Crusty Sourdough Loaf (Super Easy)

Name: Simple Crusty Sourdough Bread
Prep time: 20 min
Cook time: 40 min
Total time: 25 h
Ingredients: 520 grams Organic All Purpose Flour; 100 grams Active Sourdough Starter; 385 grams Filtered Water; 12 grams Sea Salt

Mar 12

Written By Jeanette Olson

When I started baking sourdough I didn’t have anyone to teach me. So I turned to YouTube and Google for help. I tried so many recipes and was super overwhelmed. There are so many recipes by professional bakers. I am NOT a professional and I’ve got kids! If you have kids, you know I can’t be doing crazy stuff for 24 hours to get a loaf of bread LOL. After trying all the things… this recipe was born! I’m creating a course with videos and printables that will be available soon to make this even easier. For now, here are some simple directions!

Here are the tools you NEED:

Dutch Oven
Mixing Bowl
Scale
Jar of sourdough starter

Here are the tools that make this much easier:

Ingredients:

Organic All Purpose Flour (I use a lot of flour, so I grab mine at Costco)
Water
Active Starter (to buy starter click here and to learn about starter click here)
Sea Salt

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Directions:

Feed your starter 6-12 hours before you plan to mix this dough. You want your starter to be active. I often feed my starter in the morning and mix up the dough tonight.

Use your scale to measure all the ingredients. Mix starter and water in large bowl. Sourdough starter should pass the float test and should be bubbly.

Next, add the flour and salt. Mix with Danish dough whisk, cover and set aside. The dough will be shaggy and kinda “rough” at this point.

In 15-30 min perform a series of stretch and folds and repeat again 15-30 min later. Each time you perform a stretch and fold the dough should get a little smoother and should stay together much easier. Wet your hands to keep the dough from sticking. Pull up on the side of the dough and stretch it in an upwards motion, then put the part in you’re holding in the middle of the dough ball. Turn the dough and do the next section. You will do this about 8-10 times for each stretch and fold. Please see the video above that will make this easier to understand.

Cover and leave dough to ferment for 8-12 hours. I usually leave mine overnight as long as it’s not too warm in the house. It will have bubbles and will have increased in size by about 50%.

Next, shape dough and place upside down in a well floured banneton in the refrigerator for an hour while you preheat the oven with a dutch oven inside at 500 degrees. Shaping dough can be difficult, but this is my FAVORITE part. Wet your hands to keep the dough from sticking and take your time. This is not meant to be quick. It’s fun! Check out the video I posted above to see how I shape the dough.

After an hour has passed, place dough right side up on a piece of parchment paper and score the dough.

Use the parchment paper to place the dough in the preheated dutch oven, cover and bake for 20 mins.

Next, remove the lid and continue to bake for 20 minutes. Bread should be browned.

Place bread on cooling rack to cool before enjoying!

sourdough, sourdough starter, how to bake sourdough, bread

bread

Yield: 1 loaf

Author: Jeanette Olson

Simple Crusty Sourdough Bread

This recipe is SIMPLE and very hands off. It will make a fabulous loaf of bread that you will love.

Prep time: 20 MinCook time: 40 MinInactive time: 24 HourTotal time: 25 Hour

Ingredients

Dough

520 grams Organic All Purpose Flour
100 grams Active Sourdough Starter
385 grams Filtered Water
12 grams Sea Salt

Instructions

Feed your starter 6-12 hours before you plan to mix this dough.
Mix starter and water in large bowl. Sourdough starter should pass the float test and should be bubbly.
Add the flour and salt. Mix with Danish dough whisk, cover and set aside.
In 15-30 min perform a series of stretch and folds and repeat again 15-30 min later.
Leave dough to ferment for 8-12 hours. It will have bubbles and will have increased in size by about 50%.
Shape dough and place upside down in a well floured banneton in the refrigerator for an hour while you preheat the oven with a dutch oven inside at 500 degrees.
After an hour has passed, place dough right side up on a piece of parchment paper and score the dough.
Use the parchment paper to place the dough in the preheated dutch oven, cover and bake for 20 mins.
Next, remove the lid and continue to bake for 20 minutes. Bread should be browned.
Place bread on cooling rack to cool before enjoying!