This is my basic sourdough bread recipe. It is simple and straightforward and it tastes great! My kids love it and can’t get enough of it when I make it so that is a win in my book.
This recipe takes a big chunk of non-active time where the sourdough is just rising. Sourdough isn’t a particularly difficult bread to make but it does take patience. So I like to make it in the morning and let it rise all day. Then I bake it at night and let it cool over night and slice the following morning but you can do it whenever you have the time, overnight works great too.
My kitchen tends to be a little cold so it takes about 12 hours to get a full rise in my kitchen, it may take 10 hours or less for a warmer kitchen so that time really varies and can be judged by seeing if the bread has doubled in size or not.
This recipe is a no-knead version of sourdough and can be baked in either a Dutch oven, cast iron pan or on a cookie sheet. I will go over the different baking methods below.
As far as hydration levels go, this recipe has about %80 hydration so it’s a little sticky to work with but manageable. I suggest alternating between getting your hands wet with water or dusting with flour to prevent a overly sticky dough situation.
I prefer using a unfed sourdough starter in this bread, if you need to feed your starter feed 24 hours before using so the starting will feed on the dough you create and give you a nice rise and flavor.
What you need to make this basic sourdough bread: (printable recipe is below)
Makes 1 loaf
- 2 cups warm water – think a baby’s bath water temperature.
- 1/3 cup sourdough starter – an unfed starter works best
- 2 teaspoons salt
- 4 cups flour
- 1 tablespoon sugar – optional, this does not make it sweet but adds a very subtle sweetness, similar to a traditional white bread
Instructions
- In a bowl, combine, warm water, sourdough starter, salt, sugar, flour and sugar (if using).
- Stir together until the dough forms. Fold the outside edges into the center a few times so the dough comes together and the cranberries and walnuts are evenly dispersed through out the dough. Use water on your fingers to handle the sticky dough, then alternate with flour on your fingers to work with the dough.
- Flour another parchment paper lined bowl and add the dough to the bowl, tuck the outside ends of the bread under so it’s a nice round disc shape.
- Cover and let rise for 10-12 hours, or until the dough is about doubled in size.
- After the first rise, lift the dough gently by the sides and holding in the center and let the sides you are not holding drop down slightly then lay the dough back into the bowl, turn bowl and repeat that process again so the loaf is stretched slightly but still formed into a round disc and not overly deflated.
- Place dough in the refrigerator for an hour uncovered so the skin of the bread can dry out slightly for scoring.
- Preheat oven to 500 F. or the highest your oven goes.
- If using a Dutch oven or cast iron place pans into the oven as it gets hot for about an hour before baking.
- Remove dough from the oven, score with a knife or pastry razor about 1 inch deep in whatever design desired.
- Lift the parchment paper with the dough inside and place into your cooking pan.
- If using a Dutch oven, place dough inside then replace the lid. Bake for 25 minutes covered then remove the lid and bake for an additional 10-15 minutes. if you have a thermometer the internal temperature should be around 208 F. at the center.
- If baking in a cast iron, bake uncovered for ~35 minutes, if you have a thermometer the internal temperature should be around 208 F. at the center. You can also place a pan of water on a lower oven shelf, underneath the cast iron during baking for a chewier crust.
- If using a cookie sheet, place pan inside the oven 10 minutes before placing the parchment paper lined dough onto it and baking for ~35 minutes. You can also place a pan of water on a lower oven shelf underneath the cookie sheet during baking for a chewier crust.
- Allow the bread to cook completely before slicing and enjoying.
Basic Sourdough Bread
Ingredients
- 2 cups warm water – think a baby’s bath water temperature.
- 1/3 cup sourdough starter – an unfed starter works best
- 2 teaspoons salt
- 4 cups flour
- 1 tablespoon sugar – optional this does not make it sweet but adds a very subtle sweetness, similar to a traditional white bread
Instructions
- In a bowl, combine, warm water, sourdough starter, salt, sugar, flour and sugar (if using).
- Stir together until the dough forms. Fold the outside edges into the center a few times so the dough comes together and the cranberries and walnuts are evenly dispersed through out the dough. Use water on your fingers to handle the sticky dough, then alternate with flour on your fingers to work with the dough.
- Flour another parchment paper lined bowl and add the dough to the bowl, tuck the outside ends of the bread under so it’s a nice round disc shape.
- Cover and let rise for 10-12 hours, or until the dough is about doubled in size.
- After the first rise, lift the dough gently by the sides and holding in the center and let the sides you are not holding drop down slightly then lay the dough back into the bowl, turn bowl and repeat that process again so the loaf is stretched slightly but still formed into a round disc and not overly deflated.
- Place dough in the refrigerator for an hour uncovered so the skin of the bread can dry out slightly for scoring.
- Preheat oven to 500 F. or the highest your oven goes.
- If using a Dutch oven or cast iron place pans into the oven as it gets hot for about an hour before baking.
- Remove dough from the oven, score with a knife or pastry razor about 1 inch deep in whatever design desired.
- Lift the parchment paper with the dough inside and place into your cooking pan.
- If using a Dutch oven, place dough inside then replace the lid. Bake for 25 minutes covered then remove the lid and bake for an additional 10-15 minutes. if you have a thermometer the internal temperature should be around 208 F. at the center.
- If baking in a cast iron, bake uncovered for ~35 minutes, if you have a thermometer the internal temperature should be around 208 F. at the center. You can also place a pan of water on a lower oven shelf, underneath the cast iron during baking for a chewier crust.
- If using a cookie sheet, place pan inside the oven 10 minutes before placing the parchment paper lined dough onto it and baking for ~35 minutes. You can also place a pan of water on a lower oven shelf underneath the cookie sheet during baking for a chewier crust.
- Allow the bread to cook completely before slicing and enjoying.