No Kneed Sourdough Sandwich Bread Recipe!

I got this recipe from my friend & she sent it to me without any link, so I’m housing it here on my blog so that I can share it with you!!!

If you are new to sourdough or if you want a no fuss recipe this is the best no kneed sourdough sandwich bread recipe. It’s SUPER easy and barely uses any starter, so there’s very little sourdough discard waste!

Let me know if you guys end up trying it!

1. To feed/grow more starter: take the starter out of the fridge. Let it get to room temp uncovered (usually 2-3 hours). I can tell when it gets more bubbly it's ready.

Then, feed it this way:
20 g starter
20 g filtered warm water
20 g organic King Arthur's flour (not bread flour just the regular)

I usually mix this and then let it sit on the counter, covered with a kitchen cloth, for several hours until doubled.

2. When the dough has doubled in size, you can measure out all the ingredients for loaves.
What is left can go back in the fridge as your new starter.

These are the ingredients you use per loaf:
50g starter
350 g filtered warm water
500 g flour
10 g pink Himalayan salt

3. Mix and let rise overnight or 8-12 hours, covered tightly in a Tupperware.

4. In the morning, knead and shape on the counter with a little flour if needed into a loaf shape. Put into a well-greased glass bread loaf pan and cover with an oil-sprayed piece of saran wrap.
You have a couple of options here. If you let the loaf sit out on the counter, you can bake it about 7 hours later. OR, you can put it in the fridge and let it ferment for longer (3 days will get more gluten out). Don't worry too much about how much it rises, unless it goes over an inch. If it spills out over the edges, it will stick. If that happens, I usually tuck the edges in and it's fine.

When ready to bake, preheat the oven to 425. Bake uncovered for 35 min.