How do I know when my sourdough sandwich bread is done baking?

You’ll know it’s done when the crust is a deep golden brown and the loaf sounds hollow when tapped. For more precision, use a kitchen thermometer — the internal temperature should reach 195°F to 200°F . Let the loaf rest for at least one hour before slicing to avoid a gummy interior.

Can I use sourdough starter discard in this recipe?

Yes! This recipe is designed for sourdough discard or unfed starter that was last fed 12–24 hours prior. The long fermentation period allows the wild yeast to do its work even if the starter isn’t at peak activity, making this recipe ideal for reducing kitchen waste.

Can I bake this sourdough sandwich bread with all-purpose flour?

Absolutely. While bread flour gives a better rise and chewy texture, all-purpose flour works fine and yields a slightly softer crumb. You may need to adjust hydration slightly, so start with less water and add more as needed to form a shaggy, sticky dough.

Sourdough Sandwich Bread: Easy, Soft, and No-Knead

sourdough sandwich bread

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This no-knead sourdough sandwich bread is soft, fluffy, and perfect for everyday use. With a mild flavor, golden crust, and airy crumb, it’s ideal for toast, sandwiches, or even French toast. Simple ingredients and overnight fermentation make this recipe beginner-friendly and absolutely delicious.

Author: Martina
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 13 hours 45 minutes
Yield: 1 loaf (16 slices) 1x
Category: Bread
Method: No-Knead
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

⅓ cup (65 grams) sourdough starter (fed 12–24 hours prior)
1⅓ cups (300 grams) warm water, filtered (95º–100ºF)
¼ cup (56 grams) granulated sugar or 2 rounded tbsp honey
3½–4 cups (500 grams) bread flour or all-purpose flour
1½ tbsp (20 grams) extra-virgin olive oil
2 tsp (9 grams) salt

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Instructions

Add the starter to a large bowl. Mix in warm water and sugar until dissolved. Stir in flour, oil, and salt until a shaggy dough forms.
Flour or wet your hands and finish mixing the dough by hand until most of the flour is absorbed. Cover with a damp towel and rest for 30–45 minutes.
Transfer dough to a floured surface. Stretch and fold it several times to form a round shape. Return to the bowl, cover, and let rise overnight (8–10 hours) at room temperature.
In the morning, lightly flour the counter and gently stretch dough into a rectangle. Dimple it to release air and roll into a tight log. Let rest 10 minutes.
Spray a 9×5-inch loaf pan with nonstick spray. Tighten the dough by rolling slightly and place seam-side down in the pan. Cover and let rise for 1–2 hours.
Preheat oven to 375ºF. Optionally brush loaf with egg wash. Bake for 40 minutes until golden brown and internal temp reaches 195–200ºF.
Let cool in the pan for 10 minutes, then transfer to a wire rack. Rest for at least 1 hour before slicing.

Notes

Use a clear glass bowl to easily monitor fermentation activity.
Don’t refrigerate the dough — ferment at room temperature overnight.
If your kitchen is cold, use oven light, seed mat, or sunny window to keep dough warm.
Loaf can be stored at room temperature for 5 days or frozen for 3 months.
All-purpose flour can be substituted, but texture may vary slightly.

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

Find it online: https://whatocook.com/sourdough-sandwich-bread-easy-soft-and-no-knead/