Easy sourdough bread recipe
This recipe is great for beginners and requires no kneading. Use this bread for toast, sandwiches and more!
Equipment
- 1 mixing bowl
- 1 silicone spatula
- 1 Loaf pan
Ingredients
- 3 Cups Bread flour
- 1 ½ Cups Warm water
- 2 Tsp Salt
- 2 Tbsp Olive oil
- 2 Tbsp Sourdough starter
Instructions
- Mix the water, starter, olive oil and salt in a large mixing bowl.
- Slowly add the flour and mix until all the ingredients are combined and a dough starts to form.
- Cover the dough and let is rest for an hour.
- Preform 3 stretch and folds about an hour apart. The dough will start to become more elastic and less sticky.
- Once the stretch and folds are complete cover the dough and let it ferment on the counter for 4 more hours.
- Before going to bed roll the dough into a log shape and transfer it to a greased loaf pan. Place another loaf pan on top and let the dough proof over night on the counter.
- In the morning preheat the oven to 400°F then bake with the other loaf pan on top for 20 minuets. Then uncovered for another 20 minuets or until golden brown on top.
- Remove from oven and the loaf pan and place on a cooling rack. Let the loaf completely cool before slicing. (about and hour or two)
- Slice and enjoy with butter, jam, or use for your favorite sandwiches.
- It will stay fresh in a plastic bag on the counter for 3 days or in the fridge for a week. You can also slice it and freeze it for longer storage.
Notes
Bread flour or all-purpose can be used in this recipe but the bread flour has a higher protein content which leads to a chewier texture.
If you are not ready to bake bread right away or something comes up, you can always put the dough in the fridge for up to 3 days. When you are ready to bake remove the dough from the fridge and let it come to room temperature. Then place it in the loaf pan and let it proof until it meets the edge of the loaf pan.