This recipe will change your mind if you have ever wanted to bake sourdough but thought it was too hard. You don’t need to be an expert or spend hours folding and shaping the dough. This is a slow-rise and easy sourdough. It takes care of itself mostly as you continue with your day. It suits best the beginners who want an easy loaf, the old sourdough taste, and a crunchy crust.
Why You Will Love the No-Stretch-and-Fold Sourdough Bread Recipe?
You are not required to use any special equipment or complicated procedures. All you have to do is combine the ingredients, allow the dough to rise, and pop it in the oven. The long resting period provides the bread with a fantastic taste and soft inside with a golden crust.
It is also very forgiving. Thus, you will still have a great bread even when you are new to sourdough.
Ingredients You Will Need
- 500 g flour (you can use bread flour, all-purpose, or a mix of whole wheat and white)
- 50 g active sourdough starter (fed and bubbly)
- 350 g water at room temperature
- 5 g fine sea salt
That is all. A quality loaf can be made using only four ingredients.
Preparation and Baking Instructions To Follow
The step-by-step procedure for preparing the no-Stretch-and-fold sourdough bread is easy to follow:
Mix the Dough
Get a large bowl and combine the starter and water till well-mixed. Add the flour and salt. Next, pour in and stir with a spoon or dough whisk until no dry areas are left. The dough is expected to appear lumpy and sticky, which is quite normal. Take and cover the bowl with a towel soaked in water, and allow it to dry for about 30 minutes.
Bulk Fermentation
Knead the dough a bit gently to put it together again after rest. Re-cover and allow it to sit at room temperature of 70-75°F or 21-24°C in 6-10 hours. The readiness of the dough depends on its doubling and bubbly appearance on top. When you move the bowl, it jiggles.
Important Tip:
If your kitchen is cool, it might take 12 hours or more, which is also okay. The extra time will make the flavor even better.
Shaping the Loaf
Sprinkle a little flour on your work-table. After the dough has been turned out, roll it into a round or oval loaf, but with care. Do this by folding the edges under.
Put it seam-side up in a floured basket (banneton) or a bowl lined with a towel.
Final Rise
Once again, leave the dough to ferment at room temperature, 1-2 hours till it appears puffy. Or you may leave it in the refrigerator overnight to gain a richer taste and make it easy to cut up. The dough can also be easily handled by this cold proof.
Baking Time
Preheat your Dutch oven at 450°F, approximately 230°C, in your oven and leave it at that temperature for 45 minutes. When it is hot, lay the dough with the seam side down upon parchment paper, with care. Cut several slits on the top using a sharp razor blade or a sharp knife.
Bake covered for 25 minutes. Now, take the lid off and carry on the baking of the dish (another 20 to 25 minutes) till the crust turns into a deep golden brown. Dry the bread on a rack for at least one hour and cut.
It is totally worth the wait.
Tips for Great Results
Follow these important things to get perfect results on the first go.
- Use your starter when it is bubbly and active.
- Don’t rush the rising. Sourdough needs time to develop.
- In case your kitchen is cold, wrap it with a towel or put it in the oven with the light on to warm it up.
- Always let the bread cool before slicing. Cutting too soon can make it gummy inside.
The sourdough baking should not be strenuous or complicated. This simple recipe requires virtually no hands-on effort. But it provides you with fresh and delicious bread. When you taste homemade sourdough, you will find it simple to have your own sourdough every week on your kitchen counter.