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The Easiest Sourdough Bread You Will Ever Make

The Easiest Sourdough Bread You Will Ever Make

The Easiest Sourdough Bread You Will Ever Make

When I was younger, I thought that if you could make homemade bread then you had arrived and could call yourself an “accomplished cook.” In my mind, baking your own bread was the pinnacle of food, it was the ultimate mountain in baking, it had to be the most difficult thing in the world to make.

A few years ago, I set out to learn to make bread, not in a bread maker but with a spoon, a bowl, and kneading on the counter. One thing I quickly discovered is that making bread really isn’t that difficult. Even making a great loaf is quite simple.

The Easiest Sourdough Bread You Will Ever MakeBefore I make professional bread bakers upset, there is a huge difference between some of the fancy breads out there and your basic home loaf. Yes, bread baking can be very finicky and complicated but a basic, day-to-day bread is not that difficult.

Sourdough is one of those that can quickly become very tedious, time-consuming, and even annoying. Many people start with a sourdough starter that requires “feeding” on a weekly basis and babysitting. Even then, you may not get the flavor you desire.

If you don’t have a starter, you can try “catching the yeast in the air.” This was my first attempt at making sourdough. It is quite a humorous story.

I had been growing my sourdough starter for a couple of days and it was looking pretty good. The method I had decided to go with required placing the starter in a large mason jar, covering the top with cheesecloth, and leaving it on top of my fridge. One evening (I worked nights at the time), I woke up to the delicious smell of sourdough. I was so excited that my dough was starting to smell so good. I couldn’t wait to make it into a mouthwatering loaf.

I walked into my kitchen and opened the freezer door of my fridge to pull some food out for dinner/breakfast. Completely confused as to what was happening, I found my head, shoulders, and arms covered in sour-smelling dough. When I finally realized what had happened, dough was all over the inside of the freezer and kitchen floor. My dough had gotten a bit too excited and “exploded” out the top of the large mason jar like a slow lava flow from a volcano. It was a long time before I ever tried making sourdough again.

The Easiest Sourdough Bread You Will Ever MakeSince that time, I have been very successful in keeping a sourdough starter “pet” for a couple of years. But I will say, that it can be annoying to constantly remember to “feed” it once a week and not let it get lost in the back of the fridge.

However, a couple of weeks ago I was doing some research and experimentation with some new bread recipes and discovered a ridiculously easy bread recipe that produces an amazing sourdough loaf. This is now my go-to bread recipe and, even though we personally don’t eat bread that often at home, I am making a loaf about once a week.

This bread is a no-knead bread with only 4 ingredients. It is baked in a Dutch Oven but I really do not see why you couldn’t make this in a loaf pan or on a stone. I haven’t tried those methods yet but I will be soon. I’ll let you know how it goes.

You will find tons of recipes for no-knead and/or Dutch oven bread all over the internet. Most recipes are very close but the one that I ended up adapting my recipe based on the one I found by Stephanie over at Girl Versus Dough. I highly recommend this recipe for the easiest sourdough bread you have ever made

Bread making may be a bit intimidating but I encourage you to give it a try. It is one of the cheapest foods in the world to make so if it doesn’t work the first few times, you really aren’t losing anything. Chalk it up as an experiment and a learning experience and try again.

Speaking of failed experiments, while playing with this recipe, I decided to let the dough sit for over twenty-four hours. I mean, there is no such thing as “too sour” of a sourdough, right? WRONG! The dough didn’t puff up while baking as much as it normally does, it was very fluid like when I put it in the oven, but the taste was way off. The first bite wasn’t too bad but the second had us spitting in the trash. LOL

I share this stories because I want you to know that we all have fails and flops but the key is to try again. Every person out there that has ever been successful at anything will tell you that they didn’t get that way overnight. Everything worth doing takes practice. You can do this, I promise!

My next experiment will be using this recipe to create a beer bread. Yum!

Print Recipe
No-Knead, Dutch oven Sourdough Bread
This is the easiest bread you will ever make.
No-Knead, Dutch Oven Sourdough Bread
Prep Time 5 mins
Cook Time 45 mins
Passive Time 8-18 hours
Servings
loaf
Ingredients
Prep Time 5 mins
Cook Time 45 mins
Passive Time 8-18 hours
Servings
loaf
Ingredients
No-Knead, Dutch Oven Sourdough Bread
Instructions
  1. In a large bowl, whisk flour, salt, and yeast together. Add water and mix with a spoon until all flour is mixed in and a sticky, shaggy dough has formed.
  2. Cover bowl with plastic wrap and set aside for 8-18 hours. The dough will rise and become bubbly over the next few hours.
  3. Generously flour your bench/counter/cutting board and your hands/bench scraper. Turn the dough out onto the floured surface. Dough will be likely be much more sticky than you might expect. Shape dough into a round loaf using your hands or a bench scraper. Place bread onto parchement paper and place back in bowl. Cover with plastic wrap and let it rest for 30 mins.
  4. While dough is resting, preheat oven and Dutch oven to 450º.
  5. Just before moving bread to oven, if you choose to get fancy, using a knife or blade, score the top of the bread in an X shape or any other shape. This will give your bread an unique look. Carefully transfer dough using parchement paper to preheated Dutch oven and cover with lid. Bake for 30 mins.
  6. After 30 mins, remove lid from Dutch oven. If you can, remove the parchement paper, as well. Continue to bake for another 15 minutes to brown the top of the bread and until the internal temperature reaches 210º.
  7. Carefully remove bread from Dutch oven and cool on a wire rack for about 2 hours. Bread will last a couple of days if you can restrain yourself and others from not devouring it immediately.
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Let us know how your bread turns out. We would also love to hear your stories of flops in the kitchen!

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