Description
When I first started baking sourdough, it felt like learning a new language. There were timers, stretch-and-folds, hydration percentages, and so many rules that it quickly became overwhelming. I even remember traveling with my dough once, just to keep up with the timing—something I now laugh about.
Over time, I realized that the beauty of sourdough is its flexibility. You don’t need to follow every traditional step to bake a beautiful loaf. The method I now follow is peaceful, calm, and forgiving. It fits into my daily routine without stress, and the result? A perfectly golden, crackly crust with a tender, flavorful crumb that tastes like it came from a bakery. Whether you’re brand-new to sourdough or looking to simplify, this recipe will guide you through the process—stress-free.
Ingredients
This recipe is enough for three medium loaves or two large ones. You can bake all at once or store one for later.
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225g active sourdough starter (fed and bubbly)
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630g water (room temperature)
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950g bread flour (preferably unbleached)
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23g fine sea salt
Tip: Use a digital kitchen scale to measure these ingredients accurately. It makes all the difference in the consistency of your dough.
Instructions
Start by adding your sourdough starter, water, flour, and salt directly into the bowl of a stand mixer. Using the dough hook attachment, mix on low speed for about 30 to 60 seconds until the ingredients just come together. The dough will be a bit shaggy and sticky at this stage, and that’s completely normal.
Cover the bowl with a clean tea towel and let it rest for 20 minutes. This gives the flour time to hydrate—a step that helps gluten begin to form naturally.
Repeat this process four times total. Every 20 minutes, mix again for 30–60 seconds. These short mixing rounds build strength in the dough without the need for hand-kneading or complex folds.
After your final round of mixing, transfer the dough into a large container (a Cambro container or any bowl with a lid will do). Pop it directly into the refrigerator.
Let the dough rest and ferment in the fridge for 24 to 48 hours. This slow, cold fermentation not only gives the sourdough a deeper flavor but also allows you to bake on your own schedule. Whether you’re prepping for the weekend or just planning ahead, this step brings flexibility to your baking routine.
When you’re ready to bake, remove the dough from the fridge. Dust your countertop with a bit of flour and gently turn out the dough. Be careful not to deflate it too much—you want to preserve those lovely air pockets.
Divide it into two or three pieces depending on the size of loaf you want. Gently shape each piece into a round or oval and place into a floured banneton or a bowl lined with a well-floured tea towel.
Cover with a clean towel and let it proof for about 1 hour at room temperature, until slightly puffy.
While the dough is proofing, preheat your oven to 450°F with your Dutch oven inside. Once the oven is hot and the dough has proofed, it’s time to bake.
Gently flip the loaf out onto a piece of parchment paper. Use a razor blade or sharp knife to score the top—this helps control the way the loaf expands in the oven.
Place the dough into the preheated Dutch oven, cover with the lid, and bake for 25 minutes.
Then remove the lid and add a few ice cubes to a metal tray on the lower oven rack (this step adds steam, which helps develop a crackly crust). Continue baking uncovered for another 20–25 minutes, or until the crust is a deep golden brown.
Notes
This sourdough recipe is perfect for home bakers who want delicious results without the stress of traditional folding techniques. Ideal for anyone seeking a calm, reliable baking process that fits into a busy schedule.
- Prep Time: 1 hour (including 4 short mix sessions)
- + Time:: 24–48 hours (cold fermentation)
- Cook Time: 45–50 minutes
- Category: Bread
- Method: Fermentation and baking
- Cuisine: American / Artisan-style
Nutrition
- Serving Size: 1 slice (approx. 85g)
- Calories: 190
- Sugar: 0.3g
- Sodium: 460mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1.4g
- Protein: 5.4g
- Cholesterol: 0mg