Sourdough Sandwich Loaf (No-Knead, 24-Hour Starter)
Golden, crackling crust gives way to a soft, springy crumb with mild tang—ideal for thin sandwich slices, buttery toast, or lunchboxes. The slow fermentation develops flavor and strength without intensive kneading, producing an open but even texture that holds fillings well.
Use an active 100% hydration starter for best rise; if yours is less active, give it a warm feed before mixing. Substitute up to 20% whole-grain flour for nuttiness, or swap 50g bread flour for whole wheat for a heartier loaf. For a softer crust, brush the top with olive oil after baking or wrap the warm loaf in a clean towel while cooling.
Serve sliced for grilled cheese, deli sandwiches, avocado toast, or morning breakfasts. This loaf keeps well at room temperature for 2 days or freezes sliced for up to 3 months—slice before freezing so you can toast individual pieces. Practical tip: use a pullman loaf pan for perfectly square sandwich slices, or a covered Dutch oven for a rounder artisan shape.
How to Make It
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1
Activate the starter: Feed the sourdough starter 4–6 hours before mixing so it's visibly bubbly and doubled.
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2
Mix the dough: In a large bowl, whisk together the bread flour, whole wheat flour (if using), and water until no dry streaks remain. Cover and autolyse 30 minutes.
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3
Incorporate starter and salt: Add the active starter and honey (if using) to the dough and mix by folding until incorporated. Sprinkle salt over the top and mix by pinching and folding for 2–3 minutes until the dough comes together.
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4
Bulk fermentation with folds: Cover and let rest at room temperature (about 21–24°C/70–75°F). Every 30 minutes for the first 2 hours, perform a set of gentle stretch-and-folds (4 folds around the bowl). After 3–4 hours total, the dough should rise 20–50% with bubbles forming.
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5
Shape the loaf: Turn the dough onto a lightly floured surface, pre-shape into a loose boule and rest 20 minutes. Final-shape according to your bake vessel: for a pullman pan, shape into a tight cylinder; for a Dutch oven, shape into a tight boule.
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6
Cold overnight proof: Place the shaped loaf in a lightly oiled pullman pan or a floured banneton/linen-lined bowl, cover, and refrigerate for 12–18 hours. This slow ferment develops flavor and improves slicing texture.
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7
Preheat oven: About 45 minutes before baking, preheat the oven to 230°C (450°F). If using a Dutch oven, place it inside the oven to preheat as well. If using a pullman pan, preheat a baking stone or heavy sheet.
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8
Score and bake: Remove the loaf from the fridge while the oven finishes heating. Score the top with a sharp blade. For a Dutch oven, place dough inside the preheated pot, cover, and bake 20 minutes covered at 230°C, then uncover and reduce to 200°C (390°F) and bake 20 more minutes until deep golden. For a pullman pan, bake at 230°C for 10 minutes, reduce to 200°C and bake 30–35 minutes until evenly browned.
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9
Finish and cool: If using olive oil, brush the hot crust lightly to soften. Transfer the loaf to a rack and cool completely (at least 1 hour) before slicing to set the crumb.
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10
Store or freeze: Keep wrapped in a clean cloth or bread bag at room temperature for up to 48 hours. For longer storage, slice and freeze; toast slices directly from frozen.