A simple, no-knead bread perfect for sandwiches.
No-Knead Sandwich Bread
This recipe is a bit of a meeting-in-the-middle between the Artisan Bread in 5 and Jim Lahey techniques. The flavor of Lahey’s recipe is amazing, but a bit more work is involved. This recipe simplifies the process without sacrificing the taste.
Ingredients
- 3 1/4 cups bread flour (433 grams)
- 3 1/4 cups all-purpose flour (433 grams)
- 2 teaspoons instant or active dry yeast (8 grams)
- 1 1/2 tablespoons kosher salt (14 grams)
- 3 cups water (709 grams)
Directions
- Combine flours, yeast, and salt in a large bowl. Add water and stir together with a wooden spoon to form a shaggy dough. Cover with plastic wrap or a tea towel and let proof at room temperature for around 5 hours. At this point the dough can be used immediately, or covered with plastic wrap and kept in the fridge for up to two weeks.
- On baking day, remove half of the dough from the bowl and return the remainder to the fridge. Turn the dough out on a floured surface and lightly knead 3–4 times. Shape dough into a rectangle approximately 8 in. x 12 in. Fold one third of the dough into the center, followed by the other third.
- Place seam side-down in a buttered loaf pan. Cover and let rise for approximately 1 hour, or until the dough has doubled in size.
- Preheat your oven to 450°. Dust the top of the dough with a little flour and score with a serrated knife. Bake for 30–35 minutes, or until the top of the loaf has just begun to brown. Let cool for at least an hour before slicing.
- This recipe is a community pick on Food52!