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no yeast sourdough bread sitting on a black counter in a clear glass loaf pan
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No Yeast Sourdough Sandwich Loaf

Sourdough doesn't need yeast but since I started sourdough with a quick win using an added yeast recipe to speed things up, I took out the yeast to make this recipe with yields a delicious sourdough sandwich loaf.
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Prep Time 12 hours
Cook Time 42 minutes
Servings: 1 loaf
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g sourdough starter active
  • 250 g water filtered
  • 500 g organic all-purpose or bread flour
  • 10 g salt
  • 20 g organic raw cane sugar
  • 60 g grated butter

Equipment

  • 1 loaf pan
  • 1 mixing bowl
  • 1 kitchen scale

Method
 

  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.
  2. Cover dough & let rest 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let sit to rise 8 hours. I do this overnight. (Notes for times of the day to start as options below.)
  8. Bake on 350° for 42-45 minutes or until golden brown. Start in a cold oven.
  9. 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

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.
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