No Knead Sandwich Bread Recipe

In a bowl, combine flour and salt – set aside.

In a measuring cup – measure the warm water, add olive oil, sugar, and yeast. Combine well.

Add the yeast mixture to the flour mixture.

Use a wooden spoon or spatula to combine it well making sure that no dry flour is left on the bottom.

This is a very wet dough, so don’t try touching it with your hands.

Cover with a clean kitchen cloth or plastic wrap.

Let it rest on the countertop for an hour.

Then place in the fridge for 6 hours (up to 24 hours).

Line the loaf pan with parchment paper. Since this is a wet dough the sides can sometimes stick.

The parchment prevents sticking as well as too much browning.

Remove the dough from the fridge onto a well-dusted work surface.

A spatula and flexible bench scraper works best, if not use a silicone spatula.

Divide the dough into two if you are making a 7 x 4-inch loaf or make one large 13 x 4-inch loaf.

Making sure to use sufficient flour, form a loaf shape (see video).

Place the dough into the prepared baking pan/pans.

Cover and let proof for another 60 minutes. It won’t rise much at this point but since the dough is cold it will need about 60 minutes.

Preheat the oven at 200 C/ 390 F.

Sprinkle a little flour on the top of the loaf. Make two lines with a knife (air vents) to prevent bursting (I prefer the natural burst)

Bake the 7-inch loaves for 15 minutes at 190 C / 380 F, then 15 minutes at 170 C / 340 F.

Bake the 13-inch loaf for 20 minutes at 190 C / 380 F, then 25 minutes at 170 C / 340 F.

Remove the bread from the oven and transfer to a cooling rack.

Let cool for at least 20 minutes before you cut into the bread. (cutting the bread while still hot will dry it out)

Enjoy!