The Easiest Actually Good Sourdough Bread (No Mixer)

Ingredients

1. In a bowl, mix 100g water (at 90°F) with 25g ripe sourdough starter.
2. Add 100g bread flour to the mixture and stir until well combined and no lumps remain.
3. Cover the bowl and let it sit at room temperature for 12-14 hours. The leaven should become frothy, bubbly, and increase in size.

4. In a mixing bowl, combine 275g water (at 92°F) with all of the ripe leaven. Stir until the leaven is dissolved in the water.
5. Add 400g bread flour, 50g whole wheat flour, and 12g salt to the mixture.
6. Use a sturdy spoon to mix the ingredients until a dry clump forms. Then, wet your hand and use it to squeeze and fold the dough until it is homogeneous and there are no dry spots.

7. First Rest: Cover the bowl and let the dough rest for 30 minutes.
8. First Fold: After 30 minutes, grab a portion of the dough, stretch it until you feel resistance, then fold it over itself. Repeat 5-6 times, then flip the dough and round it into a ball. Cover and let rest (a second time) for another 30 minutes.
9. Second Fold/Final Ferment: Repeat the folding process one more time after the second 30-minute rest. After this, cover the dough and place it in a warm spot (about 90-95°F/35C) to ferment for 2 more hours.

10. Lightly flour a cutting board and flip the dough out onto the floured surface. Grab opposite sides of the dough, pull them out, and fold over each other. Rotate the dough and repeat a total of at least 4 times.
11. Flip the dough over onto the folds and round it while stretching the top down and under to create tension.
12. If using a proofing basket, dust it with flour. If using a bowl, line it with a tea towel (kitchen towel) and dust with flour.
13. Place the shaped dough seam side up in the basket. Give it a few more pull out and folds as shown in the video to create added tension.

14. Cover and let proof in a warm place for 60-90 minutes.
15. After 60-90 minutes, the dough should have increased in size by about 60%. To test, gently poke the dough; if it slowly bounces back, it is ready to bake. Judge proofing by the way the dough looks, reacts to the poke not the time. Proofing in a cool room will take much longer than in a warm room.

16. Preheat Oven: Preheat your oven to 450°F/232C
17. Prepare for Baking: Flip the dough onto a parchment-lined sheet tray.
18. Score the Dough: Use scissors to make 5-6 overlapping snips on the top of the dough.
19. Create Steam: Spray the dough 6-10 times with water and cover with a foil pan lid.
20. Initial Bake: Bake covered for 15 minutes.
21. Final bake: Uncover and Continue Baking: Remove the foil lid, add a wire rack to baking sheet, and bake for an additional 30 minutes.

22. Preheat your Dutch oven in a 475°F/245C oven.
23. Carefully flip the proofed dough onto a piece of parchment paper sprinkled with semolina flour.
24. Use scissors to make 5-6 angled snips on the dough.
25. Initial bake: Place the dough and parchment paper into the preheated Dutch oven, cover with the lid, and bake for 15 minutes.
26. Final bake: Remove the lid and bake for an additional 20-25 minutes.

by Brian Lagerstrom · video^[2]

1. In a bowl, mix 100g water (at 90°F) with 25g ripe sourdough starter.
2. Add 100g bread flour to the mixture and stir until well combined and no lumps remain.
3. Cover the bowl and let it sit at room temperature for 12-14 hours. The leaven should become frothy, bubbly, and increase in size.

4. In a mixing bowl, combine 275g water (at 92°F) with all of the ripe leaven. Stir until the leaven is dissolved in the water.
5. Add 400g bread flour, 50g whole wheat flour, and 12g salt to the mixture.
6. Use a sturdy spoon to mix the ingredients until a dry clump forms. Then, wet your hand and use it to squeeze and fold the dough until it is homogeneous and there are no dry spots.

7. First Rest: Cover the bowl and let the dough rest for 30 minutes.
8. First Fold: After 30 minutes, grab a portion of the dough, stretch it until you feel resistance, then fold it over itself. Repeat 5-6 times, then flip the dough and round it into a ball. Cover and let rest (a second time) for another 30 minutes.
9. Second Fold/Final Ferment: Repeat the folding process one more time after the second 30-minute rest. After this, cover the dough and place it in a warm spot (about 90-95°F/35C) to ferment for 2 more hours.

10. Lightly flour a cutting board and flip the dough out onto the floured surface. Grab opposite sides of the dough, pull them out, and fold over each other. Rotate the dough and repeat a total of at least 4 times.
11. Flip the dough over onto the folds and round it while stretching the top down and under to create tension.
12. If using a proofing basket, dust it with flour. If using a bowl, line it with a tea towel (kitchen towel) and dust with flour.
13. Place the shaped dough seam side up in the basket. Give it a few more pull out and folds as shown in the video to create added tension.

14. Cover and let proof in a warm place for 60-90 minutes.
15. After 60-90 minutes, the dough should have increased in size by about 60%. To test, gently poke the dough; if it slowly bounces back, it is ready to bake. Judge proofing by the way the dough looks, reacts to the poke not the time. Proofing in a cool room will take much longer than in a warm room.

16. Preheat Oven: Preheat your oven to 450°F/232C
17. Prepare for Baking: Flip the dough onto a parchment-lined sheet tray.
18. Score the Dough: Use scissors to make 5-6 overlapping snips on the top of the dough.
19. Create Steam: Spray the dough 6-10 times with water and cover with a foil pan lid.
20. Initial Bake: Bake covered for 15 minutes.
21. Final bake: Uncover and Continue Baking: Remove the foil lid, add a wire rack to baking sheet, and bake for an additional 30 minutes.

22. Preheat your Dutch oven in a 475°F/245C oven.
23. Carefully flip the proofed dough onto a piece of parchment paper sprinkled with semolina flour.
24. Use scissors to make 5-6 angled snips on the dough.
25. Initial bake: Place the dough and parchment paper into the preheated Dutch oven, cover with the lid, and bake for 15 minutes.
26. Final bake: Remove the lid and bake for an additional 20-25 minutes.