Description
This Easiest Ever Sourdough Bread recipe requires no kneading and yields a delicious, crusty artisan loaf with minimal effort. Using a simple overnight starter build and long fermentation, this bread develops rich flavor and perfect texture. The dough is folded gently, proofed twice, and baked covered in a Dutch oven for a golden, crisp crust and tender crumb.
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℉ (⅓ cup)
Dough
- 100 grams ripe starter (heaping ⅓ cup)
- 300 grams filtered water, 90℉ (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 Starter: The evening before baking, mix 25g mature starter with 75g flour and 75g warm water (90°F) in a mason jar. Stir until no dry flour remains. Cover loosely and rest at room temperature 8-12 hours until doubled and bubbly.
- Mix Dough: The next morning, combine 100g ripe starter with 300g warm water in a large bowl and stir until dissolved. Add 500g flour and 10g salt. Mix to form a shaggy, sticky dough ball.
- First Rise: Cover the bowl with plastic wrap. Place in oven with only the light on to keep warm (~80-85°F). Let rise 5-6 hours until doubled and puffy, with a finger dent that slowly fills.
- Shape Dough: Lightly flour counter. Turn dough seam side down. Fold edges (top, bottom, left, right) towards center and pinch closed. Repeat folds once more. Flip seam side down and cup hands to tighten the dough into a smooth ball with a taut yet soft surface.
- Second Rise: Dust a bread basket generously with flour. Place shaped dough seam side up, dust surface with flour, and cover loosely. Return to oven light and proof 2-3 hours until doubled and airy, holding an indentation when pressed.
- Preheat Oven and Prepare Dough: Remove dough and preheat oven to 450°F. Do not preheat Dutch oven. Place parchment on counter, gently invert dough onto it seam side down. Score top lengthwise with a sharp blade ½-inch deep.
- Bake: Using parchment, lift dough into Dutch oven. Cover with lid and reduce oven to 425°F. Bake covered for 40 minutes, then remove lid and bake 5-10 more minutes until dark golden and hollow sounding when tapped.
- Cool: Remove bread using parchment. Transfer to cooling rack and cool completely at least 2 hours until internal temperature reaches 190-205°F. Slice and enjoy fresh.
Notes
- Active, bubbly starter is crucial—if it doesn’t float in water, it’s not ready.
- No proofing basket? Use a large bowl lined with a floured kitchen towel.
- Sticky dough texture is normal and creates artisan crumb.
- Cold kitchens may require longer fermentation; oven light helps maintain warmth.
- Score dough decisively for best oven spring; a simple straight cut works well.
- Bread flour is preferred but all-purpose flour works with good results.
- Store loaf in a paper bag at room temperature up to 3 days or freeze sliced in airtight container up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 180
- Sugar: 0.2g
- Sodium: 230mg
- Fat: 1g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
