Simple sourdough bread made without using a scale. In this recipe learn how to make a delicious sourdough bread that has minimal prep time, and easy to follow instructions. This bread has a crunchy outside, and tender inside. It is undeniably a delicious and nourishing side to any meal.
Last winter I set out to officially begin my sourdough journey. After lots of research and making my starter from scratch, it was finally time to make that beautiful bread I had been reading and preparing for for weeks. However, I ran into one problem: I didn’t have a scale. Still determined I found a recipe, converted the scale measurements to cups, and jumped feet first into my journey. After trial and error and many failed loaves, I finally got my ratio just right. And now I am happy to share my recipe with you for this simple sourdough bread!
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Why Simple Sourdough Bread?
Did you know that there is much more to sourdough than just it’s beautiful appearance and slightly sour taste? Sourdough is actually a very healthy and nutritious option when deciding on a bread to feed your family. Sourdough is made up of flour and water that ferments overtime into a natural yeast. Because it is made by fermentation, this starter is full of healthy bacteria that can help your body digest the bread.
Because sourdough is fermented for long periods of time, the gluten actually is broken down. This makes for less gluten content in your bread, and because of this it is easier to digest. Fun fact: many people with a gluten intolerance (not celiac) can actually enjoy long sourdough fermented foods without dealing with the uncomfortable side effects of eating regular gluten.
Okay I am hooked, but now what?
There is SO much information regarding sourdough bread. You can easily read and learn for hours. Or, you can get your hands a little doughy, and start right now with this simple sourdough bread recipe! The process isn’t necessarily easy or fast, but it is indeed fun and rewarding. Below I will give you a list of what you will need for this simple sourdough bread.
Ingredients for Simple Sourdough Bread
Active starter- this is undeniably the most important step when making sourdough bread. You will want a very active and mature starter. You can do this by making one yourself by following a simple recipe, ask a friend for some, or order a starter online. With any of them, make sure your starter is doubling in size within 12 hours before starting to bake with it. A mature starter should float in water. That is a quick and easy test to make sure your starter is ready.
Flour- also a crucial step in the process is a good flour. I tend to use Kirkland organic all purpose flour, or King Arthur bread flour. However, there are SO many flours to try from. My suggestion is to make sure that it is a high protein flour (at or above 11%). This will make for a light and fluffy loaf!
Salt- while any salt will work, I tend to use a mineral salt to make the bread more nourishing. My favorite salt is Redmond Real Salt.
Water- any water will work! I like to use warm water so that my dough starts at a slightly warmer temperature while fermenting.
Olive oil- while you could use any olive oil, I tend to go for Extra Virgin Olive Oil to make sure there are no seed oils mixed in.
Supplies
Whisk– This is my favorite!
Lame– Here is the one I have. A sharp knife will also work for basic scores
Mixing bowl- Any will work
Banneton Basket– here is the one I have. You can also use a bowl lined with a tea towel
Dutch Oven– Here is one similar to the one I have
Parchment paper- any will work, I prefer unbleached.
Step by Step Instructions
*Before starting simple sourdough bread, make sure to feed your starter 4-12 hours before to ensure you have the best starter for your bread.
Begin by adding your warm water and active sourdough starter to a bowl. Using your whisk, mix the starter in the bowl until it is incorporated and nice and bubbly.
Then, add your salt and olive oil. Some people will do this later in their recipes, but I have found it it one less thing I have to remember and still works! Make sure they are fully mixed in before adding your flour.
Slowly add flour. I usually add flour cup by cup mixing completely each time. That last cup will make the dough look rather shaggy and clumpy. As long as the flour is completely mixed in, that is okay. It will look more like bread dough after the few stretch and folds.
Cover bowl with wet tea towel and let sit for 30 minutes.
After 30 minutes, begin to stretch and fold the bread. You will do this by grabbing a side of the bread and pulling it up as far as it will go without tearing.
After, you will place that dough in the middle of the dough and turn the bowl about a quarter turn and begin stretching again. Do this until you work all the way around the dough.
Place tea towel back on bowl and allow to sit for another 30 minutes. After 30 minutes, stretch and fold one last time.
Place tea towel back over bowl and put in a warm place for 8-12 hours. You will want to watch to see when your dough has doubled in size. This is important because under-proofed and over-proofed bread can lead to a not so pretty loaf (but still edible).
When dough has doubled inside, take out of bowl and place on a slightly floured surface.
Begin stretching the dough out until it forms a rectangle. This will help build tension in your dough.
After your rectangle is made, fold the top down into the middle, and the bottom up to rest on top.
Then you will roll from one side to the other until your dough is rolled into each other.
You will finish your shaping by holding the dough on the top in and pulling it towards you on the counter. Make sure your dough always stays on the counter. Continue this turning your dough until it is in a perfect circle shape. All of the rolled sides should be tucked underneath. (This takes lots of practice!)
Next, slightly flour top of dough and place top down in a banneton basket or a bowl lined with a tea towel. Put saran wrap over the top and place in fridge for 2 hours (or up to 24).
When ready to bake, preheat oven with empty dutch oven inside to 500 degrees.
After oven has finished preheating, remove dough from fridge and place on a square piece of parchment paper. (top side up)
Begin scoring by cutting a 4 inch long 1/4-1/2 inch deep line down the loaf. Then, Do the same thing across making an x.
Pull dutch oven out of the oven and place dough in (with parchment) and put lid back on. Place in the oven, turn oven down to 450 and bake for 25 minutes.
Finally, take lid off, return dutch oven to the oven for 20 minutes or until browned to your liking.
Take out of oven and place on a cooling rack for one hour. Slice and enjoy this simple sourdough bread!
FAQ
Why isn’t my dough doubling in size?
Sourdough can be picky when it comes to temperature. Make sure you place in a warm spot in your kitchen. You can also put in oven with oven light on. Just don’t forget to take it out before turning your oven on. It might take some patience, but with a little extra time it should rise!
What is active sourdough starter?,k
You will get this after feeding your starter and it has doubled. Once it starts to deflate, it is no longer active and is now discard!
How long will my loaf be good for after baking?
I recommend trying to eat this bread up as soon as possible! However it will stay good in a airtight container for up to 1 week. If you want to bake it and save it, wrap it in saran, place it in the freezer bag and put it in your freezer. Try to use within 3 months.
Nourishment for the Soul:
This week I have been reading Psalms. The book of Psalms is such a good reminder of the love God has for us and how he supports us. It is such a great way to praise the Lord for all he has done!
Psalm 5:11 says “But let all who take refuge in you be glad; let them ever sing for joy.”
Such a good reminder that when we take refuge in him we should always be praising him and being thankful for him and the free gift he has given us through Jesus.
Thanks so much for visiting my blog. I will be praying that this bread would nourish your family, and bring joy to your home!
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Simple Sourdough Bread
Ingredients
- 1 1/4 cup warm water
- 1/2 cup sourdough starter
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil (or oil of choice)
- 3 cups all purpose or bread flour
Instructions
- In a large bowl combine warm water and sourdough starter. Stir until bubbles begin to form.
- Add salt and oil and continue stirring until evenly mixed.
- Add flour slowly stirring to combine. Once all flour is in bowl, knead with hands until it appears all flour is incorporated. The dough may look a little shaggy and clumpy, that is okay!
- Cover bowl with damp tea towel and let sit for 30 minutes.
- After 30 minutes, stretch and fold the dough by pulling a corner up and placing that dough into the middle of the dough. Work all the way around the dough making sure to stretch and fold as you go. You should stretch and fold dough about 4 times. Picture demonstration above. Cover bowl and let sit for 30 minutes.
- Stretch and fold dough one more time. After this stretch and fold your dough should look more smooth and more like bread dough.
- Cover with damp tea towel and let sit in a warm place for 8-12 hours or until dough has doubled in size.
- Pull dough out of bowl onto a lightly floured surface. Begin stretching the dough until it forms about a 8 inch by 10 inch rectangle.
- Fold top of dough into the center, and then fold the bottom of the dough into the center and resting on top of the previous fold.
- Starting on one end, roll the dough up until it makes a ball shape. Begin shaping by holding the dough and carefully pulling it towards you on the counter. Rotate the dough and repeat until all sides are folded under the dough and it is in a perfect circle shape. See above picture.
- Dust the bread with flour and place top down in a banneton basket or bowl lined with a tea towel. Cover with saran wrap and place in fridge for 2 hours or until ready to bake. (No longer than 24hrs).
- When ready to bake, preheat oven to 500 degrees. Place empty dutch oven in the oven while preheating.
- Pull bread out of fridge and gently place on a square piece of parchment paper. (Top facing up)
- Using a sharp knife or lame, score bread in the middle with a cross, each line being about 4 inches long and 1/4-1/2 inch deep or in desired score pattern.
- Pull hot dutch oven out of oven and place bread on parchment paper inside. Place lid back on dutch oven and put back into the oven.
- Turn oven down to 450 degrees and bake bread for 20 minutes with dutch oven lid on. Take lid off, return dutch oven to oven and continue cooking for an additional 20 minutes. Loaf should be browned to your liking.
- Set loaf on a wire cooling rack to cool for 1 hr before slicing. Enjoy!
Notes
Make sure to cover sourdough with a damp teal towel while fermenting to ensure bread does not dry out and develop a crust.
While stretching and folding, make sure to rotate the bowl. Ideally you will want about 4 stretch and folds as you work around the bowl.
Baking bread on parchment will help ensure your loaf of bread does not stick to the bottom of the pan.
My family and I LOVE Gabbi’s Sourdough Bread recipie. I have made quite a few loaves in the past couple weeks and it is absolutely delicious!
Thank you so much Hannah for your sweet message! I love that your family, especially your sweet boys will eat it!! Happy Baking!