No-Knead Sourdough Sandwich Bread

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A truly hands-off loaf: no kneading, no stand mixer, just time and a Dutch oven. This makes a soft, sliceable sandwich loaf with a tender crumb.

Ingredients

• 500g bread flour
• 350g water, room temperature
• 100g active sourdough starter
• 10g salt
• 1 tbsp honey or sugar (optional, for softness)
• 1 tbsp neutral oil (optional)

Instructions

1. Mix flour, water, starter, salt, honey, and oil in a large bowl until no dry flour remains. Cover.
2. Let rest 30 minutes, then perform 4 sets of stretch-and-folds, 30 minutes apart.
3. Bulk ferment at room temperature until roughly 50% larger, about 6-8 hours.
4. Shape into a log and place seam-side down in a greased loaf pan.
5. Cover and proof until the dough crests just above the rim, 2-4 hours.
6. Preheat oven to 375°F (190°C).
7. Bake 35-40 minutes until deep golden brown and the internal temperature reads 205°F (96°C).
8. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely before slicing.

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