This Simple Sourdough Bread is just that…simple! It is made using my homemade sourdough starter that is just as easy! So, after your sourdough starter is ready to go, be sure to make this crusty and chewy (in the best way) bread. This bread is certainly delicious on its own, but use it for my Crispy Cheese Sandwich or Apple Gouda Grilled Cheese next time to really make the sandwiches stand out!
Simple Sourdough Bread
Sourdough bread is one of those loaves of bread I always get from the bakery or in the bakery department at my local grocery store. It’s also my bread of choice (when it’s an option) at my favorite restaurants. There is just something special about the somewhat fermented taste of it. So, once I figured out the sourdough starter, I knew I had to use it for this simple sourdough bread!
Plus, there are never too many bread recipes to have at your fingertips, especially when we may be home more than normal!
Simple Sourdough Bread Recipe
This Simple Sourdough Bread recipe takes a little patience to let the dough rise a couple of times before baking it. But, if you were patient enough to get your sourdough starter ready to go, then a few hours is nothing! Plus, it is SO worth it to have freshly baked bread! There are only five ingredients to this recipe, so you more than likely have everything you need on hand.
How to Make Simple Sourdough Bread
Get out your stand mixer (or get your muscles ready) to mix the ingredients for the dough.
- Combine all the ingredients together in the bowl from your stand mixer. (Learn how to make a Sourdough Starter here)
- Use the dough hook attachment and mix the ingredients together on medium-low speed (or no higher than a ‘2’ setting). If you are mixing by hand, knead everything together for about ten minutes.
- After you have mixed the dough (it will be sticky), place it in a lightly oiled bowl.
- Cover the dough with plastic and let it sit for about 3 hours to let it rise.
After the dough has had time to rise, gently fold up the sides of the dough, rotate the bowl, and fold again. Continue to do this until you have folded and rotated the dough a few times.
Did you know that using your hands this way and baking bread, in general, is very therapeutic? It involves patience and it can be very calming. Speaking of patience, after folding and rotating the dough, you need to cover it again to let it rise. It may not take the full 3 hours this time; it depends on how warm your kitchen is. Check it after a couple of hours.
After a couple of hours, sprinkle some flour onto your work surface and place the dough on the flour. Pull up the sides of the dough, pressing them into the center. You may need more flour, so keep that nearby! Continue to pull and press for a while. Finally, flip over the dough. The top should be smooth. Sprinkle some flour on it, and place it on a piece of parchment paper.
Once the dough is on the parchment paper, score the dough, or make a few cuts on the top of the dough a few times with a knife.
How to Bake Simple Sourdough Bread
Once the dough is on the parchment paper (or you could do this before you pull and press the dough the final time), put a Dutch oven–lid ON–into a cold oven. Set the oven to 450°F to heat up the Dutch oven. Once the oven has reached the temperature of 450°F, carefully remove the hot Dutch oven and take off the lid (setting the lid on the stovetop).
Grab the parchment paper that is holding the dough and place it (again, carefully) into the hot Dutch oven. Cover it, and bake the bread for 15 minutes, with the oven still set at 450°F. After fifteen minutes, remove the lid of the Dutch oven and bake for an additional 10-15 minutes, or until the top is a nice golden brown.
When you tap on the top of the bread, you should hear a hollow sound. Then, you know it is ready to be taken out of the oven. Let it sit for about 20 minutes on the counter or stovetop before taking it out of the Dutch oven and sliced. Enjoy!
How to Store Simple Sourdough Bread
Sourdough bread usually lasts for 4-5 days at room temperature. Do not store it in the refrigerator. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. A bread box also works well. If you want to freeze the bread, be sure to let the bread cool completely before freezing!
The same advice goes for when you are going to cut into the bread–wait until it has cooled. Anyway, to freeze the bread, seal the loaf into a zipped plastic freezer bag, making sure to let all the air out. You can store bread for up to 6 months in the freezer, but the longer you keep it in there, the less fresh tasting it will be. (And be sure to label it with the date!)
Simple Sourdough Bread
Ingredients
- 4-5 cups (500-625g) all-purpose flour, I prefer unbleached
- 1 1/2 cups (355g) warm water
- 3/4 cup (170g) active sourdough starter
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
- Add all ingredients together in the bowl of a stand mixer with dough hook.
- Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn’t quite form a ball. (If making by hand, knead for about 10 minutes.)
- Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
- After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.
- Cover again and let it rise for an additional 2-3 hours. (This will depend on the temperature of your home. A warmer kitchen will need less time.)
- After the 2 hours, lightly dust your countertop with flour. Press the dough down with your fingers then start pulling up the sides and pressing into the center. You may need to add more flour as this can be a loose dough. Keep pulling up the sides and pressing into the center then flip the dough over. The top should be smooth. Dust with more flour and set the dough onto a piece of parchment paper. Score the dough with a knife.
- Place a Dutch oven (make sure you have a lid) into a cold oven and heat to 450°F. Once heated, carefully remove the hot Dutch oven from the oven. Remove the lid and set it somewhere heat resistant. (I set the lid on my stove.) Pick up the parchment paper with both hands and place inside the Dutch oven. Carefully replace the lid.
- Place into 450°F oven and bake for 15 minutes.
- After 15 minutes, carefully remove the lid and bake an additional 10-15 minutes, or until the top is nicely golden brown (don’t worry if it is darker brown, you just don’t want it burnt) and when you tap on the top the bread sounds hollow.
- Remove from oven and set Dutch oven to the side and leave the bread alone for about 15-20 minutes.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Even though the recipe was easy to manage, as bread goes….my dough did not rise. I used 4 cups flour but my dough was not sticky at all, it was dense and shiny and had no rise after 3 hours. Any suggestions?
Beth dlp
What if you don’t have a Dutch oven? Can i cook it on parchment paper on a cookie sheet?
15 min of baking time seems to maybe not be enough to bake it through, would hate to have it not turn out for me,, Rather then have it not baked enough, I would bake a bit longer, and if to crunchy can alwasy be used for crutons, or bread crumbs. for meat loaf of salisbury steaks.
“Place into 450°F oven and bake for 15 minutes.
After 15 minutes, carefully remove the lid and bake an additional 10-15 minutes, or until the top is nicely golden brown (don’t worry if it is darker brown, you just don’t want it burnt) and when you tap on the top the bread sounds hollow.”
Its baked about 30 minutes and then needs to rest.
so i have follow you starter dough recipe. and i went to make sourdough bread and it isn’t rising! i have try it twice and nothing. what should i do
It’s frustrating when your sourdough bread doesn’t rise as expected. A few factors can contribute to this issue:
Starter Activity: Ensure that your sourdough starter is active and bubbly. It should double in size within 6-8 hours after feeding. If your starter is not active, it can’t provide the necessary leavening.
Temperature: Sourdough bread is sensitive to temperature. Make sure your kitchen is warm enough for fermentation. A warmer environment can help the dough rise faster.
Proofing Time: Be patient during the rising (proofing) stages. It’s possible that the dough needs more time to ferment and develop. Consider extending the proofing periods if your kitchen is cooler.
Dough Hydration: Double-check that you’re using the correct amount of water and flour, as specified in the recipe. Too much or too little hydration can affect the dough’s ability to rise.
Kneading: Ensure that you knead the dough sufficiently during the mixing phase. Proper kneading helps develop the gluten structure, which is essential for rising.
Dutch Oven: Using a preheated Dutch oven as instructed is crucial for achieving a good rise and crust. Make sure your oven and Dutch oven are at the correct temperature.
If you’ve checked all these factors and still face issues, please provide more details about your process, and I can offer more specific advice. Don’t give up; sourdough baking can be a bit tricky but rewarding when you get it right!
Do you ever use add-ins like cheese and jalapeños? If so, at what point do you add those?
Yes! You can try follow the steps for this recipe:
https://iamhomesteader.com/jalapeno-cheddar-bread/
Loving this recipe , have changed the baking a little as I’m cooking in terracotta Dutch oven. I’m putting dough into Dutch oven , letting it rise and then cooking from a cold oven start. Turned out great ( obviously a longer cook 45 mins from cold start.)
I could not read the whole recipe because ads covered much of the text.
should i refrigerate the starter
What size Dutch oven should be used, I have several different sizes. Thank you.
Standard is 5 or 6 quarts and that will work great.
What a great recipe! We had an amazing starter day, she was the runway model of starters and made 4 different loaf batches. I used 4 cups of flour in all, funny thing happened with one of them, I added all of the ingredients (or so I thought) and started my mixer, it was so dry! I then realized that my warm distilled water was still sitting on the counter! I added it as the mixer was going and helped it incorporate a bit with my spatula, it was the one that sounded the most like your recipe!
My first loaf had a raw middle, so I’m going to adjust my cooking times a bit, but the bread tasted amazing!
This really is the easiest sourdough recipe I’ve tried yet! The results don’ seem like any shortcuts have been taken!
I’m all baked out, so they are going proof overnight in the fridge until morning,
Can’t wait to see if they turn out!
I’ve been taking lots of pics and will def give you a shoutout with the hashtags!
Thank you for letting me leave my digital scale in the drawer! (It’s horribly unreliable and gives different weights depending on its mood. 😂)
Can you make in bread pans. I don’t have a Dutch oven. I had starter years ago that took sugar, oil as well always so good.