Description
This Easiest Ever Sourdough Bread recipe is a no-knead artisan loaf that uses time and a simple starter build to develop rich flavor and a perfect crust. Ideal for beginners, it combines minimal hands-on effort with professional-level results, creating a chewy, airy crumb and a golden, crackly crust baked in a Dutch oven.
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 at 90°F (⅓ cup)
Dough
- 100 grams ripe starter (heaping ⅓ cup)
- 300 grams filtered water at 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 of mature starter, 75 grams of flour, and 75 grams of warm water (90°F) in a clean mason jar. Stir thoroughly until no dry flour remains. Cover loosely with plastic wrap and allow to rest at room temperature for 8-12 hours until the starter doubles in size and becomes bubbly.
- Mix the Dough: The next morning, in a large mixing bowl, combine 100 grams of the ripe starter with 300 grams of warm water (90°F). Stir until dispersed. Add 500 grams of bread flour and 10 grams of sea salt. Mix until a shaggy, sticky dough forms, then shape it into a rough ball. The dough should feel sticky and rough, which is ideal.
- First Rise: Cover the bowl with plastic wrap and place it inside the oven with only the oven light on. This creates a warm environment around 80-85°F, perfect for fermentation. Let the dough rise for 5-6 hours until noticeably puffed and doubled. When poked gently, the dough should leave an indent that slowly fills back in. Adjust oven temperature by cracking the door or turning off the light if it becomes too warm.
- Shape the Dough: Lightly dust a counter with flour and turn the dough out seam side down. Starting from the top edge, gently stretch and fold the dough to the center. Repeat with the bottom, left, and right edges, pinching to seal. Repeat this folding once more, then flip the dough seam side down. Using cupped hands, rotate and pull the dough to form a tight, smooth ball with a taut but soft surface.
- Second Rise: Dust a bread basket well with flour and place the dough seam side up in the basket. Lightly dust the top with flour to prevent sticking, cover with plastic wrap, and return to the oven with the light on for another 2-3 hours until doubled and airy. The dough should hold an indentation when pressed.
- Prepare for Baking: Remove the dough from the oven and preheat your oven to 450°F. Unlike some recipes, do not preheat the Dutch oven for this loaf. Place parchment paper on the counter, gently turn the dough out onto it seam side down, and score the top about ½-inch deep lengthwise with a sharp knife or bread lame. Make a decisive cut to allow for proper expansion.
- Bake the Bread: Using the parchment paper corners, lift the dough into the Dutch oven. Cover with the lid and reduce oven temperature to 425°F. Bake covered for 40 minutes, then remove the lid and bake an additional 5-10 minutes until the crust is a dark golden brown and sounds hollow when tapped.
- Cool the Loaf: Remove the bread from the Dutch oven using the parchment and place it on a cooling rack. Let it cool completely for at least 2 hours to set the crumb and harden the crust. The internal temperature should be 190-205°F before slicing and serving.
Notes
- Using an active, bubbly starter is key; if your starter doesn’t float in water, wait before using.
- 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 during mixing, which helps create the artisan texture.
- If your kitchen is cool, fermentation times may be longer; the oven light trick creates ideal warmth.
- Score the dough with confidence; hesitant cuts can cause uneven rising. Beginners can opt for a simple straight line.
- Bread flour yields ideal results but all-purpose flour works fine too.
- Store at room temperature in a paper bag up to 3 days; for longer storage, slice and freeze in an airtight container up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 160
- Sugar: 0.2g
- Sodium: 230mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg
