Beginners Sourdough Loaf

This Beginner (Level 1) recipe eliminates the need for stretching and folding by letting time do all the work. The "no-knead" approach is perfect if you’re looking for a delicious loaf with minimal effort.

Ingredients

·         Active Sourdough Starter: 50g (should be bubbly and at its peak)

·         Room Temperature Water: 350g

·         Bread Flour: 500g

·         Fine Sea Salt: 10g

Simplified Instructions

1. Mixing (No Kneading Needed): In a large bowl, whisk your starter into the water until it looks milky. Add flour and salt, then mix with a spoon or your hands until everything is well combined and you have a shaggy, sticky dough.

Tip: Avoid overmixing or kneading—just make sure there are no dry flour spots.

2. Bulk Fermentation (Hands-Off Rising): Cover the bowl with plastic wrap or a damp towel, and leave it at room temperature for 10–12 hours.

Why it works: During this long rise, the natural yeast and bacteria build gluten for you.

Check: The dough is ready when it's doubled in size and covered with bubbles.

3. Gentle Shaping: Lightly flour your work surface and turn out the dough. Gently fold the edges into the center to shape a round without deflating it. Place it in a floured bowl or basket.

4. Final Proof: Let the dough sit at room temperature for 1–2 hours until puffy.

Pro Tip: For extra tang and easier scoring, proof in the fridge for these 2 hours instead (Cold Proof).

5. Baking: Preheat a Dutch oven to 450°F for 45–60 minutes.

·         With Lid On: Bake for 25 minutes to add steam and help the loaf rise.

·         With Lid Off: Remove the lid and continue baking for 15–20 minutes at 425°F to brown the crust.

·         Goal: The internal temperature should reach 205°F–210°F.

The Beginner's "Set-and-Forget" Schedule