A simple sourdough bread recipe using active starter, bread flour, water, and salt. The dough rests before being shaped and baked in a covered Dutch oven.
More recipes to try: Buttermilk Biscuits · Sourdough Cinnamon Rolls · Zucchini Banana Bread
Easy Sourdough Bread Recipe
Ingredients
Equipment
Method
- Make sure that your sourdough starter is very active. I keep my sourdough starter in the fridge so when I want to make a loaf of bread, I remove it from the fridge and let it sit at room temperature for awhile. And then I feed it.
- Mix starter and water in a large bowl.
- Add flour for the bowl and put the salt on the top of the flour. Then roughly mix.
- Cover and leave on the counter for about 8 hours. During the 8 hours do as many or a few stretch and folds fit into your schedule. Sometimes I have a lot of time and do 4 or 5. Sometime I leave it over night a just do one before bed.
- Turn dough onto a floured surface.
- Gently form dough into a rectangle and fold it twice onto itself like a piece of paper folded in thirds.
- Then take the short ends and pinch them together.
- Flip over and form into a ball.
- Place on parchment paper and for an X on the top with a knife.
- Put in the over at 425 degrees in a covered dish like a dutch over for 30 minutes.
- Remove the cover and cook for 25 more minutes.
- Take out of the over and put on the counter or a wire rack to cool for an hour and then enjoy!
A little help in the kitchen
Lori’s ingredient notes: Use the gram measurements for the most consistent dough; the cup amounts are approximate. The starter should be active and bubbly before mixing.
Make it a meal: Serve a thick slice with Chicken Orzo Soup and a green salad.
Prep ahead: Feed the starter in time for it to become active, then plan the long rise around your day. Watch for dough expansion; a cool kitchen can slow the rise.
Save some for later: Cool completely before slicing. Freeze extra slices with parchment between them, or turn a day-old slice into toast with tomatoes and olive oil.
A little consistency on bread day: An OXO digital kitchen scale helps measure the flour, water, and starter by weight. Put your bowl on the scale and zero it between ingredients when measuring in grams. It is a useful way to make the same loaf again when you find your rhythm.
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