---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=dtWFkODWxBg
hero: https://bsteph.imgix.net/the-easiest-actually-good-sourdough-bread-no-mixer.jpg
tags: [bread, sourdough]
draft: true
---

# The Easiest Actually Good Sourdough Bread (No Mixer)

## Step 1: Build the Leaven (do this about 12 hours before mixing dough)

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.

## Step 2: Mix the Dough

1. 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.
2. Add (400g)[bread flour], (50g)[whole wheat flour], and (12g)[salt] to the mixture.
3. 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.

## Step 3: Bulk Fermentation

1. First Rest: Cover the bowl and let the dough rest for 30 minutes.
2. 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.
3. 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.

## Step 4: Shaping Dough

1. 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.
2. Flip the dough over onto the folds and round it while stretching the top down and under to create tension.
3. 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.
4. 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.

## Step 5: Proofing

1. Cover and let proof in a warm place for 60-90 minutes.
2. 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.

## Step 6: Baking

### Option 1: Baking on a Sheet Tray

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

### Option 2: Baking in a Dutch Oven

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