Easy Sourdough Bread Recipe | YumAndJoy

Easy Sourdough Bread Recipe

This easy sourdough bread recipe is the perfect introduction to making rustic, artisan bread at home. With just four simple ingredients—flour, water, salt, and sourdough starter—you’ll create a crusty, golden loaf with a soft and chewy interior. Whether you’re a seasoned baker or a beginner, this recipe is approachable and rewarding.

Why You’ll Love This Recipe

  • Simple Ingredients: Just four pantry staples are all you need to make this delicious bread.
  • Artisan Quality: Achieve a bakery-style loaf at home with a crusty exterior and a soft, airy crumb.
  • No Yeast Needed: The active sourdough starter provides natural leavening and flavor.
  • Healthier Option: Sourdough is easier to digest and has a lower glycemic index than regular bread.
  • Customizable: Add seeds, herbs, or spices for a personalized touch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 490 g bread flour
  • 340 g water (room temperature)
  • 60 g active sourdough starter (fed and bubbly)
  • 10 g salt

Directions

1. Mix the Dough

  • In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains. Cover and let rest for 30–45 minutes (autolyse).
  • Add the active sourdough starter and salt to the dough. Mix thoroughly by hand or with a dough hook attachment on a mixer.

2. Stretch and Fold

  • Over the next 2–3 hours, perform a series of stretch-and-folds every 30 minutes. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides. This builds gluten structure.

3. Bulk Fermentation

  • Cover the dough and let it rise at room temperature for 4–6 hours, or until it has doubled in size and is puffy. The fermentation time will vary depending on the temperature and the strength of your starter.

4. Shape the Dough

  • Turn the dough onto a lightly floured surface and shape it into a round or oval loaf. Place the dough seam-side down into a floured proofing basket (banneton) or a bowl lined with a kitchen towel.

5. Final Proof

  • Cover the dough and refrigerate it overnight (8–12 hours) for a cold ferment. This enhances the flavor and makes the dough easier to handle.

6. Bake the Bread

  • Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
  • Carefully transfer the dough onto parchment paper. Score the top with a sharp knife or bread lame to allow for expansion.
  • Place the dough into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
  • Remove the lid and bake for an additional 20–25 minutes, or until the crust is deep golden brown.

7. Cool and Enjoy

  • Transfer the bread to a wire rack and let it cool completely before slicing.

Servings and Timing

  • Servings: 1 loaf (about 8 slices)
  • Prep Time: 1 hour (active)
  • Cook Time: 45 minutes
  • Total Time: About 24 hours (including resting and fermentation)

Variations

  • Seeded Sourdough: Add sunflower seeds, sesame seeds, or flaxseeds to the dough for added texture and flavor.
  • Herb and Garlic: Mix in minced garlic and chopped rosemary or thyme for a savory loaf.
  • Whole Wheat: Substitute 20–30% of the bread flour with whole wheat flour for a nuttier flavor and denser crumb.
  • Olive Sourdough: Fold in chopped olives and a sprinkle of dried oregano during the stretch-and-fold process.

Storage/Reheating

  • Storage: Wrap the cooled bread in a clean kitchen towel or store in a paper bag at room temperature for up to 3 days. Avoid storing in plastic to maintain the crust’s crispness.
  • Freezing: Slice the bread and freeze in an airtight bag for up to 3 months. Toast or warm slices directly from frozen.
  • Reheating: Refresh the bread by placing it in a 350°F (175°C) oven for 5–10 minutes.

FAQs

1. Can I use all-purpose flour instead of bread flour?

Yes, but bread flour has a higher protein content, which helps create a better structure and chew.

2. What if my dough is too sticky?

Sourdough dough can be sticky. Use lightly floured hands or a bench scraper to handle it, and avoid adding too much extra flour.

3. Do I need a Dutch oven to bake sourdough?

No, but a Dutch oven traps steam, creating a better crust. If you don’t have one, use a baking stone and place a tray of water in the oven for steam.

4. Why does my sourdough bread have dense spots?

Uneven mixing or insufficient gluten development during the stretch-and-fold process can cause dense spots.

5. How do I know my starter is ready to use?

Your starter is ready when it’s bubbly, has doubled in size, and passes the float test (a small spoonful floats in water).

6. Can I skip the overnight fermentation?

While it’s possible, the cold ferment enhances the flavor and makes the dough easier to handle.

7. How do I prevent my bread from sticking to the proofing basket?

Dust your proofing basket generously with flour, or line it with a kitchen towel dusted with flour. Rice flour works best for nonstick results.

8. Why is my crust too hard?

Overbaking or insufficient steam can lead to an overly hard crust. Make sure to bake with a lid or steam in the oven.

9. Can I double this recipe?

Yes, simply double the ingredients, but ensure your bowl and Dutch oven are large enough to accommodate the dough.

10. Can I add mix-ins like cheese or nuts?

Absolutely! Fold in shredded cheese, nuts, or dried fruit during the stretch-and-fold process for a customized loaf.

Conclusion

This easy sourdough bread recipe takes the mystery out of bread-making and delivers a rustic, artisan loaf that’s crusty, soft, and full of flavor. Perfect for toast, sandwiches, or simply enjoying with butter, this bread is a must-try for bakers of all skill levels. With just four ingredients and a little patience, you’ll have a bakery-worthy loaf to enjoy at home. Give it a try and savor the satisfaction of homemade sourdough!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Sourdough Bread Recipe

Easy Sourdough Bread Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: asma
  • Total Time: ~14-16 hours
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

Master the art of bread-making with this simple sourdough bread recipe. Made with only 4 ingredients, it creates a rustic, crusty artisan loaf that’s soft and airy inside a perfect addition to your homemade bread collection!


Ingredients

Scale
  • 490 g bread flour
  • 10 g salt
  • 60 g active sourdough starter (fed and bubbly)
  • 340 g water (room temperature)

Instructions

1. Mix the Dough:

  1. In a large bowl, combine the bread flour and water. Mix until a shaggy dough forms. Cover with a damp cloth and let it rest for 30-45 minutes (autolyse step).
  2. After the rest, add the active sourdough starter and salt. Mix until well incorporated.

2. Knead and Rest:

  1. Knead the dough gently or use the stretch-and-fold method:
    • Pull one side of the dough up and fold it over the center. Rotate the bowl and repeat 3-4 times.
    • Perform this process every 30 minutes over the next 2 hours (a total of 4 stretch-and-fold cycles).

3. Bulk Fermentation:

  1. After the stretch-and-fold cycles, cover the bowl and let the dough ferment at room temperature for 4-6 hours, or until it has doubled in size.

4. Shape the Dough:

  1. Transfer the dough onto a floured surface. Shape it into a round loaf by folding the edges toward the center and creating surface tension.
  2. Place the dough seam-side down in a floured proofing basket or bowl. Cover and let it rest in the refrigerator overnight (8-12 hours).

5. Preheat and Bake:

  1. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
  2. Gently transfer the dough onto a piece of parchment paper. Use a sharp knife or razor to score the top of the dough.
  3. Carefully place the dough (on the parchment) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
  4. Remove the lid and bake for another 20-25 minutes, or until the crust is deep golden brown.

6. Cool and Serve:

  1. Transfer the bread to a cooling rack and let it cool completely before slicing. Enjoy!

Notes

  • Sourdough Starter: Ensure your starter is active and bubbly before using. Feed it 4-6 hours before starting the recipe for best results.
  • Hydration Level: This dough has about 70% hydration. If you’re new to sourdough, feel free to reduce the water slightly for easier handling.
  • No Dutch Oven? Bake on a preheated baking stone or tray, and place a pan of water in the oven to create steam.
  • Prep Time: 20 minutes
  • Rest Time: 12-14 hours
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Artisan
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments