Easy Artisan Sourdough Sandwich Bread Recipe – No Kneading!

If you’re like me, you might find yourself torn between the hearty, chewy crust of an artisan sourdough and the soft, pillowy texture of a classic white sandwich bread. That’s exactly what inspired me to create this artisan sourdough sandwich bread recipe– a perfect marriage of the two, resulting in a sourdough sandwich bread that checks all the boxes.

Another thing I love about my artisan sourdough sandwich bread recipe is that it offers the option for more practical slice sizes. Traditional artisan sourdough loaves are often baked in a classic “boule” shape, resulting in large slices that aren’t always ideal for sandwiches. With this sourdough sandwich bread, the slices are perfectly sized for making French toast, grilled cheese, or lunch meat sandwiches.

Save this recipe for the next time you want the perfect sourdough sandwich bread that is made with just flour, water, salt, and oil. 

No-Knead Easy Sourdough Sandwich Bread Recipe

This artisan sourdough sandwich bread recipe doesn’t require any kneading, but instead, uses the stretch and fold method that many sourdough bakers are familiar with. That means you won’t be required to get a mixer out or clear off a workspace in order to make this sourdough sandwich bread. Additionally, unlike traditional artisan sourdough loaves that require a dutch oven for baking, this recipe uses simple loaf pans, making it more accessible for everyday bakers.

What sets this bread apart is its versatility. Whether you enjoy it on its own with a smear of butter, piled high with your favorite sandwich fillings, or turned into decadent French toast, this loaf is up for the task. Plus, it’s easy to slice into thin, even slices, making it a go-to for all your bread needs.

The key to the perfect artisan sourdough sandwich bread recipe is the long fermentation period. Many people try to rush the process, but time is the only thing that can really embed the richness of flavor in this bread. I would highly encourage you not to skip the step of putting this loaf in the refrigerator overnight– this is key is getting just the right flavor in my sourdough sandwich bread. 

Schedule

For many, the biggest struggle of making a sourdough recipe is the timing. They fear they didn’t give their starter enough time to “wake up” if it’s coming out of the fridge, or they don’t have time for all the stretch and folds.

My personal philosophy is if you have an established starter, it’s very hard to mess up this artisan sourdough sandwich bread recipe, even if you don’t have time to do all the steps. While I wouldn’t recommend it for optimal results, I’ve gotten away with just two stretch and folds in this recipe and it turned out fine. 

Still, I know for beginners, it’s helpful to have a schedule to help them know how much time they’ll need to make bread. Below is an example of the schedule I follow to make this easy sourdough sandwich bread. 

DAY 1 

• 8 AM: Remove starter from the fridge and feed (see notes if your starter lives on the counter, or has been in the fridge for an extended period of time) 
• 5 PM: Mix bubbly and active starter with other ingredients 
• 5:45 PM: Stretch and fold 1 
• 6:15 PM: Stretch & fold 2
• 7:00 PM: Stretch & fold 3
• 7:45 PM: Stretch & fold 4, cover and leave overnight 

DAY 2 

• 7-8 AM: Shape dough and place into loaf pan. Cover and place in the fridge.  

DAY 3 

• 8 AM: Remove pan from the fridge and set it on the counter to warm up 
• 9 AM: Bake 

Notes: 

• If your kitchen is warmer or cooler than 70 degrees, the times will vary. 
• If your starter is already active and bubbly, skip step 1 and go straight to mixing up the ingredients. 
• If your starter has been in the fridge for more than 2 weeks, I recommend feeding it twice with bread flour before beginning this recipe. 
• I would recommend not leaving your dough in the fridge longer than 3 days or it may over ferment.

If you have any questions, feel free to leave a comment and I’ll help you out! 

Ingredients 

Bread Flour: I cannot emphasize enough the importance of using bread flour in this recipe. I have made it with all purpose flour before, but it does not produce the same kind of soft, flavorful sourdough sandwich bread. 

Water: Make sure to use filtered or distilled water, not tap water. 

Salt: I like to use Redmond’s Mineral Salt, but any fine salt will work here. 

Oil: I use avocado oil because the flavor is very neutral. This added fat added to this recipe gives the bread a touch of softness that most artisan sourdough loaves do not have. 

A full ingredient list with exact amounts can be found in the recipe card below.

How To Make This Artisan Sourdough Sandwich Bread Recipe

Step 1: In a large bowl, combine all ingredients and stir until combined. Cover with a clean towel for 45 minutes. 

Step 2: After 30 minutes, complete first set of stretch and fold.

Step 3: After 30 minutes, complete second set of stretch and folds. 

Step 4: After 30 minutes, complete third set of stretch and folds.

Step 5: After 30 minutes, complete last set of stretch and folds. 

Step 6: Cover and leave to rise overnight (8-12 hours).

Step 7: Prepare your loaf pan by spraying it with oil and placing a strip of parchment paper in the middle. 

Step 8: Remove dough from bowl and place onto a clean, floured surface.

Step 9: To shape bread dough into a loaf, gently press it into a rectangle, fold the sides in toward the center, and then roll it tightly from the short end, pinching the seam before placing it seam-side down into a greased loaf pan.

Step 10: Refrigerate for 8-24 hours 

Step 11: Remove pan from fridge for one hour while preheating oven to 450 degrees.

Step 12: Place a secondary loaf pan on top and bake on a middle rack for 30 minutes.

Step 13: Remove top loaf pan and continue to bake for 15-20 or until the outside is golden brown. 

Step 14: Remove from the oven and cool for 10 minutes before taking the bread out of the pan. Cool completely before cutting. 

Tips For Making Sourdough Sandwich Bread

• If you do not have a secondary loaf pan, try using tin foil to tent over the bread and hold in steam. 
• When completing the stretch and folds, wet your hands with cold water to help the dough not stick to your fingers. 
• I prefer using a loaf pan with straight sides to get the right shape of my artisan sourdough sandwich bread. Using a wider loaf pan will cause your loaf to be shorter and fatter. 
• Make sure you let your loaf pan warm up by setting it out ahead of time, after it’s been sitting in the fridge overnight. Especially if it’s glass, it may shatter if you put it directly into a hot oven.
• The longer you let this dough ferment, the more health benefits there are. However, do not leave the dough rising on the counter for more than 12 hours after you do the stretch and folds or the dough will become wet and sticky. You can leave the dough to ferment in the fridge for up to 3 days after it has been shaped into a loaf. 

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Storage 

Room Temperature: This artisan sourdough sandwich bread will be fine for a few days in a sealed container or Ziploc bag on your counter.

Freezer: You can store the entire sourdough sandwich bread loaf or freeze slices of this bread in the freezer. I prefer to cut mine in slices before freezing and then I like to reheat them in the oven or in a toaster. 

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