Go Back

Easy Sourdough Bread

Less Steps. Delicious Bread!
Print Recipe Pin Recipe
Equipment Method Notes

Equipment

  • Dutch oven
  • Mixing Bowl
  • Parchment paper

Method
 

  1. 1. Combine Ingredients
    2. Give dough a light mix
    3. Cover dough
    4. Leave at room temperature for 8-21 hours
    5. Form the dough
    6. Let it rest one more hour covered
    7. Bake & Eat!
Ingredients
  1. 125 grams active bubbly starter
    12 grams salt
    350 grams water
    500 grams high quality bread flour (like Red Mill or King Arthur)
    12 grams fine sea salt
    Note: IF you are confident in the strength of your starter you can use unfed, runny-discard instead of fed, bubbly, active starter (but do it at your own risk!
Instructions
  1. In a bowl, combine water, starter, salt. MIX. Then add the flour and barely mix together until there are no dry spots in the dough. DO NOT knead dough.
  2. Cover dough with a lid (a plate works well) and let dough sit at room temperature for 9-12 hours or overnight. I usually mix the dough up just after dinner and then bake the next morning.
  3. After 9-12 hours on the counter, PREHEAT a dutch oven inside your oven at 450 degrees for 30-60 minutes. Use a pizza stone under the dutch oven so the bottom of the bread doesn't get too crusty and overcooked.
  4. Immediately after you preheat the oven, dump the dough onto a clean and lightly floured surface.
    Tuck, stretch, or roll the dough into a smooth ball. Pushing and pulling the dough in a circular motion helps shape it.
  5. Transfer the dough ball to a piece of parchment paper and cover dough with upside down bowl used to make the dough.
    Let dough rest under bowl for one hour (while oven heats)
  6. Remove bowl covering and lightly dust dough with flour. Using a sharp blade, score the dough so the steam has somewhere to escape. Scoring helps give the dough a direction to rise.
    Transfer parchment paper with dough on top into a hot dutch oven. Cover with lid and put in oven.
  7. Reduce heat to 400 degrees and bake, covered for 40 minutes.
    Remove lid and let the crust golden for 3-5 additional minutes.
  8. Remove bread from oven and put it on cooling rack. Let it cool for one hour before slicing. (slicing while warm will make the bread gummy)

Notes

  • Round parchment paper for use with air fryers works great in the place of parchment sheets.
  • If baking two loaves of bread - keep dutch oven lid in the oven for the last 3-5 minutes of baking - to keep it hot.