Description
This Easiest Ever Sourdough Bread recipe is a no-knead, simple method that yields a beautifully crusty, artisan-style loaf with minimal effort. Utilizing a ripe sourdough starter and long, slow fermentation, this bread has a soft, pillowy crumb and a rich, tangy flavor. Perfect for beginners and seasoned bakers alike, it requires only basic ingredients and gentle hand folding, baked in a Dutch oven to achieve a classic crusty exterior.
Ingredients
Scale
Starter Build (Night Before)
- 25 grams mature starter (about 2 tablespoons)
- 75 grams unbleached bread flour or all-purpose flour (½ cup + 1 teaspoon)
- 75 grams water, 90°F (⅓ cup)
Dough
- 100 grams ripe starter (heaping ⅓ cup)
- 300 grams filtered water, 90°F (1¼ cups + 1 tablespoon)
- 500 grams white bread flour or unbleached all-purpose flour (3½ cups + ½ teaspoon)
- 10 grams sea salt (2⅛ teaspoons)
Instructions
- Build the starter: The evening before baking, combine 25 grams mature starter with 75 grams flour and 75 grams warm water (90°F) in a clean mason jar. Mix until no dry flour remains, cover loosely with plastic wrap, and let it rest at room temperature for 8-12 hours until doubled and bubbly.
- Mix the dough: The next morning, combine 100 grams of the ripe starter with 300 grams of warm water in a large mixing bowl. Stir thoroughly until fully dispersed. Add 500 grams of bread flour and 10 grams sea salt. Mix until a shaggy, sticky dough forms and then use your hands to bring it together into a sticky ball.
- Bulk fermentation: Cover the bowl with plastic wrap and place it inside the oven with the light on to maintain a warm environment (~80-85°F). Let the dough rise for 5-6 hours until it has doubled in size and is noticeably puffy. A gentle poke should leave an indent that slowly fills back in.
- Shape the dough: Lightly flour your countertop and turn the dough out seam-side down. Gently pull and fold the top edge to the center, repeat with each side, pinch the seams to seal, then repeat the folds once more. Flip the dough seam-side down, and with cupped hands, rotate and tighten the dough ball until the surface is smooth, taut, yet soft and pillowy.
- Second rise: Dust a bread basket with flour and place the dough seam-side up inside. Lightly dust the top with flour and cover with plastic wrap. Return it to the oven (light on) for 2-3 hours until doubled and airy. When pressed, it should hold the indentation.
- Preheat oven and prepare dough: Remove dough from oven and preheat oven to 450°F. Transfer dough onto parchment paper seam-side down. Using a sharp knife or lame, score a ½-inch deep lengthwise cut along the top.
- Baking: Using the parchment corners, lift the dough into an unheated Dutch oven. Cover with the lid, reduce oven temperature to 425°F, and bake covered for 40 minutes. Remove the lid and bake uncovered for an additional 5-10 minutes until dark golden brown and crust sounds hollow when tapped.
- Cooling: Remove the bread from the Dutch oven using parchment corners and place on a cooling rack. Cool completely for at least 2 hours; internal temperature should reach 190-205°F. The crust will crisp, and the crumb will be fully set. Slice and enjoy!
Notes
- Use an active, bubbly starter that floats in water for best results.
- If you don’t have a proofing basket, a large bowl lined with a well-floured kitchen towel works well.
- The dough will be sticky when mixing; this is normal and creates the ideal texture.
- Cold kitchens may require longer fermentation times; the oven light method offers a stable warm environment.
- Score dough confidently with a decisive cut to help even rising; a simple straight line is perfect for beginners.
- While bread flour is preferred for structure, all-purpose flour works well too.
- Store your bread at room temperature in a paper bag for up to 3 days; for longer storage, slice and freeze in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 180
- Sugar: 0.2 g
- Sodium: 320 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
