Simple & Delicious Sourdough Bread
This recipe is a beginner-friendly, no-knead sourdough bread recipe that is just as delicious as a traditional one. It uses a stand mixer to make the dough, making the process easier and less intimidating for those new to making sourdough bread. The dough is allowed to rise for several hours, resulting in a light and airy crumb, and the addition of sourdough starter gives it a tangy flavor. This recipe is a great way to get started with making sourdough bread at home, without the need for extensive kneading or experience.
Equipment
- Digital kitchen scale optional
- Large mixing bowl or Stand mixer with dough hook attachment
- Bread lame or sharp knife for scoring
- Proofing basket or bowl lined with a clean, floured towel
- Baking stone or Dutch oven optional
Ingredients
- 500 g bread flour
- 375 g water
- 100 g sourdough starter See my Sourdough Starter blog post (linked above)
- 12 g salt
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, water, and sourdough starter. Mix on low speed until a shaggy dough forms.
- Cover the bowl with plastic wrap or a damp towel and let rest for 30 minutes to 1 hour.
- Add the salt to the dough and mix on low speed for another 2-3 minutes, until it is fully incorporated.
- Increase the speed to medium and knead the dough for 5-6 minutes, until it becomes smooth and elastic.
- Place the dough in a clean, lightly oiled bowl and cover with a damp towel. Let the dough rise at room temperature for 4-6 hours, until it has doubled in size.
- Once the dough has risen, turn it out onto a lightly floured surface. Fold the dough over onto itself a few times to release any air bubbles.
- Shape the dough into a round or oblong loaf, depending on your preference. (See the videos and instructions above for shaping tips). Place the shaped dough into a proofing basket, seam side down.
- Cover the dough with plastic wrap or a damp towel and place in the fridge overnight. [If you cannot wait to test your delicious bread, simply let it rise again for 1-2 hours, until it has increased in size by about 50%].
- Preheat the oven to 450°F (230°C) and place a baking stone or dutch oven inside to preheat as well.
- Carefully transfer the dough to the baking stone or dutch oven. Score the top of the dough with a bread lame or sharp knife.
- Bake the bread for 45 minutes, or until the crust is a deep golden brown, and the internal temperature of the bread reaches 200°F (93°C). If you are using a dutch oven, remove the cover about half way through the baking time.
- Remove the bread from the oven and let it cool on a wire rack before slicing and serving.