Easy Sourdough Bread Recipe
This easy sourdough bread recipe requires no kneading, no fuss, and fits into any schedule. With just four ingredients, you can create a crispy, golden, naturally fermented loaf that tastes far better than store-bought bread. Perfect for beginners and busy bakers alike.
Ingredients
- 100 g sourdough starter active and bubbly
- 375 g bread flour or all-purpose flour
- 250 g water adjust temperature based on environment
- 8 g salt
Instructions
- Feed Your Starter: Ensure your sourdough starter is active and has doubled in size before using it.
- Mix the Dough: In a large bowl, combine the starter, water, flour, and salt. Stir until all ingredients are fully incorporated into a shaggy dough.
- Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 10-12 hours, or until it has doubled in size.
- Shape the Dough: Lightly flour your hands and a work surface. Shape the dough into a round ball and place it in a proofing basket or lined bowl.
- Final Proof: Cover and let it rise for another 1-2 hours, until slightly puffed up.
- Preheat Oven: Heat oven to 450°F (230°C) and place a Dutch oven inside for at least 30 minutes.
- Score & Bake: Transfer the dough to the preheated Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake another 20 minutes until golden.
- Cool & Enjoy: Let the bread cool completely on a wire rack before slicing.
Notes
- If your sourdough starter is sluggish, feed it a few hours before baking.
- For a milder tang, reduce fermentation time; for a stronger tang, extend it.
- Store at room temperature for 1-2 days or freeze slices for long-term storage.
- If you don’t have a Dutch oven, bake on a sheet pan with a pan of ice cubes for steam.