Description
This Easiest Ever Sourdough Bread recipe is a no-knead, beginner-friendly artisan loaf made with simple ingredients and minimal hands-on time. Created using a prepped sourdough starter, the dough undergoes slow fermentation and is baked in a Dutch oven to achieve a crisp, golden crust and soft, airy crumb. Perfect for home bakers looking to make authentic, flavorful sourdough with minimal fuss.
Ingredients
Scale
Starter Build (Night Before)
- 25 grams mature starter
- 75 grams unbleached bread flour or all-purpose flour
- 75 grams water (90°F)
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, mix 25 grams mature starter with 75 grams flour and 75 grams warm water (90°F) in a clean jar. Stir until no dry flour remains, cover loosely with plastic wrap, and let rest at room temperature for 8-12 hours until doubled and bubbly.
- Mix the Dough: The next morning, combine 100 grams ripe starter with 300 grams warm water (90°F) in a large bowl. Stir until the starter disperses. Add 500 grams bread flour and 10 grams sea salt, mix until a shaggy dough forms, then use your hands to form a sticky ball. It should be sticky and rough-looking.
- First Rise: Cover the bowl with plastic wrap and place it in the oven with the light on (about 80-85°F). Let the dough rise for 5-6 hours until doubled and puffy. The dough should slowly fill back in when poked.
- Shape the Dough: Lightly flour your counter, turn the dough out seam side down. Fold the top, bottom, left, and right edges toward the center, pinch to seal, and repeat once more. Flip seam side down and use cupped hands to tighten the dough into a smooth, taut ball.
- Proof in Basket: Generously flour a bread basket, place the dough seam side up, dust lightly with flour, cover with plastic wrap, and proof in the oven with the light on for 2-3 hours until doubled and airy, holding an indentation when pressed.
- Preheat Oven and Prepare Dough: Remove dough from oven, preheat to 450°F. Turn dough onto parchment paper seam side down and score the top lengthwise about ½-inch deep with a sharp knife or lame.
- Bake Covered: Using parchment corners, lift dough into a Dutch oven. Cover and reduce temperature to 425°F. Bake covered for 40 minutes.
- Bake Uncovered and Cool: Remove lid and bake another 5-10 minutes until crust is dark golden and sounds hollow when tapped. Remove from oven with parchment and cool completely on a rack for at least 2 hours before slicing. Internal temperature should reach 190-205°F for best texture.
Notes
- Keep the oven light on during proofing to create a warm, humid environment around 80-85°F; crack the oven door if it feels too warm.
- Use a Dutch oven to mimic steam for a superior crust.
- Allow the bread to cool completely before slicing to ensure crumb sets properly.
- Flour quantities can vary slightly based on humidity and flour brand; dough should be sticky but manageable.
- If you don’t have a mature starter, begin feeding your starter 5-7 days in advance until active and bubbly.
- Prep Time: 12 hours (including starter build and initial rise)
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough bread, no knead bread, artisan bread, homemade bread, Dutch oven bread, easy sourdough
