This everyday sourdough bread recipe is the one I come back to again and again when I want a simple, comforting white loaf of bread. It is the most simple thing yet so beautiful – flour, water, salt, and an active sourdough starter is all you need. Though it does take some time, most of it is hands off. If you have been wanting to learn how to make sourdough bread or if you’ve been struggling, this recipe is for you!
Whenever I am having a bad day or a difficult season, I turn to this simple loaf of sourdough bread to cheer me up. The process of hand mixing, stretching, and folding the dough brings me such peace and joy. Let’s not forget that the flavor and texture is absolutely delicious and comforting as well.
Before you get started, you will need an active sourdough starter. If you don’t have one, you can checkout my guide for how to make a sourdough starter from scratch.
When you look at the “equipment” section of the recipe, don’t worry, you don’t have to have all of those things to make this loaf of bread. I do highly recommend using a kitchen scale, but that is the only true requirement besides a bowl to mix it in.
If you don’t have a dough whisk, use your hands, or a wooden spoon.
If you don’t have a dutch oven or multi-cooker, use two 9 x 5 inch loaf pans with one on top of the other during baking.
If you don’t have a banneton to proof your dough in, just line a 9 x 5 inch loaf pan with parchment paper and place it in there seam side down. You can also use a lidded bowl lined with parchment paper.
If you don’t have a bread lame, simply use a razor blade or sharp knife.
As far as the ingredients – there aren’t many, so not much to replace. You can absolutely use all purpose flour instead of bread flour though.
Sourdough bread does not need to be complicated. In fact, it is actually very straight forward and anyone can do it. Don’t worry if your scoring isn’t perfect or you don’t get the exact rise you were hoping for. Just enjoy the process and learn as you go. It will be worth it when you taste that first bite of bread that you created with your own two hands!
I’m happy to answer any questions you might have along the way, so please feel free to reach out. If you enjoy this recipe, let me know by leaving a rating and comment. Also, please share with friends and family!
Everyday Sourdough Bread
Equipment
- 1 Kitchen Scale
- 1 Dough Whisk optional
- 1 Dutch Oven or Multi-Cooker
- 1 Bread Lame
- 1 Proofing Basket
Ingredients
- 100g active sourdough starter
- 340-350g warm water
- 10g salt
- 500g bread flour
Instructions
- To a large glass mixing bowl, add the sourdough starter, water, and salt. Mix to combine with a dough whisk or your hands.100g active sourdough starter, 340-350g warm water
- Add the flour and combine until a shaggy dough forms and no dry flour remains. Cover the bowl and let sit for 1 hour.500g bread flour
- Perform 1 of 3 sets of stretch and folds. Gently pull the dough up and over on itself 4 times, turning the bowl each time, until the dough forms a ball. Cover and set a timer for 30 minutes.
- Perform 2nd set of stretch and folds and cover again. Set a timer for 30 minutes.
- Perform the 3rd and last set of stretch and folds and cover. Let sit for several hours until properly fermented. This can take anywhere from 2-12 hours depending on the temperature in your kitchen. For a 72℉ – 74℉ kitchen, it should take about 2 1/2 – 3 hours. Look for signs such as many small bubbles around the sides of the dough. It will have risen, but not necessarily doubled.
- Turn the dough out onto a lightly floured surface and loosely shape into a ball. Let sit for 10 minutes.
- Form the dough into desired shape and place seam side up in a floured proofing basket (banneton). Place in a 2 gallon freezer bag and put in the refrigerator for 16 – 72 hours.
- When you are ready to bake, place a Dutch oven or multi-cooker in your oven. Preheat the oven to 500℉. Set a timer for 1 hour.
- After 1 hour, turn the dough out onto a piece of parchment paper. Then score the dough as desired using a bread lame or razor blade.
- Carefully lift the sides of the parchment paper and place the dough inside the hot Dutch oven. Put the lid on and place in the oven. Turn the temperature down to 450℉ and bake for 25 minutes. Remove the lid and bake for an additional 20 minutes or until dark golden brown.
- Let the bread cool on a wire rack for at least 4 hours before slicing. Store in a bread bag at room temperature for about one week.
Notes
- Start with the lesser amount of water and increase as needed if the dough seems dry. Different brands of flour absorb water at different rates.
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