Description

Explore the world of sourdough bread baking with this easy recipe that transforms four simple ingredients into a delicious, artisan-style loaf. With no need for special kneading techniques, this recipe is beginner-friendly and perfect for busy home bakers. Enjoy the unique flavors and textures of homemade sourdough, a bread that stays fresh for days and offers a deeper connection to traditional baking methods.

Ingredients

Scale

50g active sourdough starter
305g filtered water (85-90°F)
370g bread flour
30g whole wheat flour
7g fine sea salt

Instructions

1. Mixing the Dough

In a large mixing bowl, combine the sourdough starter and water. Stir until the starter dissolves.
Add bread flour and whole wheat flour. Mix until a shaggy dough forms.
Cover and let rest for 30-45 minutes (autolyse).

2. Incorporating Salt & Stretch and Folds

Sprinkle salt over the dough and mix well.
Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes:
- Wet your hands, lift one side of the dough, stretch it up, and fold it over.
- Rotate the bowl and repeat on all four sides.

3. Bulk Fermentation

Cover the dough and let it rise at room temperature (72°F) for 6 hours, until puffy and slightly domed.

4. Shaping the Dough

Lightly flour a work surface and turn out the dough. Shape it into a round loaf.
Let it rest for 15 minutes, then reshape it tightly and place it into a floured proofing basket (banneton).

5. Final Proof & Preheat Oven

Cover and proof at room temperature for 2 hours, or refrigerate overnight for better flavor.
Preheat oven to 450°F (230°C) and place a Dutch oven inside to heat.

6. Baking the Sourdough

Transfer the dough onto parchment paper, score the top with a sharp blade, and carefully place it into the hot Dutch oven.
Bake covered for 20 minutes, then uncover and reduce heat to 430°F (220°C) for another 25 minutes.

7. Cooling & Serving

Let the bread cool on a wire rack for at least 1 hour before slicing to allow the crumb to set properly.

Notes

For a crispier crust, leave the loaf in the turned-off oven with the door slightly open for 10 minutes after baking.
For flavor variations, add ¾ cup dried fruit or ½ cup toasted nuts before the first stretch and fold.
Refrigerating the dough overnight (cold fermentation) enhances flavor and makes shaping easier.
Storage: Store at room temperature in a paper bag for up to 5 days, or freeze sliced pieces for up to 3 months.

Prep Time: 12 hours (including fermentation)
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Artisan, Traditional

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 160
Sugar: 0g
Sodium: 140mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg

Keywords: sourdough bread, easy sourdough, artisan bread, homemade bread, no-knead sourdough