Whisked Kitchen · whiskedkitchen.com/r/no-knead-sandwich-bread
baking · bread
No knead Sandwich Bread
A soft, sturdy sandwich loaf from six ingredients, mixed by hand in one bowl. The wet, 80% hydration dough needs no kneading: one round of stretch and folds builds its strength. Make it overnight with 2 g yeast, or same-day with 8 g.
Category: Bread
Cook45 min
Makes1
Ingredients
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500 g bread flour about 4 cups, plus more for dusting
2-8 g instant yeast 2 g (½ tsp) overnight, 8 g (2 tsp) same-day
10-15 g salt
200 g water cold or room temperature
200 g milk whole or reduced-fat
57 g butter melted; salted or unsalted
softened butter or olive oil for greasing
Method
1
Mix: In a large bowl, whisk the flour, salt and yeast. Add the water, milk and melted butter and stir with a spatula until no dry flour remains. It will be very sticky. That's right at 80% hydration, so don't add flour. Cover and rest 30–60 min.
2
Stretch and fold: With a wet hand, lift an edge of the dough, stretch it up and fold it into the centre. Work around the bowl until the dough turns smooth and holds together.
3
First rise: Rub the dough with a little olive oil, cover, and leave at room temperature until doubled, 8–10 h overnight or 2–3 h same-day.
4
Grease the tin: Butter a 23 × 13 cm (9 × 5 in) loaf tin, or brush a non-stick one with 2 tsp olive oil.
5
Shape: Deflate the dough and turn it onto a lightly floured bench. Pat it into a rectangle about 20 × 40 cm (8 × 16 in), no wider than 20 cm or it won't fit the tin. Roll up tightly from a short end, set it seam-down in the tin, and rub the top with 1 tsp olive oil.
6
Second rise: Cover and leave until the dough crowns the rim, 2–3 h overnight or about 1 h same-day. Heat the oven to 190°C (170°C fan) / 375°F as it nears the rim.
7
Bake: 45 min, until deep golden. Turn out onto a rack straight away and cool completely before slicing.
8
Store: Airtight at room temperature for 3–4 days, or frozen for up to 6 months.
Notes
-
BAKE-DAY TIMELINE
Overnight (2 g / ½ tsp yeast), recommended:
- Night before: Mix, rest 30–60 min, then stretch and fold. Oil, cover and leave to rise overnight.
- Morning: The first rise should be done (doubled, 8–10 h). Deflate, shape and set in the greased tin.
- Mid-morning: Second rise, 2–3 h, until the dough crowns the rim.
- Heat the oven to 190°C (170°C fan) / 375°F as it nears the rim, then bake 45 min.
- Total: about 12–14 h, mostly hands-off.
Same-day (8 g / 2 tsp yeast):
- Mix, rest 30–60 min, then stretch and fold.
- First rise: 2–3 h, until doubled. Deflate, shape and set in the greased tin.
- Second rise: about 1 h, until the dough crowns the rim.
- Heat the oven to 190°C (170°C fan) / 375°F, then bake 45 min.
- Total: about 5–6 h.
Then cool completely on a rack before slicing.
Inspired by alexandracooks.com
Riffs
Variations on this recipe, each on its own page.
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