The smell of freshly baked bread is just irresistible. Especially bread that has been lovingly made with a sourdough starter.
It really is the simple pleasures in life that make me feel happy. One of these is a slice of our easy no-knead sourdough bread, some butter, and a sprinkle of salt. Pure heaven!
So, please follow along with this recipe, where I share with you how you can enjoy rustic homemade sourdough bread in no time.
Most people feel a bit intimidated when it comes to baking with a sourdough starter. I know the feeling because for years I have been searching through countless YouTube videos to find the best sourdough bread recipe.
By trying many out, I have finally figured out my own way of doing the bread. I promise you, it is easy, beginner-friendly, and I won’t use any complicated terms, promise.
Related post: Make The Best Sourdough Pizza
I have used slices of our homemade sourdough bread in our popular Breakfast Eggs In A Hole recipe. What a difference it makes.
Because the dough for sourdough bread needs quite a long time to rise, I usually make my bread on the weekend. I put the dough on in the morning and it is ready to be baked by late afternoon.
The Stretching/Folding Method
Every hour or so, I am working the dough by using the stretching-folding method. You can watch the video here.
What that means is, that you pull a part of the dough up (stretching) and fold it down. You go clockwise (best to rotate the bowl) so you may stretch and fold the dough 5 to 6 times.
You need to have a small bowl with water next to you, so you can wet your hands while you are working the dough.
That will help your hands not to stick to the dough.
Why should you stretch and fold the dough, you may ask?
By stretching and folding, the gluten in the flour will get activated. The dough will become easier to work with and as an end result, the bread will be light and airy inside.
It is basically a gentle way of improving the quality of your sourdough bread.
Without further ado, get your sourdough starter ready, get the flour out, some water, and salt and let’s get baking.
Our Easy No-Knead Sourdough Bread
No Knead Sourdough Bread
- 1 large bowl
- 1 small bowl
- a large baking sheet
- 2 cups lukewarm water
- 1 cup sourdough starter
- 5 cups breadflour
- 3 tsp salt I always use pink Himalayan salt
- Pour water into the large bowl.
- Add the sourdough starter and mix together.
- In a smaller bowl, mix the salt and flour together.
- Add flour/salt mixture to the large bowl.
- Mix together either with your hands or a wooden spoon until the dough forms a ball.
- Tip: Wet your hands so the dough doesn't stick too much to your hands
- Dust the dough with flour, cover with foil or plastic wrap and a tea towel.
- Put the bowl into a warm place.
- Every hour or so, work the dough with the stretching folding method.
- Once the dough is doubled in size (after around 6 hours), tip the dough onto a floured workbench.
- Cut the dough in half and form each half into an oval shape.
- Place the two halves onto a lined baking tray and let it rest for 15 minutes. Cover with a tea towel.
- Preheat the oven to 240 degrees Celcius, I use the fan forced option
- Remove the tea towel. Cut each loaf with a sharp knife. Dust with flour.
- Bake in the oven for around 30 minutes.
- Leave to cool down for a bit and eat it with your favorite toppings. I love it with butter and a sprinkle of salt.
How to replenish your sourdough starter
- While the bread is baking, it's a good time to replenish your sourdough starter.
- Use 1/4 cup of flour and put it into your jar with the sourdough starter.
- Add a little bit of water and mix it in with a fork.
- You want a custard-like consistency. If it is too thick add more water. If it is too thin, add more flour.