A simple sourdough recipe to make with or without a KitchenAid mixer that incorporates a few dry ingredients with your beloved sourdough starter. I love seeing the dough rise with the help of the wild yeast, it never gets old!
What is Sourdough Bread?
It is a fermented bread that does not use any commercial yeast! The natural wild yeast found in your sourdough starter rises bread and breaks down all of that unhealthy phytic acid found in gluten.
I want to so badly say that making sourdough bread is a quick process but it isn’t. It takes time and a bit of patience. The nice thing about the bread is so much of the “time” spent making it is hands-off for you. So the process is not hard at all.
What is Phytic Acid?
It is an anti-nutrient that is found in wheat that blocks nutrients from absorbing into your body when you eat forms of gluten. This acid gets broken down during the fermentation process with sourdough.
How Do You Make A Sourdough Bread Starter?
The process is really simple and it requires 2 basic ingredients. To see the full tutorial on how to create your starter from scratch go here.
I will be the first to admit I never really got bit by the “sourdough bread” bug until an entire year after I made my very own sourdough starter from scratch. I found it to be too high maintenance and time-consuming and didn’t want the hassle. Hello, mom to 4 kids under 4 here. I wanted to make my favorite recipes from the starter and not worry about bread.
I made a ton of my super quick Dutch Oven Artisan bread that took me all of about 2 hours in total (with rising time) so I never felt the need to do sourdough bread. The only problem? This particular bread uses commercial yeast and the bad phytic acid is not being broken down.
I didn’t realize just how simple this bread dough is to make until just recently. There is something about making my loaves of bread that is so satisfying to me. The first time I did it, I felt like I was on top of the world because I had avoided it for so long. That is simple sourdough bread.
TIPS FOR MAKING THIS EASY SOURDOUGH BREAD RECIPE
- Make sure you have a mature sourdough starter to work with. Curious about how to start your own? I would wait at least 6 months from creating your starter from scratch to make bread.
- Let your sourdough starter bubble and rise on the counter before making your dough ball. For the best results don’t pull your starter from the fridge and start making this basic bread recipe
- If you are able, let your dough rise in a warm place. It speeds up the amount of time the dough will need to rise.
- Allowing the dough to rest overnight in a floured proofing basket in the fridge is preferred for easier scoring the next day.
- Cover your dough ball with a damp towel or tight cling wrap to ensure the top layer of the dough doesn’t harden.
- Preheat your oven to 500 degrees with your dutch oven inside before adding in your final dough product. A hot dutch oven is vital to your bread being a success.
- Using parchment paper is nice to have on the bottom of the Dutch oven for easy transportation of your bread both in dough form and baked.
- Use unbleached all-purpose flour. Whole wheat flour just doesn’t bake as well with this recipe for some reason.
With or Without A Kitchenaid Stand Mixer
Use can use a Kitchenaid stand mixer with a dough hook attachment for quicker kneading time but that won’t take the place of the lovely stretch and folds you need to do every few hours to ensure the bread gets that lovely airy texture. Either way using your KitchenAid bowl for kneading rising, and letting the dough rest will be just fine. It’s your call.
I also do not use any kind of kitchen scale when I bake with sourdough. I know I should and I may in the future but right now I am getting great sourdough bread without it.
Tools You Will Need To Make This Homemade Bread Recipe
- Large bowl
- Banneton proofing basket (optional)
- Dutch oven
- Parchment paper
- Kitchenaid mixer with the dough hook attachment (optional)
- Wooden spoon for mixing if you are doing it by hand
- Dough scraper for working with the bread dough
How To Make This Simple Sourdough Bread Recipe
- First thing is to feed your sough dough starter 5-12 hours before even making this bread. As I mentioned above having a bubbly and ready-to-go starter is key for success!
- Combine both your warm water and your regular flour in a bowl and let the water hydrate the flour. You can leave it for 15-20 minutes before adding in your sourdough starter.
- After you add in your active sourdough starter sprinkle salt on top and incorporate it together with your hands, a mixer, or even a wooden spoon.
- Once the dough ball is formed cover your bowl with a damp tea towel and let it rest for around 30 minutes to an hour in a warm place preferably over 70 degrees Fahrenheit.
The Stretch and Fold Technique
Once your sourdough has rested in a warm place for around 30 minutes now is the time to stretch the dough and fold it over top of itself. This process establishes the gluten and will ensure you have a nice rise when it comes time to bake!
Work in sets of three. Do your first 3 stretches and folds every 15-30 minutes for about an hour and then let it rest again in a warm place covered by a damp towel or plastic wrap. You will want to see the dough doubled in size.
You can let your dough sit all day long if you need it to, or revisit it after a few hours. I will cover the bowl and let it go for about 6 hours.
Proofing and Prepping To Bake
Once your dough has doubled in size it is time to get it out of the mixer bowl and shape it into a nice round ball. I love to use my dough scraper for this in case I need to split my dough in two or just work it around.
I flour a work surface and get the dough to form its desired shape. I will emphasize having a floured work space is nice in case you have a sticky dough, that way it doesn’t ruin any of those precious bubbles you worked hard for!
Next, if you are using a Banneton basket, transfer the dough into the basket and cover it. Place it in the fridge for at least 12 hours to proof. I like to do this overnight.
The next day your bread is about ready to bake. Preheat your oven to 500 degrees with your dutch oven inside of it.
If you want to make pretty designs on the top of the dough, now is the time! I use a razor blade which does the trick well! I prefer a razor over a sharp knife because it won’t damage the dough. Transfer your bread from the basket to your parchment paper and then place it in the hot dutch oven.
Bake for 20 minutes covered at 500 degrees, and then take your lid off and reduce the heat to 475 and bake for another 30 minutes or until the crust is brown.
Your Sourdough Bread Timeline
8:00 am Feed your sourdough starter and leave it out on the counter to ferment
12:00 pm Create your dough by adding flour and water to a bowl (letting hydrate for 20 minutes) then adding in your sourdough starter.
12:30 pm Add salt on top and mix all of the ingredients in a large bowl. Cover with a damp towel or plastic wrap and let it rest for 30 minutes to an hour before doing your stretch and folds.
1:00 pm Start your stretch and folds. Do at least 3 every 15 minutes and then a few more after 30 minutes. This process should take about an hour. Each time cover with a damp towel and set in a warm place.
2:00 pm You can let your dough ferment and double in size. I like to let it go all day until I go to bed at night.
9:00 pm Shape the dough and let it rest on the counter for about 15 minutes before transferring it to your Banneton proofing basket. Cover with a damp towel and place it in the refrigerator overnight to proof. 12-15 hours is best.
The next morning preheat your oven to 500 degrees and take your dough out of the proofing basket to flour and score.
Bake your sourdough bread and let it rest for as long as you can handle it before cutting into it! Sometimes I do not wait I just dive right in. Enjoy!
Other Delicious Sourdough Recipes To Enjoy
Easy Sourdough Bread
Equipment
- Large Glass Bowl
- Banneton proofing basket (optional)
- Dutch Oven
- Parchment paper
- Kitchenaid mixer with dough hook attachment (optional)
- Wooden spoon for mixing if you are doing it by hand
- Dough scraper for working with the bread dough
Ingredients
- 2 Cups Mature Sourdough Starter
- 5 Cups Flour
- 1-2 Cups Water Add 2 cups if the dough isn't sticky
- 2 Tbsp Sea Salt
Instructions
- First thing is to feed your sough dough starter 5-12 hours before even making this bread. As I mentioned above having a bubbly and ready to go starter is key for success!
- Combine both your warm water and your regular flour to a bowl and let the water hydrate the flour. You can leave it for 15-20 minutes before adding in your sourdough starter.
- After you add in your active sourdough starter sprinkle salt on top and incorporate together with your hands, a mixer, or even wooden spoon.
- Once the dough ball is formed cover your bowl with a damp tea towel and let it rest for around 30 minutes to an hour in a warm place preferably over 70 degrees Fahrenheit.
Stretch and Fold
- Once your sourdough has rested in a warm place for around 30 minutes now is the time to stretch the dough and fold it overtop of itself. This process establishes the gluten and will ensure you have a nice rise when it comes time to bake!
- Work in sets of three. Do your first 3 stretch and folds every 15-30 minutes for about an hour and then let it rest again in a warm place covered by a damp towel or plastic wrap. You will want to see the dough doubled in size.
- You can let your dough sit all day long if you need it to, or revisit it after a few hours. I will cover bowl and let it go for about 6 hours.
Proofing and Prepping To Bake
- Once your dough has doubled in size it is time to get it out of the mixer bowl and shape it into a nice round ball. I love to use my dough scraper for this in case I need to split my dough in two or just work it around.
- I flour a work surface and get the dough to form its desired shape. I will emphasize having a floured work space is nice in case you have sticky dough, that way it doesn't ruin any of those precious bubbles you worked hard for!Next, if you are using a Banneton basket, transfer the dough into the basket and cover it. Place it in the fridge for at least 12 hours to proof. I like to do this overnight.
- The next day your bread is about ready to bake. Preheat your oven to 500 degrees with your dutch oven inside of it.If you want to make pretty designs on the top of the dough, now is the time! I use a razor blade which does the trick really well! I prefer a razor over a sharp knife because it won't damage the dough. Transfer your bread from the basket to your parchment paper and then place it in the hot dutch oven.Bake for 20 minutes covered at 500 degrees, and then take your lid off and reduce the heat to 475 and bake for another 30 minutes or until the crust is brown.
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