Easy Sourdough Bread

This is the easiest bread recipe ever! This one is a bit different than my slow fermented bread and a lot quicker if you’re inpatient (although it still takes time). You should have a food scale for precision and I recommend it. It is fantastic and just so easy.

This is the circular bread basket and this is the oval bread basket I got from Amazon.

Easy Sourdough Bread

What

  • 150g starter
  • 450g flour (half bread and half all purpose flour)
  • 280g water
  • 15g sea salt
  • 20g olive oil – you can get creative with this one. I used roasted garlic olive oil from Queen Creek Olive Mill and it was delicious – use code: colorfulfoodie for 10% off.

How

  1. Mix all ingredients together in a bowl until you form a dough. Set it in a dark warm place, loosely covered and let it proof for 6-8 hours. This is a labor of love.
  2. If you’re going to proof it overnight you can also leave in the fridge. In the morning or end of 6-8 hours your dough should have doubled in size. If in the fridge get it out and let it reach room temperature.
  3. Then fold the dough on itself, one side at the time until you form it into a ball. Using a wet hand helps with this in case your dough gets sticky. Let it proof for another hour or 2. You may also save it in the fridge until you’re ready to bake it.
  4. Preheat oven to 500°F and put your Dutch oven in there.
  5. Place bread on parchment paper, use a bread lame, or sharp knife to score the bread and place it in the center of the Dutch oven.
  6. Cover and bake at 425°F for 40-45 minutes until internal temperature reached between 206-210°F. Then uncover and let it brown for another 5 minutes or so – that will give it that nice crackle and crunch we all crave and love.

You “should” wait 30 minutes to an hour to cut it, but we all know I don’t have that kind of patience.

This is the Dutch oven I used – I love it. I messed it up but it works great for baking, making stew, frying, it is just fantastic.

Tip: if you separated the batter into 2 individual bread doughs, cut the baking time to 30 minutes covered and 5 uncovered. I easily saved one of my bread dough balls in the fridge for 4 days without issues! This is a good tactic if you have a small family or not everyone is eating bread as fast, although I assure you it’s hard to stay away.

I get great satisfaction from making bread. You truly feel a sense of accomplishment, and it is FUN!

I hope you give it a shot!

This is a super easy way to get your starter going:

They are getting prettier and prettier my breads! And you’re can too!!!

Let me know how you like it!

Xo, Ana

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