Sourdough bread has a reputation for being intimidating—too scientific, too time-consuming, and too unpredictable. But guess what? It doesn’t have to be! If you’ve been hesitant to jump into sourdough baking, this simple, no-fuss method is perfect for you. Even if you have baked sourdough before but haven’t found a solid recipe you LOVE, this recipe is for you! With minimal effort and a little patience, you’ll have a beautifully crafted loaf that tastes like it came straight from an artisan bakery.
This recipe embraces flexibility. Why? Because every sourdough starter, kitchen, and climate is different. Instead of chasing perfection through rigid measurements, you’ll learn to develop a feel for the dough, making adjustments as needed. Whether using a KitchenAid stand mixer or mixing by hand, this approach makes the process approachable and manageable—even for the busiest bakers!
Ingredients
WATER: A pint mason jar (approx 2 cups) of room temperature to luke warm water
STARTER: A healthy gloop (about 1 cup) of happy, active sourdough starter
FLOUR: A few big double handfuls (about 4-5 cups) flour (all-purpose works great, but feel free to mix in wheat, rye, etc.)
SALT: A good dash (about 1 T) salt
OIL: Drizzle of oil (for the folding stage)
Supplies
Stand Mixer (or mix by hand!)
Large Bowl (for bulk fermentation)
Cover (plastic wrap, towel, or a lid)
Tea Towel or Banneton
Dutch Oven (preferred for best crust) or a baking stone/cookie sheet
TIME (Minimal active work, but a long fermentation time!)
Step-by-Step Instructions
Mixing the Dough
In the bowl of a stand mixer, combine the starter (about 1 C) and water (about 2 C lukewarm). Stir briefly to dissolve.
Add your flour(s) (approx 4-5 C) and mix with a dough hook on low/medium speed for 1-2 minutes until combined. The dough will look shaggy and sticky. If you’re using a stand mixer, the dough will be slightly pulling away from the bowl while mixing.
Cover with a tea towel and let rest (autolyse) for 10-30 minutes. Let’s be honest, some of us have a LOT of things going on, and remembering to come back in 30 min might not happen!
Add salt (a dash - 1 t) and mix on medium speed for 1-4 minutes - Basically until the dough is smoother and elastic, pulling away from the bowl, if using a stand mixer (if you need to add more flour, you can at this point, but NOT TOO MUCH to make the dough stiff. It should be sticky to the touch, but not stuck...)
While mixing, coat a large bowl with a little oil so the dough doesn’t stick while rising
Bulk Fermentation (Total: 2.5 hours - Could be way less, could be way more)
Transfer dough to the oiled bowl and gently fold the dough into itself to form a rough ball. Flip it over so it's coated in oil. Cover loosely.
Let the dough ferment (rise) in a warm spot, performing envelope or coil folds at some point (if you’re wanting the super scientific timing: at 50, 100, and 150 minutes, but let’s be honest, sometimes we have 3 hours to devote to baking, sometimes we have 30 min… or we forget we are baking and you get back from your kid’s event, or you got a call the cows were out down the road, or whatever life threw at you, and you realize you started your loaf 8 hours ago… ask me how I know!). When your dough is starting to trap and form air bubbles and is easy to stretch, you know you’re ready to put it in the shaping stage.
Shaping Stage
This is where you “shape” your loaf - or loaves - for your final baking stage (I like to divide into two smaller loaves so they bake more evenly and are a better size for slicing).
The last set of folds, I like to make sure to do a coil type fold and tuck everything under and into itself, forming a nice round ball.
Making sure to place the seam-side-down, place into a floured tea towel (you can also make your own “flour” for the shaping stage by drying some sourdough starter on a cookie sheet and then turn it into a powder) then into a bowl or a banneton (let’s be honest, most of us don’t want to go buy ANOTHER thing to keep track of, or are too busy and have too much going to remember where we put it…).
Cover with plastic wrap (or just wrap the towel on top of the bowl) and refrigerate (ideally overnight 12-72 hours, but whatever time you have is better than not)! I have been successful at making the loaf in the morning and baked a beautiful loaf that same evening as well as forgetting the loaf in the fridge for three days before baking and still ending up with a tangy, great looking loaf!
Baking Options
Dutch Oven Method (HIGHLY RECOMMEND getting one if you don’t have one - this will give you the best crust while maintaining your soft interior)
Preheat the oven to 500°F with the Dutch oven inside for at least 30 minutes.
Invert dough onto a parchment sheet. Score the top with a sharp knife (I use a serrated knife) or razor. I like to do the tic-tac-toe score.
Transfer into the hot Dutch oven, cover, and bake at 500°F for 15 minutes.
Lower temp to 350°F (without opening oven) and bake for another 15 minutes.
Remove the lid and check the loaf. If it is a rich golden brown, your loaf is most likely done. Or you can leave the lid off and bake until the crust is deep golden brown for added crunch.
Cool before slicing (if you can wait!) to maintain moisture in the bread. Or, best protocol in our house, is to eat the first loaf while it is still hot with some whipped huckleberry butter and when the second loaf comes out of the oven, it can cool to maintain moisture before you start slicing.
Baking Stone or Cookie Sheet Method
Preheat the oven to 500°F.
Place loaves seam-side down onto the baking surface.
Add a pan of water to the lower oven rack to create steam.
Bake at 500°F for 20 minutes, then lower to 350°F for another 15 minutes.
Let cool before slicing.
Final Thoughts
Sourdough doesn’t have to be overwhelming! This fool-proof method gives you the structure you need while allowing flexibility to adapt to your kitchen and schedule. The key? Learn the feel of the dough, trust the process, and enjoy the magic of homemade bread. If you are starting to get dense, squished loaves, it is most likely your starter… and your starter will remind you to slow down, take a good look at your life, and feed your soul, and your starter!
Now, go bake some sourdough—without the stress—post pictures of your success and make sure to TAG us! And don't forget to check out our other great sourdough bread recipes! 🍞✨
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