Overnight No Knead Sourdough Sandwich Bread

Add the starter, warm water and honey to a large mixing bowl, stirring until dissolved. Add bread flour, oil, and salt. Stir until a thick, shaggy dough forms and all the flour is absorbed. You can use a KitchenAid mixer with a dough hook attachment, a dough whisk, or do this by hand!

Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.

Gently lift dough from the bowl and stretch and fold the dough 4 times. To do a stretch and fold, stretch the dough up until it feels tight and then push it down the middle. Turn the bowl and repeat 3 more times (until you have make a complete circle).

Cover with a damp towel, and let rise at room temperature overnight (8-10 hours) until doubled in size. Do not refrigerate the dough.

In the morning, flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle. Then, dimple the with your fingers to release any large air bubbles from the dough. fold two halves of the rectangle in and roll up the dough into a log shape. Cover and let the dough rest for 10 minutes.

Spray a 9x5 bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top. Place the dough in your loaf pan. Cover and let rise for 1-2 hours, or until dough has doubled in size.

Preheat your oven to 375°F. Bake in the center rack of the oven for 40 minutes. The top of the loaf should be golden in color.

After 10 minutes, tilt the pan to remove the bread. Cool on a cooling rack. Brush the top of the loaf with some butter if you'd like. Wait at least 1 hour before cutting to prevent the loaf from deflating.