Artisan Sourdough Loaf
A simple, no knead sourdough bread recipe designed for beginners!
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.
Notes
Dutch Oven baking tip: When baking bread in the dutch oven, place a bit of water or ice in between your parchment paper and the sides of the dutch oven. This will create a steamy atmosphere for your bread to bake in, giving you a warm, moist center with a crispy crust outside!