EASY sourdough bread with no kneading, and no special equipment. This is a great beginner recipe that anyone can try! All you need is starter, water, salt & flour. I use a bowl, spoon, cotton cloth & a sharp knife. No proofing basket, no scale, no dough scraper, no special scouring blade, no dutch oven, no fancy stuff.
I used to think that sourdough bread was more trouble than it was worth and it was too complicated for me to attempt. However, nothing beats the texture or flavor of sourdough and I wanted to bake easy, naturally fermented bread at home.
Sourdough baking has become a major trend of the pandemic, spurring the #quarantinebaking hashtag and an abundance of people sharing their starters. I got mine from one of our favorite pizza restaurants in Chicago that started selling sourdough starter and flour to stay afloat. I decided to support them and my sourdough love began. 🙂
This is an easy, no stress, sourdough recipe that requires very little attention to the dough. The key is the long ferment which gives amazing flavor and texture. Also, letting the dough ferment naturally makes the bread healthier and easier to digest. Not to mention, it gives you time back so you can go about your day! I like to start my bread on Friday morning for weekend baking.
Do you love sourdough? Will you give this recipe a try? Leave a comment below if you are going to make this & how you like to serve your homemade bread.
EASY Beginner Sourdough Bread
- 1 cup room-temperature filtered water
- 2 1/2 tsp sea salt
- 2/3 cup sourdough starter
- 2 heaping cups organic bread flour or organic all purpose flour
- Combine the water and sea salt in a mixing bowl, stir together to dissolve. Add your starter and stir to combine.
- Add your flour and fold in with a spoon or spatula. Mix until it becomes a rough dough ball.
- Cover the dough in the mixing bowl with a cotton cloth and set aside on your counter for the day, at least 8 hours.
- In the evening, wet your hands slightly and pull the sides of the dough gently off the bowl and fold it over itself. Pick up the dough and tuck the sides under until you have a slightly better round shape. The dough will be quite sticky and you may need to re-wet your hands.
- In a medium sized bowl put a cotton cloth and dust lightly with flour. Place your loaf round-side down into the floured cloth and then sprinkle some flour on the underside as well. Tuck the cloth over the dough so it's covered. Let rest in the fridge overnight.
- The next day, preheat your oven to 450F and add a small pot of water to the back corner of your stove. Make sure it is an oven-safe container and I put about 1 quart of water in mine. This will create steam to give the bread a wonderful crust.
- Take your loaf out of the fridge and flip it over into a metal baking pan. Using a sharp knife, cut an X pattern into the top of your loaf.
- Bake your loaf in the steamy oven for 40 minutes. Then remove and let rest for 1 hour before slicing. Serve & enjoy!
If you make this sourdough bread, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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