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Sourdough Bread Recipe

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Fermentation Time 12 hours
Total Time 12 hours 55 minutes
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.