The ONLY No-Knead Sourdough Sandwich Bread Recipe You Need (Beginner Friendly!)

Video Description

Learn how to make the EASIEST, softest, and most delicious no-knead sourdough sandwich bread at home! This beginner-friendly recipe requires minimal hands-on time and no complicated equipment like a stand mixer or a Dutch oven. You'll get a beautiful, soft loaf that's perfect for toast, grilled cheese, or everyday sandwiches, with a mild, delightful sourdough flavor that even kids love. 🔔 Subscribe for more easy recipes:    / @proofpointbaking   Ingredients 120g active, bubbly sourdough starter 375g filtered water 4 cups (500g) bread flour 2 teaspoons (12g) fine sea salt 1/2 tablespoon (7g) olive oil (optional) Instructions: Day 1: Mix & Rest 1) Activate Starter: Ensure your sourdough starter has been recently fed and is active/bubbly before you begin. 2) Mix: In a large bowl, combine the starter, lukewarm water and sea salt, stirring until the starter is dissolved. Add the flour and salt, then mix with a wooden spoon or a dough whisk until a shaggy, thick dough forms and all flour is incorporated. 3) Rest & Develop: Cover the bowl with plastic wrap and let it rest for 30-45 minutes. 4) Stretch & Folds : Over the next 3-4 hours, perform a few sets of gentle "stretch and folds" every 30-60 minutes…Lift the dough from one side, fold it over the center, rotate the bowl a quarter turn, and repeat a few times until the dough is smoother. Cover again. 5) Cold Proof: After the last stretch and folds, cover and place in the refrigerator for 12-15 hours (overnight). Day 2: Bake 1) Preshape: The next morning, gently scrape the dough onto a lightly floured surface. Shape it into a ball, let it rest for 15-20 minutes 2) Shape: Gently press the dough to deflate it, then shape it into a rectangle and roll it into a tight log. Place the shaped dough seam-side up in a floured proofing basket (banneton) Cover and place in the refrigerator for 3-4 hours. 3) Preheat Oven: Place the empty skillet into the oven for steam while the oven preheats to 500°F (260°C). 4) Bake: Carefully transfer the shaped dough into a greased 9x5 inch loaf pan. Lower temperature to 450°F (232°C) and bake for 20-25 minutes. Remove pan cover and bake for an additional 20-25 minutes until the crust is golden brown 5) Cool (Crucial Step!): Let the bread cool completely on a wire rack for at least 1 hour before slicing to prevent a gummy texture inside. #nokneadsourdough, #sourdoughsandwichbread, #beginnerbaking, #homemadebread, #sourdoughrecipe Timestamps / Video Chapters: 0:00 - Introduction & The Amazing Result 0:14 - Feeding sourdough starter 2:18 - Simple Ingredients & Mixing the Dough 4:58- First Rise & The "Fold" Technique (instead of kneading!) 8:06 - Preshaping into a ball 9:22 - Shaping into a proofing basket (banneton) 10:57 - baking 11:18 - Final result