Easiest Sourdough Bread

Table of Contents

Here’s a simple and easy sourdough bread recipe to get you started:

For the Starter:

For the Dough:

Mix Starter Ingredients: In a large bowl, combine the sourdough starter, water, and flour. Stir until well combined.
Let it Rise: Cover the bowl with a damp cloth or plastic wrap. Let it sit at room temperature for 4-12 hours, until it becomes bubbly and has doubled in size.

Mix Dough Ingredients: In a large mixing bowl, combine all the starter, flour, and water. Stir with a spoon or your hands until it forms a shaggy dough.
Autolyse: Cover the bowl and let the dough rest for 30 minutes. This helps hydrate the flour and makes it easier to knead.
Add Salt: Sprinkle the salt over the dough and mix it in with your hands, gently folding and stretching the dough to incorporate the salt evenly.
Knead: Knead the dough for about 5-10 minutes until it becomes smooth and elastic. Alternatively, use the stretch and fold method: grab one side of the dough, stretch it, and fold it over the rest of the dough. Rotate the bowl and repeat for about 4-6 turns every 30 minutes, for a total of 2 hours.

First Rise: Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until it has doubled in size.
Shape the Dough: Gently turn the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges towards the center and then flipping it over. Tuck the edges underneath to create surface tension on the top.

Second Rise: Place the shaped dough into a floured proofing basket or a bowl lined with a floured cloth. Cover and let it rise for another 1-2 hours at room temperature, or overnight in the refrigerator.

Preheat Oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C) for at least 30 minutes.
Score the Dough: Carefully turn the dough out onto a piece of parchment paper. Using a sharp knife or a razor blade, make a few slashes on the top of the dough.
Bake: Carefully transfer the dough (with the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Uncover and Bake: Remove the lid and bake for an additional 20-25 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Enjoy your homemade sourdough bread!