A basic sourdough bread recipe is a great place for beginners to start. This bread is a little milder, in terms of tanginess, than a multigrain or rye sourdough tastes. Plus this recipe is incredibly adaptable; it can be served on its own, used to make sandwiches, as part of an appetizer tray, or a base for sourdough crostini’s. You can also easily transfer to a sourdough pizza, or proof it in a pan with olive oil and bake it as a sourdough Focaccia. I make this dough in such volume is, because it is so versatile. If I’m entertaining, I can fold add-ins to one loaf, bake one as a focaccia, and make one plain. Other times I simply bake one loaf, and portion off the remainder for pizza dough. The dough keeps up to three days in the refrigerator and as long as four weeks in freezer. You will love using this frozen dough especially if a super crunchy crust is your thing.
Need a Starter for this Simple Sourdough Bread Recipe?
Like all the breads featured on Bubbling Starter, it is made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter.
How to Make Simple No-Knead Sourdough Bread
This basic sourdough recipe is a great place for beginners to start. I love this recipe because it is incredibly versatile; It can easily transfer to a sourdough pizza, or you can proof it in a pan with olive oil and bake it as a sourdough Focaccia.
12
servings40
minutesIngredients
1050 g Bread Flour, Alternatively, if you can’t find bread flour you can substitute All-purpose and add 2 ½ tbsp. of Bob’s Red Mills Vital Wheat Gluten.
125 g full hydration, active bubbling starter.
20 g salt
30 g sugar (optional, recommended if using dough for pizza)
770 g water (roughly 73% hydration)
Olive oil for coating
Directions
- Measure flour into a plastic container, if you are pressed for time add salt here as well, if you are able to complete an Autolyse and a few stretch and folds save the salt for later.
- Measure active starter into a very large glass bowl, add sugar and warm water. Stir to combine.
- Slowly pour in flour, mixing with a dough whisk or if you don’t have one a fork will do. Mix until well combined the dough will be fairly shaggy and a little lumpy. This will smooth out and strengthen with a few stretch and folds.
- If you have time and are after amazing, I highly recommend a 30-45 minute Autolyse, followed by 3-4 stretch and folds. Adding the salt after the Autolyse, in the initial stretch and fold.
- TIP: If your pressed for time you can throw the salt in with the flour in the initial mix. However, if you want the extra height to your bread and a nice ear to your crust it is worth letting your dough Autolyse for 45 minutes and add the salt in on your first stretch and fold.
- BULK FERMENT- A bulk fermentation is long rise where you allow your dough to double in volume. The temperature of the room will affect the time required; if the room is warm it could take as little as four hours, if it is cool it may take as long as 12-24. You can also play with length of bulk rise and fridge final proof.
- SHAPING- Place dough on lightly floured surface, divide according, 300 g portions for pizza, or 800-900 g for bread loafs. Be sure not to over flour your work surface, the dough needs tension to hold its shape. Loosely shape ball and let it rest under a damp towel for 30 minutes. Final shaping, when shaping gently pull ends to form a rectangle. Fold top, bottom, then ends, flip over, and slowly work in circular motions with your bench scraper and base of your hand. Once enough tension is built lightly flour, sprinkle rice flour on proofing basket or towel lined bowl. Proof over night in fridge for overnight cold proof.
- BAKING- The next morning preheat oven with Dutch Oven inside to 500. Remove dough from fridge, flip onto parchment paper by placing parchment over bowl or basket, place your palm on top of the parchment flip the bowl, slowly place parchment boule or batard, and bowl on counter lift basket. Now score the bread using your bread lame or very sharp knife you want to slice at least 1/2” deep. Remove Dutch Oven, be careful it will be very hot. Using parchment as handles lift boule into Dutch Oven, smooth folds in paper, place in over, cover with lid, and bake for 20 minutes. . Remove from oven, place cookie sheet under Dutch Oven, remove lid and drop temperature to 450 and continue to bake for 20-30 minutes. You will know it is done when digital thermometer reads 205-210 degrees F, when inserted.
- Place on cooling rack, for about an hour, slice, and enjoy!
Notes
- Why cold proof in refrigerator? For starters; you reduce the risk of over-proofing your dough, which would leave your dough lacking height and air. Secondly; it makes cutting those pretty patterns into your dough SO much easier! Lastly; it gives you the ease and convenience of putting your bread straight in the oven first thing in the morning, who wouldn’t want to wake the house with the smell of fresh bread.
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