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Easiest Sourdough Recipe

Distinct flavour with a light, porous texture and chewy, crunchy crust. This is the easiest and most delicious sourdough you will ever make.
Prep Time15 mins
Cook Time40 mins
Total Time1 d 55 mins
Course: Breakfast, Side Dish, Snack

Equipment

  • Stand mixer (optional)
  • dough hook for stand mixer
  • Scoring tool (or scissors)
  • Banneton (optional)
  • Large glass bowl
  • Measuring cups
  • Measuring spoons
  • cast iron dutch oven (ptional)

Ingredients

  • 1 cup sourdough starter
  • 1 1/4 cup water
  • 2 teaspoons salt
  • 4 cups flour

Instructions

  • Knead all the ingredients in a stand mixer until stretchy and pulling away from the sides of the bowl. It should pass the 'windowpane' test. If it stretches with a see thru appearance without breaking, it has passed. If not, add to mixer for a few more minutes.
    Transfer into a large, oiled bowl and cover with an air tight covering.
    Allow to ferment for 8 - 24 hours.
  • The next day, punch down the dough to remove air, shape it, and place in a banneton basket or glass bowl. Allow it to rise until doubled ( 2-4 hours deending on house temperature).
  • Preheat oven to 500 degrees (250 celcius) for ONE HOUR (important).
    Place dutch oven with lid on inside oven. Turn the dough out onto parchment.
    Optional: Sprinkle with flour and score with scoring tool or 'clip' with scissors into pattern of choice.
    Lift parchment with dough into the preheated dutch oven and return the lid
  • Bake for 20 minutes with lid on. After 20 minutes, remove lid and reduce heat to 450F (225 celcius) and bake for a further 20 minutes. Leave loaf inside with oven slightly ajar until cooled. This ensures a crunchy crust.

Notes

If you are gluten sensitive, allow the dough to ferment for the full 24 hours.
Using parchment paper in your cast iron pot is optional. If you don't use it, flour the bottom instead to prevent sticking.  Using a cast iron pot is also optional.  It just ensures a nice shape. If you don't have/use a cast iron pot, replace with a loaf pan or heat proof vessel of choice.
Make sure to cover the dough with plastic wrap, beeswax wrap or something air tight while proofing (rising) to prevent the dough prematurely forming a crust.
There are other steps that can be performed that I have included in another post, but if you are wanting a quick, easy, foolproof recipe, this is it.
 Enjoy.