Easy Sourdough Bread Recipe

Want to make sourdough bread but feel like it takes too much time? This easy sourdough bread recipe is perfect for busy days. You just mix the ingredients, let the dough rise while you’re away, and bake when you get home. That’s it. No kneading, no stress. Just real, crusty homemade bread that tastes better than anything from the store.

Whether you’re a sourdough beginner or just want a no-fuss method, this recipe is a great place to start.

Why You’ll Love This Recipe

• Super Simple: Perfect for beginners. Just mix, rest, and bake.
• Crusty Outside, Soft Inside: Get that artisan look and texture without special tools.
• Customizable: Add herbs, seeds, or dried fruit to make it your own.
• Naturally Fermented: Uses wild yeast from a sourdough starter for better flavor and digestion.

What Makes This Recipe Work

This bread is made using a natural sourdough starter instead of commercial yeast. That gives it a tangy flavor and makes it easier on the stomach.

Compared to other recipes, this one uses less starter and allows a longer fermentation. That means more flexibility for your schedule and better flavor.

The dough is hands-off and doesn’t need kneading or stretch-and-folds. You’ll let it rise all day or overnight, shape it once, let it puff up, and bake. That’s it.

Ingredients You’ll Need

This sourdough bread needs only 4 ingredients:

• Active Sourdough Starter – Homemade or store-bought, it must be bubbly and ready to use.
• Bread Flour – High-protein bread flour (12–12.5%) works best, but all-purpose flour also works.
• Water – Use warm water to speed up fermentation or cold water to slow it down.
• Salt – Table salt or sea salt for flavor.

Tip: For best results, weigh your ingredients using a kitchen scale.

Ingredient Substitutions

• All-Purpose Flour: Can be used if you don’t have bread flour. Reduce water slightly.
• Instant Yeast: Replace starter with 1/4 tsp of yeast + add 30g water and 30g flour.
• Add-ins: Mix in fresh herbs, cheese, nuts, or seeds after the first rise.

Sourdough Timeline (Sample Schedule)

This timeline is flexible and based on dough kept around 76°F to 78°F.

Day 1 – Evening

• 8:00 PM: Feed your sourdough starter
• Leave it in a warm spot overnight

Day 2 – Morning

• 8:00 AM: Mix the dough
• Let rise for 10–12 hours

Day 2 – Evening

• 6:00 PM: Shape the dough
• 8:00 PM: Bake the bread

Adjust timing based on temperature. Warmer dough rises faster. Cooler dough needs more time.

Step-by-Step Instructions

1. Feed Your Starter

Make sure your sourdough starter is active and bubbly before baking. Feed it the night before if needed. Example: Mix 10g starter with 50g flour and 50g water and leave at 76–78°F for 10–12 hours.

2. Mix the Dough

In a large bowl, combine:

• 60g ripe sourdough starter
• 340g water
• 500g bread flour
• 10g salt

Stir until a shaggy dough forms. No kneading needed.

3. First Rise (Bulk Fermentation)

Cover the bowl and let the dough rise in a warm place for 10–12 hours until doubled in size.

4. Shape the Dough

Lightly dampen your hands. Turn the dough out onto a clean surface. Shape it into a ball by tucking the edges under. Place the shaped dough on parchment paper.

5. Final Proof

Cover the dough loosely with plastic wrap or a bowl. Let it rise for 1–2 hours until puffy.

6. Score and Bake

• Preheat your Dutch oven at 500°F for 20 minutes.
• Score the top of the dough with a sharp knife.
• Carefully place the dough with parchment paper into the Dutch oven.
• Lower heat to 450°F.
  • Bake 25 minutes with lid on
  • Remove lid and bake 20 more minutes

The bread is ready when the crust is golden brown and the internal temp reaches 205°F.

Storage Tips

• Room Temp: Keep in an airtight bag or container for 1–2 days.
• Freezing: Freeze whole or sliced (with parchment between slices) for up to 2 months.

FAQs

Easy Sourdough Bread

This easy sourdough bread recipe is perfect for beginners. It's a no-knead, hands-off method that gives you a crusty, golden loaf with a soft, chewy middle. All using just four ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Fermentation Time 12 hours hrs

Total Time 12 hours hrs 55 minutes mins

Servings: 12 slices

Course: Bread

Cuisine: American

Calories: 155

Ingredients Equipment Method Notes

Ingredients

  

Dough Ingredients

• 60 g sourdough starter active, bubbly, and ripe (about 1/4 cup)
• 340 g water about 1 1/3 cups plus 2 tablespoons
• 10 g salt about 1 1/2 teaspoons
• 500 g bread flour or all-purpose flour, about 3 2/3 cups

Equipment

• Large mixing bowl
• Kitchen Scale
• Dutch oven
• Parchment paper
• Bench Scraper

Method

 

1. Feed your starter the night before so it’s active and bubbly. Mix 10g starter with 50g flour and 50g water, and let sit at 76–78°F for 10–12 hours.
2. In a large bowl, mix together 60g starter, 340g water, 10g salt, and 500g flour until a shaggy dough forms. No kneading needed.
3. Cover and let rise in a warm place for 10–12 hours, until doubled in size.
4. Lightly dampen hands. Turn dough onto the counter and shape into a ball using your hands or a bench scraper. Place on parchment paper.
5. Cover with a bowl or plastic wrap and let rise 1–2 hours until puffed up.
6. Preheat a Dutch oven to 500°F for 20 minutes. Score the dough with a knife. Lower oven to 450°F, place dough inside the Dutch oven with parchment, cover, and bake for 25 minutes.
7. Remove the lid and bake another 20 minutes until crust is golden and internal temperature reaches 205°F.
8. Cool on a wire rack completely before slicing and serving.

Notes

For best results, use a kitchen scale to measure ingredients. This recipe does not require kneading or folding and is ideal for busy schedules. You can customize it by adding herbs or seeds during shaping. If your dough feels overly sticky, it may be over-proofed — consider turning it into focaccia instead.