The Day Before
Make the dough:
Mix dry ingredients: In a large bowl, mix together the bread flour, all-purpose flour, salt and yeast. (You can also use a stand mixer if you want to.)
Add in water until a loose, shaggy dough has formed.
Check out my article on Why Do You Mix Dry Ingredients and Wet Ingredients Separately? for details
Bulk fermentation: Cover with plastic wrap and let rise at room temperature for 12 to 18 hours. (After the 18 hours you can use it or put it in the refrigerator for up to 2 days)
The Next Day
Prepare the baking pan: Butter a 9×5-inch (23×12½ cm) loaf pan. Set aside.
Shape the dough:
Knock the air out of the dough to strengthen the dough.
On a floured surface, starting at an 8-inch (20 cm) edge, fold in thirds like a letter, then place, seam side down into an 8×12-inch (20×30 cm) rectangle, into the prepared loaf pan.
Final proofing: Cover and let rise at a warm place until doubled in size, about 1 ½ – 2 hours. Towards the end of the rise time, preheat the oven to 450°F (230°C).
Bake the bread:
Dust the loaf with a bit of flour and score down the center with a sharp knife.
Bake for 35-40 minutes, until the top of the loaf is a deep golden brown, let cool on a wire rack completely before slicing.
How to Store 5-Ingredient No Knead Sandwich Bread?
Fully cool the bread before storing it.
Store the bread in an airtight container at room temperature for up to 4 days.
Alternatively, slice the whole loaf and then freeze it to make it stay fresher longer. Lightly toast what you need.