Looking for a sourdough bread recipe that’s simple and easy? Don’t want to fuss with digital scales, grams, and just use cups? I am your girl. Sourdough bread can be overwhelming enough. Add in recipes that are down to the gram and it is a how new level of stress. Fear not. I have a sourdough bread recipe in cups! Yes, you read that right, a sourdough recipe in cups NOT grams.
If you are new to sourdough the first thing we need to talk about is what you will need. First, you need a sourdough starter. If you want to learn more about that you can head on over to this blog here. You will also want a Dutch oven. Yes, you can bake in something else, but really I think every kitchen needs one!
You will want to plan out when you want to make bread. This is not a quick, whip it up an hour before dinner kind of bread… although if you need that, I got you covered in my quick one hour bread recipe.
Lets make some Sourdough bread!
Sourdough is a long process. You can start it early in the morning, but its usually best to start the day before.
First, you will want to start around noon the day before you want to make your bread. Feed your starter and let her get all bubbly and happy. After dinner in the evening, scoop a small spoonful of your starter into a cup of water. If she floats, it is ready to use! Mix your water and starter, flour and salt. Keep your hands wet so the dough is less sticky. When all the ingredients are combined, let the dough rest for 15 minutes.
Next, do a “Stretch and fold”. This is exactly what it sounds like. Wet your hands, and stretch the dough up out of the bowl and fold it back into a ball. It only takes about 30 seconds to do this and you should feel the dough get firmer. repeat in 15 mins. Now you can cover your bowl, place it in the fridge and go to bed!
The Next Morning
When you wake up, take your dough out of the fridge, remove the plate and let her warm up on the counter for 30 mins. remove the dough and shape your loaf. You can do this a number of ways but I like to push (not roll) the dough forward and then pull it back towards me in a spinning motion to create a ball. Or you can just pull the corner down towards the bottom forming a ball.
Place your dough in a proofing basket (Or a bowl with some parchment paper and flour) cover with a shower cap and let it rest for 20 mins. Preheat your oven with your empty Dutch oven inside. While it is heating up. Take our your dough and rub the top with flour. Take a razor blade or sharp knife and score a 1″ inch deep slice across the length of the bread. Pop back in fridge for 10-20mins. Place your dough on floured parchment and into your hot Dutch oven. Take a small amount of water (about 3 tbsp) and pour it between the paper and pot. Be careful not to get any on your bread. This will create steam in your pot and will help make a lovely crust!
Place lid on your Dutch oven and back at 400 for 20 mins. Remove lid and continue baking for 40 mins. Remove from oven and place on cooling rack. Do not cut until your loaf is completely cooled.
Need a Dutch oven? Check out the one I use here
Simple Sourdough Bread (IN CUPS)
- 1 Dutch Oven
- 1 cup Sourdough Starter Bubbly and active fed 8-10hrs before
- 2 2/3 cups water
- 7 cups White all purpose flour
- 4 tsp Salt
- Feed starter 6-8 hours before you want to start mixing ingredients.When your starter is the perfect consistency, and passes the float test. take 1/2 cup and mix it in 1 1/3 cups of warm water.Mix 3.5 cups of flour and 2 tsp of salt.Add your liquid starter and warm mixture to the flour and salt.Repeat for your second loaf in another bowl.I usually wet my hands and knead by hand. It can get messy but that's ok.Knead for about 5 minsPut in a bowl and let rest for 15 mins. Stertch and fold until dough is more firm. Allow to rest for another 15 mins. Do one more stretch and fold until the dough is firm.A stretch and fold really only takes about 20 seconds. It is quick and easy.Cover your dough bowl with a plate, plastic bag, shower cap or damp towel and let it rise in a warm place for 6 hours. or place in fridge for 10-12 hoursBring out dough and shape and build tension. You do this by pushing the dough forward and pulling it back, trying to create a round ball of dough. Keep tucking the dough down to the bottom.Once that is done place on floured parchment paper in a bowl and put it in the fridge for 20 mins. Take out and score top. Scoring is taking a razor or sharp knife and making a long 1" inch slice down down the length of the dough. you can even make smaller slits and create a beautiful design.
- Preheat oven to 400 with dutch oven in it to heat up. Place a large baking sheet on lower rack. This will help the bottom of your bread not be so hard. under parchment add a small amount of water ( 3 tbsps)Place dough in dutch oven and bake with lid on for 20 mins. remove lid and continue baking for 40 mins.Remove bread from dutch oven and allow bread to cool completely before cutting into it.
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