Easy Sourdough Bread

Ever since I’ve started baking bread at home there is no bigger satisfaction than the results I get every time I bake Sourdough Bread. All the time invested in the process is rewarded by this amazing bread. With its crispy crust and amazingly chewy and open crumb, this easy bread is simply hard to resist.

When I make sourdough bread I usually like to try different types of flour, different hydration percentages or adding seeds for extra flavor…but whenever I want an easy recipe with the best results I always get back to this recipe. Even if you don’t understand the whole process of how it works I suggest simply following the steps mentioned in the recipe description and it will work…it will work for sure.

Sometimes when you start reading about sourdough starters and making bread you may feel a bit overwhelmed by the amount of information and steps required. I tried to keep the steps and recipe as simple as possible and baking this bread is something you will never regret and you will keep wanting for more. Hope you will try this easy recipe guys, and enjoy!

How to make easy sourdough bread

Begin with preparing your sourdough starter. If it’s been in the fridge, feed it once or twice in the days leading up to baking. To make the overnight starter, take a portion of your active sourdough starter and mix it with water and flour. Let it rest overnight.

In the morning, mix the flour with water and the overnight starter in a large bowl. Let the dough rest for 30 minutes, then add salt and knead by hand.

Place the dough in an oiled bowl, cover it, and let it ferment for 2.5 hours, stretching and folding every 50 minutes.

After fermentation, divide the dough into two pieces and shape them into balls. Let them rest for 15 minutes, then prepare bowls lined with floured kitchen towels or use bannetons.

Proof the dough balls in the bowls for 2-2.5 hours until they slowly bounce back when pressed with a finger.

How to bake the bread

Preheat the oven to 470°F (240°C) with a baking stone, Dutch oven, or baking sheet inside. If using a stone or sheet, add a pot of water to create steam.

Turn the proofed loaves onto parchment paper, score them, and carefully transfer them to the preheated oven vessel.

Bake for 20 minutes with steam, then remove the water pot or Dutch oven lid. Reduce the temperature to 440°F (230°C) and bake for another 15-20 minutes without steam.

Cool the loaves on a wire rack for at least 2 hours before slicing.

Hope you will try the recipe and enjoy the amazing flavors of this sourdough bread with flaxseeds. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.

For more bread ideas check our full collection of Bread Recipes.

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Easy Sourdough Bread

5 from 1 vote

With its crispy crust and amazingly chewy and open crumb this sourdough bread is simply hard to resist.

Servings 2 servings

Prep Time 2 days d 7 hours hrs 5 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 30 minutes mins

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Ingredients

  

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Overnight Starter

• 33g 100% hydration sourdough starter
• 205 ml water , room temperature
• 165g white bread flour

Final Formula

• 900g white bread flour
• 120g rye flour
• 560ml water , at room temperature
• 24g salt
• Overnight Starter

Instructions

 

• The process of baking bread starts 2-3 days before, as you need to have an active sourdough starter.  Feed your 100% hydration starter once or twice before preparing the overnight starter, if you keep your starter refrigerated. (I feed it twice, every 12 hours at a ratio of 1:3:3). (You can also consider taking some starter from a friend who has or buying from a specialized store, or making your starter from scratch. 

Prepare the overnight starter.

• In the evening stir down the 100% hydration sourdough starter, and remove 33 g in a bowl. First add the water and stir well. Add flour and stir.
• Cover with plastic wrap, and let it rest at room temperature for 12-14 hrs (overnight). 

Prepare the final dough.

• In the morning, in a large bowl mix the flours with water and the overnight starter until well combined. Let the dough rest (autolyse) for 30 minutes.
• Add the salt and knead by hand for 5-8 minutes.
• Wipe the inside of the bowl with a little vegetable oil. Place the dough into the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.
• Let the dough ferment at room temperature for 2.5 hours, stretching and folding on 4 sides,  every 50 minutes, using wet hands.
• Turn the dough out onto a floured surface. Divide it in two pieces. Shape them in the form of a ball. Sprinkle the balls with flour, cover  and let rest for 15 minutes.
• Meanwhile prepare two round bowls with 2 kitchen towels, sprinkled with flour, or use bannetons if you have.  Add the dough balls seam-side-up, cover them with the edges of the towel, and proof for 2 or 2.5 hours at room temperature. You will know it's done when pressing the dough with the finger, it comes slowly back.

How to bake the bread.

• Turn the oven to 470°F (240°C)  with either a baking stone or dutch oven or in case you don't have any, simply a baking sheet, and preheat for 45 minutes to 1 hour before baking.( If using the baking stone or the baking sheet place a small pot with water at the base of the oven to create steam, the dutch oven does not need as the lid will create enough steam.)
• Turn the proofed loaves onto a parchment and score them using a bread lame or sharp knife. Carefully transfer it to the preheated dutch oven baking stone or back of the baking sheet.
• Bake for 20 minutes with steam then remove the pot with water from the oven.  When using dutch oven simply remove the lid.
• Reduce oven temperature to 440°F (230°C)  and bake for another 15- 20 minutes without steam.
• Cool on a wire rack. Let them cool completely before cutting for at least 2 hrs.

Video

Nutrition

Serving: 1 loafCalories: 2174kcalProtein: 64.9gFat: 7.3gSaturated Fat: 1gSugar: 2.7g

Calories: 2174kcal

Course: Bread

Cuisine: American

Keyword: easy bread, homemade bread, sourdough bread, sourdough starter