Sourdough Bread for Beginners
No-knead sourdough bread is an easy bread recipe to try for beginners, whether it’s your first time baking or, like me just love bread coming out of the oven.
Servings: 12
Calories: 141kcal
Ingredients
- ½ cup sourdough discard
- 1 cup warm water
- 3 ½ cups bread flour
- 2 teaspoons salt
Instructions
Mix the Dough
- In a large mixing bowl, combine everything except the salt with a wooden spoon or dough whisk until a very wet dough forms. It will be a little sticky, so don’t worry; that’s normal!
- Let the dough rest for about 10 minutes, and add salt with a little water, then squeeze it into the dough and continue to mix. Now cover the dough and let it rest for 10 minutes,
Fold Dough
- 1st Fold - Stretch the dough out and fold it over as you rotate the bowl to do it 4 times. Then cover, rest for 15 minutes. 2nd Fold - Repeat. 3rd Fold- Repeat
First Rise
- Cover with plastic wrap or a kitchen towel and let the bulk fermentation begin. Leave it at room temperature for 8-10 hours. Or wrap it in the refrigerator overnight.
Shape the Dough
- Flour your work surface lightly. Use wet hands, a bench scraper, or a dough scraper to gently turn out the dough. Try not to play with it too much so it doesn't lose it's bubbles.
- Let it rest for 10-15 minutes, then shape it tightly into a round or oblong shape. Place it seam side down on parchment paper. Watch the video if you need more visuals.
Second Rise
- Cover again and allow for a second rise, which is about 4 hours, depending on your kitchen temperature.
Preheat & Bake
- About 45 minutes before baking, place your Dutch oven (or other baking vessel) in the oven and preheat to 400°F (232°C).
- Once your risen dough is ready, carefully lift it (using the parchment) into the hot Dutch oven. Score the top of the dough with a razor blade or sharp knife. Add about 3 tablespoons of water on the side of the parchment paper to the bottom. Move your oven rack so the Dutch oven fits evenly in the center of the oven.
- Bake covered for 20 minutes, then uncover and bake for an additional 15-20 minutes, or until deep golden brown. Check doneness by measuring the internal temperature (around 200–210°F)
Cool & Enjoy
- Remove the loaf to a cooling rack and let it rest for at least an hour. Slicing too early traps steam and can gum up the crumb. You’ll be rewarded with a beautiful sourdough loaf that’s crusty on the outside, and soft inside.
Notes
- For best results, heat the Dutch oven first for at least an hour
- Store leftover bread in a plastic bag or wrap it in foil.
- Want to add more whole grains? Swap in more whole wheat flour or rye next time.
- Try baking half of the dough if your Dutch oven is small, or bake the other half in a loaf pan.
Nutrition
Serving: 12g | Calories: 141kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 389mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 6mg | Iron: 0.3mg