Description
This Easiest Ever Sourdough Bread recipe is a no-knead artisan loaf that produces a beautifully crusty exterior and soft, airy crumb using a simple overnight starter build and a slow fermentation process. Perfect for beginner bakers, it requires minimal effort yet yields delicious homemade sourdough bread with a crisp crust and tender interior.
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 at 90°F in a clean jar. Mix thoroughly until no dry flour remains. Cover loosely with plastic wrap and allow to rest at room temperature for 8-12 hours until doubled in size and bubbly.
- Prepare the Dough: The next morning, mix 100 grams ripe starter with 300 grams warm filtered water (90°F) in a large bowl until fully dispersed. Add 500 grams bread flour and 10 grams sea salt. Stir until a shaggy dough forms, then use your hands to bring it into a sticky ball. This sticky, rough texture is ideal.
- First Rise: Cover the bowl with plastic wrap and place it inside the oven with only the light on for warmth (~80-85°F). Let the dough rise for 5-6 hours until it visibly puffs up and doubles in size. A gentle poke should leave an indent that slowly fills back.
- Shape the Dough: Lightly flour your counter and turn the dough out smooth side down. Fold the dough’s edges (top, bottom, left, right) toward the center, pinching to seal. Repeat the fold sequence once more. Flip dough seam-side down and use cupped hands to rotate and tighten into a smooth ball. The surface should be taut yet soft.
- Second Rise: Dust a bread basket generously with flour. Place the shaped dough seam-side up in the basket, lightly flour the surface, cover with plastic wrap, and return to the oven light for 2-3 hours until doubled and airy. When pressed, it should hold an indentation.
- Preheat Oven and Prepare for Baking: Remove dough from oven and preheat oven to 450°F. Unlike traditional methods, do not preheat the Dutch oven. Place a sheet of parchment paper on counter and gently turn dough out seam-side down. Score the top with a sharp knife ½-inch deep lengthwise.
- Bake the Bread: Using the parchment, lift the dough into the Dutch oven. Cover with the lid and reduce oven temperature to 425°F. Bake covered for 40 minutes, then remove the lid and bake an additional 5-10 minutes until the crust is dark golden brown and sounds hollow when tapped.
- Cool the Bread: Remove the bread from the Dutch oven with the parchment paper and transfer to a cooling rack. Let cool completely for at least 2 hours, allowing the internal temperature to reach 190-205°F. The crust will crisp up and the crumb will set perfectly before slicing.
Notes
- Ensure your starter is active and bubbly; if it 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 well.
- The dough is naturally sticky during mixing—this is normal and leads to a perfect artisan texture.
- In colder kitchens, fermentation may take longer; the oven light method maintains gentle warmth ideal for rising.
- Score the dough confidently with a sharp knife or lame; hesitant cuts may cause uneven rising. Beginners can stick with a simple straight line.
- While bread flour is preferred for the best structure, all-purpose flour can be substituted with successful results.
- Store bread at room temperature in a paper bag for up to 3 days. For longer storage, slice and freeze in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 220
- Sugar: 0.2g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
