Enjoy the perfect homemade sandwich bread with this easy no-knead recipe. This recipe uses minimal ingredients with minimal hands on time . With a little patients you can have delicious, fluffy sourdough bread perfect for sandwiches, toast, and more. All you need is a little planning ahead, and you’ll be enjoying fresh-baked sourdough in no time.
If you’re looking for an easy soft sourdough sandwich bread recipe then this is the recipe for you! This simple recipe requires minimal skills and no stretch & folds! Simply mix your dough, let it rise over night, shape it the morning and bake! Couldn’t be easier🫶🏻
How to make a sourdough levain & what exactly is a sourdough levain??
A sourdough levain is an off shoot of the original culture. It’s created by using🌟RIPE starter at PEAK. Meaning it’s doubled or tripled in size and then fed a 1:2:2,1:3:3,1:4:4 or higher ratio in a separate jar. The levain is a very strong starter that is used ENTIRELY for one recipe. You do NOT feed the levain after you use it. Most of time there will be none leftover. With a levain you can easily scale the hydration up or down & incorporate new types of flour without altering the original starter.
Here’s how to make one👇🏻
Once your original starter has reached peak you will take a small amount of it and add it into a new jar. Then you will feed that small amount a bigger amount of flour and water. Usually a 1:2:2, 1:3:3, 1:4:4 or higher ratio. Once that new jar has peaked( doubled or tripled in size) it’s ready to be used. The more you feed the levain the longer it take to reach peak and the stronger it will be.
I like to feed my original starter in the afternoon about 1:00pm . This allows me to have a starter at peak by 8:00- 9:00. Then I make my levain, in the morning the levain is ready for me to make my dough.
Here are some ratio examples: 1:2:2- 25g starter/50g water/50g flour. 1:3:3-16g starter/50g flour/50g water. 1:4:4-12g starter/50g water/50g flour.
🌟Using a levain is a game changer and really helps boost the dough. Guaranteeing a more successful loaf with a more open crumb & bigger oven spring
Looking for a basic recipe to get started on you sourdough journey? Check out my new No Knead Sourdough Sandwich Bread !
Easy No Knead Sourdough Sandwich Bread
Discover the ultimate no-knead sourdough sandwich bread recipe—perfect for beginners and sourdough lovers alike. This easy, overnight method yields a soft, fluffy crumb with a lightly tangy flavor and golden crust, ideal for sandwiches, toast, or snacking.
Ingredients
Instructions
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Make the levain in the morning 8-10 hours before making the dough. Levain- 12g ripe starter, 25g flour, 25g water.
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Using a stand mixer with the dough hook attachment add all the ingredients into the bowl & mix for 5-7 minutes. The dough should be soft & come clean off the sides.
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Shape the dough in a ball, place back into the mixing bowl, cover & let rise over night for 10-12 hours or until doubled in size.
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Punch down the dough & shape it into a rectangle, then roll it up into a log, pinch the ends closed & place it in a greased loaf pan. Let the dough rise again for 2 hours or until it’s 1 inch over the top of the loaf pan. 🌟It will not be doubled in size.
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While the bread is rising preheat your oven to 475 degrees for 1 hour, once the bread has risen turn down the oven down to 375 degree & bake the bread for 40-50 minutes or until golden brown on top.
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Butter the top immediately for a soft & shiny crust. Let cool for 10 minutes in the pan and finish cooling on a cooling rack. Can be sliced while warm. Store in air tight container or zip bag.
