No Knead Sourdough Sandwich Bread

This no knead sourdough sandwich bread is a great recipe for making a sourdough loaf without having to make sure your starter is newly fed. 

 

This is a "batter bread, " kind of like English muffin bread, where the dough is so wet you can't really shape it. Instead you essentially scrape the dough/batter into your loaf pan, let it rise, and bake it. 

The amount of time for the first rise depends on how long it's been since you last fed your starter and how warm your kitchen is. I like to mix the dough/batter around four o'clock in the afternoon and let the dough rise overnight. It's usually ready for the second rise first thing in the morning. 

If you're starter is freshly fed, you could mix up the batter in the morning and bake the bread later in the day, especially if you have a warm spot for the dough to rise. 

You can make this dough with a mixture of mostly bread flour enhanced with either whole wheat flour, rye flour, or a combination of both. 

I used 70 grams of white whole wheat flour and 50 grams of sifted rye flour (to sift out some of the bran), along with 500 grams of bread flour. The only other ingredients, besides you starter, are water and salt. 

This month the Bread Bakers are posting recipes for a favorite bread. For me, that's like choosing a favorite child. Plus, I've pretty much posted most of my favorites. 

Some of my favorite breads (so far): 

Four Hour French Country Bread

White Bread with Poolish

Tartine Basic Country Bread

Stirato (for an totally easy baguette)

Instead, I turned to my favorite source for bread recipes, P.J. Hamel of King Arthur Baking. Unbeknownst to P.J., I am a huge fan. Be sure to browse her Casual Sourdough Baker recipes for all kinds of ways to use your starter. 

One of the recommendations she makes is to use a 9 by 4 inch Pullman loaf pan (without the lid) to make this bread. While you can easily use a one pound bread pan (8 1/2 inch by 4 inch pan), the straight sides of the Pullman pan help support the wet dough as it rises. 

I topped this bread with some Everything Bagel topping along with the sifted bran from the rye. Next time, I'll skip the Everything Bagel topping because the dried onions kind of charred during the long bake. 

I recommend either poppy seeds, sesame seeds, flax seeds, wheat bran, or a combination. You can also skip the topping! 

This bread is great for impromptu baking any time you want a sourdough loaf without having to feed your starter. As long as your starter hasn't been too neglected, go for it. There is no need to bring it to room temperature or feed it as long as it doesn't have that telltale layer of dark grey liquid on top. At that point, feed your starter at least once before mixing this dough. 

Because of the long rise, this bread definitely has a nice sourdough tang, especially if you add rye. If you'd like a milder sourdough flavor, substitute all of the whole wheat and rye with bread flour. 

This bread is has a chewy crust and crumb and the sour flavor seems to become stronger as the bread ages. 

This bread is delicious for sandwiches, grilled cheese, and especially Frisco Burgers. You can also make amazing croutons or breadcrumbs with any stale leftovers. Plus, you'll feel like a sourdough rock star with very little effort. 

Welcome to this month's Bread Bakers. Our host is one of my favorite bread bakers, Kelly, of A Messy Kitchen. 

She chose the theme, Favorite Breads. To quote Kelly, "Choose a bread that is a favorite! It could be a family favorite that you bake all the time, or a special occasion bread that people request or you make only rarely but love."

Be sure to check out all the favorites baked this week!

• Blueberry Pistachio Chocolate Sourdough from Zesty South Indian Kitchen
  
• Cinnamon-Honey Raisin Bagels from What Smells So Good?
  
• Cranberry Yeast Bread from A Messy Kitchen
• Garlic Rolls from Passion Kneaded 
• Hemp and Honey Whole Wheat Bread from Ambrosia
  
• Lemon Zucchini Loaf from A Day in the Life on the Farm
• Peanut Butter Chocolate Chip Twists from Food Lust People Love
• Sourdough Boule from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

No Knead Sourdough Sandwich Bread

Yield: 18 slices

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 45 MinInactive time: 20 HourTotal time: 21 Hour

This no knead sourdough sandwich bread is a great recipe for making a sourdough loaf without having to make sure your starter is newly fed.

Ingredients

• 500 grams bread flour
• 70 grams white whole wheat flour
• 50 grams medium rye flour
• 1 3/4 teaspoons salt
• 60 grams liquid (100 percent hydration) sourdough starter
• 450 grams water

Instructions

1. In a large bowl or 2 liter dough rising bucket, whisk together the flours and salt. 
2. Add the starter and water and stir with a large wooden spoon or dough whisk. 
3. Cover and let rise until doubled, about 12 to 16 hours. 
4. When the dough has doubled, stir it with a dough scraper or dough whisk to deflate. 
5. Scrape the dough into an oiled bread pan, either a 9 by 4 inch Pullman pan or 8 1/2 inch by 4 inch loaf pan. 
6. Smooth the top of the dough with wet hands so that the dough is evenly distributed in the pan. Sprinkle the top with a mixture of seeds (optional). 
7. Cover loosely with oiled plastic wrap and let rise until 1 inch below the rim of the pan, about 3 to 4 hours. 
8. Heat your oven to 425 degrees F. Bake the loaf for 45 minutes, until the interior temperature reaches 205 degrees F. 

Nutrition Facts

Calories

129.16

Fat (grams)

0.63

Sat. Fat (grams)

0.09

Carbs (grams)

26.30

Fiber (grams)

1.52

Net carbs

24.78

Sugar (grams)

0.14

Protein (grams)

4.34

Sodium (milligrams)

207.40

Cholesterol (grams)

0.00

https://www.karenskitchenstories.com/2021/07/no-knead-sourdough-sandwich-bread.html

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