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There’s nothing quite like the satisfaction of baking your homemade sourdough bread. With just simple ingredients —flour, water, salt, and an active sourdough starter —you can create a beautiful loaf of bread that’s crusty on the outside, soft and chewy on the inside, and bursting with that classic tangy flavor. This recipe is perfect for those just beginning their sourdough journey or anyone looking for a minimal effort, no-fuss method. With a bit of patience and attention to room temperature and technique, you’ll have the perfect sourdough loaf- golden, rustic, and delicious.
This loaf fits perfectly into basic sourdough bread recipe searches and works great as a beginner sourdough loaf. Made with a homemade sourdough starter, it’s a classic no-knead sourdough recipe. Whether you’re after a rustic sourdough bread or a classic sourdough boule, this slow-fermented sourdough delivers. It’s part of a growing trend in sourdough recipes, ideal for anyone making sourdough bread for the first time.
The Chemistry of Sourdough Loaf
Sourdough baking relies on wild yeast and lactic acid bacteria from your active starter to ferment and rise the dough. This slow process- called bulk fermentation- develops flavor, structure, and digestibility. Using bread flour (with its higher protein content) helps form strong gluten strands, while folding and resting build dough strength without intense kneading. The cold proof slows fermentation and enhances flavor. Finally, baking in a Dutch oven traps steam, which helps form that iconic crust.
Recipe Troubleshooting
New bakers often struggle with dough that’s too sticky or too dry. This is usually due to measuring errors or varying humidity levels.
If your starter isn’t active, your bread may not rise properly. A failed float test is a clue that it needs more time.
How do I know when my starter is ready? It should double in volume within 4-6 hours and pass the float test. To test, scoop a spoonful of starter into a glass of water; if it floats, it’s ready.
If the bread didn’t rise, ensure your starter is bubbly and active.
Some find shaping difficult– wet hands and a bench scraper help.
If shaping was a mess, use a floured surface, wet hands, and give it a few tries.
Others get a tough crust, often from baking too long without steam.
Poor oven spring might be due to under-proofing, low room temperature, or a dull razor blade for scoring.
Remember, sourdough is affected by the temperature of your kitchen, so adjust timing as needed.
What’s the best flour? Bread flour is ideal for better structure, but you can try blends.
Can I make this without a Dutch oven? Yes, though results may vary; use a loaf pan and cover with foil.
Can I speed things up? Sourdough takes time, but warmer temperatures help.
How do I keep my loaf fresh? Wrap in a plastic bag or store in an airtight container on a cooling rack for best results.
If your loaf was too dense, check your bulk rise; maybe it under-proofed.
The crust is too hard– consider reducing the uncovered bake time.
If the loaf is not sour enough, extend the cold proof or use more starter next time. Remember: every loaf is a lesson.
Serving Suggestions
This recipe is ideal for summer picnic sourdough sandwiches, perfect for sourdough grilled cheese or farmers’ market bread stalls. Around the holidays, gift a loaf of holiday sourdough bread. Trending right now: TikTok sourdough hacks and no-electricity sourdough baking for a sustainable homemade bread experience (that would be this recipe at the next level). Use it for back-to-school sourdough lunchbox ideas or to reconnect with a minimalist sourdough recipe during a heat wave.
Serve thick-cut slices with olive oil, compound butter, or ricotta and honey for breakfast—toast and top with smashed avocado or a poached egg. Use as the base for open-faced sandwiches with roasted vegetables or smoked salmon. For gatherings, present the whole loaf on a board with a serrated knife- it’s visually striking and interactive. Want to gift it? Wrap in parchment paper, tie with twine, and include a recipe card. Perfect for cheese boards, soups, or hearty stews.
Slice and toast for breakfast with homemade jam. Serve with soups or turn into croutons for salads. Make sandwiches, or use it for bruschetta topped with fresh herbs and tomatoes. For parties, slice and toast with garlic oil. Want something sweet? Try it with cream cheese and honey!
Storage Tips
Wrap your loaf in a tea towel or store it in a plastic bag at room temperature for up to 3 days. To extend freshness, slice and freeze in batches.
Freezer– Slice the loaf, layer between parchment, and store in a freezer-safe bag. Toast from frozen or thaw at room temperature. Use within 1 month for the best flavor.
Making Ahead– This loaf is perfect for prepping ahead. The overnight cold proof fits easily into your schedule. You can also freeze a baked loaf and reheat slices as needed.
Recommended Products
No-Fuss Sourdough Loaf at Home
There’s absolute joy in baking a loaf of homemade sourdough bread- it’s grounding, creative, and rewarding. This simple sourdough loaf proves that with a few tools, a little time, and some patience, anyone can master the art of sourdough. Whether it’s your first loaf or your fiftieth, the process brings a sense of accomplishment that’s hard to beat. I hope you try this recipe, make it your own, and enjoy every bite. Let me know how it goes in the comments below- happy baking!
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Simple Sourdough Loaf for Beginners
Ingredients
- 1/2 cup bubbly sourdough start
- 1 cup water
- 2 1/2 cups bread flour
- 1/2 tbsp fine sea salt
Instructions
- 8 hours before you plan to make the dough, feed your sourdough starter.
- In a medium-sized mixing bowl, add 1/2 cup bubbly sourdough starter and 1 cup water. Mix until combined.
- Pour in 2 1/2 cups bread flour. Mix and head knead until a sticky and shaggy dough forms. Cover the dough with plastic wrap and let it rest for 1 hour.
- After 1 hour, sprinkle 1/2 tablespoon of fine sea salt over the dough. Knead the bread just until the salt is incorporated.
- Cover with plastic wrap and let rest for 1 hour.
- After 1 hour, pick up the dough and fold it 6 times. Cover with plastic wrap and let rest 1 hour.
- After the 3rd hour of rest, pick up the dough, fold it 6 times, and then place it on the counter to shape it into a smooth ball. To do this, use the flat of your palm to slide the dough ball towards you, then pick it up and place it further away from you, and repeat.
- Prepare a proofing basket with a cloth lining by sprinkling flour on the bottom. Place the shaped sourdough in the basket and cover it with plastic wrap. Place the whole thing in the fridge for 12 hours (overnight).
- The next day, when you are ready to bake, place a cast-iron Dutch oven in the oven and preheat it to 500 degrees F.
- Remove the bread dough from the fridge and carefully dump it out onto a sheet of parchment paper. Score the top of your bread with a razor or sharp knife.
- Once the oven is preheated, carefully remove the lid of the Dutch oven and lower the loaf into the pot using the parchment paper sides. Place the lid back on, close the oven, and bake for 20 minutes.
- After 20 minutes, remove the lid to the Dutch oven, close the oven door and bake another 10 minutes.
- After 30 total minutes, remove the Dutch oven and carefully, using the edges of the parchment paper, remove the loaf and place on the counter to cool.
- Wait two full hours before slicing the dough so that the bread does not collapse.
Nutrition
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