My simple Sourdough Bread recipe is perfect for enjoying on its own or using for sandwiches! I’ll be walking you in detail through every step so you can learn how to make perfect sourdough like a pro
Bread we eat in my household anymore. In fact, I make 2-3 loaves a week and keep a stockpile in my freezer at all times! And once you try it… well, I think you will, too.
That’s because there’s a lot to love about sourdough bread. First and foremost, it has a high nutritional value and none of the additives (no added sugar, either) you’ll find in most store-bought breads. It also tastes amazing: classic, hearty bread (that’s not overly sour) with a thick, crusty exterior and a soft, springy interior.
How To Make Sourdough Bread An In Depth Guide
But what I think you’ll love most about my recipe is how wonderfully versatile it is. It’s ideal both for dipping in soup, serving as a side with a salad, or using as a sandwich; it also makes an awesome grilled cheese that pairs beautifully with my tomato soup!
There’s no kneading involved; instead, we’ll use an easy process known as stretching and folding, which develops the gluten much like kneading would, but is better suited for higher hydration dough like sourdough. There’s also no mixer or fancy equipment needed with my recipe — you don’t even need a banneton or a Dutch oven, just a pair of bread pans!
I’m so excited to share this one with you (and I’ve been teasing it long enough on Instagram , haven’t I?!), so let’s get started.
Easy Seeded Sourdough Bread Recipe • Heartbeet Kitchen
I wrote this sourdough bread recipe with weights because I find it’s the easiest way to make it (just like with my macaron recipe); however, I have included cup measurements as well.
SAM’S TIP: While some people like to bake their sourdough bread in a dutch oven, I like to use a pair of bread pans. It doesn’t look as rustic this way, but it’s much more practical for my family to have a loaf of bread rather than a round of it. If you’re team Dutch oven, don’t worry–I provide instructions for how to make sourdough bread in a Dutch oven below.
SAM’S TIP: I recommend proofing your dough in the refrigerator overnight rather than baking right away (I also provide instructions for baking right away, though). Proofing overnight will help develop the flavor, help the bread rise better, and encourage more fermentation. That being said, I don’t like to let my dough sit in the fridge for longer than 48 hours (absolute max) before baking. Letting it sit too long can cause over-proofing and can compromise the final texture of your sourdough bread. I also don’t freeze my dough before baking, so I can’t advise on that.
How To Make Sourdough Bread (easy Recipe)
SAM’S TIP: Don’t cut into the bread while it’s still warm (I know, so hard, so tempting!). Doing this can make your loaf gummy and dense.
Sourdough is definitely one of the more nutritious types of bread. It’s a prebiotic-rich food made by fermenting dough with wild yeast and bacteria (sounds gross but in reality is delicious) and is more digestible than your standard white bread. It also has a lower glycemic index and less gluten than normal bread.
While a traditional sourdough bread recipe is obviously not gluten free, sourdough bread is sometimes tolerated by people who are gluten sensitive (but not people with Celiac Disease). This is because some of the gluten is consumed during the fermentation process, which makes the bread more easily digestible.
Easy Sourdough Bread Recipe (perfect For Beginners)
Follow my recipe through the rolling and tucking step, then place in a lightly floured banneton (I use my Kitchenaid mixer bowl lined with a lightly floured kitchen towel, because I don’t actually have a banneton). Cover and let rise overnight in the fridge.
The next day, carefully turn out your dough onto a large piece of parchment paper and carefully lower this into a 4.5qt Dutch oven (a larger one would work, but your bread will be flatter and will likely cook faster). Allow the dough to sit uncovered while the oven preheats, then score, cover with a lid, and follow recipe instructions for baking.
I know that there are many sourdough bread recipes out there and so many different ways to make it, but this is my personal favorite version that I’ve carefully developed over the past year. I can’t wait to hear how you like it, I hope you’ll always want to keep a loaf in your house, too! ❤️
Kaylen's Bread (easy Sourdough Bread Recipe) • The Good Hearted Woman
Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram , and you can also find me onYouTube andFacebook
This 5-ingredient sourdough bread recipe is perfect for sandwiches. My recipe explains every step so you can learn how to make sourdough like a pro!
To bake the same day: Follow recipe through step 4 under the “Forming the Dough” section. Immediately after transferring dough to pan, preheat oven to 450F (230C). Allow dough to rest uncovered while oven preheats, at least 30 minutes. Once oven is preheated, follow directions in recipe starting with step 2 under the “Baking” section. Note that bread will not be as flavorful or nutritious & texture will not be as great if it is not allowed to sit in the fridge overnight.
Rustic Rye Sourdough Bread Recipe • Heartbeet Kitchen
You may also freeze this bread. Freeze the whole loaf by wrapping tightly in plastic wrap and then wrapping in foil. When ready to thaw, keep covered completely and defrost at room temperature before unwrapping.
We prefer to freeze pre-sliced: Cut bread into slices and storing in a plastic Ziploc bag (remove as much air as you can before freezing). If you struggle with freezer burn or plan to freeze the bread longer than a few weeks, you can individually wrap each slice in plastic wrap before closing in the plastic bag.
Serving: 1 loaf | Calories: 1820 kcal | Carbohydrates: 364 g | Protein: 59 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Sodium: 4678 mg | Potassium: 459 mg | Fiber: 12 g | Sugar: 1 g | Vitamin A: 9 IU | Calcium: 81 mg | Iron: 4 mg
No Knead Sourdough Bread Recipe
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.Who said homemade sourdough bread needs to be difficult? This is my super easy sourdough bread recipe with starter (psomi me prozimi) for you to make every day with minimal effort and superb taste!
If you’re like me and the current lockdown has pushed you to explore your bread making skills you would have been overwhelmed with how complicated and difficult most homemade sourdough bread recipes are. Thing is, it doesn’t have to be this way!
And of course all my tips and tricks so you get that amazing open crumb and crackly texture in your homemade sourdough breadthat you crave for! For the full recipe scroll down to the recipe card at the end of the page.So, let’s get started!
Easy Sourdough Bread Recipe With Starter (prozimi)
A strong healthy sourdough starter is key to making a delicious homemade sourdough bread. Most sourdough bread recipes with starter I’ve seen call for you to prepare your own starter. However this process usually takes time – about 1 to 2 weeks and it may not always be successful.
So if you want to spare yourself the effort and get fool proof results every time simply buy a ready made culture from Amazon or your local bakery. Personally, I boughtthis one from Amazon and I was amazed by how well it works. And most importantly, it is reliable, consistent and needs very little maintenance!
The starter is a mix of fungi and yeasts that need regular feeding with flour and water to keep it alive, active and healthy. If you bake more than 3 times a week I have found it is best to feed your sourdough starter every day. If you bake weekly, its best to feed it once a week and keep it in the fridge.
No Knead Sourdough Bread
I must admit, preparing the bread dough was what I’ve found to be the most challenging and time consuming part of making sourdough bread. Most recipes that I’ve seen required spending multiple hours kneading, letting it rise, kneading again and so forth. So I’ve developed a couple of “cheats” to help me make my sourdough bread easily with as little effort as possible!
TIP: Do the poke test. Bulk fermentation is done when you poke the dough and it springs back leaving all but a small dimple in the dough!Due to the high amount of water in this recipe you may find the dough becoming a bit sticky. This is intentional as it will give it an amazing open crust. If the dough becomes too sticky, let it rest for 15 minutes and try again.
This is the fun part! You can get creative and shape your dough in many different shapes to suit your taste! My personal favourite is
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