Easy Sourdough Bread Recipe: No-Stress, Rustic Loaf You’ll Brag About

Welcome to Sourdough Heaven

Ever posted a pic of a sourdough loaf and secretly thought, “Pfft, too hard”? Well, here’s the easy sourdough bread recipe that proves rustic artisan vibes don’t need a PhD in fermentation. One loaf, minimal fuss, big flavor.

Why This Recipe Is Awesome

This easy sourdough bread recipe is a game-changer. It’s:

• Effortless – no fancy equipment, just time and patience.
• Tangy and chewy – the flavor depth that no store loaf can touch.
• Customizable – throw in seeds, olives, whatever.
• Impressive AF – your guests will think you’re a legit baker.

Ingredients

• 100 g mature sourdough starter (fed & bubbly)
• 375 g lukewarm water
• 500 g bread flour (or 450 g all‑purpose + 50 g whole wheat)
• 10 g salt

Substitutions:

• Use half whole grain for nuttier flavor.
• Dairy-free? Flour’s already safe.
• Experiment with gluten-free mix + xanthan gum, but expect different texture.

Tools & Kitchen Gadgets Used

• Large mixing bowl or Dutch oven
• Bench scraper or spatula
• Kitchen scale (life-changer)
• Tea towel and bowl or proofing basket
• Smart thermometer (optional but helpful)

(Affiliate heaven: Dutch ovens, kitchen scales, proofing baskets)

Step‑by‑Step Instructions

1. Autolyse: Mix starter, flour, water until shaggy. Cover and rest 30 mins.
2. Add salt and gently fold until absorbed.
3. Stretch & fold: Every 30 mins for 2 hours—wet hands, stretch dough, fold over.
4. Bulk ferment: Let dough rest 4–6 hours at room temp till doubled.
5. Shape loaf: Dust surface, shape tight boule with tension.
6. Final proof: In basket or bowl, refrigerate 12–16 hours or room temp 2 hrs.
7. Bake: Preheat Dutch oven to 500°F. Score loaf, bake covered 20 mins, uncover and bake 20–25 mins at 450°F until deep golden.
8. Cool: Let cool on rack 2 hours—seriously, let it cool!

Calories & Nutritional Info

• Per 100 g slice: ~260 kcal, 1 g fat, 55 g carbs, 9 g protein
• Whole grain adds fiber; lower glycemic index than white bread.

Common Mistakes to Avoid

• Skipping autolyse = tough crumb—don’t rush it.
• Under-proofing = dense loaf—watch that rise.
• Cold oven = flat loaf—preheat for real.
• Cutting too soon = gummy interior—cool down, promise.

Variations & Customizations

1. Seeded crust: Roll top in sesame, poppy, flax.
2. Olive & rosemary: Fold in chopped olives & fresh rosemary during shaping.
3. Whole wheat twist: Swap 30% flour to whole wheat for heartiness.
4. Cheesy jalapeño: Add shredded cheese & diced jalapeños pre-shape.
5. Bouclé home: Do a hot water bath before baking for crispier crust.

FAQ

1. Can I use store-bought yeast?
   Yes—add 1 tsp yeast to speed rise, but flavor changes.
2. How do I know starter is ready?
   It doubles in 4–6 hrs; floats in water.
3. Room temp or fridge proof?
   Fridge = easier timing and better flavor; room temp works too.
4. Why is crumb gummy?
   Probably under-baked or cut too soon—cool fully.
5. Can I freeze sourdough?
   Slice and freeze; toast straight from freezer.
6. How to revive flat starter?
   Feed twice daily for 3 days.
7. Do I need a Dutch oven?
   No! Use baking stone or inverted sheet with steam.

Final Thoughts

Congrats—you just nailed an easy sourdough bread recipe. Now you’re part of the crusty-crack class. Share that heroic loaf pic, smirk at store-bought buns, and get ready to bake again. Because once you start, there’s no going back. Welcome to the club.