“This easy sourdough bread recipe has been my go recipe since becoming a mom in 2021. That first year, in which life turns upside down, I couldn’t figure out how to make healthy sourdough bread because it meant I had to be every 30 minutes back on the dough to perform folds.
Why do I love this easy sourdough bread recipe?
I love it because it frees you from performing folds!
If you are familiar with the sourdough bread making process, during Bulk Fermentation, you will be performing folds to the dough every 30 minutes. Bulk fermentation, lasts approximately 4 hours depending on the temperature of the dough…Following a traditional process, you would need to come back to your dough continously.
Hence, by following this recipe, will free your schedule, while still allowing you to make healthy sourdough bread. Isn’t that amazing!?
Let’s get started!
Video with step by step
Let's solve some questions you might have...
You don’t have a sourdough starter...
You are probably thinking… if you could use commercial yeast instead?
However, replacing a sourdough starter for commercial yeast is not a straightforward substitution. The sourdough starter is made of flour, water and mother starter, which is different (in weight and form) from the powder texture of commercial yeast
You have 2 options:
1) Shop my sourdough starter here! There is FREE shipping and comes with video instructions, email support and pdf guide.
2) Take my online sourdough class. In this class you will create your own sourdough starter with my guidance. Includes kit (shipping anywhere in the USA), platform with the class videos, daily email support and 2 live consultations. The class is 12 days and you create your own sourdough starter and make your 1st sourdough bread with it.
Can you use a different type of flour?
If you don’t have a sourdough starter, you might be thinking… can I use commercial yeast instead?
However, replacing a sourdough starter for commercial yeast is not a straightforward substitution. The sourdough starter is made of flour, water and mother starter, which is different (in weight and form) from the powder texture of commercial yeast.
Can you use commercial yeast instead of a sourdough starter?
No, remember that commercial yeast is a powder. A sourdough starter has water and flour, therefore making a direct substitution will impact the texture of your dough.
Does the water need to be filtered
If you live in an area where the water is heavily chlorinated, yes! The sourdough starter is a living organism, so any contact with chlorine will kill it.
Does the water need to be at a certain temperature?
Room temperature or cold is fine. What will impact your dough more importantly will be the temperature in which it sits during bulk fermentation.
How can you control the temperature of the dough?
I can’t recommend enough, the use of a home dough proofer! It will allow you to focus on other important aspects when making bread. It makes your life so much easier! Check out these ones that I love and have been using since 2018.
Method
1. Prepare the Levain
The below table is an example of the schedule I follow when making the levain for this recipe.
Have in mind, that I have created these schedules under an 85°F environment (using a dough proofer – check my favorite ones here). I highly recommend taking the temperature of your Levain, and bread dough as it will give you an idea on how things are evolving.
Below are 2 possible options for creating the Levain.
Depending on the baking schedule you selected, follow the below Levain recipe. Remember you will need to let your Levain rise and double in size to be able to be mixed in this lazy sourdough bread recipe. Always have in mind that how long the Levain will take to rise, will depend on the temperature. That is why I always use a dough proofer, it allows me to focus on other important things.
Levain recipe - Slow Rise (12 hours)
The Levain created using the below recipe takes approximately 12 hours at 85°F
| Ingredient | Grams | Baker's Math |
|---|---|---|
| All purpose flour | 50 | 100% |
| Water | 50 | 100% |
| Mother sourdough starter | 5 | 10% |
| Total | 105 | 210% |
Levain recipe - Fast Rise (4 hours)
The levain created using the below recipe takes approximately 4 hours at 85°F
| Ingredient | Grams | Baker's Math |
|---|---|---|
| All purpose flour | 40 | 100% |
| Water | 40 | 100% |
| Mother sourdough starter | 40 | 100% |
| Total | 120 | 300% |
2. Mixing - Recipe for 2 loaves
| Ingredients for 2 loaves | Grams | Baker's Math |
|---|---|---|
| All Purpose Flour | 1000 | 100% |
| Water | 730 | 73% |
| Levain | 200 | 20% |
| Salt | 20 | 2% |
| Total Dough | 960 | 192% |
3. Bulk Fermentation
After mixing the dough, you will enter the next part of the bread baking process called “Bulk Fermentation”.
As this is a lazy, laid back and super easy sourdough bread recipe… you won’t be performing any folds.
What will you need to focus on during this part of the process?
Basically, you will just need to make sure the temperature of your dough is between 75 to 85F. As we need to make sure there is CO2 production for our dough to rise.
If you can perform 1 only fold during bulk fermentation, go for it!
Even though this recipe does not require any folds during bulk fermentation… if you can perform 1 fold, go ahead! folds will always be beneficial to the strength of your dough.
4. Divide and Shape
The recipe makes 2 loaves, so you will need to divide the dough in 2 equal pieces. Always use a dough scraper (or anything that allows you to make a clean cut).
During this part of the process you don’t want to lose any of the CO2 that you have produced and that is trapped inside the dough. For that reason, be very gentle when manipulating it.
When shaping, you don’t need more than few grams of flour. Make sure to check out the video of this recipe so you can see how I shape. If you already added too much flour and the dough is sliding on the counter when shaping, brush it off and using a moist towel, make the dough sticky again.
5. Proof (Cold)
Assess fermentation
When shaping this easy sourdough bread recipe, it is inevitable that you lose some of the CO2 produced during bulk fermentation.
As everything in life, the more practice you have, the less CO2 you will be losing at this stage. But always, regardless of your level, remember to assess if the dough has enough CO2 before placing it in the refrigerator.
Sometimes, if your dough was colder than expected (when not using a dough proofer) you might end up with a dough that needs to sit longer to produce the amount of CO2 needed.
Check the video on minute 4:24 to see how the dough fills out my banneton and loaf pan.
Cold Proofing
Making bread using a sourdough starter takes much longer than using commercial yeast. This slow method of making bread translates into creating a healthy dough.
By respecting the process you will have a loaf of bread that has the below health benefits.
- Has a low glycemic index
- Gluten is easier to digest
- Phytic acid has been broken down
For the above to happen you need to give the sourdough starter enough time. That is why putting your shaped loaf inside a banneton (or loaf pan) for 12-24 hours in the refrigerator will guarantee that you get these health benefits.
6. Bake
Please notice that both baking methods differ slightly in temperature and time.
Using a banneton, 8'' long (oval shape)
Preheat the oven with your Dutch Oven inside at 450°F. Once the oven is preheated, you can take one of your doughs from the refrigerator. Then, cut a piece of parchment. It should be larger than the size of the loaf, as you will need to lift it to place inside the Dutch Oven.
Flip the dough onto the parchment paper. Then dust the dough with all purpose flour (or any flour you have). Using a scoring knife, score your loaf.
Lift and place into the preheated Dutch Oven, with the lid on. At this moment, you will decrease the baking temperature to 450°F.
Bake for 20 minutes with the lid on. Then, take the lid off and finish baking. It can take from 10-20 minutes to look nice and gold.
Using a loaf pan, 9'' x 5'' x 3''
Preheat the oven with your Dutch Oven inside at 450°F. Once the oven is preheated, you can take the dough from the refrigerator.
Then dust the dough with all purpose flour (or any flour you have). Using a scoring knife, score your loaf.
Place a loaf pan on top (needs to be the same size), to act as the “dutch oven lid”.
Bake for 20 minutes with the loaf pan on top (lid on).
Then, take the lid off and turn the temperature down to 430°F. It will take 20 minutes approx to fully bake.
Easy Sourdough Bread Recipe
This sourdough bread is perfect for busy schedules. No folds needed! The result is amazing and you will only need few and simple ingredients.
Equipment
- Kitchen digital scale
- Large bowl
- Dough Scraper
- Loaf pan 9L x 5W x 3D (inches)
- Banneton 8 inches wide
- Scoring knife
- Parchment Paper
- Food plastic wrap
Ingredients
- 1000 grams All Purpose Flour
- 730 grams Water filtered, room temperature
- 20 grams Salt fine
- 200 grams Levain active sourdough starter
Instructions
Prepare the Active Sourdough Starter (Levain)
- Feed your sourdough starter 10-12 hours before planning to make this recipe.10 grams of mother sourdough starter100 grams of water100 grams of all purpose flourMix and let it sit in a warm spot (between 75-85°F) as you will need to use it once it has doubled in size.
Weigh all Ingredients
- Using your kitchen digital scale, weigh each ingredient separately
Mix the Dough
- Put all the ingredients in a large bowl and thoroughly mix using your hands. You want to mix the dough until you feel and see no dry spots.If you have a stand mixer, you can use the dough hook and mix for 3-5 minutes until you see no dry spots.
Bulk Fermentation
- Cover the dough using plastic wrap (or anything that will prevents the dough from creating a crust).
- Place the dough in a warm spot. Ideally 85°F.
- Then, set a timer for 4 hours.I highly recommend having a home dough proofer for this part of the process.If you can't find a spot within 80-85°F you will need to add 1 hour to the bulk fermentation process.Before you move onto the next step, you need to make sure that your dough has fully risen and has doubled in size.
Divide and Shape the Dough
- Flour the dough and using your fingers (or a round dough scraper) carefully go around the bowl to remove it. Flip onto your working table.You do not need to 'punch down' the dough.
- Divide the dough in half, as we are making 2 loaves.
- Fold the dough onto itself and roll up. Then shape into a ball by gently spinning it toward you. As the dough structure is weak, you will need to perform this movement 2 or 3 times. (Check the video for more detail)If using a banneton:Place the dough seem side-upIf using a loaf pan:Place the dough seam side-down
- Cover each dough with plastic wrap.
Asses fermentation
- After shaping, you need to check if the dough is filling up the banneton or loaf pan. You might have deflated it a little bit when shaping (or a lot if you are beginning). So, I highly recommend letting the dough sit in your warm spot so it rises more if needed.
Cold Fermentation
- Place the covered doughs in the fridge for 12 to 24 hours.
Preheat Oven & Score the Dough
- Preheat the oven to 450°F
- If using a banneton - put your dutch oven inside to preheat
- Once the oven is preheated, take the doughs out of the fridge and score.Check the video for more details.
Baking
- Bake for 20 minutes with lid on and then remove and bake for 20 additional minutes (uncovered).Keep in mind that all home ovens are different; you might have to make minimal adjustments to these temperatures or times.The internal temperature of the bread should be 210°F when fully baked.Remove the bread from the oven and place in a wire rack to cool.
Video
Notes
When making sourdough bread, one of the most important aspects is being able to control the temperature of the dough.
So, if you don't have a home proofer (links provided above), you will need to adjust the times for bulk fermentation. Giving the dough more time if your dough is colder than 85°F, and less time if the dough is warmer.
Remember to always focus on how the dough is looking, has it risen? how much approx? as these questions will keep you on the right track.
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!