Ever stared at a bubbling jar of starter and thought, “What on earth do I do with you?” Enter easy sourdough bread recipe, your ticket to crusty glory and glowy Insta posts. Let’s be real—nothing screams “I’m an adult with culinary skills” like pulling a golden loaf from your oven. And yep, that’s the exact keyphrase you need.
Why This Recipe Is Awesome
This easy sourdough bread recipe gets you artisan vibes without the chef-level drama. Tangy, chewy, with that perfect crackly crust—this loaf impresses without stress. Guests will ask if it’s from a bakery (lie if you want, I won’t judge). Plus, no commercial yeast? That’s right—just flour, water, and your trusty starter.
Ingredients
- 500 g bread flour (sub partially with whole wheat for nuttiness)
- 350 g water (room temp)
- 100 g active sourdough starter (fed 4–8 hours ago)
- 10 g salt
- Optional: 20 g olive oil (for extra tenderness) or 25 g seeds (sunflower, flax)
Substitutions:
- Use whole wheat or rye flour 1:1 for more flavor
- Hydration tweak: use 375 g water for higher hydration, chewier crumb
Tools & Kitchen Gadgets Used
- Digital scale
- Mixing bowl
- Dough scraper
- Banneton proofing basket (or bowl + towel)
- Parchment paper
- Dutch oven (5–6 qt)
- Razor blade or lame (scoring tool)
- Cooling rack
- Kitchen timer
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Step-by-Step Instructions
- Weigh and pour flour and water into bowl. Mix til no dry bits; rest 30 min (autolyse).
- Add starter and salt; mix until shaggy then knead lightly.
- Do 4 stretch-and-folds over 2 hours (every 30 min)—gentle and messy, all good.
- Cover and bulk ferment for 3–5 hours at room temp—look for 30–50% rise and bubbles.
- Flip dough onto floured board, shape tightball, rest 20 min.
- Final shape, place seam-side up in banneton, cover, then retarded proof in fridge 8–12 hours (overnight works!).
- Preheat 450°F (230°C) with Dutch oven inside for 45 min.
- Carefully remove hot pot, invert dough on parchment into it, score top, cover.
- Bake 20 min covered, then 20–25 min uncovered until deep golden.
- Cool completely before slicing—unless you like gummy crumb. Patience, young sourdough padawan.
Calories & Nutritional Info
- Approx. 200–220 calories/slice (assumes 12 slices)
- 0 g added sugar, 1 g fat, 42 g carbs, 6 g protein
- Contains gluten unless GF flour used
- Fermentation boosts nutrients and digestibility
Common Mistakes to Avoid
- Starter issues – Use one active & bubbly, not sad fridge sludge
- Skipping autolyse – Cuts flavor and dough strength
- Too few folds – Leads to flat, dense loaf
- Cold dough into hot oven – Let room temp rise before baking
Variations & Customizations
- Keto-ish – Use 50% almond flour + vital wheat gluten; skip seeds
- Herb-infused – Fold in rosemary, garlic, or thyme before shaping
- Sweet & fruity – Add ½ cup dried fruit + 2 Tbsp honey after autolyse
- Olive & cheese – Mix in chopped olives + parmesan for Mediterranean twist
FAQ Section
1. What if my starter isn’t bubbly?
Feed it twice a day for 2–3 days until it doubles within 4–6 hrs. Timing matters.
2. Can I bake without a Dutch oven?
Yes! Use a baking stone + a tray full of water for steam. Preheat everything.
3. How long does it stay fresh?
2–3 days at room temp in a bag. Freeze slices beyond that.
4. Why score the dough?
It controls expansion. Skip it and bread bursts unpredictably.
5. Room temp too warm?
Reduce rise time. Your dough takes clues from your house, not you.
6. Why do I need cold retard?
Cold slows fermentation, boosts flavor and oven-spring.
7. Can I skip fridge proof?
Yes, but flavor depth drops. Go fridge for flavor; skip for speed.
Final Thoughts
There you go—your crash course in that crusty, tangy goodness we call sourdough. This easy sourdough bread recipe is lazy-gourmet at its finest. Once you nail this, store bread becomes as exciting as soggy lettuce. Share your loaf, brag about your crumb, and bask in the aroma of homemade badassery. You’re welcome 😉