Description
This Easiest Ever Sourdough Bread recipe is a no-knead, beginner-friendly artisan loaf that develops a crisp crust and soft, airy crumb through long fermentation. Perfect for home bakers wanting traditional sourdough flavor with minimal hands-on effort, it uses a simple starter build and a slow rise with an oven light proofing method. Baked in a Dutch oven, it produces bakery-quality bread with deep flavor and a satisfying crust.
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 thoroughly until no dry flour remains. Cover loosely with plastic wrap and leave at room temperature for 8-12 hours until doubled in size and bubbly.
- Mix the Dough: The next morning, stir 100 grams ripe starter into 300 grams warm water (90°F) in a large bowl until fully dispersed. Add 500 grams flour and 10 grams sea salt. Mix until a shaggy, sticky dough forms and then shape into a rough sticky ball with your hands.
- First Rise: Cover the bowl with plastic wrap and place in the oven with only the oven light on, maintaining a warm environment around 80-85°F. Let the dough rise for 5-6 hours until puffy and doubled. When gently poked, it should leave a slow-filling indent.
- Fold the Dough: Lightly flour your countertop. Turn the dough out seam side down. Fold the top edge to the center, then the bottom, left, and right edges, pinching to seal each time. Repeat folds once more, then flip dough seam-side down. Cup your hands and rotate the dough to create a tight, smooth ball with a taut but soft surface.
- Second Rise: Flour a bread basket well. Place the dough seam-side up in the basket and dust lightly with flour to prevent sticking. Cover with plastic wrap and return to the oven with the light on for 2-3 hours until doubled and airy, holding an indentation when pressed.
- Preheat Oven and Prepare Dough for Baking: Remove dough from oven, preheat oven to 450°F. The Dutch oven is not preheated. Place parchment paper on counter and gently invert dough onto it, seam side down. Score the top of the dough about ½ inch deep with a sharp knife or lame in a straight line.
- Bake Covered: Using the parchment, lift dough into the Dutch oven. Cover with lid and reduce oven temperature to 425°F. Bake covered for 40 minutes.
- Finish Baking Uncovered: Remove the lid and bake an additional 5-10 minutes until the crust is dark golden and sounds hollow when tapped.
- Cool: Use parchment to remove bread to a cooling rack. Cool completely for at least 2 hours before slicing to allow the crust to crisp and crumb to set. The internal temperature should be 190-205°F when done.
Notes
- Active, bubbly starter is crucial for success. If your starter doesn’t float in water, it’s not ready to use.
- If you don’t have a proofing basket, a large bowl lined with a well-floured kitchen towel works perfectly.
- The dough will be sticky when mixing – this is normal and creates the artisan texture.
- If your kitchen is cold, you may need longer fermentation times. The oven light method provides gentle warmth.
- Score the dough confidently; hesitant cuts can cause uneven rising. A simple straight line is ideal for beginners.
- While bread flour is best, all-purpose flour can be substituted with good results.
- Store 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. 1/8 loaf)
- Calories: 220
- Sugar: 0.5g
- Sodium: 350mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
