the dough rest for 30-45 minutes.
  3. After the 30-45 minutes, stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle; then cover the bowl with a plate, and let rise at room temperature overnight (at least 8-10 hours) until double in size. (Note: If you don’t have time to finish the process, once the dough has doubled, you can refrigerate until you are ready to finish the process below).
  4. In the morning, lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle, then your fingers to dimple the rough to release the air from the dough. Roll up dough into a log shape. Cover and let the dough rest 10 minutes.
  5. Spray bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top for 5-8 inches. Place it in your loaf pan, seam side down. Cover and let rise until dough has doubled in size (anywhere from 3-6 hour +/-). Press the corner edge of the dough in 1/2 inch and if the indentation remains, it’s ready to bake.
  6. Preheat your oven to 375º. Bake in the center of the oven for 35 minutes (or until internal temperature reads 190º). The top of the loaf should be golden in color. Remove from oven and let the bread sit in the pan for 10 minutes. After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack. Wait at least 1 hour before cutting (to prevent the loaf from deflating).

No-Knead Soft Sourdough Sandwich Bread:

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