Let’s be real for a second: Sourdough can be seriously intimidating. If you’ve spent any time on the internet looking for a Sourdough Bread Recipe, you’ve probably seen people talking about “hydration percentages,” “autolyse,” and “levain” like they’re preparing for a NASA mission. It’s enough to make anyone want to just stick to store-bought sliced bread.
But here’s the secret: People have been baking sourdough for thousands of years without digital scales, pH strips, or fancy proofing baskets. It’s literally just flour, water, and salt. If they could do it in a cave, you can definitely do it in your kitchen! Consider this your beginner sourdough guide—the “chill” version where we focus on flavor and vibes rather than perfection.
First Things First: Your New Best Friend (The Starter)
Before you can even think about preheating the oven, you need your “pet.” A sourdough starter is just a fermented mix of flour and water that captures wild yeast from the air.
- If you have one: Make sure it’s bubbly and active! It should double in size a few hours after feeding.
- If you don’t: Don’t panic. You can make one in about a week by mixing flour and water daily, or you can do what I did—beg a friend for some “discard” or buy a dried starter online. Once you have it and keep it fed, it literally lasts forever.
Why This is the Easiest Artisan Bread at Home
I call this easy sourdough bread because we aren’t going to spend all day hovering over a kitchen scale. You don’t need a thousand-dollar oven to get that bakery finish. All you need is a little patience and a heavy pot (like a Dutch oven) to create that steam that makes for a perfect crusty sourdough.
What You’ll Need:
- Active Starter: ½ cup (the bubbly, happy kind).
- Warm Water: 1 and ⅓ cups (aim for lukewarm, like a cozy bath).
- Bread Flour: 3 and ½ cups (All-purpose works too, but bread flour gives you that signature “chew”).
- Sea Salt: 2 teaspoons.
The “Lazy” Step-by-Step
1. The Rough Mix
In a big bowl, whisk your water and starter until it looks like a milky latte. Toss in your flour and salt. Mix it with your hands until it looks like a “shaggy dough.” It’s going to look messy and ugly—that’s totally fine! Cover it with a damp cloth and let it chill out for 30 minutes.
2. Stretch and Fold (Skip the Kneading!)
We aren’t going to punch the dough like a boxer. Instead, every 30 minutes for the next 2 hours, grab one side of the dough, pull it up high, and fold it over itself. Do this four times (one for each “side” of the bowl). This builds the strength needed for a tall artisan bread at home instead of a flat pancake.
3. The Big Sleep (Bulk Fermentation)
Cover your bowl and let it sit on the counter for 8 to 12 hours. This is where the magic happens. The wild yeast eats the sugars and creates those beautiful air bubbles. I usually do this overnight so I can wake up to a bowl full of fermented goodness.
4. Shape and Cold Proof
Gently tip the dough onto a floured surface. Fold the edges into the center to make a tight ball. Put it into a bowl lined with a floured towel. Natasya’s Pro Tip: Put it in the fridge for 2–4 hours (or even 24 hours). Cold dough is way easier to “score” (cut) and develops a much better tangy flavor!
5. The Grand Finale: The Bake
Preheat your oven to 450°F (230°C) with your Dutch oven inside.
- Flip your dough onto parchment paper.
- Use a sharp knife or razor to cut a long slash across the top.
- Drop it into the hot pot, put the lid on, and bake for 20 minutes.
- Take the lid off and bake for another 20 minutes until you see that deep, golden crusty sourdough color.
Common Sourdough “Panic” Moments
- “My dough is so sticky!” – Normal! Sourdough is wetter than sandwich bread. Use wet hands to handle it so it doesn’t glue itself to your fingers.
- “It didn’t rise.” – Your house might be a bit chilly. Yeast loves warmth. Try letting it rise inside an oven (turned OFF) with the light on.
- “Can I eat it now?” – NO! Wait at least an hour. If you cut it while it’s hot, the inside will turn gummy. Sourdough keeps cooking inside the crust even after it’s out of the oven.
Final Thoughts
Mastering a Sourdough Bread Recipe is honestly a form of therapy. There is nothing more satisfying than hearing that “crackling” sound as the loaf cools down. It’s healthy, it’s gut-friendly, and it makes the best avocado toast you’ve ever had.
Happy baking, and don’t forget to tag me in your bread photos!