Why You’ll Love This Recipe

This sourdough bread recipe is simple and straightforward, yet yields incredible results. The no-knead method makes it easy for anyone to make, even without a bread machine. The combination of a tangy sourdough starter and the long fermentation time ensures that your loaf will have a great depth of flavor and a wonderfully airy crumb. With the added bonus of the crunchy crust, this bread is truly a showstopper.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sourdough Starter:

1 tbsp active sourdough starter
¼ cup warm water (95°F)
½ cup unbleached all-purpose flour

For the Sourdough Bread Dough:

1 ¾ cups warm water (90°F – 95°F)
⅓ cup sourdough starter from the previous step
1 tbsp kosher salt
4 cups unbleached all-purpose flour

Instructions

Day 1: Feed the Sourdough Starter (8 p.m.)

Mix the starter: In a small jar or bowl, combine ¼ cup warm water (95°F), 1 tbsp active sourdough starter, and whisk until the mixture becomes milky. Add ½ cup of unbleached all-purpose flour and mix well for 1-2 minutes.
Let it bloom: Leave the starter at room temperature (around 70°F) for 10+ hours or until the top of the starter is bubbly and the volume has doubled. If the starter doesn’t bubble and double in size within 10-12 hours, it may be weak. In this case, repeat the feeding process one more time.

Day 2: Mix the Dough (8 a.m.)

Mix the dough: In a large bowl, add 1 ¾ cups of warm water (90°F – 95°F) and stir in ⅓ cup of the sourdough starter from the night before. Mix well until the water becomes milky.
Add the flour and salt: Add 1 tbsp kosher salt and 4 cups unbleached all-purpose flour to the bowl. Stir with a wooden spoon to moisten the flour and incorporate all ingredients.
Mix the dough by hand: Use your hands to bring the dough together until a wet dough forms. Clean off the sides of the bowl with a rubber spatula. Use a butter knife to clean your hands and incorporate any remaining dough into the mixture.
Shape into a ball: Wet your hands and shape the dough into a rough ball by folding it in half and tightening it until you can no longer fold. The dough should feel firm and smooth.

Bulk Fermentation (1st Rise):

Rest the dough: Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature, or in a warm place, for about 6-10 hours. The dough should double in size.
Check dough rise: To check if the dough is ready, press a finger about 1 inch deep into the dough. If it leaves a slight indent, the dough is ready. If the indentation bounces back quickly, the dough needs more time.

Day 2: Shape the Dough (after Bulk Fermentation)

Shape the dough: Dust the top of the dough lightly with flour. Turn the dough out of the bowl onto a clean surface and gently stretch and fold it to build tension. Start by stretching it into a rectangle and folding it into thirds, envelope-style. Repeat this folding process until you have a tight, round ball.
Proof the dough: Line a bowl with a clean cotton towel and dust it with flour. Place the shaped dough seam side up in the bowl. Cover with a towel and leave it at room temperature (around 70°F) for 2-3 hours, or until the dough increases by about 30%.

Day 2: Optional Cold Fermentation

Cold fermentation: If you prefer a slower rise to develop more flavor, place the dough in the fridge overnight for cold fermentation. This will improve texture and flavor.

Day 3: Preheat the Oven and Bake the Sourdough

Preheat the oven: Place a Dutch oven with the lid on in the oven. Preheat the oven to 450°F for at least 30 minutes to 1 hour.
Score the bread: Five minutes before the oven is preheated, remove the dough from the fridge. Turn the dough out onto a piece of parchment paper. With a sharp serrated knife, make a 5-inch cross on the top of the dough, cutting about ½ inch deep.
Bake the sourdough: Transfer the dough, with the parchment paper, into the preheated Dutch oven. Add 1-2 cubes of ice behind the parchment paper for steam. Quickly cover the Dutch oven with the lid to trap in steam. Bake for 20 minutes with the lid on.
Finish baking: After 20 minutes, remove the lid and bake for another 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 205°F – 210°F.

How to Serve:

Cool and serve: Let the bread cool on a wire rack for at least 30 minutes before slicing. Enjoy the crispy crust and chewy, tangy interior.

Servings and Timing

Servings: 12 slices
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 day 14 hours 5 minutes (including fermentation and resting time)

Variations

Add-ins: You can add nuts, seeds, or dried fruits to the dough for an extra layer of flavor. Just fold them into the dough during the shaping stage.
Whole wheat sourdough: Substitute part of the all-purpose flour with whole wheat flour to give your bread a denser texture and richer flavor.
Herb-infused sourdough: Add finely chopped herbs like rosemary or thyme to the dough for a fragrant twist on the classic recipe.

Storage/Reheating

Store your sourdough bread at room temperature, wrapped in a kitchen towel, for up to 3-4 days. To preserve freshness, you can also freeze slices of the bread for up to 3 months. To reheat, simply toast the slices or warm them in the oven at 350°F for about 5-10 minutes.

FAQs

Can I use a bread machine to make sourdough?

While this recipe uses a traditional method, you can use a bread machine for mixing and kneading the dough. Follow the same instructions for proofing, shaping, and baking.

Can I make sourdough bread without a Dutch oven?

Yes, if you don’t have a Dutch oven, you can bake the bread on a baking sheet or stone, but be sure to create steam by placing a pan of water in the oven or spraying water on the walls of the oven before baking.

Can I make sourdough without a starter?

You’ll need a sourdough starter for this recipe. It’s easy to make one at home by combining equal parts flour and water and allowing it to ferment over several days.

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour instead of bread flour, though bread flour will give your loaf a chewier texture due to its higher protein content.

Conclusion

This easy sourdough bread recipe takes the classic, beloved bread and simplifies the process without sacrificing flavor. The tangy, chewy crumb and crispy, golden crust make it a perfect bread for any occasion. With minimal effort and no kneading, this recipe allows you to enjoy homemade sourdough whenever you like. Enjoy it fresh from the oven or toasted with your favorite spread!

Easy Sourdough Bread Recipe

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This easy sourdough bread recipe is perfect for beginners and seasoned bakers alike. With a no-knead method, this rustic bread is flavorful with a crisp crust and chewy crumb, making it ideal for sandwiches, toasts, or enjoying with a dollop of butter.

Author: Amy
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 day 14 hours 5 minutes (including fermentation)
Yield: 12 slices
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Sourdough Starter:

1 tbsp active sourdough starter

¼ cup warm water (95°F)

½ cup unbleached all-purpose flour

For the Sourdough Bread Dough:

1 ¾ cups warm water (90°F – 95°F)

⅓ cup sourdough starter from the previous step

1 tbsp kosher salt

4 cups unbleached all-purpose flour

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Instructions

Day 1: Feed the Sourdough Starter: In a small jar or bowl, combine ¼ cup warm water, 1 tbsp sourdough starter, and ½ cup flour. Mix well and let bloom for 10+ hours.
Day 2: Mix the Dough: In a large bowl, mix 1 ¾ cups warm water and ⅓ cup starter. Add salt and flour, stir to moisten, and mix by hand to form a wet dough. Shape into a rough ball.
Bulk Fermentation: Cover and rest at room temperature for 6-10 hours until the dough doubles in size.
Shape the Dough: Gently fold the dough, shape into a ball, and place it seam side up in a floured bowl. Let proof for 2-3 hours at room temperature.
Preheat the Oven: Preheat a Dutch oven at 450°F for at least 30 minutes. Score the dough with a serrated knife and bake for 20 minutes covered, then 20-25 minutes uncovered until golden brown.
Cool and Serve: Let the bread cool on a wire rack for 30 minutes before slicing.