I first looked into sourdough summer 2022 when I was just tired of eating bad-for-you bread and spending lots of money on the decent stuff. In my research, I found a few recipes to get me started with sourdough that weren’t intimidating like those beautiful round artisan sourdough loaves. It doesn’t take much to perfect a delicious no yeast sourdough sandwich loaf. Let me show you how…
This post contains affiliate links, which means I make a small commission at no extra cost to you. Always shop small, local, and/or direct when you can, though!
Why does sourdough bread need yeast?
It doesn’t. Sourdough is meant to rise by fermentation on its own with no help except from time and temperature.
Being new to bread making, I wasn’t familiar or comfortable with the rise times so I found a sourdough sandwich bread to get me started that didn’t take all day.
This recipe included yeast but the knead-to-bake time was significantly shorter and made for a great sourdough beginner recipe.
So why change the recipe?
I took out the yeast for a few reasons. One being that with the yeast, it’s basically regular ol’ bread and I wanted to keep the sourdough properties in a longer, slower process.
Removing the yeast and allowing more time for the sourdough to rise has yielded a much more sour flavor in my bread that my family all loves.
A recipe like this made for a quick win which encouraged me to branch out and try more complex sourdough recipes.
THE YEAST-FREE RECIPE INGREDIENTS
100g sourdough starter
250g water
500g organic all-purpose or bread flour
20g organic raw cane sugar
60g grated butter (homemade butter is the best)
RECIPE NOTES TO CONSIDER
- Kitchen scale heavily recommended.
- Recipe is a guide. If you need more water, add more.
- Butter notes: 60g is just over half a stick of butter so I usually eyeball this and don’t fret if it’s not perfectly 60g. Frozen butter grates better.
Prep time 40 minutes. Rise time 12 hours. Cook time I’ve found the perfect amount to be 42 minutes in my oven at 350 degrees (we live in North Carolina, elevation may affect your cook time).
INSTRUCTIONS:
1. Combine sourdough, water, flour in a bowl. Mix until dough is well combined and not very flaky. This is where you may need to add a little more water so it’s not flaky but also not gooey. You may use a standing mixer but I use my hands. It feels very therapeutic. Wash them first, obviously. Cover dough & let rest 30 minutes.
2. Add salt, sugar, butter to the dough and knead for 3 to 6 minutes. Dough should be silky and elastic. Really work that butter into the dough. You’ll find the dough to be very oily/greasy because of the butter. It will start tearing and not kneading back together very well. This is fine. Just ball up the dough as best you can and leave it in the bowl.
3. Then you’ll cover the bowl and leave dough to rise. A few hours, somewhere between 3-5 hours. Dough needs to double in size.
4. Tip dough out onto a clean counter, sticky side up. Ease dough out and fold over on all four sides. Shape into a rectangle. Place inside loaf pan, seam side down. *Note: once you get good at this recipe, you’ll just dump the dough in your hands and quickly stretch it and fold it right in your hands before quickly putting it in the pan.
5. Then cover with tin foil or plastic wrap loosely. Too tight and it won’t be able to rise like it needs. Using a towel will dry the top of the dough out since it does need to rise for a few more long hours.
6. Let sit to rise 8 hours. I do this overnight.
7. Finally, bake on 350° for 42 minutes or until golden brown. Preheating the oven is fine.
8. Use a good bread slicing knife to cut. Enjoy your no yeast sourdough sandwich loaf sliced with homemade butter and strawberry jam or dandelion jelly, apple jam, or apple butter!
How long does this no yeast sourdough sandwich loaf recipe take to make?
Because I like the slower fermentation process that gives a much tangier, sour flavor to this no yeast sourdough sandwich loaf, I start this whole process right after lunch time. This way it is ready for its final rest in its pan overnight while I am asleep. Then the next morning I will bake it.
You can also start this early in the morning and be ready to bake for dinner time 12 hours later.
More sourdough to love
An added yeast sourdough sandwich bread recipe was quick to learn and master. The quick win gave me the courage to try different recipes.
I’ve made bad bread and great bread by experimenting and not being afraid to persevere.
Here are some great blogs to get you started in your beginner sourdough journey:
EASY ARTISAN SOURDOUGH LOAF FOR NEW SOURDOUGH BAKERS
4 RECIPES TO MAKE YOUR A BREAD BAKER IN NO TIME!
Pin it so you don’t forget it!
If you try this recipe out, come back and leave a comment or share a picture on Facebook, Instagram, or Pinterest so I can see it! I’d love to hear your experience and what you think.
Keep up to date on recent posts and sharings and more on Facebook, Pinterest, YouTube, and Instagram: @johnsonhomenc and sign up for my weekly newsletter where I share read time gardening and kitchen things from my home to yours: HERE.
Check out other Johnson Home NC affiliated links HERE.
This post contains affiliate links, which means I make a small commission at no extra cost to you. I will always encourage shopping local, small, and direct FIRST. Johnson Home NC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. As part of this Amazon Associates program, the Website will post customized links, provided by Amazon, to track the referrals to their website. And I thank you for using these links!
No Yeast Sourdough Sandwich Loaf
Ingredients
Equipment
Method
- Combine sourdough, water, flour in a bowl. Mix until dough is well combined and not very flaky. This is where you may need to add a little more water so it's not flaky but also not gooey. You may use a standing mixer but I use my hands.
- Cover dough & let rest 30 minutes.
- Add salt, sugar, butter to the dough and knead for 3 to 6 minutes. Dough should be silky and elastic. Really work that butter into the dough. You’ll find the dough to be very oily/greasy because of the butter. It will start tearing and not kneading back together very well. This is fine. Just ball up the dough as best you can and leave it in the bowl.
- Then cover the bowl and leave dough to rise. A few hours, somewhere between 3-5 hours. Dough needs to double in size. Temperature of your home will play a big role in time to double.
- Tip dough out onto a clean counter, sticky side up. Ease dough out and fold over on all four sides. Shape into a rectangle. Place inside loaf pan, seam side down. *Note: once you get good at this recipe, you’ll just dump the dough in your hands and quickly stretch it and fold it right in your hands before quickly putting it in the pan.
- Then cover with tin foil or plastic wrap loosely. Too tight and it won’t be able to rise like it needs. Using a towel will dry the top of the dough out since it does need to rise for a few more long hours.
- Let sit to rise 8 hours. I do this overnight. (Notes for times of the day to start as options below.)
- Bake on 350° for 42-45 minutes or until golden brown. Start in a cold oven.
- Use a good bread slicing knife to cut. Enjoy your no yeast sourdough sandwich loaf sliced with homemade butter and strawberry jam or dandelion jelly, apple jam, or apple butter!
Notes
