Description
This Easiest Ever Sourdough Bread recipe is a no-knead, straightforward method ideal for beginners and seasoned bakers alike. Using a simple overnight starter build and long fermentation times, this artisan-style bread results in a beautifully crusty exterior and soft, airy crumb. The recipe requires minimal hands-on effort, relies on basic ingredients, and bakes in a Dutch oven to achieve perfect heat retention, making homemade sourdough accessible and rewarding.
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℉ (⅓ cup)
For the Dough
- 100 grams ripe starter (heaping ⅓ cup)
- 300 grams filtered water, 90℉ (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 at 90°F in a clean mason jar. Mix thoroughly until no dry flour remains. Cover loosely with plastic wrap and let rest at room temperature for 8-12 hours until doubled in size and bubbly.
- Mix the Dough: The next morning, mix 100 grams ripe starter with 300 grams warm water (90°F) in a large bowl until fully dispersed. Add 500 grams bread flour and 10 grams sea salt. Stir until a shaggy dough forms, then use your hands to gather it into a sticky, rough ball.
- First Rise: Cover the bowl with plastic wrap and place it in the oven with only the light on to create a warm (80-85°F) environment. Let the dough rise for 5-6 hours, until doubled and puffy. A gentle poke should leave an indent that slowly fills back in.
- Shape the Dough: Lightly flour your countertop and turn the dough onto it with the smooth side down. Perform a series of folds by pulling each edge to the center and pinching to seal, repeating once more. Flip the dough seam-side down and shape it into a tight, taut, yet soft and pillowy ball using cupped hands.
- Second Rise: Dust a bread basket generously with flour and place the dough seam-side up inside. Lightly dust the top with flour to prevent sticking and cover with plastic wrap. Return the basket to the oven light for 2-3 hours until doubled and airy, retaining an indentation when pressed.
- Prepare for Baking: Remove the dough from the oven and preheat your oven to 450°F. Note that the Dutch oven does not require preheating for this recipe. Place a sheet of parchment paper on the counter and gently transfer the dough onto it, seam side down.
- Score the Dough: Using a sharp knife or bread lame, score a ½-inch deep lengthwise cut along the top of the dough. Make a confident, decisive cut to help the bread expand evenly during baking.
- Bake Covered and Uncovered: Using the parchment paper, lift the dough into a Dutch oven. Cover with the lid and reduce the oven temperature to 425°F. Bake for 40 minutes covered, then remove the lid and bake for an additional 5-10 minutes until the crust is dark golden brown and sounds hollow when tapped.
- Cool the Bread: Carefully remove the bread using the parchment paper and place it on a wire cooling rack. Let it cool completely for at least 2 hours until the internal temperature reaches 190-205°F. Proper cooling ensures a crisp crust and fully set crumb. Slice and enjoy!
Notes
- Use an active, bubbly starter for best results; if your starter doesn’t float in water, it may not be ready to use.
- If you don’t have a proofing basket, a large bowl lined with a well-floured kitchen towel works well as an alternative.
- The dough being sticky during mixing is normal and contributes to the perfect artisan bread texture.
- If your kitchen is cold, extend fermentation times to compensate or use the oven light method to maintain optimal rising temperature.
- Score the dough confidently; hesitant or shallow cuts can cause uneven rising. A simple straight line is perfect for beginners.
- While bread flour is preferred for structure and crumb, all-purpose flour can be substituted with satisfactory results.
- Store the finished 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. 85g)
- Calories: 190
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
