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–+ servings
sourdough bread cut into slices

Easiest Sourdough Bread

Course: Breakfast
Cuisine: American
Keyword: bread, easy, sourdough
Prep Time: 20 minutes
Cook Time: 30 minutes
resting and rising: 9 hours
Total Time: 9 hours 50 minutes
Servings: 1 loaf
The easiest sourdough bread to make, "shape" and bake!
Print Recipe

Equipment

  • kitchen scale
  • electric mixer with dough hook
  • 9x5" loaf pan

Ingredients

  • 225 grams unfed sourdough starter fed 12-24 hours before starting
  • 245 grams warm water, not above 110°F about 1 cup
  • 400 grams all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 ½ teaspoons salt

Instructions

  • In bowl of electric mixer, mix all ingredients with a wooden spoon. Do NOT add salt directly to starter. Rest 15 minutes to 1 hour.
  • Knead with dough hook 10 minutes.
  • Place dough in ungreased bowl and cover.
  • Rise at least 6 hours. With wet hands, stretch and fold every 30 minutes for the first 2 ½ hours (5 stretch-and-folds total).
  • Grease 9x5" loaf pan with butter.
  • Using slightly dampened hands, gently roll dough into a log. Gently move dough seam-side down into greased loaf pan.
  • Cover with damp tea towel and rise 1 ½ - 3 hours until just barely cresting the top of the bread pan (or overnight in the fridge).
  • Preheat oven to 450°F. Bake 30 minutes. Fully baked bread will sound hollow when knocked on the bottom.
  • Remove from pan immediately to keep crust crispy. Cool at least 30 minutes before slicing.

Notes

Sugar substitution: Granulated sugar can be replaced with brown sugar or honey.
Bowl Cover:
  • If your bowl comes with a cover, this works well for the first resting period. If the cover is large enough, it can be placed over the loaf pan for the second rising period. Consider spraying with non-stick cooking spray in case the dough rises up enough to touch the top.
  • If your bowl doesn't have a cover, a damp tea towel works well in both instances.
To increase sourness of bread:
  • Increase first resting period or add another 1-2 stretch and fold periods.
  • Place loaf pan in fridge overnight for extended rising time. May need to allow loaf to come to room temperature the next day to finish rising to the top of the loaf pan.