If you are looking for a very basic, simple sourdough bread recipe that anyone can make- you have found it! This is a no-knead recipe with a very flexible time table. If you know sourdough, you know this is a huge WIN!
If you are new to sourdough and want learn how to make, care for, and maintain your starter go check out this blog post with a recipe and easy to follow instructions!
Here are a few things you need to know before trying this recipe!
The Process & Flexible Time Table
While making this delicious, no-knead dough is quite the process, the time table is extremely flexible! Here is a quick guide to the main process and how flexible you can be with your time table…
- Step One: Feeding your starter. You want to start with a completely active starter so you will want your starter to be fed and fully risen before you begin. Flexibility aspect: while peak rise is the best way to start this recipe, you can use starter that has not completely hit peak rise or that is on the other side of its peak.
- Step Two: Mixing ingredients and one hour rise. Next you will mix all the ingredients, shape your loaf, then shoot for one hour rise. Flexibility aspect: one hour is a loose term. Less or more is completely adequate. (This bread ain’t picky!)
- Step Three: Fermentation/Refrigeration. After some rise time, your dough will need to ferment in the refrigerator for several hours. This allows all that good bacteria to really be effective in your loaf! The standard time is 8-12 hours of refrigerator fermentation. Flexibility aspect: I have done as little as five hours and as much as 18. My results in taste and quality were not significant.
- Step Four: Stretch and Folds. We will go over this process in more detail in a moment but you want to shoot for about six stretch and fold sessions. One every thirty minutes. Flexibility aspect: as long as you get 3-4 rounds of stretch and folds every 15-20 minutes you will receive similar results, just a bit less airy and light. If you allow to rest more than 30 minutes you also need not worry.
- Step Five: Baking. The process for baking is very simple- 15 minutes baking with the lid on with and additional 10-15 minutes lid off.
What are Stretch and Folds?
Stretch and fold is a term used for the process of allowing the gluten to break down in your sourdough while also making your bread light and airy. Stretch and folds are necessary in most sourdough bread that requires no kneading or is called an “artisan” loaf.
Your dough will be relatively wet, or sticky after mixing. This is exactly what you want. After fermentation you will notice it is a bit more firm but able to be stretched a good bit and maybe still slightly sticky. If you find it is sticking to your hands a lot you may want to try working with wet hands or lightly dusting your hands with some flour.
Here is the process of stretching and folding further explained…
- Pretend your ball of dough is a square. Start on the end that is farthest away from you. You will pull this end of your “square” UP, slightly stretch it OUT in a Y shape, then over the dough towards the side of the square that is closest to you.
- Rotate the bowl a quarter turn and repeat the process. Up, out, over.
- Rotate once more a quarter turn, taking the dough from underneath then up, out, over.
- Rotate one more time a quarter turn, then stretch up, out, over.
- Cover your bowl with a slightly damp tea towel. Let rest 30 minutes (flexible). Repeat the process as many times as the recipe directs.
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Thank you so much for taking the time to check out this recipe! If you have any questions I would love to answer them in the comments! Be sure to save this recipe to Pinterest for easy finding later and share on social media.
You can find me over @littlewifeinthewoods on Instagram where I share tons of content on troubleshooting, techniques, and how to maintain your starter!
Artisan Sourdough Loaf
Equipment
- 1 Dutch Oven For best results! You can, however, use a loaf pan as well.
Ingredients
- 3/4-1 cup sourdough starter
- 3/4 cup warm water NOT hot
- 2 tsp honey optional
- 1 1/2 -2 tsp baking powder optional, for extra softness
- 2-3 cups all-purpose flour
- 1 tbsp salt (added after fermentation)
Instructions
- Begin by combining fully active, bubbly starter with warm water and allow to sit about 15 minutes. Mix until well dissolved.
- Add honey and baking powder if desired.
- Add two cups flour, then 1/4 cup of flour at a time until the dough is still slightly sticky but does not stick fully to sides of bowl. You may use a stand mixer but I prefer to use my hands so the dough does not get overly mixed.
- On a floured surface, gently press dough into a rectangular shape, then fold into thirds, then flip it over and gently shape into a ball.
- Place dough in a greased or slightly floured bowl (to keep from sticking). For best results, allow to rise one hour. Then allow to ferment in the refrigerator for at least 5 hours (8-12 hours is best- see step three of the "Process and Flexibility" portion of blog post).
- After fermentation remove dough from the refrigerator. Add salt in with your hands. You may allow the dough to come back to room temp before working or go ahead and begin your stretch and fold process.
- To stretch and fold you will simple pull one end of the dough up, out to the sides forming a bit of a 'Y', then over to the side closet to you. Rotate the bowl a quarter turn. Repeat- up, out, over. Rotate a quarter turn again, then stretch and fold. Do this until you are back to the side you started on. You will repeat the process of stretching and folding your dough every half hour. For best results try to get in about 6 rounds of stretch and folds. This sounds like a lot of work but it is quite fun!
- If using a Dutch oven, preheat for about one hour on 350℉. If you do not own a dutch oven you can use a regular bread loaf pan for a delicious loaf of sandwich style bread. While waiting you can place your dough on parchment paper. If you enjoy sourdough art you can work on some designs, or just allow your dough to rise while waiting. (Be sure to return it to a bowl while waiting on your dutch oven so it keeps that round shape!)
- After fully preheated, place dough into the Dutch oven. Bake at 350℉ for 15 minutes with the lid on, and an additional 10-15 with your lid off. (See notes for a tip on how to bake sourdough bread in the dutch oven.)
- Allow bread to fully cool (about 1 hour) before slicing for best results.
