Easy crustless sourdough sandwich bread is soft fluffy and kid friendly without the crunchy outside edge. You will never buy grocery store bread again and it will be your family’s new favorite sandwich bread.
I have been asked on several occasions how I get my kids to eat the crust of my Sourdough Bread. And the truth is, I don’t.
It just depends on the day whether or not my kids eat the crust of my sourdough bread. Some days they come home from school and their entire sandwich is eaten and the next day they eat up to the crust and don’t touch it.
So it’s hit or miss at my house too. But the reoccurring question got me thinking if I could create a soft sandwich bread without the hard crust.
After trialing a few dozen loaves, I have created a masterpiece!
My kids are the real MVP’s in this creation because they have eaten sandwiches on dozens of trial loaves and never once complained (and one or two came out a little undercooked 🙂 )
So I’d like to thank my kids for being the best little taste testers throughout this journey to find a loaf of bread that would please even the pickiest of eaters.
Need a Sourdough Starter?
Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“
Ingredients to make Easy Crustless Sourdough Sandwich Bread
- Sourdough Starter
- Flour (I always recommend unbleached organic)
- Water
- Egg
- Honey
- Avocado Oil
- Unrefined Salt
How to make Easy Crustless Sourdough Sandwich Bread
- Ferment: Add sourdough starter, flour, water, egg, honey, oil and salt to a stand mixer. Mix on high for 5 minutes. The dough should pull away from the walls of the bowl. After 2 minutes if the dough appears to still be sticking to the bowl, add 1 Tbsp flour. It shouldn’t stick anymore after a tablespoon or two of flour. Add dough to a Large Wide Glass bowl and cover tightly with Reusable Shower caps or plastic wrap to prevent dough from drying out. Ferment 8-12 hours or until doubled in size.
- Shape fermented dough into a tight oval making sure the top of the dough ball is smooth. *this helps bread keep its shape when it bakes for a smooth rounded top. Add dough to a greased or parchment lined sandwich loaf pan. Cover dough again and proof for 1-2 hours until the dough has filled in the loaf pan.
- Add Dutch Oven to your cool oven and preheat to 350 degrees F.
- Bake loaf pan inside the large Dutch Oven for 45 minutes. *No need to score the bread.
- Remove bread from the loaf pan and cool completely on wire rack. Enjoy!
What kind of flour do you recommend?
I always recommend using Unbleached Organic Flour (Why?)
All purpose flour, bread flour or whole wheat flour all work great.
My recommendation for this loaf is to use 300grams organic unbleached all purpose flour and 100 grams organic whole wheat flour.
Of course you can experiment with any flour you may have or your family enjoys. It’s a versatile recipe.
Just remember if you’re using more whole wheat flour, you may need to increase the water amount by 1-2 Tbsp because the whole wheat will absorb more water.
Do I have to have a dutch oven to make this?
Yes. A Dutch Oven is needed for the loaf pan to bake inside. This completely covers the bread and keeps it from developing a thick crust. The steam is captured inside the dutch oven to spring the bread and help it rise. Also keeping it covered as it slowly bakes at a lower temp will prevent a hard crust from forming.
Can I make this all in one day?
Yes! Feed your starter the night before so it’s ready to use by morning. Mix and ferment the dough during the morning and into the early afternoon. Shape and proof then bake mid afternoon. You can have fresh bread ready in time for dinner!
Can I cold proof this dough?
Yes! Follow the entire recipe until you’re ready to bake. Cover dough tightly so no air can get to the dough. Refrigerate for 24-48 hours before baking. This allows the grains to break down even more and adds even more nutritional benefit.
Just remember the dough will be cold when adding to the oven. So increase the baking time by 15 minutes to be sure the center isn’t still doughy.
Want to try other Sourdough Bread recipes?
Simple Artisan Sourdough Bread
Simple No Knead Sourdough Bread
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Let’s make Easy Crustless Sourdough Sandwich Bread
Easy Crustless Sourdough Sandwich Bread
This easy crustless sourdough sandwich bread is soft, fluffy and kid friendly without the crunchy outside edge. You will never buy grocery store bread again and it will be your family's new favorite sandwich bread.
Ingredients
- 150 g Active Sourdough Starter
- 400 g Flour (plus 1Tbsp if needed, see notes)
- 200 g Filtered Water
- 1 egg
- 2 Tbsp Honey
- 2 Tbsp Avocado Oil
- 1 tsp Unrefined Salt
Instructions
- Ferment: Add sourdough starter, flour, water, egg, honey, oil and salt to a stand mixer. Mix on high for 5 minutes. The dough should pull away from the walls of the bowl. After 2 minutes if the dough appears to still be sticking to the bowl, add 1 Tbsp or more flour. It shouldn't stick anymore after a tablespoon or two of added flour. Add dough to a large greased bowl and cover tightly with Reusable Shower caps or plastic wrap to prevent dough from drying out. Ferment 6-12 hours or until doubled in size.
- Shape fermented dough into a tight oval making sure the top of the dough ball is smooth. *this helps the bread keep its shape when it bakes and gives a smooth rounded top. Add dough to a greased or parchment lined sandwich loaf pan. Cover dough again and proof for 1-2 hours until the dough has filled in and touched all sides of the loaf pan and has risen slightly above the loaf pan.
- Add Dutch Oven to your cool oven and preheat to 350 degrees F.
- Bake loaf pan inside the large Dutch Oven covered for 50-55 minutes. *No need to score the bread. Be sure it's covered to prevent a crust from forming.
- Remove bread from the loaf pan and cool completely on wire rack. Enjoy!
Notes
My flour recommendation for this loaf is to use 300grams organic unbleached all purpose flour and 100 grams organic whole wheat flour.
Just remember if you're using more whole wheat flour, you may need to increase the water amount by 1-2 Tbsp because the whole wheat will absorb more liquid.
Links:
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Hi, will this recipe turn out similar if I don’t baked it in a dutch oven? Will it just form a crust or it won’t rise properly? Thanks.
It’ll be fine. To ensure your loaf is getting enough steam, I would fill a sheet pan with boiling water and put it on the oven rack below the loaf. Once you put the loaf in to bake though, do NOT open the oven. Set it and forget it, otherwise when you open the door you will let steam out and you want to make sure every bit stays inside the walls of your oven. Good luck!
Hello!!
Do you need the egg? Do you recommend any substitutes?
Thank you!!
I do think the egg is needed, however I have never tried substitutions or leaving it out. So if you give it a try, I’d love to know the result!
What’s your recommended best way to store this so I can use it throughout the week?
I store mine in a tall, round, 4 quart Cambro Container and when I cut into it, I place the cut side down. Anything airtight and cut side down will work best for storing